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Classic Brown Sugar Glazed Ham: Easy Pineapple Recipe

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This isn’t just a ham recipe; it’s the recipe that will make you the hero of your next holiday table or cozy Sunday supper. It’s the kind of dish that feels impressive but is secretly almost impossible to mess up.

Ingredients

Scale
  • 1 Bone-In, Fully Cooked Spiral-Cut Ham (8–10 lbs)
  • 1 cup Light Brown Sugar (packed)
  • 1/2 cup Honey
  • 1/4 cup Unsalted Butter
  • 1 can (20 oz) Pineapple Rings in Juice
  • 1/4 cup Pineapple Juice (from the can)
  • 2 tablespoons Whole Cloves (optional)
  • Maraschino Cherries (optional)

Instructions

  1. Prep the Ham: About 30 minutes before you start, take the ham out of the refrigerator and let it sit on the counter. Unwrap the ham and discard any plastic cap or bone guard. Place the ham flat-side down in your roasting pan.
  2. Score the Ham (Optional, but Recommended): Using your sharp knife, make shallow cuts across the top of the ham in a diamond pattern. Cut about 1/4-inch deep.
  3. Stud with Cloves (Optional): If you’re using whole cloves, push them into the center of each diamond you just scored.
  4. Make the Glaze: In a small saucepan over medium heat, combine the packed brown sugar, honey, unsalted butter, and reserved pineapple juice. Stir constantly until the butter is melted and the sugar is completely dissolved. Bring it to a gentle simmer, then reduce the heat to low and let it cook for 2-3 minutes until it thickens slightly. Remove from heat.
  5. First Bake (Tented): Preheat your oven to 325°F (163°C). Cover the ham tightly with a large piece of aluminum foil. Bake for 1 hour and 15 minutes.
  6. Glaze and Decorate: After the first bake, carefully remove the foil. Using a basting brush, generously brush about half of the glaze all over the ham. Now, arrange the pineapple rings on top of the ham, securing each one with a toothpick. Place a maraschino cherry in the center of each pineapple ring, if using, and secure it with another toothpick.
  7. Second Bake (Uncovered): Return the ham to the oven, this time uncovered. Bake for another 45 minutes to 1 hour, basting the ham with the remaining glaze every 15-20 minutes. The ham is ready when the internal temperature reaches 140°F (60°C) when checked with a meat thermometer inserted into the thickest part (without touching the bone).
  8. Rest and Serve: Once the ham has reached the perfect temperature, remove it from the oven. Let it rest for 15-20 minutes. Remove the toothpicks before slicing and serving. Spoon any juices from the bottom of the pan over the sliced ham.

Notes

Don’t Overcook the Ham: Use a meat thermometer! Pull it out at 140°F (60°C). Baste frequently during the uncovered bake for a sticky crust. Watch the sugar: brown sugar and honey can burn easily at high temperatures. Use the pan drippings to make a quick sauce. Plan for leftovers – they are incredible in sandwiches, soups, omelets, or just eaten cold.

Nutrition

Keywords: brown sugar glazed ham, pineapple ham, easter ham, christmas ham, spiral ham, holiday ham, glazed ham

Find it online: https://perkypan.com/classic-brown-sugar-glazed-ham-easy-pineapple-recipe/