SMOKED HAM with PINEAPPLE BROWN SUGAR GLAZE

Some of you may remember this recipe I had it on the Dolly is Cooking Blog a few years back.

 

We really like ham around here but haven't had it much this year. I think we've missed it. Thanks to our local KJ'S Market we'll have it again soon.

I watched mama make her wonderful version of this for years. Oh my gosh her hams tasted like a dessert they were so delicious! 

So today I'm sharing my favorite baked ham recipe. I've described it in detail so this can be a beginner recipe as well.

BROWN SUGAR PINEAPPLE GLAZED BAKED HAM RECIPE

INGREDIENTS

• Smoked Ham: Whole or  Half - Butt or Shank portion 

GLAZE

INGREDIENTS

• One 1 Lb. Box Brown Sugar
• One 20  oz. can Pineapple Slices in 100% Juice
• 1 Tablespoon Yellow Prepared Mustard
• 1 Tablespoon Dijon Mustard
• 1 Jar Maraschino Cherries

GLAZE DIRECTIONS

Whole Ham--Use a whole box of brown sugar

Half-Ham--Use half a box of brown sugar

• Open and drain the can of pineapple well. Set the juice and slices aside
• In a medium bowl add brown sugar and  mustard. 
• Slowly add the pineapple juice mixing well. Use just what you need to get the thickness you desire

Note
You will want the glaze to be medium in thickness so it will stick to the ham yet flow over the ham slowly.

• Mix well stirring or whisking until smooth. 

Beginners Note: 

You will adapt your recipe as you go along. You don't want it so thin until it doesn't hold onto any part of the ham and runs into the bottom of the pan. You don't want it to be so thick until it sits in just one spot. In time you'll know just how much to add without even measuring.

 

Glaze Too Thick? 

Don't fret too thick and you don't have enough juice. Just wait until basting and add a little of the pan drippings as needed to thin. 

Not enough drippings? No juice on hand? Just add water to thin.  

Glaze Too thin? 

Add more brown sugar. Taste as you go to see if you need more mustard

 SUBSTITUTION 

• You may substitute Crushed Pineapple instead of Slices. You will mix crushed directly into the glaze whereas the slices are added at glazing time for decoration.

OPTIONAL INGREDIENT

• Whole Cloves may be inserted around in the scored fat corners into the cold ham before baking

HAM

Preheat oven to 325 degrees

Temp and Cooking Times: 

Cook to 140 degrees for USDA Inspected Smoked Hams

• Whole Ham Bone-In Cook 15 to 18 minutes per pound

• Half Ham Bone-in 18 to 25 minutes per pound

• Spiral Cut Ham Cook 10 to 18 minutes per pound

THINGS TO DO

1. Check the weight of the ham
2. Calculate the time to bake according to the chart above
3. Be sure to make note of the complete cooking time on paper
4. Make note of 30 minutes before the end of the estimated baking time for glazing.

 

Look at that pan

it is my Great Grandmother Dolly's baking pan

My namesake

DIRECTIONS

• Wash ham and pat dry thoroughly *Don't forget if it is a half ham to remove that little plastic disk that may or may not be inserted into the center of bone-in ham. (yes, I've baked one before, I'm laughing.)

REMOVE THE SKIN

• Cold ham before baking: Take a knife and lift skin where it is the easiest to get to. Lift and pull the skin with hands to remove all that is possible. You may need to use the knife to loosen in other areas. A paper towel makes for easier gripping and pulling. Score the fat only into 1 - 2-inch squares.

CONTINUING ON PREPPING HAM FOR BAKING

• Score the fat into 1 -2 inch squares. Cut only into the fat and not too deep into the ham
• To Cold Ham add whole cloves* If using now. Place into some of the cut fat corners.
• Use a deep baking pan to collect juices.
• Line the pan with large width heavy-duty aluminum foil for easier cleaning 

*tip use a large enough piece to cover the bottom of the pan well and have enough to cover ham as well and pull it together folding over for sealed baking*. If that isn't possible then line pan well then cover the ham tightly on top. Or use a deep enough pan with a lid that would hold a huge ham if you have one.*

• Place the ham in a deep baking pan
• Put 1 cup water in the bottom of the pan
• Cover with a lid or foil tightly as noted above.
• Bake see note below about the timing.

SET TIME AND BAKE 30 MINUTES SHORT OF COMPLETE BAKING TIME

30 MINUTES BEFORE THE END OF ESTIMATED COOKING TIME

• Remove the lid or foil at this time remove any excess broth/pan drippings. Save drippings for other uses  Be sure to leave some for moisture. It's alright if it has one to two inches of broth on the bottom of the pan. You'll want some to make the ham more moist and delicious.
• Add the pineapple slices on top with toothpicks to hold them into place.
• Place a cherry in the middle of each pineapple slice.
• Add the glaze now covering the ham well
• Return to the oven and bake the additional 30 minutes or longer to get to the desired temperature.
• Check with a meat thermometer for accuracy and safety. It's ok if the browning gets a little dark that is delicious and tastes like candy!

REST for 15 minutes before slicing. 

ADDITIONAL NOTES

• If needed add a little more water to the bottom of the pan to prevent from drying out
• If you want to keep your ham warm for a longer period of time. Turn the oven off leaving the oven door open slightly. Cover ham, and baste periodically with the glaze and liquid in the bottom of the pan, which by now should still be very liquid. If not add water to the bottom of the pan. I would not leave in the oven for over an hour you may overcook the ham and make it tough. 

The best cooking method is to bake rest and serve immediately for the warmest delicious melt in your mouth ham.

I hope you enjoy this family time-tested recipe as much as we do!

When I think about it I've been making it for almost 50 years myself!

Wow hard to believe!