For years, achieving that elusive, perfectly sticky and caramelized glaze on a holiday ham felt like a distant dream. Many recipes promised a showstopper, but delivered a runny, disappointing mess. I refined this Pineapple Glazed Ham recipe to ensure your glaze clings beautifully, creating an irresistible sweet and savory crust that will have everyone asking for seconds.
Why This Pineapple Glazed Ham Recipe Is Your New Go-To
The Glaze That Actually Sticks: No More Runny Mess!
The core innovation in this recipe lies in two simple yet powerful techniques: expertly scoring the ham and pre-thickening the glaze. These steps create the perfect surface and consistency for the glaze to adhere flawlessly, transforming your ham into a glistening masterpiece.
Effortless Elegance for Any Occasion
This recipe provides impressive results without demanding hours of intricate work. It’s the ideal centerpiece for holiday feasts, special family dinners, or any occasion where you want to serve something truly spectacular with manageable effort.
A Symphony of Sweet, Tangy, and Savory Flavors
The carefully balanced blend of sweet brown sugar, tangy pineapple, sharp Dijon mustard, and warming spices like ginger and cloves creates an unforgettable flavor profile. Each bite delivers a harmonious blend of tastes that truly shines.
Essential Ingredients for Your Glazed Ham Masterpiece
The Ham: Choosing Your Centerpiece
- 1 Bone-in, Pre-cooked Ham (about 7-9 pounds): Opting for a bone-in, pre-cooked ham is essential for this recipe. The bone adds significant flavor and helps keep the ham wonderfully moist, while being pre-cooked greatly simplifies your preparation.
Crafting the Iconic Pineapple Glaze
- 1 Can (20 ounces) Pineapple Slices in Juice, Drained (reserve juice): Canned pineapple slices are convenient and provide a consistent sweetness. Crucially, the reserved juice forms the tangy liquid base for our signature glaze.
- 1 Cup Packed Light Brown Sugar: This provides the rich, deep sweetness and the sticky texture necessary for a brilliant glaze. It caramelizes beautifully, forming that desired crust.
- 1/4 Cup Dijon Mustard: Dijon mustard is key for balancing the sweetness, adding a subtle tang and depth. It enhances the savory notes of the ham without overwhelming the pineapple.
Aromatic Spices for Depth and Warmth
- 1 Teaspoon Ground Ginger: Ground ginger infuses the glaze with a warm, subtly spicy aroma that complements both the ham and the tropical sweetness of the pineapple.
- 1/2 Teaspoon Ground Cloves: A classic spice pairing for ham, ground cloves bring an intense, aromatic warmth that elevates the overall flavor profile of the glaze.
Fresh Rosemary: The Finishing Touch
- Fresh Rosemary Sprigs, for Garnish: While primarily a garnish, fresh rosemary adds an elegant visual appeal and a fresh, piney aroma that subtly enhances the ham’s presentation.
Equipping Your Kitchen for Ham Perfection
Must-Have Roasting Essentials
- Large Roasting Pan with Rack: This ensures your ham cooks evenly, allowing air to circulate around it and preventing the bottom from becoming soggy.
- Meat Thermometer: An absolute necessity for guaranteeing your ham is perfectly heated through without becoming dry.
Glaze-Making Helpers
- Medium Saucepan: The ideal vessel for simmering your glaze to the perfect, slightly thickened consistency.
- Whisk: Essential for smoothly combining your glaze ingredients and preventing any lumps.
- Basting Brush: For even and thorough application of the glaze, ensuring every scored crevice gets coated.
Your Guide to an Irresistibly Glazed Ham
Preparation is Key: Scoring and Moistening
Preheat your oven to 325 degrees Fahrenheit. Place a rack in your large roasting pan, preparing the perfect bed for your ham.
Carefully score the ham in a diamond pattern, making cuts about 1/4 to 1/2 inch deep and approximately 1 inch apart. This critical step creates numerous small grooves, acting as channels for your delicious glaze to nestle into and cling to during baking.
Place the scored ham cut-side down (if applicable) or fat-side up on the rack in the roasting pan. Add about 1/2 inch of water to the bottom of the pan; this generates steam, helping to keep the ham moist throughout the initial baking process.
The Glaze Magic: Simmering to Perfection
In a medium saucepan, combine the brown sugar, reserved pineapple juice, Dijon mustard, ground ginger, and ground cloves. Stir these ingredients until well combined.
Bring the mixture to a gentle simmer over medium heat, stirring constantly, for about 5-7 minutes. This pre-thickening step is another key secret, dissolving the sugar and allowing the glaze to thicken slightly. A thicker glaze clings better, preventing a watery mess that slides right off your ham.
