Brown Sugar Pineapple Baked Ham
This festive baked ham pairs the richness of brown sugar with the tangy sweetness of pineapple, resulting in a succulent centerpiece perfect for holiday meals. The glaze creates a caramelized crust while keeping the interior moist and flavorful, making it an ideal dish for gatherings such as Easter, Christmas, or any celebratory dinner.
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Servings: 6
Ingredients
- 1 tablespoon smooth Dijon-style mustard
- ½ teaspoon ground cloves optional, adds warm aromatic depth
- 2 tablespoons golden honey
- 1 cup firmly packed dark brown sugar
- 1 large ham 6–8 pounds, bone-in and fully cooked
- 1 can 20 oz sliced pineapple, juice reserved separately
- ½ cup pineapple juice taken from the canned slices
Instructions
- Preheat your oven to 325°F (165°C). Place the ham cut-side down in a large roasting dish.
- Using a sharp blade, lightly score the outer layer of the ham in a crisscross diamond pattern, ensuring the cuts are about ¼ inch deep.
- In a saucepan over medium heat, combine the brown sugar, ½ cup of reserved pineapple juice, honey, Dijon mustard, and ground cloves if using. Stir frequently and simmer the mixture until the sugar has fully dissolved and the glaze thickens slightly, about 3 to 4 minutes.
- Generously brush the prepared glaze over the entire surface of the ham. Evenly space the pineapple slices on top and secure them in place with toothpicks if necessary.
- Loosely tent the ham with foil and bake for approximately 1 hour and 15 minutes, uncovering every 20 to 30 minutes to baste with additional glaze.
- For the final 20 to 30 minutes of baking, remove the foil to allow the glaze to caramelize and become glossy and slightly sticky.
- Once baked, let the ham sit for 10 to 15 minutes before carving. Detach the pineapple rings and serve them alongside the sliced ham.
Notes
For enhanced flavor, consider marinating the ham in the glaze for a few hours prior to baking. Ensure the ham is fully cooked before serving, and always use a meat thermometer if unsure.