This is my favorite way to eat ham. Juicy pineapple, with a glaze that adds just enough sweetness, while remaining savory are what makes it so special. I also add something that most people wouldn’t think to add, Garlic. It gives it that extra little kick that takes the taste to the “Wow” factor. Try it and you’ll see what I mean.
Pineapple Glazed Ham
1-4 lb smoked ham
1/4 tsp ginger
1/2 tsp minced garlic
1 tsp ground cloves
1/8 cup Dijon mustard
1/2 cup light-brown sugar
1 can pineapple chunks, drained, reserve juice
Take the reserved pineapple juice, and combine with ginger and garlic in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer about 15 minutes, reducing the liquid by half.
Preheat the oven to 350 degrees.
Slice the ham into thick slices and set in a shallow baking pan. Sprinkle the ground cloves over the ham, then brush the mustard the over the slices. Sprinkle the brown sugar over the ham next, then place the pineapple chunks on top. Pour the pineapple juice over every thing and place in the oven. Bake for 1 1/2 hours, basting every 25 minutes.
When the ham is done, remove from the oven and let rest for 15 minutes. Serve.
This recipe is linked to, Ingredient Spotlight at Eat At Home Made By You Monday, Mouthwatering Monday, Homemaker Monday, Tasty Tuesday, It’s A Blog Party’s Delicious Dishes, Tempt My Tummy Tuesday, Tuesday Night Supper Club, Recipe Swap Thursday
This looks delicious! I also bake my ham with pineapple and brown sugar… and a little maple syrup.
Thanks for linking up for TT this week!
mmm…this looks yummy. i do love ham and pineapple is such a great compliment to its saltiness, don't you think? welcome to tuesday night supper club and thank you for sharing this lovely recipe with us!
That looks wonderful. Thanks for linking up!
I just love ham. This looks like a great way to prepare it!
Blessings,
Susie
It does taste great Susie, but I love it the most because it’s so easy to make.
I love that you added garlic to this. Adding garlic to anything can only be an improvement. This makes me remember those Easter hams of childhood.
That’s exactly where I got my idea for this recipe, from the ones my Mom made in my childhood. Good memories.