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Every year at special holidays, people grace their food-laden tables with a variety of tasty dishes. One that is often the star of the show is a delicious, savory, juicy ham. While many people choose to purchase a pre-glazed ham or one that has a packaged glaze along with the ham, you can make this tasty dish without any of that. Making a ham glaze is fairly simple and only adds a couple of steps to the baking of a ham. You can try our recipe for Honey and Pineapple Glazed Ham and treat your family to a tasty ham whenever the occasion arises.
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Honey and Pineapple Glazed Ham Recipe
Salty and sweet are a wonderful flavor combination, and glazing a ham provides it. Hams are cured with a mixture of spices and lots of salt. While some people like ham with no glaze, adding a glaze just pumps up the flavor profile. Our recipe has a fruity tang to it by use of pineapple juice in the glaze. We also add a little Dijon mustard to give the glaze a surprising savory twist.
Equipment
- Baking Pan
- Small saucepan
- Spatula
- Meat thermometer
- Serving Platter
- Wire whisk
Ingredients
- 4 pounds Ham
- 15 ounces Pineapple from a can
- ¼ cup Honey
- 2 tbsp Sugar
- 1 tbsp Dijon Mustard
Instructions
- Preheat the oven to 350 degrees. Unwrap your ham and place it in a baking pan.
- To make the ham glaze, open the can of pineapple and drain the juice into a small saucepan. Set the pineapple aside. Add the honey, sugar, and Dijon mustard to the pan, stirring them together. Heat this mixture on medium heat to boiling, and then turn the heat down to a simmer. Simmer this mixture for about five minutes or until the volume of it is reduced by half, and it is thick and syrupy.
- Pour half of this mixture over your ham. Reserve the rest of the glaze for later.
- Cover your ham with aluminum foil and bake the ham for about 15 minutes per pound, or, for a four pound ham, about 60 minutes. If you want a fruitier flavor to your ham, lay the pineapple pieces all over the ham. After 40 minutes, remove the ham from the oven and pour the reserved glaze over the top of the ham.
- Recover the ham with the foil and return it to the oven. Complete the baking time, testing the ham with an instant read meat thermometer. The temperature that you are aiming for is 145 for a ham that started out unbaked. If you were heating a pre-cooked ham, you only need it to get to 140 degrees for safety.
- Remove the ham from the oven and let it rest covered in aluminum foil for about 15 minutes. Then, you can take the foil off of the ham, remove it to your serving platter, and slice it for serving.
- Cover leftovers tightly with aluminum foil and store in the refrigerator for up to 5 days. For longer-term storage, put leftover ham in a zip-top freezer bag, press out all the air, and freeze for up to 3 months. Thaw the ham by putting it into the refrigerator overnight before you want to eat it.
Notes
Hams are made from pork. They are typically made from one of the hind legs of the pig. After the animal is slaughtered and the carcass is sliced up, the legs that are intended to be made into hams are cured by either being rubbed in copious amounts of salt along with nitrates, or by being soaked in a saltwater solution. Both methods produce a distinctive pink-red color in the meat, which is typically white before this procedure.
If you are serving a large group of people in your home for a holiday or another celebration, you may have wondered exactly how to calculate how much ham you should buy. After all, a good host never runs short of the main dish before everyone has had their fill. For a boneless ham, you should shop for about one third of a pound per person.
For a bone-in ham, about one-half of a pound per person should be enough. Following this guideline will help you avoid running short or having the opposite problem–having so much ham that you end up eating leftover ham until you are sick of it.
If you do end up with a little too much ham at the end of your party, there are several ways to avoid wasting the food. First, you can make soup with it. Bean soups and potato soup are very good with the addition of ham. Second, consider making a breakfast with ham and cheese omelets or a breakfast casserole that has ham in the recipe.
Third, ham sandwiches are a great way to use up leftovers in lunch boxes. Finally, if you have tried all the above, and you’re still stuck with too much ham, you can seal the leftovers in a zip-top freezer bag and stash it in the freezer for up to three months. You can pull out the leftovers on a night when you don’t have time to cook and serve it with a couple of vegetables as side dishes.
Our recipe uses a fairly small ham that is only 3 or 4 pounds. If you choose a larger ham to serve a bigger party, just multiply the quantities by a factor of 2 or 3. Follow the instructions in the exact same way, except you should carefully calculate the increased amount of cooking time that you will need since your ham will be larger.
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