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Lunch / Dinner

Baked Ham with Pineapple-Brown Sugar Glaze

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 12 servings

Total Time

23/4 hours + resting

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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.

Serve ham with Pineapple Compote.

Step 1

For the best flavor, brush the ham with the glaze before and near the end of baking.

Step 2

Loosely tent ham with foil before baking — this and the pineapple juice will keep the meat moist.

Nutritional Facts

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