Baked Ham with a Pineapple Brown Sugar Glaze

Baked ham
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I set out to make this ham in the crockpot, like the original recipe called for. However, sometimes life gets in the way of your plans and I didn’t have 6 hours to wait for dinner. Given that I’m pregnant I can’t wait until 9 or 10 PM to eat! So I modified it and turned it into baked ham with a pineapple brown sugar glaze and it came out delicious.

My ham was quite large – a fully cooked 10 pounder. You can easily adjust the cook time and the glaze ingredients depending on the size of yours. Just cook it 18 minutes per pound. The great thing about fully cooked hams is just that – they’re already cooked! So really all you’re doing is warming it up and adding some nice flavors with the glaze.

This baked ham recipe is a nice variation on the classic version we always had growing up – with pineapple rings and cherries adorning the outside of the ham with toothpicks. I think this version with crushed pineapple is easier, but it’s not quite as decorative. I also think that the pineapple flavor infuses even more when you use crushed (and scoring the fat helps the juices to seep in).

Whether you cook this dish in the crockpot or turn it into baked ham like me, everyone at the table will love it!

Baked Ham with a Pineapple Brown Sugar Glaze

Adapted from The Magical Slow Cooker

Ingredients:

  • 10 lb. fully cooked ham
  • 1 cup water
  • ½ cup brown sugar
  • 1 20-ounce can crushed pineapple
  • 1 10-ounce jar maraschino cherries, drained

Directions:

  1. Preheat oven to 325° Fahrenheit.
  2. Place ham in a large roasting pan and pour the water on the bottom of the pan. Cover the ham tightly with foil. Cook for roughly 3 hours, or about 18 minutes per pound if your ham is a different weight.
  3. Take the ham out when there’s a half hour left of cooking time and remove the foil. Turn the oven up to 375° Fahrenheit.
  4. Make the glaze – combine the brown sugar, can of crushed pineapple (do not drain) and the drained cherries.
  5. Score the fat by making diagonal cuts about ¾” apart, then make diagonal cuts in the other direction so you end up with a diamond pattern.
  6. Spoon on top of the ham and return to the oven. Bake for the remaining half hour but check the ham about 15 minutes into cooking because you don’t want the glaze to burn. The ham is done when the glaze has caramelized and has turned brown.
  7. Carve ham and serve with the crushed pineapple and cherries.

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