World’s Best Pineapple Honey Glazed Ham
This ham recipe can rival any ham recipe out there, you won’t find a ham recipe too much better than this. It has all the qualities of a great ham. It’s tender, juicy, well seasoned, and full of flavor…. the glaze is sweet and sour and the combination of spices we used go great together making this pineapple glazed ham recipe a WINNER. Pineapple honey glazed ham is a dish we American folks love to cook during the Thanksgiving and Christmas Holiday season. It’s sort of a tradition in many families to cook a ham on Thanksgiving and Christmas, sorta liek cooking a turkey on Thanksgiving. There are many ways to make a ham but I love pineapple honey glazed ham the best; it’s sweet, sour, and salty. Try this flavorful juicy porkie out, you’re going to be glad you did. The recipe is very simple and deatiled, making it extremely easy to follow. So give it a shot you will definitely be printing out this recipe for a few guest at your Thanksgiving and Christmas dinner.
1. Place your ham in a big bowl or pot of water, then sit it in the refrigerator until it fully defrost. You don’t want to sit it out on the counter because it could go bad and sitting it in water helps it thaw out quicker anyway.
2. Once the ham unthaws, rinse it well with cool water.
3. Place your ham in a baking pan meat side down, then pat it dry. You want the ham dry so that the ingredients we add adhere to the meat.
4. Next, you’re going to cut several long vertical and horizontal slits into the ham. This is a method used to infuse flavor…. sort of like marinating. Cutting slits into the ham maximizes flavor because it allows the spices and condiments to seap down into the core of the ham making sure every ounce of your ham is full of flavor. BAM!!!
5. Rub the mustard over the ham….. the mustard not only provides flavor but it serves as a gluing agent to help the seasonings and spices adhere to the meat.
6. Coat the ham with ground cloves, cinnamon, ginger, and pepper.
7. Next, pack the ham fully with 1-1/2 cups of brown sugar.
8. Afterwards, let the ham sit for 1hr and 30 minutes to 2 hours to marinate. Your ham will look rather glossy afterwards, which is a good thing. That means the spices and brown sugar has settled into the meat. You don’t have to do this step. You can move onto the next step as marinating the ham isn’t requisite.
9. Place a small pot over medium heat.
10. Add your butter and 1/2 cup of brown sugar. We are creating our glaze for our ham now. I like to combine all the ingredients to a small pot and apply heat to it, and make a glaze before adding the ham to the oven but first but you can simply add all these ingredients to the baking pan of ham and stir them in well without applying heat to it….The ingredients will thicken up and turn into a glaze just the same as it’s baking but I for whatever reason like to heat it up first before adding it to the baking pan.
11. After adding your brown sugar and butter, add your cornstarch, then stir in well.
12. Once the cornstarch has dissolved, add your honey.
13. Then last but not least, you’re going to open your can of pineapples. Drain the pineapple juice but reserve 1-1/2 cups of the juice from the canned pineapple slices and add it to the pot. Then you’re going to stir in 1/4 cup of cherry juice from the jar of cherries. Once everything is well blended, cut the fire off.
14. Turn the ham over onto it’s sides now, and follow that up by adding your vinegar to pan of ham.
15. Alright so now we’re going to pin our pineapples and cherries to ham, using toothpicks. This is solely for decoration purposes! You do not, I repeat DO NOT HAVE TO ADD PINEAPPLES AND CHERRIES to your ham! But since we’re using the pineapple juice why waste the pineapples? Might as well cook them along with the ham.
16. Preheat your oven to 350 degrees.
17. Pour your glaze into pan.
18. Place the ham into the oven.
19. Baste the ham with the glaze 2 to 3 times as it’s cooking.
20. I baked my 11 lb fully cooked ham for 2 hours. The rule of thumb is to cook a partially cooked ham on 350 degrees for 20 minutes per pound and 10 minutes per pound for a fully cooked ham.
21. Inject the ham (optional) with glaze. This is to ensure that the ham is full of flavor. This is why step 8 isn’t really neccesary. This is a perfect ham recipe, and you are going to enjoy it!
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