Ingredients (~6-8 servings)
- ~2 lbs boneless, sliced ham (quarter ham)
- 1 (15-ounce) can pineapple slices in 100% pineapple juice, juice separated from slices
- 1/3 cup packed dark brown sugar
- 3 Tbsp champagne vinegar (or white wine vinegar)
- 1 1/2 Tbsp dijon mustard, coarse ground
- 2 tsp unsulphered molasses
- 2 tsp worcestershire sauce
- Kosher salt & freshly ground black pepper, to taste
- 3/4 tsp ground allspice
- 3/4 tsp hickory liquid smoke
- 1 1/2 Tbsp cornstarch mixed with 1/3 cup water, for slurry
Prepping Ham and Pineapple
Preheat the oven to 325°F. Prepare a large, shallow roasting pan or baking dish with a light coat of cooking spray.
Unwrap the ham and pat dry using paper towels.
Arrange the sliced ham in the prepared pan so that the majority of the slices are exposed; it is fine if some of the slices overlap.
Tuck pineapple slices between the ham slices across the pan.
Making the Pineapple Brown Sugar Glaze
In a medium saucepan, combine the reserved pineapple juice, brown sugar, vinegar, dijon mustard, molasses, worcestershire sauce, salt, pepper, allspice, and liquid smoke.
Mix well and bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer for approximately 4-5 minutes.
Add the cornstarch slurry and continue stirring until the glaze thickens to a syrup-like consistency; remove from heat. The glaze is ready when it thickly coats the back of a spoon.
The First Bake with Foil
Drizzle half the glaze over the ham, making sure to get it in between each slice; set the remaining glaze aside.
Cover the pan tightly with aluminum foil and bake the ham at 325°F for 30 minutes.
Completing Glazing and High-Heat Finishing
After 30 minutes of baking, remove the ham from the oven and discard the aluminum foil.
Increase the oven temperature to 425°F.
Brush the remaining glaze over all surfaces of the ham, including in between the slices.
Return the ham to the oven uncovered and bake for approximately 15-20 minutes, or until the glaze caramelizes and develops a shiny, golden-brown appearance. The edges of the ham should appear slightly sticky and dark.
Resting and Serving
Let the ham rest for 10 minutes after removing from the oven. Transfer to a serving platter along with the glazed pineapple slices.
Reserve the drippings from the pan to drizzle over individual servings.
Sticky Pineapple Brown Sugar Glazed Ham
Ingredients
Ingredients (~6-8 servings)
- ~2 lbs boneless quarter ham, sliced ham
- 1 can pineapple slices in 100% pineapple juice 15-ounce, juice separated from slices
- 1/3 cup packed dark brown sugar
- 3 Tbsp champagne vinegar or white wine vinegar
- 1 1/2 Tbsp dijon mustard coarse ground
- 2 tsp unsulphered molasses
- 2 tsp worcestershire sauce
- Kosher salt & freshly ground black pepper to taste
- 3/4 tsp ground allspice
- 3/4 tsp hickory liquid smoke
- 1 1/2 Tbsp cornstarch mixed with 1/3 cup water for slurry
Instructions
- Preheat oven to 325F and spray a shallow roasting pan.
- Pat ham dry and lay slices in pan with some overlap.
- Nestle pineapple slices between ham slices.
- In a saucepan, combine pineapple juice, brown sugar, vinegar, dijon mustard, molasses, worcestershire sauce, salt, pepper, allspice, and liquid smoke.
- Bring to a boil over medium-high heat, then reduce to medium-low and simmer 4-5 minutes.
- Add cornstarch slurry and stir constantly until thickened to syrup consistency, then remove from heat.
- Pour half the glaze over ham, getting between slices, and set remaining glaze aside.
- Tent pan with foil and bake 30 minutes at 325F.
- Remove foil and increase oven to 425F.
- Brush remaining glaze over all ham slices, working between each piece.
- Bake uncovered 15-20 minutes until glaze caramelizes and ham is glossy and golden-brown.
- Let rest 10 minutes, then transfer to serving platter with pineapple slices.
