Glazed Pineapple Ham Recipe
- 1 fully cooked bone-in ham (7 to 9 pounds)
- Whole cloves
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 2-1/2 cups packed dark brown sugar, divided
- 1 can (20 ounces) unsweetened crushed pineapple, undrained
- 1/4 cup lemon juice
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
- 1 cup packed light brown sugar
- 1. Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern; insert a clove in each diamond. Cover and bake 2 to 2-1/2 hours or until a thermometer reaches 130°.
- 2. Meanwhile, in a large saucepan, dissolve cornstarch in water; stir in 2 cups dark brown sugar, pineapple, lemon juice, mustard and salt. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened. Reserve 2 cups for sauce; keep warm.
- 3. Remove ham from oven. Increase oven setting to 425°. Pour remaining pineapple mixture over ham. In a small bowl, mix light brown sugar and remaining dark brown sugar; spread over ham.
- 4. Bake ham, uncovered, 10-15 minutes longer or until a thermometer reads 140°. Serve with reserved sauce. Yield: 20 servings.
5 ounces cooked ham with about 1 tablespoo: 300 calories, 4g fat (1g saturated fat), 70mg cholesterol, 912mg sodium, 44g carbohydrate (41g sugars, trace fiber), 23g protein
Reviews for Glazed Pineapple Ham
"Delicious!!! Didn't change the type of brown sugar though....didn't realize until I had already made it. But it tasted great!!"
"Really liked the sauce. Didn't have light and dark brown sugar, so just used the dark I had. Thot it sounded like a lot of sugar, so I didn't do the sugar sprinkling at the end. It probably would have put a lovely crust on the ham, but I didn't miss it."
"Made it for Easter & everyone loved it"
"The best ham we've ever had! Even the ham-haters liked it!"
"We loved this ham. It was moist and tasty. I forgot to use the cloves and it was still really good. This will probably be our go-to ham recipe."
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer