Brown Sugar Pineapple Ham Bake
YIELD: 12-15 servings
PREP TIME: 20 minutes
COOK TIME: 2 hours 15 minutes (approximately 15-18 minutes per pound)
TOTAL TIME: 2 hours 35 minutes (plus resting time)
DIFFICULTY: Easy
Ingredients
For the Ham Bake:
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1 (8-10 pound) fully cooked, bone-in spiral-cut ham
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1 (20 oz) can pineapple slices in 100% pineapple juice
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1/2 cup reserved pineapple juice (from the can)
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1 cup dark brown sugar, packed
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1/2 cup pure maple syrup or honey
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1/4 cup Dijon mustard
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2 tablespoons unsalted butter, melted
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1/4 teaspoon cayenne pepper (optional, for a subtle kick)
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Whole cloves for studding (optional, for a classic look)
For the Optional Pan Sauce:
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Pan drippings
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1 cup low-sodium chicken or ham broth
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1 tablespoon cornstarch mixed with 2 tablespoons cold water
Equipment
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Large roasting pan with a rack
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Aluminum foil
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Small saucepan
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Whisk
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Measuring cups and spoons
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Basting brush
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Carving knife and fork
Instructions
Step 1: Prepare the Ham and Oven
Preheat your oven to 325°F (165°C). This lower temperature is key to gently heating the ham without drying it out. Remove the ham from its packaging and place it, flat-side down, on a rack set inside a large roasting pan. If your ham has a plastic cap or a thick skin, remove and discard it, but leave the fat cap on, as this will baste the ham as it cooks.
Step 2: Create the Glaze
In a small saucepan over medium heat, combine the packed dark brown sugar, maple syrup (or honey), Dijon mustard, melted butter, reserved 1/2 cup of pineapple juice, cinnamon, ground cloves, and optional cayenne pepper. Whisk constantly until the mixture is smooth, the brown sugar has completely dissolved, and the glaze begins to simmer gently. Let it simmer for 2-3 minutes until it slightly thickens. Remove from heat and set aside.
Step 3: Assemble the Bake
Pat the ham dry with paper towels. If you’re using whole cloves for a traditional look, stud the surface by pressing them into the diamond-shaped fat pockets created by the spiral cuts.
Pour about 1 cup of water into the bottom of the roasting pan (not over the ham). This will create steam and prevent the drippings from burning.
Arrange the pineapple slices around the base of the ham in the pan and, if desired, secure a few on top of the ham using toothpicks.
Using a basting brush, generously coat the entire surface of the ham with about one-third of the warm glaze, making sure to get it in between the spiral slices.
Step 4: The Initial Bake
Tightly cover the entire roasting pan with aluminum foil, creating a sealed tent. Place it in the preheated oven.
Bake for 1 hour and 30 minutes (calculating about 15 minutes per pound for the initial heating phase).
Step 5: Glaze and Caramelize
After the initial bake, carefully remove the ham from the oven. Increase the oven temperature to 400°F (200°C).
Remove the aluminum foil. Baste the ham thoroughly with the pan juices. Then, apply another generous layer of the brown sugar glaze.
Return the ham to the oven, uncovered, for another 30-45 minutes. During this final stage, baste the ham every 10-15 minutes with the remaining glaze and pan juices. Watch it closely—the glaze will bubble and caramelize, and the top should become a deep, beautiful mahogany brown.
Step 6: Rest and Serve
Once the internal temperature of the ham reaches 140°F (60°C) and the exterior is beautifully glazed, carefully remove it from the oven. Transfer the ham to a cutting board or serving platter and tent it loosely with foil. Let it rest for at least 20-30 minutes. This is a non-negotiable step! Resting allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.
Step 7: Make the Pan Sauce (Optional but Recommended)
While the ham rests, place the roasting pan with all the drippings and pineapple slices on the stovetop over medium heat. Skim off some of the excess fat if desired. Add the chicken or ham broth and bring to a simmer, scraping up all the browned, caramelized bits from the bottom of the pan with a whisk. Let it reduce slightly for 5 minutes. For a thicker sauce, slowly whisk in the cornstarch slurry and simmer for another 1-2 minutes until the sauce coats the back of a spoon. Strain if desired for a smoother consistency.
Step 8: Carve and Enjoy!
Carve the ham by following the natural spiral lines. Serve with the caramelized pineapple slices and a generous drizzle of the optional pan sauce.
Nutrition Information
(Please note: Nutritional values are estimates and can vary based on specific ingredients used.)
Serving Size: 4 oz of ham with glaze
Calories: ~320
Total Fat: 8g
Saturated Fat: 3g
Cholesterol: 80mg
Sodium: 1500mg
Total Carbohydrates: 28g
Dietary Fiber: 0g
Sugars: 26g
Protein: 32g
Recipe Notes & Tips for Success
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Ham Selection: A spiral-cut ham is a fantastic timesaver, allowing the glaze to penetrate deep into the meat. A bone-in ham will always be more flavorful and juicy than a boneless one.
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Don’t Overcook: Since the ham is fully cooked, our goal is to heat it through and set the glaze. Overcooking is the primary cause of a dry ham. Use a meat thermometer to ensure you don’t go past 140°F.
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Glaze Variations: Feel free to experiment! Add a splash of bourbon or orange juice to the glaze. Substitute the Dijon mustard with whole-grain mustard for a different texture.
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Make-Ahead: You can prepare the glaze up to 2 days in advance and store it in the refrigerator. Simply reheat it gently before using.
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Leftovers are Gold: Leftover ham is incredibly versatile. Use it for sandwiches, diced in omelets and scrambles, chopped into soups (like a split pea soup), or as a pizza topping. The ham bone is a treasure—freeze it to make the most incredible bean or lentil soup later on.
This Brown Sugar Pineapple Ham Bake is more than just a recipe; it’s a reliable path to a memorable and delicious centerpiece for your table. The balance of sweet, savory, and spicy, combined with the incredibly tender meat, is guaranteed to earn you rave reviews. Happy cooking
