While it may seem difficult to cook, this ham is actually quite simple! A pineapple ham glaze made with pineapple juice, brown sugar, Dijon mustard, and cloves adds flavor to the meat. The sweet and fruity skin, encrusted with pineapple and cherry rings, is an ideal match for salty and smoky meats.
- Cook the pineapple juice, brown sugar, mustard, and cloves in a saucepan for about 10 minutes to make a brown sugar glaze for the ham.
- Time to prep the ham for the oven while the glaze is gone! To begin, scratch the surface of the ham in a diamond pattern with a sharp knife.
- On top of the ham, arrange the pineapple and cherry slices and attach them with a toothpick.
- Cook ham in 325F oven for 2 to 2 1/2 hours, brushing with additional glaze and pan juices every 30 minutes. To prevent excessive browning, gently cover the ham with foil for the last 30-60 minutes, or until it reaches the desired color. When a meat thermometer inserted into the thickest part of the ham shows 140 degrees Fahrenheit, the ham is done.
- Allow at least 15 minutes for the ham to rest before cutting and serving.
What’s the best way to make pineapple spiral ham
- To start, score ham. Make 1/2 inch deep cuts about 1 inch with a sharp knife.
- Preheat oven to 325F and bake ham for 1 hour.
- Make the glaze while the ham is roasting.
- Brush half the glaze over the ham and lower it into slices after removing it from the oven. Then sprinkle the crushed pineapple on top, followed by about half of the remaining glaze.
- Bake the ham for 15 minutes, uncovered.
- You’ll want to baste the ham every 10 minutes or so now that it’s cooking. Cook until the internal temperature reaches 140 degrees Fahrenheit, checking every 10 minutes to make sure you’re not overcooking.
This Easter ham with brown sugar and pineapple spirals is delicious! It’s very simple to prepare and takes all the worries out of preparing for a holiday party. Overall, this is a fantastic holiday ham. It’s also a great idea for Thanksgiving or Christmas!
Give it a try with some of our favorite Easter recipes if you’re making them for Easter dinner!
Is it true that fresh pineapple turns ham mushy
While I’m known for my wild cooking experiments, sometimes I prefer to go back to basics, like with this Baked Pineapple Brown Sugar Ham.
Pineapple and ham are a classic pairing as the sweet and sour taste of the pineapple complements the salty and salty umami qualities of the pork. With a brown sugar-honey glaze (seasoned and balanced with dijon mustard, cloves, and apple cider vinegar), you get the ham the whole family will be craving for seconds.
Instead of the spiral ham I usually buy, I opted for a whole, cured ham for today’s meal. As a result, ham is more juicy and delicious, and less likely to dry out. While some people believe that ham bones are tastier, I didn’t detect much difference, but ham bones are great for making ham bone soup afterward.
Fresh pineapple, although it sounds more succulent and delicious, has enzymes that soften the meat and can result in a mushy ham. For best results, use canned pineapple.
The procedure for cooking cured ham in the oven is described below. If you’re using spiral ham or crockpot, the glaze can be made using the same ingredients and process, but the cooking time will need to be adjusted. (If you’re using spiral ham and crockpot, follow the instructions in my Crockpot Root Beer Glazed Ham recipe, but substitute these ingredients.)
How long should I cook ham? Cook the bone-cured ham as we do at 325F for 15-18 minutes per pound, or until a meat thermometer inserted in the center shows 145F. The ham has previously been cured (“cured”), so all you have to do now is reheat it.
At the same 325F, spiral ham requires less cooking time, about 12-15 minutes per pound. Spiral ham, like cured ham, is already cooked and just needs to be reheated.
Is it necessary to boil ham before cooking
It is better to boil the ham for half the cooking time and then finish it in the oven to keep it moist. You can also cook ham throughout the cooking time by boiling it. However, we found that ham cooked this way is best served chilled.
To boil ham, place in a large saucepan with cold water and cover. Bring to a boil, then lower to low heat. Remove any froth that has risen to the surface at this point before adding other flavorings, such as herbs, spices, or vegetables, if desired. It’s important to keep an eye on the water and make sure it doesn’t boil too fast, as this will make the meat tough.
