Pineapple Glazed Ham

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Our Favorite Holiday Ham Recipe

This flavorful glazed ham was always on our holiday table. Mom would score the ham studding it with whole cloves. She'd arrange pineapple rings and cherry's on the top and glaze it while it cooked. This ham is always a hit with my family today. My favorite use for the ham bone is to make this delicious Green Split Pea & Ham Soup from the Magic Pan Restaurant.

Pineapple Glazed Ham

This is another of those dishes that was passed down through the family, no recipe. The closest recipe to ours is this Pineapple Glazed Ham from Epicurious. This recipe calls for a 14-16 lb. ham so if you cook a smaller ham like I do you can just half the recipe. I've never added garlic to mine, but may have to try it next time. I also don't use the ginger, and use half pineapple juice, half fresh orange juice.

1 smoked bone-in Virginia ham (14 to 16 pounds)
4 cups pineapple juice
1-inch piece fresh ginger, peeled and sliced
4 cloves of garlic, peeled and smashed
12 to 16 whole cloves
1/4 cup Dijon mustard
1 cup light-brown sugar
About 10 pineapple rings
About 10 maraschino cherries

Preheat oven to 350°F.

Combine the ginger, and garlic and pineapple juice in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half. Strain the mixture and reserve.

Trim the thick rind and all but 1/4 inch of fat from the surface of the ham.

Using a sharp knife, score a diamond pattern and insert the cloves at the crossed points of the diamonds.

Place the ham in a shallow baking pan. Brush the mustard all over the top. Pat the sugar atop the mustard.

Decoratively arrange the pineapple rings, securing with cherries and toothpicks in the centers. Pour the reserved pineapple juice into the bottom of the pan and place in the oven.

My notes:

Bake per weight requirement (see below) Baste every 15 minutes.

A fully cooked ham, whole, bone in should cook 15-18 minutes per pound.

A fully cooked ham, half, bone in should cook 18-24 minutes per pound.

Let the ham rest for 15 minutes before carving. I always serve the pineapples, cherry's and sauce on the side.

Christmas Recipes

Apricot & Bourbon Pork Tenderloin
Baked French Toast Casserole (Paula Deen)
Black Bottoms Cupcakes
Chocolate Pound Cake
Chocolate Truffle Loaf with Raspberry Sauce
Crumb Cake
Dad's Sweet Stuffed Dates
Egg & Sausage Scramble
Garlic Mashed Potatoes
Grand Marnier French Toast
Greek Almond Cookies (Kourabiethes)
Italiano Meat Pie
Leg of Lamb, Creme de menthe
Louisiana Roasted Pecan Pie
Mrs. Field's Chocolate Chip Cookies
Pineapple Glazed Ham
Red Velvet Cake & Butter Cream Icing
Roasted Tomatoes (Ina Garten)
Split Pea & Ham Soup, Magic Pan Restaurant

Tasty & Easy Green Bean Recipes

Armenian Green Beans with Ground Meat and Tomatoes
Blanched Green Beans
Fried Green Beans
Ginger Garlic Green Beans
Greek Green Beans
Greek Potatoes and Green Beans
Green Beans a'la Waterman's
Green Beans Almondine
Green Beans Almondine (with a hint of lemon)
Green Beans Almondine (with an Asian flair)
Green Beans Almondine (with mushrooms)
Green Bean Casserole (Campbell's)
Green Bean Casserole (Cook's Illustrated)
Green Beans in Sour Cream & Tomato Sauce
Green Bean Salad, Dill, Parsley & Savory
Green Bean Salad, Feta & Pecans
Green Bean Salad, Provençal
Green Bean Salad, Soy Glazed Almonds, Cilantro
Green Beans with Coconut
Green Beans with Ginger Butter
Green Beans with Onion Paste (Madhur Jaffrey)
Green Beans with Shallots
Italian Green Beans (St. Anna Beans)
Oven Roasted Green Beans
Pears with Green Beans & Bacon
Persian Green Beans & Rice
Sautéed Green Beans with Hazelnut Crumbs
Sesame & Portobello Green Beans
Sicilian Green Bean & Fennel Salad (Cooking Light)
Stir-Fried Green Beans with Pork & Chilies
Sweet & Sour Green Beans

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