Brown Sugar Pineapple Ham Recipes

BROWN SUGAR AND PINEAPPLE GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place the ham, cut side down, into a roasting pan.
• Cut the skin off the pineapple with a sharp knife and cut out any brown spots of skin left behind. Slice the pineapple into 1/2-inch slices and cut the cores out of the slices. Pin the slices onto the ham with toothpicks.
• Bake ham in the preheated oven until a meat thermometer inserted into the thickest part of the ham reads 140 degrees F (60 degrees C), 1 1/2 to 2 hours.
• While the ham is baking, mix the pineapple juice and brown sugar in a microwave-safe ceramic or glass bowl and microwave on medium power until the glaze is boiling and slightly thickened. Work carefully because the glaze will be sticky and very hot.
• Pour about half the glaze evenly over the ham and pineapple about 1 hour before the end of baking; pour the rest over the ham about 30 minutes before the end of baking.

BROWN SUGAR PINEAPPLE HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/2-in.-deep cuts in a diamond pattern. Cover and bake 1-1/2 hours., In a small bowl, mix remaining ingredients. Spread over ham, pressing mixture into cuts. Bake ham, uncovered, 30-60 minutes longer or until a thermometer reads 140°.

PINEAPPLE BROWN SUGAR GLAZED HAM

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Place ham, cut-side down, into a roasting pan. Pin pineapple slices onto ham using toothpicks.
• Mix pineapple juice and 1/2 cup brown sugar together in a saucepan; bring to a boil until glaze is slightly thickened, about 5 minutes. Remove saucepan from heat.
• Bake ham in the preheated oven for 30 minutes. Pour glaze over ham and pineapple rings; continue baking for 30 minutes more. Sprinkle remaining 1 1/2 cups brown sugar over ham and pineapple rings; continue baking until ham is cooked through, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Pour the remaining glaze over cooked ham.

PINEAPPLE BROWN SUGAR-GLAZED BONELESS HAM

Steps:

• Let the ham sit at room temperature for about 30 minutes. Preheat the oven to 350 degrees F.
• Place the ham on a cutting board. Using a sharp paring knife, score the top and sides in a diagonal crosshatch pattern about 1/4 inch deep. Push the cloves into the ham if using, placing them at the intersections of the cuts. Put the ham, scored side-up, on a rack set in a roasting pan.
• Drain the pineapple rings, reserving the juice. Arrange the sliced pineapple all over the ham, securing with toothpicks. Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick.
• Pour 1/4 inch water into the bottom of the pan and tent the ham loosely with foil. Roast until an instant-read thermometer inserted in the thickest part of the ham registers 130 degrees F, about 1 hour.
• Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Bring to a simmer and cook, stirring occasionally, until thickened, syrupy and reduced to about 3 cups, 25 to 30 minutes. Set aside.
• Increase the oven temperature to 425 degrees F.
• Uncover the ham and carefully brush a third of the glaze all over. If the water in the roasting pan has evaporated, add more. Bake the ham for 15 minutes more. Brush with another third of the glaze and bake for 15 minutes more. Brush the remaining glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 15 minutes more. Let rest for 15 minutes before slicing.

PINEAPPLE BROWN SUGAR HAM

Steps:

• Preheat oven to 325F
• Soak a small handful of toothpicks in warm water.
• Use a sharp knife to score a grid-like pattern into the ham, about 1/2" to 1" into the ham.
• Place the ham in a roasting pan or baking tray.
• In a saucepan, combine the brown sugar, honey, apple cider vinegar, dijon mustard and cloves.
• Place the saucepan over medium heat and stir until melted and completely combined - the brown sugar should not appear gritty at all.
• Pour half of the brown sugar mixture over the ham and use a basting brush to ensure the syrup is coated all over the ham.
• Using the soaked toothpicks, secure the pineapple rings all over the ham.
• Place 1/2 cup of water in the roasting tray and cover the ham with tinfoil.
• Bake the ham for 1 hour.
• Place the brown sugar mixture back over the heat and continue cooking until reduced by half, stirring occasionally.
• Remove the ham from the oven and remove the tinfoil.
• Pour the remaining syrup over the ham and return back to the oven.
• Baste or brush the ham with the syrup every 15 minutes, continuing to bake for 1 more hour, until ham reaches an internal temperature of 145F. (Keep in mind that the glaze adds flavor and moisture so don't neglect it.)
• For a crispier skin, you can increase the heat to 400F for the last 10-15 minutes of baking.
• Before serving, remove the toothpicks and insert a maraschino cherry into the centre of each pineapple ring.