Description
A deliciously glazed baked ham featuring a sweet and tangy pineapple and brown sugar glaze, perfect for holiday meals or special occasions. The ham is tender and infused with warm spices, adorned with pineapple slices and maraschino cherries for a classic presentation.
Ingredients
Scale
Ham and Toppings
- 10-12 pound fully cooked ham, bone-in and spiral cut
- 20 oz canned pineapple slices, retain the pineapple juice
- Maraschino cherries, optional
- Toothpicks
- Foil
Glaze
- ¼ cup honey
- ½ cup brown sweetener or sugar, dark or light
- ½ teaspoon ground cloves
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
Instructions
- Prepare the ham: Allow the fully cooked ham to come to room temperature for about 1 hour before baking to avoid temperature shock.
- Preheat the oven: Set the oven temperature to 325 degrees Fahrenheit.
- Score the ham: If not spiral cut, score the surface of the ham to allow the glaze to penetrate; for spiral cut, scoring is usually not necessary.
- Make the glaze: In a saucepan over medium-high heat, combine the brown sugar or sweetener, honey, all the pineapple juice from the canned pineapple, cinnamon, and ground cloves. Stir continuously for 3-4 minutes until the sweetener dissolves.
- Thicken the glaze: In a small bowl, mix the cornstarch and water to create a slurry. Slowly add this mixture to the glaze while stirring until the glaze thickens.
- Glaze the ham: Place the ham on a foil-lined sheet pan or in a roasting pan. Drizzle the glaze over the ham, using a cooking brush to spread it into any cuts.
- Add pineapple and cherries: Secure pineapple slices and maraschino cherries on the ham exterior with toothpicks. Tent the ham with foil loosely to insulate without sealing tightly.
- Bake the ham: Bake for 1 hour and 30 minutes at 325 degrees Fahrenheit.
- Baste and continue baking: Remove the foil and baste the ham with more glaze. Return the ham to the oven uncovered and bake for an additional 30 minutes to caramelize the glaze.
- Rest the ham: Allow the ham to rest for at least 20 minutes after baking to let juices redistribute before carving.
Notes
- Bake pre-cooked spiral-sliced, bone-in ham for 10 minutes per pound.
- Smoked pre-cooked whole bone-in ham (10-14 pounds) should be baked for 15-18 minutes per pound.
- Fresh whole bone-in uncooked ham (12-16 pounds) requires 22-26 minutes per pound cooking time.
- Boneless hams cook in 10-15 minutes per pound.
- Discard the glaze packet that comes with the ham.
- Flour can be substituted for cornstarch, but may cause clumping in the glaze, so cornstarch is recommended.
- Whole cloves can be used instead of ground cloves and pinned with toothpicks into the ham if desired.
- Bringing the ham to room temperature before baking prevents temperature shock and promotes even cooking.
- Do not wrap foil tightly; leave space for glaze to avoid sticking.
Nutrition
- Serving Size: 1 slice (approx. 150 g)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
