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Maple Brown Sugar Glazed Ham with Pineapple

Maple brown sugar glazed ham with pineapple is baked under foil, then brushed with a simmered maple-Dijon glaze until glossy and warmed through. Pineapple rings bake around the spiral-cut ham for a sweet, tangy finish.
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Prep Time 10 minutes
Cook Time 1 hour 39 minutes
Resting 15 minutes
Total Time 2 hours 4 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the ham
  • 1 ham 8-pound, fully cooked, USDA-inspected, bone-in, spiral-cut
For the glaze and pineapple
  • 1 can (20 oz) pineapple rings in juice, drained
  • 0.5 cup pineapple juice reserved from the can
  • 0.5 cup pure maple syrup
  • 0.5 cup light brown sugar packed
  • 1 tbsp Dijon mustard
  • 0.25 tsp ground cloves

Equipment

  • 1 12x16-inch roasting pan
  • 1 1-quart saucepan
  • 1 instant-read thermometer

Method
 

Bake the ham
  1. Preheat the oven to 325°F.
  2. Place the ham cut side down in a 12x16-inch roasting pan and cover tightly with foil; bake for 1 hour.
Glaze and finish
  1. Stir the reserved pineapple juice, maple syrup, brown sugar, Dijon mustard, and ground cloves in a 1-quart saucepan; simmer over medium heat for 5-7 minutes, stirring, until the sugar dissolves and the glaze thickens slightly.
  2. Remove the foil and arrange the pineapple rings around the ham.
  3. Brush the ham and pineapple rings with half the glaze.
  4. Bake uncovered for 25-40 minutes, brushing with the remaining glaze after 15 minutes, until the ham reaches 140°F on an instant-read thermometer inserted into the thickest part without touching bone.
  5. Let the ham rest for 15 minutes before serving with the pineapple rings.

Notes

For an even glaze, brush the ham thoroughly and avoid touching the thermometer to the bone. Refrigerate leftovers for 3-4 days; freeze leftover ham yes, for up to 2 months. For a lower-sodium option, choose a lower-sodium fully cooked ham.