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Pineapple Honey Baked Ham

Honey Baked Ham - unbelievably juicy, succulent, baked ham bursting with flavors from pineapple and spiced rum honey glaze. The smokey and salty flavor from ham complements well with the sweet, warm, and sticky glaze. Truly a showstopper holiday main dish! 
Course Main
Cuisine Fusion
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 8 -10
Calories 264kcal
Author Imma

Ingredients

  • 1 8-10 pound (3.6 - 4.5 kl) cooked and smoked cured ham , shank end
  • ¾ cup (150 g) or more brown sugar , for sprinkling and for the glaze
  • 1 tablespoon (15 g) or more Dijon mustard
  • ¼ cup (62 ml) orange juice
  • ½ cup (125 ml) pineapple juice
  • ½ cup (170 g) honey
  • 1 teaspoon (2 g) allspice
  • ½ teaspoon (1 g) nutmeg
  • ¼ teaspoon (0.5 g) cloves
  • ½ - 1 teaspoon (1-2 g) ground ginger
  • 2 tablespoons (30 ml) rum , optional
  • ½ fresh lemon , squeezed ( about 1-2 tablespoons lemon juice)
  • 1 20- ounce can pineapple rings , (drained ½ cup juice, reserved)
  • 1 small canned maraschino cherries , optional
  • tooth picks , to hold the cherries in place

Instructions

  • Preheat oven to 325 degrees F.
  • Place the ham cut side down in a roasting pan cover. Sprinkle with about 1/2 cup brown sugar (optional). Then cover tightly with foil paper.
  • Place in a preheated oven and roast for 10 to 12 minutes per pound. During the last 30 minutes of cooking time, apply glaze all over it.
  • Add 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.
  • If using pineapple, place the pineapple rings around the ham in a decorative manner. Place a cherry in the middle, then use a tooth pick to hold it in place. Repeat until you have used up enough pineapple to cover the surface .
  • Brush with additional pineapple honey glaze and bake for an additional 15- 20 minutes (basting ham every 10 minutes.) depending on the size of your ham or until an instant read thermometer registers 120°F when inserted into thickest portion of ham.
  • Remove from the oven to a serving platter and let rest for 15 minutes before serving. Serve with a side of the glaze.

Notes

  1. Double the glaze if you want an additional glaze to serve.
  2. Get some fully cooked spiraled ham from the supermarket. It's super cheap this time of the year - at my neck of the woods is going for $0.67. Yes, that cheap!
  3. 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 of doing it, it helps retain moisture.
  4. You may adjust the spices to suit taste buds, especially the sugar content.
  5. Use any baking pan or cast iron to bake the ham in. I usually use what I have on hand.
  6. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
  7. Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.

Nutrition

Calories: 264kcal | Carbohydrates: 52g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 50mg | Potassium: 226mg | Fiber: 1g | Sugar: 50g | Vitamin A: 55IU | Vitamin C: 13.3mg | Calcium: 37mg | Iron: 0.8mg