Save This Brown Sugar Pineapple Ham has been the centerpiece of my family’s holiday table for as long as I can remember. The sweet, sticky glaze paired with juicy pineapple makes this ham irresistibly festive and perfect for sharing at gatherings big or small.
The first time I cooked this ham the kitchen filled with the caramel scent of brown sugar and pineapple. The kids could barely wait until it rested before carving into the sticky golden crust.
Ingredients
- Ham: A fully cooked bone in ham around eight to ten pounds makes for the most flavorful and juicy results. Look for one with a good fat cap for best caramelization.
- Brown sugar: Gives the glaze its deep sweetness and helps create a perfectly caramelized crust. Choose dark brown sugar for extra molasses notes.
- Honey: Rounds out the sweetness and adds shine and stickiness to the glaze. Opt for local honey if possible for added flavor.
- Pineapple juice: Infuses tang and tropical brightness cutting through the rich ham. Fresh or high quality canned juice both work well.
- Dijon mustard: Balances the sweetness and adds a bit of tangy depth. Good Dijon gives the glaze its backbone.
- Ground cloves: Warm spice that brings a cozy aroma and subtle complexity. Always check the freshness of your ground spices.
- Pineapple slices: For garnish and extra flavor absorption. Look for thick rings without added sugar.
- Maraschino cherries: Optional but these add cheerful color and a classic touch.
- Whole cloves: Optional for extra spice and a traditional presentation.
- Toothpicks: Essential for securing pineapple and cherries onto the ham during baking.
Instructions
- Preheat and Position:
- Set your oven to three hundred twenty five degrees Fahrenheit one hundred sixty five degrees Celsius and place the rack in the lower third. This ensures the ham heats evenly and the sugary glaze will not scorch.
- Prepare the Ham:
- Place the ham flat side down in a large roasting pan lined with foil for easy cleanup. Using a sharp knife gently score the surface in a diamond pattern about a quarter inch deep which helps the glaze soak in.
- Make the Glaze:
- Combine the brown sugar honey pineapple juice Dijon mustard and ground cloves in a saucepan over medium heat. Stir constantly until the sugar fully dissolves and the mix just comes to a simmer after three to four minutes. Take off the heat right away to prevent burning.
- Glaze and Decorate:
- Brush about half the warm glaze generously over the ham making sure to press it into all those diamond cuts. Lay pineapple slices over the ham and secure them with toothpicks. Place a maraschino cherry in the center of each pineapple ring if you like holding them in place with toothpicks as well.
- Bake Covered:
- Cover the ham loosely with foil to trap moisture but allow some circulation. Bake for one hour and thirty minutes basting with pan juices every thirty minutes to layer on even more flavor.
- Final Glazing and Caramelizing:
- Remove the foil and brush the remaining glaze over the ham. Bake uncovered for another thirty minutes to achieve a sticky caramelized finish and to fully heat through.
- Rest and Serve:
- Take the ham from the oven and let it rest for fifteen minutes. This helps keep the juices inside and makes for perfect slicing. Discard all toothpicks before carving and serving.
Save I always slip a few extra rings between slices for those who love the tangy brightness. I remember my grandmother tucking cherries into every pineapple round which turned the platter into an edible bouquet.
Storage Tips
Let leftover ham cool to room temperature before wrapping tightly in foil or placing into an airtight container. It will keep fresh in the fridge for up to four days. If you want to store it longer slice the meat and freeze portions in freezer bags with a little extra glaze or juice spooned in to prevent drying.
Ingredient Substitutions
If you are out of honey you can use pure maple syrup or even agave for a similar sticky sweetness. Stone ground mustard or yellow mustard works if Dijon is not on hand though Dijon brings the most balanced flavor. For a spiced twist sprinkle a pinch of ground cinnamon or nutmeg into the glaze.
Serving Suggestions
Offer your glazed ham with creamy mashed potatoes or scalloped potatoes and lightly steamed green beans for a classic spread. Warm dinner rolls and a crisp salad round out the holiday meal nicely. For brunch dice leftovers into baked omelets or layer thick slices on a buttery croissant.
Cultural and Historical Context
Old fashioned glazed ham with pineapple became a staple on American tables mid century thanks to the popularity of canned fruit and large celebratory hams in the postwar era. My family’s table would not be the same without a ham adorned in pineapple and cherries. It feels like a loving nod to generations past who made do with simple but festive ingredients.
Seasonal Adaptations
In the winter nestle orange slices under the pineapple rings for a bit of citrus warmth. Use fresh pineapple during spring and summer for brighter flavor and extra juiciness. Swap in thinly sliced pears or apples and a few sprigs of rosemary for a fall spin.
Save This Brown Sugar Pineapple Ham is a classic centerpiece for any special meal and is sure to bring smiles to the table. Savor every slice and enjoy the festive flavors with your loved ones.
Kitchen Questions
- → How do I keep ham juicy while baking?
Bake covered with foil and baste every 30 minutes using pan juices for moist, tender results.
- → Can I use fresh pineapple instead of canned?
Yes. Slice fresh pineapple into rings and drain excess juice before topping the ham.
- → What wine pairs well with this dish?
Fruity Riesling or sparkling apple cider complement the sweet, savory flavor profile.
- → How should I score the ham?
Make shallow, diamond-shaped cuts about 1/4 inch deep across the surface for better glaze penetration.
- → Is this suitable for gluten-free diets?
Yes, check ingredient labels to confirm gluten-free status, especially with garnishes or packaged items.
- → Can leftovers be used creatively?
Absolutely; cube for omelets, layer in sandwiches, or add to salads for easy meals.