Ingredients and Weight:
- 1 (8-10 pound) fully cooked ham, bone-in
- 1 cup brown sugar
- 1/2 cup pineapple juice
- 1/4 cup Dijon mustard
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pineapple slices, for garnish (optional)
Preparation Time:
15 minutes
Cooking Time:
1 hour 30 minutes
Difficulty Level:
2/5 (Easy)
Preparation Method Steps:
- Preheat oven to 325°F (163°C).
- Remove excess fat from ham.
- In a small bowl, combine brown sugar, pineapple juice, Dijon mustard, apple cider vinegar, Worcestershire sauce, cloves, allspice, cinnamon, and nutmeg.
- Score the ham in a diamond pattern and brush with the pineapple brown sugar glaze.
- Place the ham in a roasting pan fitted with a wire rack.
- Bake for 1 hour 30 minutes, or until heated through, basting every 20-25 minutes with the glaze.
- Let the ham rest for 15 minutes before slicing and serving.
Nutritional Information:
Per 4-ounce serving:
- Calories: 350
- Fat: 20 grams
- Carbohydrates: 25 grams
- Protein: 25 grams
Dish Characteristics:
- Sweet and savory flavor with a hint of pineapple
- Juicy and succulent ham
- Glaze is rich and caramelizes on the ham
- Suitable for special occasions or festive gatherings
User Comments:
- "This ham was a hit at our holiday dinner. The glaze was perfect and the ham was so moist and tender." - Ashley
- "I made this for a potluck and it was gone in minutes. Everyone loved the pineapple brown sugar flavor." - Sarah
- "I've tried many ham recipes, but this one is by far the best. The glaze makes all the difference." - John
Special Precautions and Tips:
- If using a larger ham, increase the cooking time accordingly.
- If the glaze starts to burn, add a little water or pineapple juice to the pan.
- Remove the ham from the oven if the internal temperature reaches 140°F (60°C). It will continue to cook as it rests.
- Serve with your favorite sides such as mashed potatoes, green beans, or rolls.