Pineapple-Glazed Ham with Maui Gold® Pineapple

Using fresh pineapple and a sweet-tart glaze gives this holiday classic a brighter, more vibrant flavor. Baking a bone-in ham cut-side down in pineapple juice lets the fruit’s sweetness infuse the meat while the ham’s natural saltiness enriches the cooking liquid.

Prep Time: 30 minutes

Number of Servings: 12

Ingredients

• 1 bone-in, fully cooked unsliced half ham (7½ to 10 pounds)
• 2 cups pineapple juice*
• 1 fresh Maui Gold® Pineapple
• 6 packed tablespoons dark brown sugar
• 6 tablespoons lemon juice (from 2 lemons)
• 1½ tablespoons Dijon mustard
• Freshly ground black pepper or ground cloves

*Tip: To make fresh pineapple juice, peel, core, and blend 1 Maui Gold® Pineapple. Strain through a fine mesh sieve or cheesecloth to yield about 1½–2 cups.

Instructions

Step 1:Position a rack near the bottom of the oven and heat the oven to 325 degrees. Using a sharp paring knife, make parallel cuts across the surface of the ham, about a ½-inch deep and 1 inch apart, then repeat in the opposite direction to create a diamond pattern.

Step 2:Place the ham in a large roasting pan, cut side down, and pour over the pineapple juice*. Cover the ham with parchment, then cover the pan tightly with foil. Bake until the ham is heated through, 2 to 2½ hours. The internal temperature should reach 135 degrees, which takes about 15 minutes per pound.

*Tip: To make fresh pineapple juice for this recipe, use 1 pineapple. Peel, core, and cut it into chunks, then blend until smooth. Strain through a fine mesh sieve or cheesecloth to extract the juice—you’ll get about 1½ - 2 cups, perfect for this glaze!

Step 3:While the ham cooks, trim the top and bottom off the pineapple, then cut off the peel. Halve the pineapple from top to bottom, then slice into ½-inch-thick half moons. Using a small circular cookie cutter or small knife, cut out and discard the core.

Step 4: Carefully remove the ham from the oven and raise the temperature to 425 degrees.

Step 5: Uncover the ham and ladle out 2 cups of the liquid into a large skillet. Add the brown sugar, lemon juice, mustard and a few generous grinds of black pepper or a pinch of cloves to the skillet and bring to a boil over high heat to make the glaze. Cook, whisking occasionally, until the glaze is thick enough to coat the back of a spoon, 15 to 20 minutes.

Step 6: Scatter the pineapple around the pan. Using a spoon or a brush, apply half of the glaze all over the surface of the ham and some over the pineapple slices. Bake, uncovered, until the glaze is bronzed, 8 to 12 minutes. Transfer the ham to a cutting board to rest for at least 15 minutes before slicing and serving with the pineapple and extra glaze.