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- Meat and poultry
- Roast pork
Just four ingredients stands between you and a delicious roast. It's the perfect alternative to the traditional Christmas dinner or Sunday lunch.
41 people made this
IngredientsMakes: 1 2.7kg roast
- 1 (2.7kg) fully-cooked, bone-in ham
- 1 fresh pineapple
- 350ml pineapple juice
- 220g dark brown soft sugar
MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min
- Preheat oven to 170 C / Gas 3. Place the ham, cut side down, into a roasting tin.
- Cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. Slice the pineapple into 1.25cm slices and cut the cores out of the slices. Pin the slices onto the ham with cocktail sticks.
- Bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 60 degrees C, 1 1/2 to 2 hours.
- While the ham is baking, mix the pineapple juice and dark brown soft sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. Work carefully because the glaze will be sticky and very hot.
- Pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.
Reviews & ratingsAverage global rating:(39)
Reviews in English (27)
This is how I usually make a ham and everyone loves it. My boyfriend will ask for me to make my ham and pineapples atleast once a month. I usually use a boneless ham as I get grossed out by bones in any kind of meat. I also will use canned pineapple in pineapple juice if we don't have fresh pineapple. The only other thing I do differently is I put the brown sugar on the ham first then cook it then make more glaze and add it about an hour before done then again about 30 mins. later. I kind of tripple glaze the ham!! Great recipe!!-12 Apr 2010
This is my all time favorite. When the ham is done I use the juices and ham drippings with a bit of yellow mustard, flour and water to make "Ham Gravy" to pour over the meat and mash potatoes.-25 Dec 2010
by Caitlin Brennan
I made this for Easter for a large group. It was absolutely delicious and people could not stop talking about how it was the best ham they have ever had (many guests actually admitted not normally liking ham!) It was so moist and tender with great flavor and the real pineapple slices were a delightful treat.Thanks so much to the reviewer who suggested the ham glaze. It was amazing! And it is great as a condiment on a sandwich with the leftovers. I just used the drippings and whisked in yellow mustard and flour. Yum!-26 Apr 2011
Easy Pineapple Glazed Ham Recipe
I used this Easy Pineapple Glazed Ham Recipe this past Christmas. It came out perfect as always. This recipe is pretty much fool proof, so if you’re looking for something that won’t be hard to make for the holidays or special occassions this recipe is definitely for you. If you don’t like clove or ginger, simply leave it out. Remember to remove the tooth picks before you serve it to the kiddos!
Watch the video directions below/ Recipe on top to the right
Holiday dinners always starts with a ham, one big enough to both feed your dinner guests and supply leftovers for hearty, next-day sandwiches or weeknight casseroles. There are many delicious ways to prepare a ham. You can glaze it with the South's favorite soft drink or your favorite Kentucky bourbon. Or you can rub it down with mouthwatering flavors like brown sugar, garlic, paprika and (of course) bourbon, and have all the neighbors at your door when they smell the delicious aromas coming from your grill when you barbecue the ham. If you prefer using heirloom recipes for special occasions, those recipes that remind you of how your mom or grandmother cooked, then this Pineapple Glazed Ham is the perfect choice for your holiday table. Aromatic cloves are inserted into slits in the ham and it is then dressed in one layer of Dijon mustard and another layer of brown sugar. The ham is further adorned with lovely pineapple rings and maraschino cherries secured to the meat with toothpicks. It may look old-school, but this mouth-watering ham boasts just the right balance of sweet and salty.
- 1 1/2 pounds ham steaks
- 8 canned pineapple rings, drained
- 2 tablespoons pineapple juice from can
- 1 teaspoon dijon mustard
- 1 tablespoon light brown sugar
- 1/8 teaspoon ground cloves
- Preheat oven to 375.
- Line a baking sheet with aluminum foil.
- Place the ham steaks on the lined sheet and arrange pineapples rings over top.
