Brown Sugar Pineapple Baked Ham
This recipe for Brown Sugar Pineapple Baked Ham is the perfect addition to your Easter dinner table. The combination of juicy pineapple tidbits, rich brown sugar, tangy Dijon mustard, and warm cloves create an irresistible glaze that will make your ham the star of the show. With just a few simple steps, you can make a ham that is not only juicy and flavorful but also looks impressive on your serving platter.
Ingredients
- 1 bone-in ham 8-10 lb or 3.6-4.5 kg
- 1 can of pineapple tidbits 20 oz or 567 g, undrained
- 1 1/2 cups 300 g brown sugar
- 1 tablespoon Dijon mustard
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven to 325°F (160°C).
- Place the ham, cut side down, in a baking or roasting pan.
- Use a sharp knife to score the top of the ham diagonally in a cross-hatch pattern, making lines about 1-inch (2.5 cm) apart and ¼-inch (0.6 cm) deep.
- In a saucepan over medium-high heat, combine the pineapple tidbits and juice with brown sugar, Dijon mustard, and ground cloves.
- Stir occasionally, bring to a boil, then reduce heat to a simmer and let bubble until thickened, 10-15 minutes.
- Brush the glaze over the ham, getting in between the slices as well. Reserve about 1/4 of the glaze.
- Bake for about 90 minutes, brushing ham with glaze every 30 minutes, until the ham is heated through and the glaze has caramelized.
- Brush with the remaining glaze and serve.
Notes
You can also use a spiral ham for this recipe.
If you want a more pronounced clove flavor, you can increase the amount to 1/2 teaspoon.
Make sure to keep an eye on the ham while baking to prevent it from getting too dark. You can cover it with foil if necessary.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
If you want a more pronounced clove flavor, you can increase the amount to 1/2 teaspoon.
Make sure to keep an eye on the ham while baking to prevent it from getting too dark. You can cover it with foil if necessary.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.