Description
This Brown Sugar Pineapple Ham is tender, juicy, and coated in a sweet, sticky maple-Dijon pineapple glaze. A beautiful centerpiece for Christmas, Easter, Thanksgiving, or a special family dinner.
Ingredients
- 1 fully cooked bone-in spiral ham (6–8 pounds)
- 1 can (20 ounces) pineapple rings, juice reserved
- ½ cup packed brown sugar
- ¼ cup pure maple syrup
- 2 tablespoons Dijon mustard
- ½ cup reserved pineapple juice
- ½ teaspoon ground ginger
- 1 tablespoon unsalted butter
- ½ cup water or pineapple juice, for the roasting pan
Instructions
- Prepare the Ham: Preheat oven to 325°F. Remove ham packaging and place the ham cut-side down in a roasting pan. Pour ½ cup water or pineapple juice into the bottom of the pan.
- Add the Pineapple: Arrange pineapple rings over and around the ham, tucking a few between the spiral slices. Reserve the remaining pineapple juice for the glaze.
- Warm the Ham: Cover the roasting pan tightly with aluminum foil. Bake according to the ham's package directions, generally 1½–2½ hours depending on size. Baste occasionally with the pan juices.
- Make the Glaze: In a small saucepan, combine brown sugar, maple syrup, Dijon mustard, ½ cup pineapple juice, ground ginger, and butter. Simmer over medium-low heat for 5–7 minutes, stirring until smooth and slightly thickened.
- Glaze the Ham: During the final 10–15 minutes of heating, remove the foil and brush the ham generously with the pineapple glaze. Return it to the oven uncovered until the glaze becomes glossy and lightly caramelized. Watch carefully to prevent burning.
- Rest and Serve: Remove the ham from the oven and let it rest for 10–15 minutes. Transfer to a serving platter, spoon over some warm pan juices, and serve with the pineapple rings.
Notes
Ham Temperature: Follow the package heating directions. USDA-inspected, fully cooked ham reheated from its original packaging should reach 140°F; repackaged ham and leftovers should reach 165°F.
Prevent Dryness: Keep the ham covered during most of the reheating process. Spiral-cut ham can dry out quickly.
Glaze Tip: Apply the glaze near the end of baking to prevent the brown sugar from burning.
Make Ahead: Prepare the glaze up to 3 days ahead and refrigerate in an airtight container.
Storage: Refrigerate leftover ham promptly in an airtight container for 3–4 days.
- Prep Time: 15 mins
- Cook Time: 2 hours
- Category: Main Course
- Method: oven baked
- Cuisine: American