Pineapple-ginger-glazed ham

Prep 25 min
Total 2 hours 50 min
Serves 16

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smoked bone-in cooked ham
3 1/2 cups
1/2 cup
packed brown sugar
1/3 cup
thinly sliced ginger
1/4 cup
sodium-reduced soy sauce
3 tbsp
unsalted butter, cubed
2 tbsp
Dijon mustard


  • POSITION rack in lower third of oven. Preheat to 325F. Slice off and discard any ham rind and netting, if needed. Place ham, fat-side up, in a 9 × 13-in. baking dish. Using a sharp knife, score top and sides of ham in a diamond pattern, about ¼ in. deep. Cover with foil and seal to pan edges. Bake 15 min per 500 g, about 1 ½ to 2 hours.
  • COMBINE pineapple juice, sugar, ginger and soy in a medium saucepan. Boil over medium-high, stirring occasionally, until syrupy and reduced to 1 cup, 30 to 35 min. Discard ginger. Remove from heat and whisk in butter and Dijon.
  • REMOVE foil and brush ham with a quarter of the glaze. Continue baking, brushing with glaze every 15 min, until a digital thermo-​meter inserted into thickest part of ham registers 140F, about 45 min. Let stand 10 min before slicing. Serve with remaining glaze.



Calories 377, Protein 37 g, Carbohydrates 16 g, Fat 19 g, Fibre 1 g, Sodium 1523 mg. Excellent source of vitamin B6

How to peel and core a whole pineapple


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