Say hello to Easter and make this easy pineapple glazed ham. To be honest, this succulent ham is certainly good for any holiday dinner. First, the ham is studded with juicy pineapple slices and brushed all over with the juice. Then the rest of the juice is used later for the glaze with cinnamon, cloves and brown sugar. Finally the ham is covered and baked slowly. Near the end of baking time, magic happens when you baste the ham with the pineapple glaze.
Full Half Ham
If you’re thinking whether to buy a spiral sliced or full half ham, I prefer the full one. Why? Well, judging from baking ham both ways in the past, I can tell you that the full half ham comes out more succulent and juicy. And in this recipe, it’s easier to attach the pineapple if the ham is full. I don’t mind slicing it either at serving time. I actually use an electric carving knife for easier slicing.
So how does the pineapple slices stay glued to the ham? Actually, toothpicks help to hold them down while it cooks, But then, as the pineapple caramelizes, it serves as glue that sticks it to the ham. Any leftovers will be delicious for sandwiches later. Oh and one last thing, don’t throw away the bone. You can absolutely boil it with aromatics as a base for soup with lentils, beans or vegetables.
Let ham sit on the counter for 30 minutes before you begin. Preheat oven to 325ºF. Reserve the pineapple juice from the can for the glaze. Score the top of the ham diagonally with a knife being careful not go too deep. Repeat on the opposite direction forming 1½ inch squares. Stud pineapple slices on top of the ham using 2-3 toothpicks per slice. Brush ham all over with some of the reserved pineapple juice.
Place ham in a roasting pan. Pour 1 Tbsp pineapple juice in the bottom of the pan. Cover the entire pan completely with 2 pieces of aluminum foil overlapping on the top. Press all 4 sides to seal. Bake ham in the oven with rack placed in the middle level for 2 hours.
Meanwhile, prepare the glaze. In a small sauce pan mix the remaining pineapple juice, cinnamon, brown sugar and cloves. Bring it to a boil on medium heat, then let it simmer on medium/low for about 15 minutes stirring occasionally. Turn off heat. It will get thicker as it cools.
After baking for 2 hours, remove the foil and brush ham all over with its pan juices. Continue baking the ham for another 10 minutes. Brush ham all over with prepared glaze. Let it bake another 5 minutes.
Take ham out of the oven. Let it cool for 10 mins. Carefully remove toothpicks by holding pineapple slice with one hand and pulling the toothpick with the other hand. Carve with a serrated knife or electric carving knife. Serve with pineapple slices.