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Brown Sugar Pineapple Glazed Bone-In Holiday Ham

Brown sugar pineapple glazed ham is baked bone-in with a Dijon and pineapple juice glaze, then topped with pineapple rings. The glaze simmers until thick, coating the ham in a sweet, tangy finish.
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Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Resting 15 minutes
Total Time 3 hours 20 minutes
Servings: 14 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the ham
  • 1 ham 8- to 10-pound, fully cooked, bone-in, smoked
For the glaze
  • 1 can (20 oz) pineapple rings in juice
  • 1 cup light brown sugar packed
  • 2 tbsp Dijon mustard
  • 2 tbsp unsalted butter
  • 0.25 tsp ground cloves
  • 1 tbsp cornstarch
  • 1 tbsp cold water

Equipment

  • 1 roasting pan
  • 1 2-quart saucepan
  • 1 instant-read thermometer

Method
 

Prepare the ham
  1. Preheat the oven to 325°F and set a rack inside a roasting pan.
  2. If the ham has a rind, peel it away, leaving about 1/4 inch of fat.
  3. Score the fat in a 1-inch diamond pattern without cutting into the meat.
  4. Place the ham cut side down on the rack and cover tightly with foil.
Make the glaze
  1. Drain the pineapple rings, reserving 3/4 cup of the juice.
  2. Combine the reserved juice, brown sugar, Dijon mustard, butter, and ground cloves in a 2-quart saucepan.
  3. Bring the mixture to a simmer over medium heat.
  4. Cook for 4 minutes, stirring until the sugar dissolves.
  5. Whisk the cornstarch and cold water together.
  6. Stir the mixture into the saucepan.
  7. Simmer for 1 minute until the glaze thickens.
Bake and glaze the ham
  1. Bake the covered ham at 325°F for 1 1/2 to 2 hours, until the center registers about 120°F on an instant-read thermometer inserted without touching the bone.
  2. Remove the foil and arrange the pineapple rings over the ham, securing them with toothpicks.
  3. Brush the ham with about half the glaze.
  4. Bake uncovered for 30 to 40 minutes, brushing with the remaining glaze every 10 minutes, until the ham reaches 140°F.
Rest and serve
  1. Transfer the ham to a cutting board and rest for 15 minutes.
  2. Remove the toothpicks and carve.

Notes

For the best texture, insert the thermometer without touching the bone. Refrigerate leftovers for 3 to 4 days or freeze them; for a dairy-free variation, replace the butter with an equal amount of neutral oil.