Glazed Pineapple Ham (Printable Version)
Succulent bone-in ham with a caramelized brown sugar-pineapple glaze, decorated with pineapple rings and cherries for a festive presentation.
# The Ingredients You'll Need:
→ Ham
01 - 1 fully cooked bone-in ham (approx. 3.5–4.5 kg / 8–10 lbs)
02 - Whole cloves (optional, for studding)
→ Glaze
03 - 1 cup brown sugar, packed
04 - ½ cup pineapple juice (from can)
05 - ¼ cup Dijon or yellow mustard
06 - 2 tbsp apple cider vinegar
07 - 1 tbsp honey or maple syrup
08 - Pinch of ground cinnamon (optional)
→ Garnish
09 - 1 can sliced pineapple rings in juice
10 - Maraschino cherries (optional)
11 - Toothpicks or wooden skewers
# Step-by-Step Instructions:
01 - Preheat oven to 165°C (325°F). Line a large roasting pan with foil and place a rack inside.
02 - Score the surface of the ham in a diamond pattern. If desired, stud with whole cloves at the corners of the diamonds.
03 - In a saucepan, combine brown sugar, pineapple juice, mustard, vinegar, honey, and cinnamon. Bring to a simmer over medium heat, stirring until the sugar dissolves. Cook for 5–7 minutes until slightly thickened.
04 - Place ham on the rack, cut side down. Brush generously with glaze. Cover loosely with foil and bake for 1½ hours, basting every 30 minutes.
05 - Remove foil. Arrange pineapple rings and cherries on the ham, securing with toothpicks. Brush again with glaze.
06 - Return to oven, uncovered, and bake for 30 more minutes, basting once or twice, until glossy and caramelized.
07 - Let rest 15–20 minutes before slicing.
# Additional Tips::
01 -
- Perfect weeknight comfort food that feels like a warm hug on a plate
- Complete meal in one recipe with protein and sides included
- Uses simple pantry ingredients most home cooks already have
- Makes excellent leftovers for sandwiches the next day
02 -
- Resting the meatloaf is absolutely essential for moist results
- The 80/20 beef ratio provides optimal flavor and juiciness
- This recipe freezes beautifully making it perfect for meal prep
03 -
- Always start potatoes in cold water rather than boiling water for the most even cooking from inside out
- For the best texture warm your milk before adding it to the potatoes preventing cooling and clumping
- Let your meatloaf cool for 10 minutes before slicing to prevent it from crumbling