- In a small bowl, whisk together pineapple juice, mustard, brown sugar and cloves. Drizzle over top of ham steaks.
- Bake for 10-15 minutes until ham steaks are warmed and glaze is just browned. Serve immediately.
While most people are serving up a turkey for Thanksgiving, my family likes to change things up with this delicious Baked Pineapple Glazed Ham recipe. It’s easy to make and the leftovers are just as good as fresh out of the oven! This ham recipe is one of my absolute favorites. I’m not a big turkey fan but when it comes to a good juicy holiday ham, I’ll go back for seconds and thirds no problem…just like with this easy Sweet Potato Casserole. This recipe is simple and straightforward with only uses a handful of ingredients.
PINEAPPLE GLAZED HAM
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I can’t believe it’s time to start sharing holiday recipes with y’all. How did that happen?? Summer slipped away much too quickly this year but I’m trying wholeheartedly to embrace the fact that end of October is coming and it is very much Fall. I’ve already busted out my boot socks, sweaters, scarves, and I made three kinds of soup for dinner last week so come to think of it I guess I’m not all that sad about the change of seasons after all!
This pineapple glaze for ham is the perfect blend of sweet & tangy paired with succulent pork. I promise your family will praise your cooking when you serve them this Pineapple Glazed Baked Ham! We love this glazed ham at Christmas and Easter too. The possibilities are really endless and you don’t need a holiday meal as an excuse to enjoy this family favorite!
Want more holiday ham recipes?
Try my favorite leftover ham recipes!
Tools used to make this Pineapple Glazed Ham recipe
Roasting Pan: This roasting pan is my holiday workhorse. I use it for prime rib roasts, ham, and whole turkey and my recipes come out great every time!
Medium Saucepan: I don’t what I’d do without this saucepan. It gets used in my kitchen every day. The glass lid even has strainer sides so I need a colander for pasta!
Preheat oven to 300°. Stack 2–3 sheets of foil ample enough to cover ham on a work surface and arrange pineapple and orange slices on top in a single layer. Set ham on fruit (if using a bone-in ham and it has a fat cap, score very lightly, making cuts about ¾" apart) and wrap up tightly. Transfer to a wire rack set inside a large rimmed baking sheet and bake until an instant-read thermometer inserted into the thickest part of ham registers 115°, 3–3½ hours for boneless, 3½–4 hours for bone-in.
Meanwhile, bring pineapple juice, vinegar, brown sugar, and hot sauce to a boil in a large saucepan. Reduce heat simmer, swirling occasionally, until thick enough to coat a spoon. Keep warm.
Remove ham from oven and increase oven temperature to 425°. Unwrap ham, peeling back the foil so it covers the baking sheet (this will make for easy cleanup). Once oven is at 425°, baste ham with warm glaze and return to oven. Bake, brushing with more glaze every 3 minutes or so, until glaze is deeply browned and thermometer registers 125°, 12–15 minutes. Carefully transfer ham to a cutting board and let rest 30–60 minutes before slicing.
While ham is resting, roast fruit, spooning juices over from time to time, until deeply browned, 20–25 minutes.
Serve ham with roasted fruit and cherries alongside.
How would you rate Pineapple-Glazed Ham?
Made this for Easter and it was a hit! The glaze was smelly (bc of the ACV) and took a long time to reduce but it was worth it! I used fresh pineapple sliced the day before and it did not turn the ham to mush. I used the bone and leftover ham to make soup and the sweetness made the brodo sooo good. Will definitely make this every year.
Do NOT use fresh pineapple. It turned my ham into paste! 10/10 would NOT recommend.
I made this recipe twice, Christmas Eve and Easter. It is always a family favorite and a new tradition I followed recipe exactly as stated The only thing worth mentioning is the sauce takes forever to thicken however it’s worth the wait. This recipe will not disappoint.