Initial Bake and First Glaze Application
Bake the ham for 1 hour at the initial 325 degrees Fahrenheit. This allows the ham to begin warming through gently.
After 1 hour, carefully remove the ham from the oven. Begin basting the ham generously with the prepared, slightly thickened glaze, ensuring you spoon it into all the scored grooves. Arrange the drained pineapple slices decoratively on top of the ham, securing them with toothpicks if needed.
The Grand Finale: Caramelization and Resting
Return the ham to the oven, increasing the temperature to 375 degrees Fahrenheit. Continue baking for another 30-45 minutes.
During this final stage, baste the ham every 10-15 minutes with the remaining glaze. Keep a very close eye on it to ensure the glaze caramelizes beautifully without burning. The internal temperature of the ham should reach 140 degrees Fahrenheit when checked with a meat thermometer.
Once your ham reaches the target temperature, remove it from the oven and tent loosely with foil. Let it rest for 15-20 minutes before carving. This crucial resting period allows the juices to redistribute throughout the meat, ensuring a tender and juicy result. It also gives the glaze a chance to set up perfectly, forming that desired glossy finish.
Presentation: Garnish and Serve
Before carving and serving your magnificent Pineapple Glazed Ham, garnish it with fresh rosemary sprigs. This adds a beautiful touch of green and a fragrant aroma.
Unlock Next-Level Flavor: Pro Tips for Your Glazed Ham
Mastering the Scoring Technique
Score your ham deeply enough to create visible pockets for the glaze, approximately 1/4 to 1/2 inch deep. Avoid cutting too deeply into the meat, which can cause it to dry out.
Glaze Consistency: The Golden Rule
The pre-simmering of your glaze is non-negotiable. This step ensures the sugar fully dissolves and the glaze thickens just enough to coat the ham perfectly, preventing it from running off.
Temperature Triumphs: Don’t Overcook!
Always use a reliable meat thermometer to avoid dry ham. A pre-cooked ham only needs to reach 140°F internally. Remove it promptly when it hits this mark.
The Importance of Resting Your Ham
Never skip the resting period after baking. This allows the ham’s internal juices to redistribute, leading to a significantly more tender and moist carving experience. It also helps the glaze firm up.
Basting Best Practices
During the final caramelization phase, baste frequently-every 10-15 minutes. Spoon extra glaze directly into the scored lines to build up that irresistible, thick, glossy crust.
Common Glazed Ham Hurdles (and How to Clear Them!)
Glaze Not Sticking?
Ensure your ham was scored adequately with deep enough grooves for the glaze to adhere. Additionally, confirm that the glaze was simmered long enough to thicken slightly before its first application. A thin glaze simply won’t cling properly.
Ham Dry or Overcooked?
This common issue is typically resolved by always relying on a meat thermometer rather than just baking time. Cook until the ham reaches precisely 140°F. Tent the ham loosely with foil during its initial bake and while resting to trap moisture and prevent drying.
Glaze Burning?
During the final, higher-temperature baking, the glaze can caramelize quickly. Monitor it very closely every 10-15 minutes. If you notice it browning too rapidly, you can lightly tent a specific area with foil or slightly lower the oven temperature for the remaining few minutes.
Perfect Pairings for Your Pineapple Glazed Ham
Classic Sides That Shine
This sweet and savory Pineapple Glazed Ham pairs beautifully with a variety of classic side dishes. Consider serving it with fluffy mashed potatoes, tender roasted asparagus, or a vibrant creamy cauliflower and broccoli salad for a balanced meal.
Classic green bean casserole or simple steamed rice are also excellent choices, perfectly soaking up any delicious residual glaze on the plate.
Beyond the Plate: Creative Leftovers
Leftover Pineapple Glazed Ham is incredibly versatile and shouldn’t go to waste. Transform it into delicious sandwiches, add diced ham to an easy quiche, or simmer it for a comforting ham and bean soup.
For a quick and delightful weeknight meal, you can even fold diced ham into our popular cheesy ham-stuffed rolls, a truly creative way to enjoy your holiday centerpiece long after the main event.
Planning Ahead: Storing and Preparing Your Ham
Storing Leftover Ham Safely
Once your Pineapple Glazed Ham has cooled completely, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer preservation, freeze sliced or diced ham for up to 1-2 months, ensuring it’s tightly wrapped to prevent freezer burn.
Can You Make Glaze Ahead?
