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| A traditional baked ham popular in the south, glazed with a mixture of brown sugar, pineapple and mustard, and a little whisky if you're so inclined, baked in a 7-up or ginger ale tub and decorated with cloves, pineapple rings and cherries. |
Old School Pineapple Glazed Baked Ham
If there were a classic combination for a "southern" baked ham, it would probably include brown sugar, mustard and pineapple. Every once in awhile we throw in a little "coke"... whether that's Co-cola, 7-up, Sprite, or Ginger Ale. If you're from The South, you completely understand that statement!
Because I wanted to have some ham to put up for other dishes, I picked up a pretty good sized ham this time, but don't worry if you're not wanting one quite this large. You can apply the recipe and cooking method to any size ham by referring to the package directions for cooking times, or better, using an internal thermometer as a guideline for the time. I have an in-oven Polder that I use now, and I love it, though a basic instant read version will work well too.
Please remember to save the ham bone too y'all - you can freeze it if you like, but there's a whole lotta goodness in that bone so be sure to save it!
This produces a moist, tender and well-flavored ham - we love it! As always, the complete recipe text including all measurements, full instructions and a printable to take to your kitchen, is further down the page, past the step-by-step tutorial photos.
Here's how I make Old School Pineapple Glazed Baked Ham.
Preheat oven to 350 degrees F. Line a deep baking pan with wide aluminum foil to form a tub for the ham. Place ham in pan cut side down and lightly score fat on the ham by cutting into it slightly, making long cuts in one direction and then across each other, creating a diamond pattern. Insert whole cloves into the corners of each diamond, if desired. Pour 7-up over ham, cover loosely with another piece of foil and bake for 30 minutes.
Mix together the brown sugar, pineapple, mustard and whisky, if using. Add enough of the pineapple juice to form a thick, but pourable glaze; pour any remaining juice around ham. Brush about 1/3 of the glaze over the ham and loosely cover with the foil. Return to oven and bake for 45 minutes, basting with some of the remaining glaze a few times.
Remove foil and continue baking uncovered for another 20 minutes. Remove ham, brush the remaining glaze over the ham and decorate with pineapple rings and cherries. Return to the oven and bake another 10 to 15 minutes, or until fruit is warmed through and internal temperature on ham reads 145 degrees F on an instant read thermometer. You can put your fruit on a lot sooner, but I prefer to have it just warmed through, not cooked so much.
Remove and let rest for 15 minutes, then turn ham on it's side to expose cut side and carve around the bone and the natural seams of the ham, transferring slices back into the pan juices until ready to serve. To see a tutorial on carving around the natural seams, click here to pop over to my brown sugar ham.
Unable to view the printable below on your device? Tap/click here.
More Things to do with a Ham Bone
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