What’s the best way to make honey ham with pineapple
Preheat oven to 325 degrees Fahrenheit (165 degrees C). In a roasting pan, place the ham. Bake the ham for 2 hours, uncovered, in the preheated oven. In a saucepan, combine brown sugar, pineapple juice, and 1/3 cup honey while the ham is roasting.
Do you bake ham with a lid on it
Grilling ham is not as difficult as you might think. I simply put the ham in a roasting pan (or 913) and cover it with a cup of ginger beer and a cup of orange juice. This not only enhances the flavor of the ham, but also helps to keep it juicy as it cooks.
Wrap the foil around the ham or around the pan. Make sure the ham is tightly closed so it doesn’t dry out.
Preheat the oven to 350 degrees and bake the ham for 15-20 minutes, brushing halfway. When greasing the ham, open the lid, but close it again when you put it back in the oven.
How to keep ham wet while cooking
While it may seem instinctive to add as much moisture to your ham as possible before and during the cooking process to ensure it doesn’t dry out, this can actually get in the way of a perfect ham. Instead of bathing the ham or greasing it during the cooking process, pour half a cup of stock, wine, or water into the bottom of the pan while cooking to keep the meat moist. Be sure to cover the ham with foil while cooking to keep it moist, then remove it when you’re ready to coat it.
What’s the best way to keep spiral ham wet while cooking
Use the time guide that came with the ham if you don’t have a probe thermometer; However, it will not be that accurate. This calculator can’t take into account all other factors, such as the size and shape of the meat, the actual temperature of your oven, and how clean your oven is (burnt trash in your oven can affect cooking times).
The second step in making moist spiral ham is wrapping it in heavy-duty aluminum foil.
If you want to use a glaze, either homemade or packaged, do so with foil in the last 15-20 minutes of cooking.
What’s the best way to keep pineapple ham safe
- Allow 30 minutes for the ham to come to room temperature.
- Preheat oven to 325 degrees Fahrenheit.
- Remove excess skin from the ham. Score the fat in a diagonal crosshatch pattern with a sharp paring knife without cutting the meat. If using, push the cloves into the ham, inserting them at the intersection of the slices. In a roasting pan, place the ham flat-sided on a rack.
- Drain and save the juice from the pineapple. Using a toothpick, secure the pineapple pieces all over the ham. Using a toothpick, secure a maraschino cherry in the center of each pineapple slice.
- In the bottom of a saucepan, pour 1/4 inch of water and cover the ham with foil.
- Bake for 2 hours 30 minutes, or until an instant-read thermometer placed in the thickest part of the ham (avoiding the bones) reads 130 degrees F. (or about 15 minutes per pound).
- In a large saucepan set over medium heat, combine the honey, brown sugar, and stored pineapple juice. Simmer, stirring frequently, for 25 to 30 minutes, or until thickened, syrupy, and reduced to about 3 cups. Remove from the equation.
- Preheat oven to 425 degrees Fahrenheit.
- Remove the lid from the pan and brush a third of the glaze all over the ham using a pastry brush. Add extra water if the water in the roasting pan has evaporated. Bake the ham for another 15 minutes. Bake for another 15 minutes after brushing off the last third of the glaze. Spread the remaining glaze over the ham and cook for another 15 minutes, or until the glaze is shimmering and the skin is a deep golden brown and crispy. Allow 15 minutes to rest.
Why does fresh pineapple make ham taste bad
I invited a local executive chef to a morning program several years ago to discuss the dangers of using fresh pineapple on your Christmas ham. While adding fresh pineapple when grilling your ham isn’t detrimental to your health, it runs the risk of ruining your meal completely.
It’s all “basic food chemistry,” according to Mary Towers, Executive Chef at the Bay Club in Mattapoisett. Bromelain, an enzyme found in pineapples, is said to be abundant. If you put it on top of the ham while it’s roasting, it will turn into a clay-like mush.
