Description
This classic Baked Ham with Pineapple and Brown Sugar Glaze is a perfect centerpiece for any holiday or special occasion. Featuring a sweet and spicy glaze made from pineapple juice, brown sugar, honey, cinnamon, and cloves, it is baked to tender perfection and garnished with pineapple slices and maraschino cherries for a festive touch.
Ingredients
Scale
Ham and Garnishes
- 10-12 pound fully cooked bone-in spiral cut ham
- 20 oz canned pineapple slices (retain the pineapple juice)
- maraschino cherries (optional)
- toothpicks
- foil
Glaze
- 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
Instructions
- Bring Ham to Room Temperature: Allow the fully cooked ham to come to room temperature for about 1 hour before baking to ensure even cooking.
- Preheat Oven: Preheat your oven to 325 degrees Fahrenheit.
- Prepare the Ham: If needed, score the surface of the ham to allow the glaze to penetrate (not necessary for spiral-sliced ham).
- Make the Glaze: In a saucepan over medium-high heat, combine the brown sugar, honey, pineapple juice from the canned slices, cinnamon, and ground cloves. Stir continuously for 3-4 minutes until the sugar dissolves.
- Thicken the Glaze: In a small bowl, mix together the cornstarch and water to create a slurry. Slowly add this mixture to the saucepan while stirring constantly until the glaze thickens.
- Prepare Ham for Baking: Place the ham on a foil-lined sheet pan or roasting pan. Drizzle the glaze over the ham, using a cooking brush as needed to cover it including the cuts.
- Decorate with Pineapple and Cherries: Secure pineapple slices and optional maraschino cherries to the ham’s exterior using toothpicks.
- Wrap the Ham: Tent the ham loosely with foil to allow insulation but prevent the glaze from sticking to the foil.
- Bake the Ham: Bake covered for 1 hour and 30 minutes. Then remove foil and baste the ham with remaining glaze.
- Finish Baking Uncovered: Return ham to the oven uncovered and bake for an additional 30 minutes until the glaze is caramelized and ham is heated through.
- Rest the Ham: Allow the ham to rest for at least 20 minutes before carving to let the juices redistribute.
Notes
- Bake pre-cooked spiral-sliced bone-in ham for 10 minutes per pound.
- For smoked pre-cooked whole bone-in ham (10-14 pounds), bake 15-18 minutes per pound.
- For whole bone-in fresh uncooked ham (12-16 pounds), cook 22-26 minutes per pound.
- Boneless hams should be cooked 10-15 minutes per pound.
- Discard the glaze packet that comes with the ham as it is not used.
- Scoring is optional for spiral-sliced hams.
- Flour can substitute cornstarch but may cause clumping in this glaze, so cornstarch is preferred.
- Whole cloves can be used and inserted into the ham for extra flavor with toothpicks.
- Bringing the ham to room temperature before baking prevents temperature shock and ensures even heating.
Nutrition
- Serving Size: 1 slice (approx. 8 oz)
- Calories: 450 kcal
- Sugar: 24 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 85 mg
