Welcome to the best brown sugar and pineapple glazed ham recipe that caramelizes and creates a crispy exterior... It's the perfect main dish for Easter, Christmas dinner, or special occasions!
The Best Glazed Ham Recipe
Whether you have a spiral ham, boneless ham, bone-in ham, fresh ham, or any other type of ham, this recipe will deliver the juiciest, most flavorful results. We're making a delicious brown sugar pineapple glaze that perfectly complements the ham's natural flavors.... Perfect for Thanksgiving! Let's get started with this step-by-step recipe!
Choosing A Ham
Consider your glaze! Some options pair better with certain ham types. This sweet glaze complements these salty hams:
- Spiral cut ham: The pre-sliced nature allows the glaze to reach every nook and cranny, ideal for maximizing sweet flavor penetration.
- Bone-in whole ham: The richness of the bone complements sweet glazes beautifully. Just be mindful of carving around the bone.
- Precooked ham: A convenient option that already has some sweetness, so pair it with a glaze that offers a unique twist, like maple-bourbon or pineapple-ginger.
Cook Times
Here's a breakdown of cooking times for different ham sizes, considering both pre-cooked and fresh hams:
Pre-Cooked Hams:
- 5-7 pounds: 1.5-2 hours
- 8-10 pounds: 2-2.5 hours
- 10-12 pounds: 2.5-3 hours
Fresh Hams:
- 5-7 pounds: 3-4 hours
- 8-10 pounds: 4-5 hours
- 10-12 pounds: 5-6 hours
Ingredients
- 10-pound ham (boneless or bone-in, pre-cooked or uncooked)
- 1 cup dark brown sugar
- ½ cup pure maple syrup
- ½ cup pineapple juice (or orange juice)
- Small saucepan
- Aluminum foil
- instant Read Meat thermometer
- *Optional - Warm spices like a pinch of ground cloves or, ¼ teaspoon ground ginger.
- *Optional Whole Cloves for Garnish
Glazed Ham Recipe Instructions
- In a saucepan, whisk the cup of brown sugar, maple syrup, and pineapple juice (your star ingredient!) over medium heat. Bring the mixture to a gentle simmer. As you stir continuously, the brown sugar will dissolve, and the glaze will begin to thicken slightly to a honey-like consistency. This allows the glaze to become syrupy and stickier, making it easier to adhere to the ham.
- Once the glaze has thickened slightly, remove it from the heat and pour half of it over the ham, ensuring the entire surface is coated. As the ham roasts in the oven and you baste it with the remaining glaze every 10-15 minutes. The glaze caramelizes and create a deliciously crispy exterior!
- Want a classic touch? Stud the ham with whole cloves, pointy ends in, a few inches apart (optional).
Prep the Ham
Diamond Shapes:
- Place your ham, fatty side up, in a nice shallow roasting pan.
- Grab a sharp knife and gently create a criss-cross diamond pattern on the surface of the ham. Remember, we don't want to pierce too deep!
Glaze It:
- Brush half of your pineapple brown sugar ham glaze over the ham, making sure it's evenly coated.
- Save the rest for some later basting!
Cooking Glazed Ham Recipe
- Preheat your oven to 325°F (163°C).
- Place ham in a large roasting pan and cover with aluminum foil, ensuring it's tented but not tightly sealed.
- Place the ham in the preheated oven and cook it for 1.5-2 hours.
- Glazing during Cooking:
- Every 15 minutes, baste the ham with the reserved delicious glaze, and pan drippings or juices at the bottom of the pan.
- Use a meat thermometer to check the internal temperature of the thickest part of the ham. The safe internal temperature for fully cooked ham is 145°F (63°C) for a precooked ham or 160 degrees F for a fresh ham.
- During the last 10 minutes of cooking, remove the foil to allow the top of the ham to brown and develop that perfect crispy glaze. Keep a close eye on it to avoid over-browning.
- Let the Ham Rest:
- Once the ham reaches the desired internal temperature, remove it from the oven.
- Allow the ham to rest for about 10 minutes before slicing.
- Slicing and Serving:
- If you are not using a pre cut spiral-cut ham, carve the whole ham into thin slices, cutting against the grain for the best flavor and tender bites.
- Serve the glazed ham with green beans, candied yams, and your favorite side dishes for a delicious holiday meal.
Other Glazed Ham Recipe Methods
- Slow Cooker Method:
- If you prefer using a slow cooker, place the ham in the slow cooker and pour the glaze over it.
- How to Cook Glazed Ham on low? 6-8 hours! Or on high for 3-4 hours until the ham is fully cooked.
- Instant Pot/Pressure Cooker Method:
- For a quicker cooking process, use the Instant Pot/Pressure Cooker.
- Add 1 cup of water to the pot, place the ham on the trivet, and pour the glaze over it.
- Cook on high pressure for 10-15 minutes per pound of ham, then perform a natural release.
Glazed Ham Cooking Time
When cooking a glazed ham, the cooking time is a crucial factor to ensure that the ham is perfectly cooked and ready to be enjoyed. The cooking time will vary depending on the type and size of the ham you choose for your special occasion.
If you're using a spiral ham, boneless ham, bone-in ham, or any other type of pre-cooked ham, the cooking time will be shorter since they are already partially cooked. You'll need to warm them up and apply the glaze to achieve that beautiful golden finish.
