As I’ve been thinking of new Easter recipes to share with y’all, my thought took me straight to ham. I know ham is a tradition for many families at Easter, but how could it be changed so that it wasn’t the same ol’ same ol’? How could your Easter Ham be different from your Christmas Ham? I decided to make a new glaze to make this year’s ham different – let me in introduce to you Baked Ham with Pineapple Glaze.
Since I made this to share with you guys so you’d have it before Easter, I had the gang (our kids – they’ll always be kids to me) over for Sunday dinner after church yesterday. It was unanimous that this was blog worthy and had to be shared. The big question is going to be whether or not we unanimously decide to have it again in 3 weeks for Easter Sunday. I won’t have a problem with it and kind of doubt there will be any objections from any of the other partakers.
This pineapple glaze combines pineapple juice with brown sugar and a few other ingredients turning a classic ham into something extraordinarily delicious. As the ham soaks up this glaze it becomes a sweet, succulent and tender main attraction. Everyone will love it when you serve this Baked Ham with Pineapple Glaze. Leftovers make delicious ham biscuits and sandwiches. It can also be used in soups and casseroles.
Baked Ham with Pineapple Glaze will be superb with this delicious side.
I’d love to hear what some of your family Easter traditions are. Feel free to share in the comments below.
Baked Ham with Pineapple Glaze
- Spiral Sliced Ham
- 1/2 cup pineapple juice or 1/2 cup crushed pineapple
- 1 cup light brown sugar
- 2 tablespoons vinegar
- 1 teaspoon prepared mustard
- Pinch of ground cloves
Bake ham according to package instructions, discarding the prepackaged glaze that comes with the ham. Remove ham 30 minutes before done.
In a small saucepan, mix pineapple, brown sugar, vinegar and prepared mustard and bring to a low boil.
Remove from burner and drizzle all over the ham. Return ham to oven and bake for the remaining 30 minutes.
When done remove slices from bone, place on platter and drizzle again with glaze. Serve remaining glaze on the side.
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