My Honey Pineapple Ultimate Baked Ham Recipes

HAM WITH PINEAPPLE

Steps:

• Preheat the oven to 325 degrees F (160 degrees C).
• Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
• Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.

BAKED HAM WITH PINEAPPLE

Steps:

• Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1-1/2 hours. Drain pineapple, reserving 1/4 cup of the juice. Combine brown sugar and reserved pineapple juice; pour over ham. Arrange pineapple slices and cherries on ham. Bake, uncovered, 30-45 minutes longer or until a thermometer reads 140° and the ham is heated through.

MY HONEY PINEAPPLE ULTIMATE BAKED HAM

Steps:

• 1. Place ham in a large shallow roasting pan.
• 2. Using a sharp knife cut into diamond-type shapes on top of the skin about 1/2 inch into the meat. If using a spiral ham, diamond cuts are optional.
• 3. In a saucepan, mix pineapple juice about 1/2 cup with the honey and brown sugar. Then mix in mustard. Whisk together and simmer stirring for a few minutes.
• 4. Remove glaze pan and set aside.
• 5. Preheat oven to 350 degrees. Bake ham uncovered about two hours until nicely browned on top. Adjust the cooking time according to your ham size.
• 6. Using a brush put glaze all over ham especially into top cuts and all over the sides.
• 7. Place pineapple slices over the top of the ham.
• 8. Continue baking another 40-50 minutes. Ham should be very brown all over. Cool about 20 minutes or more. If using an unsliced ham, use an electric knife to slice thin.

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.

PINEAPPLE-GLAZED BAKED HAM

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Place ham in a large baking pan and score the surface with a knife. Mix 1/4 cup pineapple juice, 1/4 cup brown sugar, and butter together in a bowl. Inject the mixture into the ham; pour any remaining liquid over the ham. Pour an additional 1/2 cup pineapple juice and water into the pan. Rub 1/2 cup brown sugar onto the ham.
• Mix remaining pineapple juice, remaining brown sugar, ginger, and cloves in a small pan over medium heat. Cook until the mixture comes to a boil; simmer until glaze is reduced and dark brown, about 10 minutes.
• Bake ham in the preheated oven until an instant-read thermometer inserted into the thickest part of the ham and not touching the bone reads at least 160 degrees F (70 degrees C), about 2 hours.
• Continue baking, brushing glaze onto ham every 10 minutes, about 30 minutes more. Remove from the oven and allow to sit 10 minutes before slicing.

PINEAPPLE HONEY-GLAZED HAM

Steps:

• Let the ham sit at room temperature for about 30 minutes.
• Preheat the oven to 325 degrees F.
• Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Push the cloves into the ham, if using, placing them at the intersections of the cuts. Put the ham, flat-side down, on a rack in a roasting pan.
• Drain the pineapples, 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 in the bottom of the pan and tent the ham with foil.
• Roast until an instant-read thermometer inserted in the thickest part of the ham (avoiding bone) registers 130 degrees F, about 2 hours 30 minutes (or about 15 minutes per pound).
• Meanwhile, combine the honey, brown sugar and reserved pineapple juice in a large saucepan set over medium heat. Simmer, 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 pan and carefully brush a third of the glaze all over the ham. 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.