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Irresistible Brown Sugar Pineapple Glazed Ham Recipe for Every Occasion

Irresistible Brown Sugar Pineapple Glazed Ham Recipe for Every Occasion - Featured Image
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Learn how to make delicious Brown Sugar Pineapple Glazed Ham. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 fully cooked bone-in ham (about 6 to 8 pounds)
  • 1 cup brown sugar, packed (light or dark depending on your preference)
  • 1/2 cup pineapple juice (fresh if possible, or canned works fine)
  • 1/2 cup crushed pineapple, drained
  • 2 tablespoons Dijon mustard or yellow mustard
  • 1/4 teaspoon ground cloves (optional, for a warm, spiced note)
  • 1/4 teaspoon ground cinnamon (optional)
  • Fresh pineapple slices or maraschino cherries for garnish (optional)

If you don’t have Dijon mustard, yellow mustard or even a mild spicy mustard will do the trick. And if fresh pineapple isn’t in season, the canned variety, especially when well-drained, still gives you that bright, tropical tang. I remember the winters back home when fresh fruit was a luxury; canned pineapple was the next best thing, and no less comforting.

Instructions

  1. Preheat your oven to 325°F (165°C). Place the ham flat-side down in a large roasting pan. If your ham has a thick skin, score it in a diamond pattern about 1/8-inch deep—this helps the glaze seep in.
  2. In a medium saucepan, combine the brown sugar, pineapple juice, crushed pineapple, mustard, ground cloves, and cinnamon. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves and the glaze thickens slightly, about 5-7 minutes.
  3. Brush a generous layer of glaze over the ham, making sure to get into the scored cuts. Reserve some glaze for basting later.
  4. Cover the ham loosely with foil and bake in the preheated oven. Plan for about 15 minutes per pound — so for a 7-pound ham, approximately 1 hour and 45 minutes.
  5. Every 20-30 minutes, baste the ham with more glaze, uncovering it briefly to allow the sugars to caramelize without burning. This slow, loving basting is reminiscent of the way Mama Lu tended her Sunday roasts, turning and spooning over gravy with care.
  6. During the last 20 minutes of cooking, remove the foil completely to let the glaze set into a sticky, golden crust. Watch closely so it doesn’t burn—if it starts to darken too fast, tent the ham again.
  7. Once the ham is glossy and caramelized, remove it from the oven. Let it rest for 15 minutes before slicing. This helps the juices redistribute, keeping each bite tender and moist.
  8. For a final touch, garnish with pineapple slices or maraschino cherries if you like — a little vintage charm that Mama Lu would have approved.

Find it online: https://claracooking.com/brown-sugar-pineapple-glazed-ham/