Pineapple Glazed Ham
Make this incredible pineapple glazed ham recipe with its perfectly sticky, sweet, savory glaze and all the holiday trimmings.
Servings: 16
Ingredients
- 8 to 10 Pounds ham
- 2 Cups brown sugar
- ½ Cup honey
- 3 Cans pineapple slices reserve the juice
- ½ Cup pineapple juice reserved from the pineapple rings
- ½ Cup rum
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon Dijon mustard
- 1 Teaspoon ground cloves
- 1 Cup maraschino cherries
- star anise
Instructions
- Preheat the oven to 300 degrees F.
- Place your ham in a large pan with sides (to prevent the glaze from dripping).
- Using toothpicks to secure the pineapple, overlap it all over the top and sides of the ham. Add a maraschino cherry or star anise in the middle of the pineapples.
- Cover with foil and bake for 45 to 60 minutes.
- While the ham is baking, make the glaze. In a small pan, cook the brown sugar, honey, apple juice, rum, vinegar, mustard, and cloves together for 3 to 4 minutes, until it begins to thicken slightly.
- Spoon the glaze over the entire ham. Continue cooking for the remainder of the time. Every 15 to 20 minutes, spoon more glaze from the bottom of the pan over the ham.
- Serve with your favorite side dishes.
Notes
Score the ham: Lightly score the surface of the ham in a diamond pattern before applying the glaze to help it penetrate and caramelize better.
Rest before carving: Let the rum glazed ham recipe rest for 10 to 15 minutes after baking to allow the juices to redistribute, making it easier to carve and more tender.
Use a meat thermometer: Ensure the ham reaches an internal temperature of 140°F for optimal warmth and safety.
Baste with the glaze: The glaze will be thick and as it cooks on the ham some may run off. Just keep spooning the remaining glaze back over the ham every 20 minutes.
Wait to slice it: Don’t slice your ham until everyone is ready to eat. This will keep the moisture all locked inside.
Rest before carving: Let the rum glazed ham recipe rest for 10 to 15 minutes after baking to allow the juices to redistribute, making it easier to carve and more tender.
Use a meat thermometer: Ensure the ham reaches an internal temperature of 140°F for optimal warmth and safety.
Baste with the glaze: The glaze will be thick and as it cooks on the ham some may run off. Just keep spooning the remaining glaze back over the ham every 20 minutes.
Wait to slice it: Don’t slice your ham until everyone is ready to eat. This will keep the moisture all locked inside.
Nutrition
Calories: 798kcal | Carbohydrates: 60g | Protein: 50g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.001g | Cholesterol: 141mg | Sodium: 2713mg | Potassium: 839mg | Fiber: 2g | Sugar: 57g | Vitamin A: 61IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 3mg
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