Description
This classic Baked Ham with Pineapple and Brown Sugar Glaze is a delightful centerpiece for any special occasion or holiday meal. Featuring a juicy, fully cooked ham glazed with a sweet and spiced pineapple and brown sugar mixture infused with cinnamon and cloves, this recipe delivers a perfect balance of sweet and savory flavors. The pineapple slices and optional maraschino cherries add decorative charm and bursts of fruity sweetness, while the slow baking ensures a tender, flavorful ham that’s easy to prepare and sure to impress.
Ingredients
Scale
Ham and Glaze
- 20 oz canned pineapple slices (retain the pineapple juice)
- ¼ cup honey
- ½ cup brown sweetener or sugar (dark or light)
- ½ teaspoon ground cloves
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
- 10-12 pound fully cooked ham (bone-in, spiral cut preferred)
- maraschino cherries (optional)
- toothpicks
- foil
Instructions
- Prepare the Ham: Allow the ham to come to room temperature prior to baking, which will take about 1 hour. This prevents a temperature shock in the oven. Preheat the oven to 325 degrees Fahrenheit. Score the ham if it is not spiral sliced, but scoring is not necessary for spiral-sliced ham.
- Make the Glaze Base: Place a saucepan over medium-high heat. Add brown sugar or sweetener, honey, all the pineapple juice from the canned pineapple, cinnamon, and ground cloves to the pan. Stir continuously for 3-4 minutes until the sweetener is completely melted and blended.
- Thicken the Glaze: In a small bowl, mix the cornstarch and water to create a slurry. Gradually add this slurry to the glaze, stirring constantly as you pour to prevent clumping. Continue stirring until the glaze thickens to a syrupy consistency.
- Apply Glaze and Arrange Pineapple: Place the ham on a foil-lined sheet pan or roasting pan. Drizzle the glaze over the ham, using a cooking brush if necessary to get the glaze into the cuts and scored areas. Secure pineapple slices and optional maraschino cherries onto the ham surface using toothpicks. Tent the ham loosely with foil to insulate without touching the glaze.
- Bake the Ham: Bake the ham in the preheated oven for 1 hour and 30 minutes. Remove the foil carefully, baste the ham with additional glaze, then return it uncovered to the oven. Bake for another 30 minutes to allow the glaze to caramelize and the exterior to brown slightly.
- Rest the Ham: Remove the ham from the oven and allow it to rest for at least 20 minutes before carving. This helps redistribute the juices and results in a tender, juicy ham.
Notes
- Bake a pre-cooked spiral-sliced bone-in ham for 10 minutes per pound at 325 degrees Fahrenheit.
- For smoked, pre-cooked whole bone-in ham weighing 10-14 pounds, bake for 15-18 minutes per pound.
- For fresh, uncooked whole bone-in ham weighing 12-16 pounds, bake for 22-26 minutes per pound.
- Boneless hams should be baked for 10-15 minutes per pound depending on type.
- Discard any glaze packet included with the ham as it’s not necessary with this recipe glaze.
- If you prefer, use full cloves inserted with toothpicks instead of ground cloves for decoration and flavor.
- Do not use flour as a thickener in the glaze because it tends to clump; cornstarch works best for a smooth glaze.
- Bringing the ham to room temperature before baking avoids temperature shock and improves cooking performance.
- Wrap the ham loosely with foil to keep glaze from sticking and to insulate the ham while baking.
Nutrition
- Serving Size: 1 slice (approximately 150 g)
- Calories: 350 kcal
- Sugar: 18 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
