Baked Ham is seasoned with pineapples and brown sugar.
It’s moist with a good balance of mild sweetness and light salt.
Serve hot or cold.
Easy to make with just 3 ingredients.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse pictured products.
Delighted to share what I purchased and used to make this delicious recipe.
All comments are my own.
THE MAIN INGREDIENT
I used a Butt Portion Smoked Ham (Water Added) to make this recipe.
It’s a hickory smoked, bone-in, half ham that’s fully cooked. Weight varies. This one weighed 12 pounds.
In my humble opinion, the bone-in is moist, tender and has more flavor than boneless ham.
RINSE HAM BEFORE BAKING
After removing the packaging, I thoroughly rinsed the Smoked Ham in warm water.
HOW TO HEAT HAM (NO GLAZE)
To heat ham without a pineapple-brown sugar glaze, remove from package and rinse.
Place in a shallow pan.
Cover with foil and follow directions printed on the package.
SIDE DISH: PINEAPPLES & BROWN SUGAR GLAZE
Consider serving the pineapple-brown sugar glaze (aka sauce) on the side.
Perfect solution for families with picky eaters who prefer ham without pineapples and brown sugar.
BAKED HAM WITH PINEAPPLES & BROWN SUGAR GLAZE
Place round end of Smoked Ham in a shallow baking pan. Rub light brown sugar all over it.
Flip over to “sliced” side.
Rub all over with light brown sugar.
This recipe calls for 1 can (20 ounces) of 10 pineapple slices in juice.
Using a toothpick, pin pineapple rings all over top and sides of ham.
As shown in the picture, brown sugar quickly dissolves.
Pour 1-1/2 cups of water in bottom of pan.
COVER HAM WITH HEAVY DUTY FOIL
Heavy duty foil is thicker and stronger than the standard foil.
Place in preheated 325 degree oven.
Bake according to instructions printed on front of ham. Time is determined by the ham’s size.
BASTE THE HAM
According to USDA.gov, the verb “baste” means to moisten meat or other food while cooking. Melted butter or other fat, meat drippings, or liquid such as a stock is spooned or brushed on food as it cooks to moisten it.
A large spoon or a bulb baster can also be used to drizzle the liquid over the food. Basting adds flavor, color, and prevents the ham from getting dry.
After baking ham 1 hour, remove from oven and remove the foil.
Use a large spoon or a bulb baster to pick up drippings from bottom of pan and drizzle all over the ham.
Return to oven and continue baking
REARRANGE PINEAPPLE RINGS
Remove pineapple rings from front/sliced end of Baked Ham.
Carefully remove pineapple rings from front/sliced end and arrange them around the outside of the ham to make a lovely presentation.
Slice and serve hot or cold.
Pairs well with…
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- 1 each Butt Portion Smoked Ham This recipe works for most ham sizes.
- 1 box light brown sugar
- 1 can (20 ounces) pineapple rings in juice A 20-ounce can has 10 rings.
- 1-1/2 cups water
- toothpicks to secure pineapple rings to ham
- heavy duty aluminum foil Use to cover ham before baking.
Pineapple-Brown Sugar Sauce
- 2 cups light brown sugar
- 1 can (20 ounces) pineapple rings in juice
- Preheat oven to 325.
- Remove wrapper from ham before starting.
- Place round end of Smoked Ham in a shallow baking pan. Rub light brown sugar all over it (about 1 cup).
- Flip ham over to the "sliced" side. Rub all over with light brown sugar.
- Using toothpicks, pin pineapple rings (juice drained) all over the top and sides of the ham.
- Pour 1-1/2 cups of water in bottom of pan.
- Heat approximately 15 minutes per pound of ham to an internal temperature of 130 degrees.
- Oven temperatures vary. Adjust heating times accordingly.
- Cover loosely with heavy duty aluminum foil
- After 1 hour, carefully remove from oven. Remove foil.
- Using a cup or large spoon, remove drippings from bottom of pan and drizzle over ham. Repeat until entire ham has been drizzled (or basted).
- Return to oven to continue baking according to the size of ham.
- When Baked Ham is ready, remove from oven. Carefully remove pineapple rings from front/sliced and arrange them around the ham to make a lovely presentation.
- Serve hot or cold.
Pineapple-Brown Sugar Sauce
- Add 2 cups of light brown sugar to a medium sized saucepan. Drain one can (20 ounces) of pineapple rings. Save juice. Arrange pineapple rings (drained) over brown sugar. Add 3 tablespoons of pineapple juice.
- Over low medium heat, stir constantly until brown sugar has melted and pineapples are warm (about 5 minutes). Taste a cooled sample. Add more pineapple juice if desired.
- Repeat until all pineapple rings have been cooked.
- Remove from heat. Place in a bowl and serve as a side with sliced ham.