Made this for a New Year's Eve meal-- fantastic when following the recipe exactly. The sauce for basting was perfection. I'm typically not about hot sauce, but this for sure converted me to embrace its better merits. With so much fruity sweetness in the dish, the spiciness was a welcome counter-balance. My guests really appreciated how the glaze accentuated the outer edge of the ham, the part I already consider the best part. With people arriving shortly and watching the pot closely, I thought the sauce would never come to a boil but patience won the evening. After lowering the heat to make it simmer, I got the perfect viscosity and a real night-winning main course. This was an absolutely fantastic way to close out 2018.
Beware fresh pineapple with ham. It turned my crockpot pineapple ham into ham paste. Something about the enzyme in pineapple. Similar problem with gelatin - it will never gel with fresh pineapple. I won't rate the recipe. It sounds like it would be delicious if it doesn't turn into ham souffle. Happy holidays all!
I bought an 8.75 bone in ham from Trader Joes. Not really sure the fruit at the base did much, but it didn’t hurt. For the glaze I used one can of pineapple juice, one can of Vernors ginger ale. I don’t think I used as much hot sauce, as I only had a 1/4/of a small bottle of Chalula. It never really got thick, but poured it over the ham 2x during the high temp part. Everyone loved it.
Pineapple-Glazed Smoked Ham Recipe
A spiral cut ham generally has already been cured and cooked. So, really, you aren&rsquot trying to cook the ham so much as heat it up. In this, you want to add some smoke to it by cooking on a pellet grill.
Smoking a pre-cooked ham means making sure the heat is low enough and the smoke is thick enough that you get the flavors in, but don&rsquot overcook the ham. At the same time, the pineapple needs to glaze into the ham as it smokes. This is also referred to as a double-smoked ham.
A pellet grill works really well for this just because you have so much control over the temperature and the amount of smoke. If you just have a regular grill, you can still pull it off too. Just make sure to get wood chips and soak them for a while before you put them on the coals, and keep the ham over indirect heat.
Which pellets should you use for smoked ham?
There are a lot of woods to choose from when it comes to pellets. Maple or hickory pellets are probably the most popular woods for smoking ham. With the sweet pineapple glaze though, you can take a walk on the wild side with something like mesquite too.
My theory on pellets is that whatever is in your grill is usually the &ldquoright&rdquo one to use. They really don&rsquot make that big of a difference to the end result.
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How to smoke a pre-cooked ham
Spiral hams you find in the grocery store are almost exclusively fully cooked and cured. You can find an uncooked spiral ham at the meat counter, but typically those need to be special ordered.
Just in case you aren&rsquot familiar with &ldquospiral cut&rdquo, that means the ham has a slice going through the ham that winds around the bone. It makes it easy and convenient to cut off equal portions. The spiral cut also allows the smoke to penetrate further into the meat too.
One drawback to having a pre-cut and pre-cooked spiral ham is that it means when you heat the ham up, then it is particularly easy to dry it out. So, one way to overcome that issue is a nice thick layer of glaze over the exterior.
The glaze helps seal in the juices and will help prevent the meat from drying out. Make sure you add it a few times, and paint it on thick!
The trick to smoking a pre-cooked ham is to keep the heat relatively low. The ham is already cooked, so if you have a smoker temp of about 225° to 250° then that will be enough to get the ham hot and give the smoke time to do its handiwork.
More Easy Traeger Recipes here!
How to make pineapple glaze for ham
Smoked ham glaze serves a couple of purposes. First, of course, a glaze adds a bit of sweetness. With meat as salty as ham, sweetness does all the busy work to distract you from things tasting too salty.
Next, the glaze will also help keep the moisture in the ham instead of escaping quickly and turning everything too dry.
Finally, the glaze will spin the flavor off in an entirely unique direction. That is why people often use citrus like oranges or fruits like cherries to glaze hams. Pineapple makes a particularly wonderful companion to ham. (And pizza! But that&rsquos an argument for another day.)
