This classic Pineapple Baked Ham is moist, bursting with flavor, and will be the perfect conversation piece at the dinner table! This ham is topped with cloves, pineapple rings, and a delicious brown sugar glaze that is to die for! You will need this ham at your next special occasion!
Are you ready for a quick science lesson??? Pineapple actually has an enzyme that tenderizes meat! That is why pineapple is used in so many meat recipes you see online today. Pretty neat, huh?
This recipe requires minimal ingredients and is super easy to pull together, however it does take time! The secret to making a great ham is to bake it low and slow to keep it from drying out! The glaze is also the star of the show when it comes to this Pineapple Baked Ham!! Low and slow, and glaze is the way to go!!
WHY YOU WILL LOVE THIS PINEAPPLE BAKED HAM
Full of Flavor– This recipe is so easy and full of flavor your guest will think you are a pro!
Juicy– I know as well as anyone how frustrating it is to spend ALL day making a ham just for it to come out DRY!! No worries about that here, my friends!
Super Simple– Despite the time needed to make this recipe, it is really super easy to make! Once you get the assembly done, all you have to do is glaze over a few hours and that is really it!
KEY INGREDIENTS
Whole Cloves– The past few years I have used whole cloves in my ham recipe and I WILL NEVER go back. It gives the ham such a unique flavor that just takes this recipe over the top!
Pineapple Rings– Like I mentioned above, pineapple has an enzyme that helps tenderize the meat! That is why you find it in many meat recipes such as this one. I chose to use rings in this recipe. however you can use cubed or even crushed pineapple if desired or if that is all you have on hand.
Beer– I love baking and cooking with alcohol. It adds so much moisture to the dish (especially cakes!) and all the alcohol evaporates off! So no accidents at the dinner table.. However, if you want to omit the beer, you can use wine or soda such as Coke or Dr. Pepper!
TIPS FOR THE BEST HAM!
Choose the right ham– This is really personal preference for most people. Personally, I prefer a pre-cooked, bone-in ham. I usually don’t go for the spiral sliced unless that is all that is available. I feel like those dry out too quickly. Bone-in however is important to me as those have the most flava!
GLAZE, GLAZE, GLAZE! and glaze some more.
. Cook low and slow to keep those delicious juices.
. Make sure your ham is completely defrosted before you begin cooking.
. Cover with aluminum foil through most of the baking process, again to keep in that extra moisture.
Use a meat thermometer to make sure your ham is at the right temp and check often! You can cook it longer, but once it is overcooked.. it is too late my friends..
FAQs
How long should you cook a ham in the oven???
Ham needs about 15-20 minutes per pound to cook. I used a 12 lb. ham for this recipe so the recipe calls for about 3 hours. If you wish, you can go even LOWER and cook longer for an even better ham! Make sure to use your meat thermometer and check the temp often.
Can I freeze left over ham??
Absolutely! make sure it is stored correctly in an air tight, freezer safe container. You can freeze ham for up to 4 months.
Pineapple Baked Ham
Course Main Course
Prep Time 15 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 45 mins
Ingredients
12 pound smoked cooked ham shank end
2 tablespoons whole cloves
20 ounce can pineapple rings do not drain
20- ounce beer
1 cup light brown sugar packed
2 tablespoons yellow mustard
Instructions :
1 . Preheat the oven to 325°F. If the ham has a rind on the outside, you can cut it off or leave it on, this is up to your preference. I prefer to take it off as it tends to get a little chewy. Just use a pairing knife to cut around the shank into the rind but not into the meat, then you can run your fingers under it to loosen it and peel it away, or use the pairing knife to cut it off. Place the ham into a large baking dish with deep sides.
2 . Next, score the outside of the ham all around with a pairing knife through the fat, if you end up cutting some of the meat that’s okay but it may dry out some in those spots. I like to score it in a diamond pattern all over so when it bakes the edges get crisped.
3 . Take the cloves and press them into the ham all over, the more cloves you use the more of the clove flavor you get. Keep this in mind as the cloves are very strong. Attach the pineapple rings with toothpicks all around the ham. Pour the beer and pineapple juice from the pineapple rings on top of the ham. Cover the whole thing with foil and place in the oven. Hams cook for 15 minutes per pound so a 12-pound ham will need to cook for 3 hours. 30 minutes before the ham is done, take the foil off and allow it to brown slightly.
4 . While the ham is browning, make the glaze by mixing together the brown sugar and mustard in a medium-sized bowl. Add a little bit of the ham drippings until the glaze is brushable. Brush the glaze all over the outside of the ham, yes it is a lot of glaze, yes, use it all. Place the ham back into the oven for 15-20 minutes until caramelized. Take the ham out and let it sit for at least 30 minutes before slicing to serve. Make sure to take out the toothpicks and cloves before serving.
Notes :
I personally love to slice the ham and then put the slices back into the drippings to keep warm while serving my guests.
The drippings also make a wonderful unexpected gravy. Just skim the fat off the top, bring the drippings to a simmer and add a cornstarch slurry while whisking constantly to thicken to your preference
