Ham is an iconic centerpiece for Easter, but this isn’t any run-of-the-mill version — pineapple, Dijon, warm spices, and molasses combine for a homemade glaze like none other. And everybody loves a little something to go with ham — this pineapple and ginger compote is just the ticket. Sweet, and a little savory, it makes the perfect accompaniment for the meal.
Makes
Makes 12 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
COMBINE:
BRUSH:
SERVE:
Test Kitchen Approved
Instructions
Preheat oven to 325°. Place a rack inside a roasting pan.
Combine 3/4 cup pineapple juice, brown sugar, Dijon, molasses, cloves, cinnamon stick, and peppercorns in a saucepan; heat over medium-high to a boil. Reduce heat to medium-low and simmer glaze until syrupy, about 15 minutes; strain. Place ham in prepared roasting pan, fat side up.
Brush ham with half the glaze, and pour remaining 11/2 cups pineapple juice in bottom of pan. Loosely cover ham with foil and bake 2 hours; remove foil. Brush ham with remaining glaze; bake until a thermometer inserted into the thickest part, but not touching bone, registers 110°, about 30 minutes more. Let ham rest 15 minutes, then carve.
