Once a year, I leave the recipe for my Easter Ham with Pineapple Honey Glaze right here, so you don’t have to root around for it.
Lawsy. Drooling yet?
Why keep posting instead of making something different? To the list!
#1) It’s a fan favorite.
#2) It inspires me to buy a ham.
#3) Buying a ham = making a ham.
#4) Making a ham = eating a ham.
#5) Eating a ham = OMT is a happy gal.
#6) Ham logic!
I know many new cooks are intimidated by ham. DON’T BE! The method I’m sharing today is almost foolproof for producing a simple moist masterpiece that will seem like you’ve been cooking for days.
Let’s get to it!
Buy a FULLY COOKED, pre-cut, spiral ham. You want the one that DOESN’T come with that sad packet of glaze, cause you’re gonna use my recipe that will put the packet to shame. You do want socks to be knocked off, right? NO PACKETS!
The ham comes wrapped in plastic (I always get the hams I can see, through the plastic, so I know what I’m buying). It looks like this before you take your plastic off:
I had already taken off the plastic netting that covered the plastic wrap. Whew. What you want to do at this point is cut the plastic wrap off and place the ham in a large pan that has a securely fitting cover.
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If you don’t have a roasting pan big enough, you should totally consider buying one of these:
I’ve used this inexpensive pan more times than I can count. This particular roaster is about 30 years old.
When you’ve cut the wrapper off, don’t forget to inspect the ham for any plastic disks that might be covering the bone. Discard anything other than ham.
After you’ve got your ham in the roaster? Cover with lid and heat through (instructions below). In the last 30 minutes you’ll baste with the glaze.
When I say easy…I mean easy!
When it’s done, your pan and ham will look something like this:
This is some serious food, y’all.
Once you take the ham off the bone, don’t forget to save that flavor-packed ham bone (I put mine in a ziplock bag and throw it in the freezer for another day) for a giant pot of pinto beans.
See how easy it is? Being a good cook, creating something gastronomically memorable for those you love, doesn’t mean you have to spend all your time in the kitchen. Nope. Cook smart, not hard, my babies!
Easy Spiral Ham with Pineapple Honey Glaze
1 fully-cooked spiral ham, 8lbs or larger
Pineapple Honey Glaze
- Pre-heat oven to 250°
- After discarding plastic wrap, juices, and any plastic disks covering bone, place ham in a roaster that has a tight-fitting lid (or place in a large cooking bag. gather the bag tightly around the ham, tie off, and cut four small slits in top of bag).
- Heat until internal temp reaches 100° (approx. 10 minutes per pound)
- Remove ham from oven (if using bag, untie and push sides down).
- Increase oven temp to 350°.
- Pour 1/4 cup of glaze over the top of ham.
- Return to oven for 10 minutes.
- Repeat two more times.
- After the final glazing, remove ham from oven and place on a serving platter or surface to separate ham from bone.
- Let rest 20 minutes before serving or removing meat from bone.
- Use remaining glaze to pour on ham as it’s served.
* When checking internal temp on the ham, do not let your thermometer touch the ham bone. This will give a false high reading. Place about an inch or two deep in the meat.
* The glaze is started in the last 30 minutes because it has a sugar base which burns quickly.
* Letting the meat rest allows the juices to retreat deep within the muscle instead of spilling out when cut, resulting in a juicy moist ham!
Pineapple Honey Glaze
- 3/4 -1 cup pineapple juice, unsweetened
- 1/2 cup honey
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 tsp Saigon cinnamon
- 1/4 tsp cloves
- 1/2 tsp ginger
- 1/2 tsp fresh ground nutmeg
- 1/2 tsp smoked paprika
- Whisk all dry ingredients together in a small saucepan.
- Once combined, add pineapple juice and honey.
- Heat over a medium flame, stirring constantly.
- Once glaze comes to a slight boil, remove from heat.
- Consistency will be pourable.
* I used the pineapple juice from 20 ounce can of sliced Gold Pineapples. You can use the slices on your ham, if making one, or simply place the slices in an airtight container and refrigerate after using the juice.
* You can certainly use regular cinnamon and paprika, but these two specific ingredients give the glaze a delicious complex flavoring.
Happy Hamming, my babies!
~If you enjoyed this post, if you drooled a little, if you’re plotting to ham it up, please share. Sticky glaze smooches!~
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