Succulent, smokey goodness bursts with tropical flavors from the pineapple and spiced rum honey glaze. The smokey and salty flavor from the ham complements the sweet, warm, and sticky glaze so well!
1 20-ounce canpineapple rings,drained (reserve ½ cup juice)
1small canmaraschino cherries,optional
toothpicksto hold the cherries in place
Instructions
The Ham
Preheat oven to 325℉ (160℃).
Place the ham cut side down in a roasting pan and cover. Sprinkle it with about ½ cup of brown sugar (optional). Then, cover tightly with foil.
Place in the preheated oven and roast for 10-12 minutes per pound. (1½-2 hours depending on how many pounds.) During the last 30 minutes of cooking, apply the glaze all over it.
The Glaze
Add the remaining brown sugar, mustard, orange and pineapple juice, honey, allspice, nutmeg, cloves, ginger, rum, and lemon juice to a small saucepan. Bring to a boil and simmer for about 5 minutes or more until it’s syrupy.
Approximately 30 minutes before the cooking time ends, remove the ham from the oven and arrange the pineapple rings on it in a decorative manner. Place a cherry in the middle of each ring, then hold the cherries in place with a toothpick. Repeat until the pineapple covers the ham's surface.
Brush the ham with pineapple honey glaze and bake for 15-20 minutes (basting the ham every 10 minutes), depending on the ham's size, or until an instant-read thermometer registers 120°F when inserted into the thickest portion.
Remove from the oven to a serving platter and let rest for 15 minutes before serving. Serve with a side of the glaze.
Notes
Double the glaze if you want an additional glaze to serve.
Fully cooked spiraled ham from the supermarket is cheaper during the holidays.
On the day of serving, you reheat your ham – not cook it. You want your ham warm through but not dried out. Low and slow, tightly covered in the oven is the best way to retain moisture.
Adjust the spices to suit your tastes, especially the sugar content.
Any baking pan or cast iron large enough to hold the ham is fine to bake it. I usually use what I have on hand. If you have a rack that fits in it, even better.
Let the ham rest for 10 minutes so the juices redistribute throughout the ham before slicing. You don't want to lose any of that goodness.
You don't need to remove the skin if you bake a spiral-cut ham because it keeps it moist and flavorful.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.