Southern Pineapple Honey Glazed Ham

Ingredients

• 8 lb Spiral‑Cut Ham (bone‑in, fully cooked)
• 1 cup Pineapple Juice (prefer 100% juice, no added sugar)
• 1/2 cup Brown Sugar (packed)
• 1/4 cup Honey (light or mild flavor)
• 1/4 tsp Ground Clove (freshly ground if possible)
• 2 tbsp Cornstarch (for slurry)
• 2 tbsp Cold Water (for cornstarch slurry)
• 6 slices Pineapple Slices (fresh or canned, drained)
• 6 pieces Maraschino Cherries (pitted, for garnish)
• 1 pinch Salt (optional, enhances flavor)
• 1 pinch Black Pepper (optional)

Instructions

1. Preheat Oven

   Set the oven to 325°F (165°C) and let it preheat while you prepare the glaze.

   Time: PT10M

   Temperature: 325°F

2. Make the Pineapple‑Honey Glaze

   In a saucepan combine pineapple juice, brown sugar, honey, and ground clove. Heat over medium‑low, stirring with a spatula until the sugar dissolves and the mixture is smooth.

   Time: PT5M

3. Thicken the Glaze

   In a small bowl whisk together cornstarch and cold water to form a slurry. Slowly pour the slurry into the simmering sauce, stirring until the glaze thickens and becomes glossy.

   Time: PT5M

4. Prepare the Ham

   Place the spiral‑cut ham in the roasting pan, fat side up. Slip pineapple slices and maraschino cherries into the spiral cuts at an angle, securing each with a toothpick if needed.

   Time: PT5M

5. Initial Glazing and Cover

   Brush half of the glaze over the ham, then loosely cover the entire pan with a sheet of aluminum foil to protect the sugars from burning.

   Time: PT5M

6. First Bake

   Place the covered ham in the preheated oven and bake for 35 minutes.

   Time: PT35M

   Temperature: 325°F

7. Baste and Continue Baking

   Remove the foil, baste the ham with more glaze, then return it to the oven uncovered. Bake for an additional 1 hour 30 minutes, basting every 30 minutes with the remaining glaze.

   Time: PT1H30M

   Temperature: 325°F

8. Rest the Ham

   When the internal temperature reaches 140°F (60°C) and the glaze is caramelized, remove the ham from the oven. Let it rest, loosely covered with foil, for 15 minutes before carving.

   Time: PT15M

9. Carve and Serve

   Transfer the ham to a serving platter, carve along the spiral cuts, and drizzle any remaining glaze over the slices. Serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

0g

Ingredient Substitutions

• Instead of Spiral‑Cut Ham: Bone‑in baked ham
• Instead of Pineapple Juice: Apple juice, Orange juice
• Instead of Brown Sugar: Dark muscovado sugar, Turbinado sugar
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Ground Clove: Allspice (use less)
• Instead of Cornstarch: All‑purpose flour (double amount)
• Instead of Pineapple Slices: Fresh pineapple rings
• Instead of Maraschino Cherries: Dried cranberries

Equipment Needed

• Saucepan (2‑quart)
• Whisk or silicone spatula
• Measuring cups and spoons
• Roasting pan or large baking dish
• Aluminum foil
• Basting brush
• Toothpicks (optional)
• Oven
• Carving knife
• Serving platter

Critical Steps — Do Not Skip

• Making a smooth cornstarch slurry to avoid lumps.
• Covering the ham with foil during the first bake to prevent the brown sugar from burning.
• Basting regularly to build a glossy, flavorful glaze.

Chef Tips from the Video

• Use a meat thermometer; the ham is done at 140°F (60°C).
• Fresh pineapple juice adds brighter acidity than canned juice.
• For extra sparkle, finish with a drizzle of melted butter mixed into the final glaze.

Troubleshooting

Storage

Refrigerator: Store leftover ham in an airtight container for 3‑4 days.

Freezer: Wrap tightly in foil and place in a freezer bag; freeze up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the glaze up to step 3 and refrigerate; reheat gently before basting.
• The ham can be cooked a day ahead, then reheated covered with foil at 275°F for 20‑30 minutes.