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
Prep the Ham and Pineapple
Preheat your oven to 325F and lightly spray a large, shallow roasting pan or baking dish.
Remove the ham from packaging and pat dry with paper towels.
Lay the sliced ham in the prepared pan so most slices are exposed; some overlap is fine.
Nestle the pineapple slices between the ham slices throughout the pan.
Make 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.
Stir well and bring to a boil over medium-high heat.
Reduce heat to medium-low and simmer for ~4-5 minutes.
Add the cornstarch slurry and stir constantly until the glaze thickens to a syrup-like consistency; Remove from heat.
The glaze should coat the back of a spoon when ready.
First Bake with Foil
Pour half the glaze over the ham, making sure to get glaze between each slice; Set the remaining glaze aside.
Tent the pan with aluminum foil and bake for 30 minutes at 325F.
Final Glaze and High-Heat Finish
Remove the ham from oven and discard the foil.
Increase oven temperature to 425F.
Brush the remaining glaze over all the ham slices, working it between each piece.
Bake uncovered for ~15-20 minutes until the glaze caramelizes and the ham develops a glossy, golden-brown surface.
The edges should look slightly sticky and darkened.
Rest and Serve
Let the ham rest for 10 minutes after removing from the oven.
Transfer to a serving platter along with the glazed pineapple slices.
Save the pan drippings – they make an excellent sauce 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.
