Description
This Pineapple Ham features a spiral-cut ham baked with a sweet and tangy glaze made with brown sugar, cola, pineapple, and spices. The scoring technique and frequent basting ensure a flavorful and moist ham.
Ingredients
Scale
For the Pineapple Ham Glaze:
- 1 cup packed dark brown sugar
- 12 ounces cola (such as Coca-Cola) or Dr. Pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon low-sodium soy sauce
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons grainy mustard
- 1 teaspoon ground ginger
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon kosher salt
For the Spiral Ham:
- 1 (6-9 pound) spiral-sliced city ham
- 20 ounces crushed pineapple (1 large can), drained
Instructions
- Make the Glaze: In a medium saucepan, combine all the glaze ingredients: dark brown sugar, cola (or Dr. Pepper), apple cider vinegar, soy sauce, Dijon mustard, grainy mustard, ground ginger, onion powder, crushed red pepper flakes, and kosher salt.
- Simmer Glaze: Bring the glaze mixture to a boil over medium heat. Reduce the heat to a simmer and cook, stirring frequently, for 20-30 minutes, or until the glaze is reduced and has a syrupy consistency. Remove from heat and set aside.
- Preheat Oven: Preheat your oven to 325°F (160°C).
- Score Ham: Place the spiral-cut ham on a cutting board. Use a sharp knife to score the surface of the ham with 1/2-inch-deep cuts, spaced about 1 inch apart. This creates a diamond pattern and allows the glaze to penetrate the ham.
- Initial Bake: Cover with foil, Bake for 1 hour.
- First Glaze and Pineapple: Remove the ham from the oven. Brush half of the prepared glaze evenly over the ham, making sure to get some glaze into the scored cuts. Spread the drained crushed pineapple evenly over the glazed ham, pressing it gently into the cuts.
- Second Glaze: Pour half of the remaining glaze over the pineapple and ham.
- Bake Uncovered: Return the ham to the oven, uncovered. Bake for 15 minutes.
- Continue Glazing/Basting: After 15 minutes, remove the ham from the oven. Baste it with the remaining glaze (and pan juices once you run out of glaze) from the bottom of the roasting pan. Return the ham to the oven.
- Continue Baking and Basting: Continue baking and basting the ham every 10 minutes until the internal temperature of the ham reaches 140°F (60°C) on an instant-read thermometer. The total additional baking time after the first hour should be approximately 40-60 minutes.
- Rest and Serve
Notes
- Spiral-Cut Ham: This recipe is designed for a spiral-cut, fully cooked city ham.
- Glaze: The glaze will thicken as it cools.
- Scoring: Scoring the ham helps the glaze penetrate and keeps the ham moist.
- Basting: Basting the ham frequently with the glaze and pan juices keeps it moist and flavorful.
- Internal Temperature: Use a meat thermometer to ensure the ham is heated through to a safe internal temperature.
- Serving Suggestions: Serve this pineapple ham with your favorite holiday side dishes, such as mashed potatoes, green bean casserole, or roasted vegetables.