The smell of the pineapple glaze will probably bring the whole neighborhood knocking on the door to see what&rsquos for dinner. You might want to lock the door to prevent them from just taking the liberty of walking in unannounced.
Tips for making the best double-smoked ham
When you are smoking the ham, you might also want to have a pan with some water in the smoker to keep the humidity high. The extra moisture in the smoker also helps the ham from drying out.
Make sure you reserve some of the glaze, and don&rsquot use all of it at once. A handy tip is to use a third to coat the ham. Then use another third to baste on while it is cooking, and finally use the last third about 10 minutes prior to pulling it from the smoker.
If you still have some left after that, then just set it out so people can spoon some onto their plated slices.
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Recipe: Glazed Ham With Country Dijon Pineapple Sauce
Score ham, stud with cloves. Place on rack in shallow baking pan. Bake at 350 degrees F for 2 hours. Combine sugar, syrup, and mustard to make glaze. Use 3/4 glaze to baste ham every 10 minutes during the last 35 to 40 minutes of baking.
Recipe: Pineapple Glazed Ham
Combine the pineapple juice, ginger, and garlic in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half (to 2 cups). Strain and reserve. Preheat the oven to 350 degrees F.
- 2 medium pineapples, peeled lengthwise, cored, and cut crosswise into 1/4-inch-thick slices
- 3 cups sugar
- 2 cups water
- 1/4 cup cup country-style mustard
- 1 smoked, bone-in ham (10 pounds), trimmed of excess skin and all but a 1/4-inch layer of fat
- 40 whole cloves
- 1 cup cup dry white wine
- Mustard greens, for garnish (optional)
Bring pineapples, sugar, and waterto a boil in a large saucepan. Reduceheat simmer, skimming foam. Cook until pineapples are translucent and mixture has reduced to 4 cups, 60 to 80minutes. Transfer to a large bowl letcool. Stir in mustard. (Glaze will keep,covered and refrigerated, for 3 days.)
Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan drizzle wine over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.
Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, bastingoccasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.) Transfer ham to a cutting board let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple. Garnish with mustard greens if desired.
Have Ham on a Pellet Grill Anytime
Far too many people relegate ham to just holidays. It may be because whole hams are not on sale other times of the year. However, when you create a smoked ham on a grill, you actually stretch your food budget. Plus, you add a whole new protein option to your typical meals.
How does making this award-winning ham recipe give you much more than meets the eye?
- You can easily carve up and freeze parts of the ham from your pellet grill. Whatever you cannot use today, you can definitely use down the road. Your ham will keep frozen for a few months. Just make sure to label it.
- You will be able to serve ham steaks one night and other recipes with smoked ham the following days. Consider adding diced ham to your omelets and scrambled eggs, or create some smoked mac and cheese dotted with diced ham.
- You can boil the ham bone. If you buy a ham with the bone in, make sure you boil the ham bone after you have completely carved away the meat. Ham bone broth makes a great starter for all those homemade soups.
Why wait until the calendar says it is a holiday to have some smoked ham? Treat yourself to this everyday delicacy right now.
Rum & Pineapple Glazed Baked Ham Recipe
There are a few other things that are staples as well but there is always ham. There’s also always way too much ham, but I’m pretty sure it’s intentional so everyone can take some leftovers. If you ask me there is nothing better than left over sliced ham on white bread with mayonnaise and lettuce. DUDE, SO GOOD.
There are also a million glazes out there for ham but I’m partial to some sort of sweet and savory glaze combo to help bring out the salty goodness in the ham. I’ve always loved marrying ham and pineapple together after all, the Hawaiian pizza is my fav!
Combine the sweet, and some what tart, pineapple flavor with cinnamon and cloves and boom you’ve got a great combo. I also added a bit of rum to help blend everything together and it really gives it a nice finish. I would also recommend not using all of the glaze so that you can serve it alongside the ham when it’s finished so people can add on more if they’d like.