Description
This Baked Ham with Pineapple and Brown Sugar Glaze is a classic holiday or special occasion recipe featuring a fully cooked, spiral-cut ham coated in a sweet and spicy pineapple glaze. The combination of honey, brown sugar, cinnamon, and cloves with juicy pineapple slices creates a deliciously caramelized finish that's both tangy and rich. Perfect for gatherings, the ham is baked to perfection with a glossy glaze that enhances its flavor and moisture.
Ingredients
Scale
Ham and Garnishes
- 10-12 pound fully cooked bone-in spiral cut ham
- maraschino cherries, optional
- toothpicks
- foil
Glaze
- 20 oz canned pineapple slices (retain the pineapple juice)
- ¼ cup honey
- ½ cup brown sugar (dark or light)
- ½ teaspoon ground cloves
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Prepare the ham: Allow the fully cooked ham to come to room temperature for about 1 hour before baking to ensure even cooking and prevent temperature shock.
- Preheat the oven: Set your oven to 325 degrees Fahrenheit to prepare for baking the ham.
- Score the ham if needed: If your ham isn't spiral-sliced, score the surface to help the glaze penetrate and create a nice pattern.
- Make the glaze base: In a saucepan over medium-high heat, combine brown sugar, honey, and all the pineapple juice from the can, along with cinnamon and ground cloves. Stir for 3-4 minutes until the sugar dissolves.
- Thicken the glaze: In a small bowl, whisk together cornstarch and water to form a slurry. Slowly add this to the saucepan while stirring continuously until the glaze thickens to a syrupy consistency.
- Glaze the ham: Place the ham on a foil-lined sheet pan or roasting pan. Drizzle the glaze evenly over the ham, using a cooking brush to get the glaze into any cuts or scored areas.
- Attach pineapple and cherries: Secure pineapple slices and optional maraschino cherries onto the surface of the ham using toothpicks. This adds flavor and a decorative touch.
- Cover and bake: Tent the ham loosely with foil so the glaze doesn't stick. Bake for 1 hour and 30 minutes, allowing the glaze to infuse.
- Baste and finish baking: Remove the foil and baste the ham once again with the glaze. Return it to the oven, uncovered, and bake for an additional 30 minutes to caramelize the glaze.
- Rest the ham: Remove the ham from the oven and let it rest for at least 20 minutes before slicing. This helps juices redistribute, ensuring a moist final product.
Notes
- Bake pre-cooked, spiral-sliced bone-in ham for 10 minutes per pound at 325°F.
- For smoked, pre-cooked whole bone-in ham (10-14 pounds), bake for 15-18 minutes per pound.
- For fresh, uncooked whole bone-in ham (12-16 pounds), bake for 22-26 minutes per pound.
- Boneless hams should be cooked for 10-15 minutes per pound.
- Discard any glaze packet included with the ham; this recipe’s glaze is homemade for better flavor.
- Scoring is unnecessary if the ham is spiral-sliced.
- Flour can substitute cornstarch as a thickener, but cornstarch prevents clumping and yields a smoother glaze.
- Whole cloves can be used instead of ground cloves; insert them into the ham with toothpicks if desired.
- Bringing the ham to room temperature before baking prevents temperature shock and promotes even heating.
Nutrition
- Serving Size: 1 slice (approx. 150 g)
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