Yes, the glaze can be prepared up to 2-3 days in advance. Simply store it in an airtight container in the refrigerator. When ready to use, gently reheat it on the stovetop over low heat, stirring occasionally, until it reaches a pourable and warm consistency.
Prepping Your Ham in Advance
To save time on the day of your event, you can score the ham the day before. Keep the scored ham refrigerated, covered tightly, until you’re ready to proceed with the baking process.
Your Glazed Ham Questions, Answered!
What kind of ham should I buy for this recipe?
For this Pineapple Glazed Ham recipe, a bone-in, fully cooked ham is ideal. The bone enhances flavor and moisture, and “fully cooked” means it only needs to be reheated to a safe internal temperature of 140°F, making preparation much simpler.
Can I use fresh pineapple instead of canned?
While canned pineapple and its juice are recommended for their consistent sweetness and acidity in the glaze, you can use fresh pineapple. If doing so, blend some fresh pineapple with a little water to create a juice substitute for the glaze to ensure proper consistency, as fresh juice alone can be too thin.
How do I know when the ham is fully cooked?
The most reliable method is to use a meat thermometer inserted into the thickest part of the ham, avoiding the bone. For a pre-cooked ham, it is fully heated and ready to serve when it reaches an internal temperature of 140°F.
Can I make this recipe in a slow cooker or instant pot?
While slow cookers can warm ham, they won’t achieve the signature sticky, caramelized crust that makes this Pineapple Glazed Ham so special. The dry, high heat of the oven is crucial for the glaze to properly thicken and adhere.
What if I don’t have Dijon mustard?
If Dijon mustard isn’t available, you can use a very small amount of yellow mustard for a milder tang, or even a teaspoon of apple cider vinegar for acidity. While Dijon offers a unique depth, the glaze will still be incredibly flavorful without it.
Savor the Moment: Your Pineapple Glazed Ham Awaits!
Now armed with the secrets to a perfectly sticky and flavorful Pineapple Glazed Ham, you’re ready to create a memorable meal. This recipe promises not only a stunning centerpiece but also a taste sensation that will become a cherished tradition. Go ahead, make this ham your own, and prepare for a chorus of compliments!
Pineapple Glazed Ham
Course: Main CourseCuisine: American CuisineDifficulty: easy10
servings20
minutes1
hour120
minutesAmerican Cuisine
Ingredients
1 bone-in, pre-cooked ham (about 7-9 pounds)
1 can (20 ounces) pineapple slices in juice, drained (reserve juice)
1 cup packed light brown sugar
1/2 cup reserved pineapple juice
1/4 cup Dijon mustard
1 teaspoon ground ginger
1/2 teaspoon ground cloves
Fresh rosemary sprigs, for garnish
Directions
- Preheat your oven to 325 degrees Fahrenheit. Place a rack in a large roasting pan.
- The Secret to a Sticking Glaze: Carefully score the ham in a diamond pattern, making cuts about 1/4 to 1/2 inch deep and about 1 inch apart. This creates plenty of little grooves for your delicious glaze to nestle into and cling to, ensuring every slice gets that wonderful sweet crust.
- Place the scored ham cut-side down (if applicable) or fat-side up on the rack in the roasting pan. Add about 1/2 inch of water to the bottom of the pan to help keep the ham moist.
- In a medium saucepan, combine the brown sugar, reserved pineapple juice, Dijon mustard, ground ginger, and ground cloves. Bring the mixture to a simmer over medium heat, stirring constantly, until the sugar is dissolved and the glaze thickens slightly, about 5-7 minutes. This pre-thickening step is another key to preventing a watery glaze.
- Bake the ham for 1 hour.
- Remove the ham from the oven. Begin basting the ham generously with the prepared glaze, making sure to spoon it into the scored grooves. Arrange the drained pineapple slices on top of the ham, securing them with toothpicks if needed.
- Return the ham to the oven, increasing the temperature to 375 degrees Fahrenheit. Continue baking for another 30-45 minutes, basting every 10-15 minutes with the remaining glaze. Keep a close eye on it during this final stage to ensure the glaze caramelizes without burning. The internal temperature of the ham should reach 140 degrees Fahrenheit.
- Once done, remove the ham from the oven and tent loosely with foil. Let it rest for 15-20 minutes before carving. This resting period allows the juices to redistribute, and also lets the glaze set up beautifully.
- Garnish with fresh rosemary sprigs before serving. Enjoy your perfectly glazed ham!
Notes
- The key to a perfectly adhering glaze is scoring the ham deeply and pre-thickening the glaze mixture. Don’t skip the resting period!