For a 10-pound ham, the cooking time should be about 1.6-2 hours, depending on your oven (16-20 minutes per pound) at a recommended oven temperature of 325°F (163°C).
A fresh ham requires thorough cooking to reach a safe internal temperature. For a 10-pound fresh ham, you might need to cook it for about 20 minutes per pound at the same oven temperature of 325°F (163°C).
Internal Temperature: Don't trust time alone! Use a meat thermometer to check the thickest part of your ham. Aim for:
- 145°F (63°C) for pre-cooked ham
- 160°F (71°C) for uncooked ham
Rest & Serve
- Resting Period: Once the ham reaches the safe internal temperature (145°F or 63°C for fully cooked ham, 160°F or 71°C for fresh or uncooked ham), remove it from the oven. Let it rest for about 10 minutes before carving. This resting period allows the juices to redistribute, resulting in a juicy and succulent ham.
- Serve with creamy mased potatoes, a green goddess salad, loaded potato salad, old fashioned cranberry sauce, a green bean casserole, the best candied yams, soft sourdough rolls, maple roasted butternut squash or your favorite sides!
Storing Leftover Glazed Ham
Cool it down: Let your ham chill completely before storing. This keeps bacteria at bay.
Wrap it tight: Aluminum foil, plastic wrap, or an airtight container are your allies. Prevent moisture loss and freshness woes!
Fridge or freeze?
- Fridge: Enjoy it within 3-4 days. Lower shelf is key for consistent chill.
- Freezer: Up to 2 months of hammy goodness! Wrap portions individually and label with the date.
Recipe Card
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Pineapple Glazed ham with Crispy Crust
The best glazed ham recipe with a glaze that caramelizes and creates a crispy exterior for any special occasion! Whether you have a spiral ham, boneless ham, bone-in ham, fresh ham, this recipe will deliver the juiciest, most flavorful results.
Ingredients
- 10-pound ham (boneless or bone-in, pre-cooked or uncooked)
- 1 cup dark brown sugar
- ½ cup pure maple syrup
- ½ cup pineapple juice
- Small saucepan
- Aluminum foil
- instant Read Meat thermometer
- *Optional - Warm spices like a pinch of ground cloves or, ¼ teaspoon ground ginger.
- *Optional Whole Cloves for Garnish
Instructions
- In a small saucepan over medium heat, combine the brown sugar, maple syrup, and pineapple or orange juice.
- Stir the mixture until the brown sugar is fully dissolved and the glaze has thickened slightly.
- Remove the glaze from heat and set it aside.
- Optional add in: warm spices or 1 teaspoon of fresh herbs.
- Optional garnish with whole cloves by sticking the pointy end into the meat on top of the roast a few inches apart each.
- Creating the Diamond Pattern: Place the ham in a shallow roasting pan with the fatty side facing up. If you are using a spiral cup ham, no need to cut - skip to glazing the ham!
- With a sharp knife, score the outer layer of the ham in a diamond pattern, making sure not to cut too deep into the meat.
- Reserve the remaining glaze for later.
- Preheat your oven to 325°F (163°C).
Glazing the Ham: Use HALF of the glaze over the ham, making sure to brush it evenly to cover the entire surface.
- Cover the ham with aluminum foil, ensuring it's tented but not tightly sealed.
- Place the ham in the preheated oven and cook it according to the recommended time for a 10-pound ham (approximately 16-20 minutes per pound).
- Every 15 minutes, baste the ham with the glaze or juices from the bottom of the pan.
- Use a meat thermometer to check the internal temperature of the thickest part of the ham. The safe internal temperature for fully cooked ham
- Once the ham reaches the desired internal temperature, remove it from the oven. (145 F for precooked ham, or 160 degrees F for fresh hams is safe according to the USDA)
- Allow the ham to rest for about 10 minutes before slicing.
Notes
Ground cloves: Start with a pinch (around 1/16 teaspoon) and taste. You can gradually add more, a pinch at a time, until you reach your desired level of clove flavor.
Ginger: If using fresh ginger, grate a small knob (about ½ inch) and taste. For ground ginger, start with a pinch and adjust. Remember, ginger can be quite spicy, so go slow!
Pineapple and cloves: This is a classic pairing. You could even stud a few whole cloves into the ham for a more subtle, festive touch.
Pineapple and ginger: This adds a tropical twist. Consider adding a pinch of cinnamon for a warmer depth of flavor.
Remember:
Taste as you go: Adjust the amount of spice based on your personal preference and the overall sweetness of the glaze.
Start small and add more gradually. You can always add more spice, but not take it away!
Consider the occasion: For a festive holiday ham, a slightly bolder spice profile might be nice. For a more everyday dish, keep it subtle.
If you're unsure, err on the side of caution and add less spice initially. You can always add more later if desired.
- Oven Temperature: Maintain a consistent oven temperature of 325°F (163°C).
- Internal Temperature: Use a meat thermometer to ensure the ham is cooked to a safe internal temperature:
- Pre-cooked: Cook to an internal temp of 145°F (63°C)
- Fresh: Cook to an internal temp of 160°F (71°C)
- Resting Time: Allow the ham to rest for 10-15 minutes before carving to redistribute the juices.
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