Brown Sugar Baked Ham with Pineapple
A holiday centerpiece of spiral-cut ham glazed with brown sugar, Dijon mustard, and cider, finished under pineapple rings and cherries for a sweet-savory treat.
Ingredients
Ham & Glaze
- 10 pound fully cooked bone-in spiral-cut ham rind removed
- 0.5 cup packed light brown sugar
- 2 tablespoon Dijon mustard
- 0.5 cup apple cider or apple juice
Pineapple & Thicken
- 1 can (20 ounce) pineapple rings drained, juice reserved
- 2 tablespoon cornstarch
- 0.5 cup reserved pineapple juice
- maraschino cherries for garnish
Instructions
Prepare Ham
- Preheat oven to 325°F. Remove packaging and glaze packet. Score the ham 1/8" deep in a diamond pattern and place cut side down on a rack in a roasting pan.
Make Glaze
- Whisk together brown sugar, Dijon mustard, and apple cider in a bowl. Brush one-quarter of the glaze over the ham and pour any remaining mixture into the bottom of the pan.
Bake & Baste
- Bake the ham for about 15 minutes per pound (approximately 2 hours 30 minutes), basting with pan juices every 20 minutes, until the glaze is glossy and the ham registers 140°F.
Thicken Pineapple Glaze
- While the ham bakes, combine reserved pineapple juice and cornstarch in a small saucepan. Bring to a simmer, whisking until thickened, then remove from heat.
Finish & Rest
- After the ham has baked about 1 hour 30 minutes, brush with the thickened pineapple glaze. Arrange pineapple rings and cherries on top and secure with toothpicks. Return to oven for 30 minutes more. Remove, tent with foil, and let rest for 20 minutes before slicing.
Notes
Cool to room temperature within 2 hours, then wrap tightly and refrigerate for up to 4 days or freeze for up to 2 months.
To reheat, thaw in the refrigerator and warm in a 325°F oven until the internal temperature reaches 165°F.
Nutrition
Serving: 150gCalories: 320kcalCarbohydrates: 20g
Tried this recipe?Let us know how it was!