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Maple Brown Sugar Glazed Ham with Pineapple

Maple brown sugar glazed ham with pineapple is oven-baked under foil, then brushed with a simmered maple glaze until shiny. Pineapple rings bake around the ham, adding a sweet finish to each slice.
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Prep Time 15 minutes
Cook Time 2 hours 37 minutes
resting 15 minutes
Total Time 3 hours 7 minutes
Servings: 14 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the ham and pineapple
  • 1 ham 8- to 10-pound; fully cooked, bone-in, not spiral-sliced
  • 1 can (20 oz) pineapple rings in juice, drained, reserving 1/2 cup juice
  • 0.5 cup water
For the glaze
  • 1 cup light brown sugar packed
  • 0.5 cup pure maple syrup
  • 0.5 cup pineapple juice reserved
  • 2 tbsp Dijon mustard
  • 0.25 tsp ground cloves

Equipment

  • 1 16x13-inch roasting pan

Method
 

Prepare the ham
  1. Heat the oven to 325°F.
  2. Set the ham cut side down in a 16x13-inch roasting pan.
  3. Pour the water around the ham and cover the pan tightly with foil.
  4. Drain the pineapple rings, reserving 1/2 cup juice.
Make the glaze
  1. Combine the brown sugar, maple syrup, pineapple juice, Dijon mustard, and cloves in a small saucepan and bring to a simmer over medium heat, stirring until the sugar dissolves.
  2. Simmer for 5 to 7 minutes, until slightly thickened, then remove from the heat.
Bake the ham
  1. Bake the covered ham for 1 hour 20 minutes to 2 hours, checking after 1 hour 20 minutes, until the center reaches about 115°F on an instant-read thermometer.
  2. Remove the foil and arrange the pineapple rings around the ham.
  3. Brush half the glaze over the ham and pineapple.
  4. Bake uncovered for 15 minutes.
  5. Brush with the remaining glaze.
  6. Bake for 10 to 15 minutes more, until the ham reaches 140°F in the thickest part without touching the bone and the glaze is shiny.
  7. Rest the ham for 15 minutes before carving.
  8. Carve and serve with the pineapple.

Notes

For the most accurate doneness check, insert the instant-read thermometer into the thickest part without touching the bone. Refrigerate leftovers for 3 to 4 days or freeze for up to 2 months. For a gluten-free option, check that the Dijon mustard is certified gluten-free.