Description
This Pineapple Glaze for Ham recipe offers a sweet and tangy glaze that perfectly complements a tender, fully cooked ham. The glaze combines crushed pineapple, brown sugar, honey, and spicy mustard for a rich, flavorful finish. Slow-baked in the oven, this dish is ideal for holiday dinners or special occasions, yielding juicy, flavorful slices of ham with a sticky, caramelized pineapple coating.
Ingredients
Scale
Ham
- 1 boneless fully cooked ham (about 3 pounds)
- ¼ cup water
Pineapple Glaze
- 1 8-ounce can crushed pineapple, drained
- 1 cup brown sugar, packed
- ¼ cup honey
- 1 teaspoon spicy brown mustard
- 1 pinch salt
- 1 teaspoon cornstarch
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray to prevent sticking.
- Position Ham and Add Water: Place the ham flat side down in the prepared pan. Pour ¼ cup of water into the bottom of the pan to keep the ham moist during baking. Cover the ham and pan tightly with foil to trap the steam.
- Bake Ham Initially: Bake the covered ham in the preheated oven for 1 ½ hours to heat through thoroughly and allow flavors to start melding.
- Prepare the Pineapple Glaze: In a small saucepan, combine the drained crushed pineapple, brown sugar, honey, spicy brown mustard, salt, and cornstarch. Stir to combine all ingredients evenly.
- Cook the Glaze: Place the saucepan over medium-high heat and cook the mixture until it becomes bubbly, stirring constantly to prevent burning. Once bubbling, reduce the heat slightly and continue to simmer while stirring for 1 minute to thicken the glaze.
- Glaze and Continue Baking: Carefully remove the foil from the ham and pour the pineapple glaze evenly over the surface. Re-cover the ham with foil and return it to the oven, baking for an additional 30 minutes or until the ham reaches an internal temperature of 145°F. Baste the ham with the glaze from the pan occasionally during this time for extra flavor.
- Slice and Serve: Once cooked, remove the ham from the oven and transfer it to a serving platter. Slice the ham into desired portions. Pour the glaze and juices from the roasting pan into a gravy boat and serve alongside the ham for drizzling.
Notes
- Ensure the ham is fully cooked when purchasing as this recipe is designed to heat and glaze, not cook raw ham.
- To check doneness, use a meat thermometer to confirm the internal temperature reaches 145°F before serving.
- Draining the crushed pineapple avoids excess moisture diluting the glaze.
- Basting the ham during the final baking step intensifies the pineapple flavor and creates a sticky, caramelized glaze.
- Leftover glazed ham can be stored in the refrigerator and served cold or reheated.
