Tuesday, December 8, 2015

Old School Pineapple Glazed Baked Ham

A traditional baked ham popular in the south, glazed with a mixture of brown sugar, pineapple and mustard, and a little whisky if you're so inclined, baked in a 7-up or ginger ale tub and decorated with cloves, pineapple rings and cherries.

Old School Pineapple Glazed Baked Ham

If there were a classic combination for a "southern" baked ham, it would probably include brown sugar, mustard and pineapple. Every once in awhile we throw in a little "coke"... whether that's Co-cola, 7-up, Sprite, or Ginger Ale. If you're from The South, you completely understand that statement!


Because I wanted to have some ham to put up for other dishes, I picked up a pretty good sized ham this time, but don't worry if you're not wanting one quite this large. You can apply the recipe and cooking method to any size ham by referring to the package directions for cooking times, or better, using an internal thermometer as a guideline for the time. I have an in-oven Polder that I use now, and I love it, though a basic instant read version will work well too.

Please remember to save the ham bone too y'all - you can freeze it if you like, but there's a whole lotta goodness in that bone so be sure to save it!

This produces a moist, tender and well-flavored ham - we love it! As always, the complete recipe text including all measurements, full instructions and a printable to take to your kitchen, is further down the page, past the step-by-step tutorial photos.

Here's how I make Old School Pineapple Glazed Baked Ham.

Preheat oven to 350 degrees F. Line a deep baking pan with wide aluminum foil to form a tub for the ham. Place ham in pan cut side down and lightly score fat on the ham by cutting into it slightly, making long cuts in one direction and then across each other, creating a diamond pattern. Insert whole cloves into the corners of each diamond, if desired. Pour 7-up over ham, cover loosely with another piece of foil and bake for 30 minutes.


Mix together the brown sugar, pineapple, mustard and whisky, if using. Add enough of the pineapple juice to form a thick, but pourable glaze; pour any remaining juice around ham. Brush about 1/3 of the glaze over the ham and loosely cover with the foil. Return to oven and bake for 45 minutes, basting with some of the remaining glaze a few times.


Remove foil and continue baking uncovered for another 20 minutes. Remove ham, brush the remaining glaze over the ham and decorate with pineapple rings and cherries. Return to the oven and bake another 10 to 15 minutes, or until fruit is warmed through and internal temperature on ham reads 145 degrees F on an instant read thermometer. You can put your fruit on a lot sooner, but I prefer to have it just warmed through, not cooked so much.


Remove and let rest for 15 minutes, then turn ham on it's side to expose cut side and carve around the bone and the natural seams of the ham, transferring slices back into the pan juices until ready to serve. To see a tutorial on carving around the natural seams, click here to pop over to my brown sugar ham.



Recipe: Old School Pineapple Glazed Baked Ham

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 20 min | Yield: About 12+ servings
Ingredients
  • 1 (12 pound) fully cooked, bone-in half ham
  • Whole cloves, optional
  • 1 cup 7-up or Ginger Ale
  • 1-1/2 cups packed light brown sugar
  • 1/2 cup pineapple preserves or well drained crushed pineapple
  • 1/2 cup pineapple juice
  • 1 tablespoon Creole or other spicy brown mustard
  • 1 tablespoon whisky, optional
  • Large can pineapple rings and large jar stemless maraschino cherries, for garnish, optional
Instructions

Preheat oven to 350 degrees F. Line a deep baking pan with wide aluminum foil to form a tub for the ham. Place ham in pan cut side down and lightly score fat on the ham by cutting into it slightly, creating a diamond pattern. Insert whole cloves into the corners of each diamond, if desired. Pour 7-up or ginger ale over ham, cover loosely with another piece of foil and bake for 30 minutes.

Mix together the brown sugar, pineapple, mustard and whisky, if using. Add enough of the pineapple juice to form a thick, but pourable glaze; pour any remaining juice around ham. Brush about 1/3 of the glaze over the ham and loosely cover with the foil. Return to oven and bake for 45 minutes, basting with some of the remaining glaze a few times. Remove foil and continue baking uncovered for another 20 minutes. Remove ham, brush the remaining glaze over the ham and decorate with pineapple rings and cherries. Return to the oven and bake another 10 to 15 minutes, or until fruit is warmed through and internal temperature on ham reads 145 degrees F on an instant read thermometer.

Remove and let rest for 15 minutes, then carve around the bone and the natural seams of the ham, transferring slices back into the pan juices until ready to serve.

Cook's Notes: May also omit the 7-up or ginger ale and use all pineapple juice. I like the fruit to be only warmed through, rather than cooked, so I put it on toward the end. You may put it on earlier if you prefer to cook it more. For a smaller ham, bake at 350 degrees F for roughly 18 minutes per pound, or until the center of the ham reaches 145 degrees F on an instant read thermometer. Check the instructions on your brand of ham for their recommendations as different companies do give variations on baking.

Source: http://deepsouthdish.com

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Check These Recipes Out Too Y’all!

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More Things to do with a Ham Bone

Posted by on December 8, 2015
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12 comments:

  1. I have been looking for the right glaze for years, this may be it!

    ReplyDelete
  2. Mary, your recipe looks great. When I was in high school up north (many a decade ago) our cafeteria used to serve a slice of ham with cherry sauce. It was delicious. I think something sweet goes very well with salty ham.

    ReplyDelete
  3. I come to this site every week I can't wait to try this ham

    ReplyDelete
    Replies
    1. Thanks so much for your support - I hope that you enjoy the ham!

      Delete
  4. Hi Mary, i came across your web site a few years ago and love your recipes i think there some of the best for down home cooking my mother cooked like this and it was great God bless and keep up the good work. Frank.

    ReplyDelete
    Replies
    1. Thank you so much Frank for the love & support. It really means a lot to me when a reader takes the time from their day to share such an uplifting message. Bless you!

      Delete
  5. It may be old school but it is still one of my favorite ways to do a ham!

    ReplyDelete
    Replies
    1. Me too! Something about that pairing is just so good!!

      Delete

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