Pineapple Glazed Ham
Prep Time15 mins
Cook Time2 hrs 30 mins
Resting Time20 mins
Total Time2 hrs 45 mins
- 1 15-18 lb fully cooked ham - bone in or boneless
- 1 20 oz can whole pineapple rings
- 60 whole cloves
- 10 maraschino cherries - stems removed
- 3/4 cups brown sugar
- 1 tablepoon dijon mustard
- 2 cups lemon lime soda - can substitute ginger ale
Preheat the oven to 325 F.
Score the surface of the ham in a diamond pattern about 1/8-inch deep.
Drain the juice from the pineapples and reserve.
Stick 6 cloves in each pineapple ring.
Arrange pineapple rings evenly around the surface of the ham, affixing them with toothpicks.
Affix a single cherry in the center of each ring with a toothpick.
Place the ham in a large roasting pan and add soda.
Tent it with foil, and bake for 2 to 2/12 hours (as per the package directions).
Meanwhile, put the brown sugar, mustard and reserved pineapple juice in a sauce pan.
Cook over medium high heat until reduces and becomes thick, about 15 minutes.
After 2 hours of baking, remove the foil and brush the glaze all over the ham. Leave foil off of the ham for the remainder of the baking time.
Repeat baste every 10 minutes until the ham is cooked through and reaches an internal temperature of 140 degrees F.
Remove from the oven, baste with remaining glaze and allow to rest 15-20 minutes before carving.
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- Use a sharp knife to score the ham: A sharp knife will make ensure you don't cut too deep.
- Cover the ham with foil while it bakes: To prevent your ham from drying out, cover it with foil during most of the baking time. Remove the foil while basting this Pineapple Glazed Ham.
- Baste ham every 10 minutes during the last 30 minutes: Use a basting brush (this one is great because it cleans up easy) to coat the ham with the brown sugar ham glaze every time minutes.
- Let the ham rest: When the ham is cooked through, allow it to rest for 15-20 minutes before slicing into it.
- Remove the pineapples and cherries before slicing: These make a great garnish for presentation.
- Remove all of the toothpicks before serving: Don't forget to carefully remove all of the toothpicks before serving your guests.
- When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.