Recipes > Meats > HamApril 02, 2007

Pineapple Glazed Ham

Ingredients

1 smoked bone-in Virginia ham (14 to 16 pounds)
4 cups pineapple juice
1-inch piece fresh ginger, peeled and sliced
4 cloves of garlic, peeled and smashed
12 to 16 whole cloves
1/4 cup Dijon mustard
1 cup light-brown sugar
About 10 pineapple rings
About 10 maraschino cherries

Directions

Combine the pineapple juice, ginger, and garlic in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half (to 2 cups). Strain and reserve. Preheat the oven to 350 degrees F. Carefully trim the thick rind and all but 1/4 inch of fat from the surface of the ham. With a sharp knife, score a diamond pattern and insert the cloves at the crossed points of the diamonds. Set the ham in a shallow baking pan. Brush the mustard all over the top. Pat the sugar atop the mustard. Starting at the butt end, decoratively arrange the pineapple rings, securing with cherries and toothpicks in the centers, working toward the bone. Pour the reserved pineapple juice into the bottom of the pan and place in the oven.

Bake for 1 1/2 hours, basting every 15 minutes. When the ham is done, place it on a serving platter and let rest for 15 minutes. Carve into thin slices, beginning at the butt end. Serve warm with pan sauce alongside. Remove the pineapple slices and cherries as you carve and serve them with the ham.

Jackie from Massachusetts

Previous: Golden Clove Glazed Ham

Next: Cooking Ham Tips

Feedback

No feedback yet. Click here to post feedback.

Variations

Add a VariationHere are variations of this Recipe. Rate the variation that you like the best. Click here add your variation.

Ham With Pineapple

Ingredients:

1 lb. sliced ham
1/2 cup pineapple juice
4 slices pineapple
12 marshmallows

Directions:

Bake ham for 30 minutes. Drain off fat. Cover ham with pineapple and juice. Bake in slow oven (325 degrees F) until ham is tender.

Baste frequently. Turn pineapple and allow both sides to brown. Cover with marshmallows. Place in slow oven until marshmallows are puffed and slightly brown. Serve at once.

Source: 1935 Household Searchlight Cook Book This recipe by Mrs. B.W. Alward, Erie, PA.

By Great Granny Vi from Moorpark, CA

Was this helpful?

0 1 Feedback Share Print

Shared on: 10/12/2011

Once you try the above variations, be sure to come back and give a "thumbs up" to the one that worked the best for you. Do you have a better variation? Click here to share it!

Questions

Click "Ask a Question" if you have a question to ask about this topic.

Post Feedback

Your thoughts are welcomed and appreciated. Be the first to post feedback!

Like ThriftyFun on Facebook

Browse Topics

Over 80,000 tips, recipes, questions & crafts.

Christmas	Weddings for Less
Beauty	Budget and Finance
Cleaning	Craft Projects
Craft Tips	Food Tips
Garage Sales	Gardening
Gifts	Green Living
Home Improvement	Organizing
Parenting	Parties
Pest Control	Pets
Recipes	Repair