Pioneer Woman Cherry Pineapple Glazed Ham

Pioneer Woman cherry pineapple glazed ham takes 3 hours 45 minutes and a fully cooked ham, pineapple rings and maraschino cherries to make a sticky, glossy holiday centerpiece. This make-ahead-friendly Easter ham dinner fits Christmas, Sunday lunch, dinner parties and any big family gathering.

Brush the glaze on in three rounds instead of all at once, because each coat bakes into a thicker, glossier layer. Pour it all on at the start and most of it slides off into the pan.

Pineapple juice and cherry juice from the jar go straight into the glaze, so the sweetness tastes like the fruit on top. A little mustard and vinegar cut through all that brown sugar, so the glaze stays tangy and never turns candy-sweet.

Pioneer Woman Cherry Pineapple Glazed Ham

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

2

hours 

15

minutes

Calories

723

kcal

A fully cooked ham warms gently under foil, then finishes uncovered while the brown sugar glaze builds into a sticky, lacquered shell. The toothpick-pinned pineapple rings and cherries caramelize at the edges and make the whole thing look like a retro holiday photo.

Ingredients

• 1 6- to 8-pound fully cooked boneless ham
  

• 1 1/2 c. packed dark brown sugar
  

• 1 20-ounce can pineapple slices, drained, juice reserved (about 3/4 cup)
  

• 1/2 c. maraschino cherries, plus 1/4 cup juice from the jar
  

• 2 tbsp. grainy or dijon mustard
  

• 1/4 c. apple cider vinegar
  

• 1 1/2 tsp. paprika
  

• 1/2 tsp. ground cinnamon
  

• 1/8 tsp. ground cloves
  

Directions

• Prep the ham: Let the ham sit at room temperature for 1 hour, then preheat the oven to 325°F. Score the top and sides in a diamond pattern about 1/8 inch deep.
• Set up the pan: Line a roasting pan with foil and set a roasting rack inside, then place the ham scored-side up on the rack. Add about 1/2 inch of water to the bottom of the pan.
• Warm the ham: Cover the pan tightly with foil and bake until the ham is warmed through. Plan on about 12 minutes per pound, which is 1 hour 15 minutes to 1 hour 35 minutes.
• Cook the glaze: Combine 1 1/2 cups dark brown sugar, the reserved pineapple juice, 1/4 cup cherry juice, 2 tablespoons mustard, 1/4 cup apple cider vinegar, 1 1/2 teaspoons paprika, 1/2 teaspoon cinnamon and 1/8 teaspoon cloves in a medium pot. Bring it to a boil over medium-high heat, then reduce to a gentle boil. Stir occasionally for 15 to 18 minutes, until it coats the back of a spoon.
• Cool the glaze: Take the pot off the heat and let the glaze cool to room temperature. It thickens a little more as it cools, which makes it easier to brush on.
• Glaze and decorate: Remove the ham from the oven, uncover it and raise the oven temperature to 375°F. Brush on one-third of the glaze, then use toothpicks to attach the pineapple slices all over the top and sides.
• Add the cherries: Use toothpicks to stick a maraschino cherry in the center of each pineapple slice. Return the ham to the oven uncovered and bake about 15 minutes, until it looks glossy.
• Finish and rest: Brush with another third of the glaze and bake 15 minutes, then brush with the remaining glaze and bake 15 more. Let the ham rest at least 15 minutes before slicing.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned pineapple tidbits instead of pineapple slices?

Slices work best because they sit flat and hold a cherry in the center. Tidbits will still flavor the dish, but they won't give you that classic retro look on the ham.

Can I make the glaze ahead of time?

Yes, it cooks and cools before it ever touches the ham, so you can make it a day ahead. Keep it covered in the fridge and warm it slightly if it's too stiff to brush.

What can I use if I don't have a roasting rack?

Set the ham on a bed of thick onion slices or crumpled foil rings so it sits above the water. The point is to keep it lifted out of the liquid so it warms gently.

What's the best way to reheat leftover ham slices?

Warm slices in a covered baking dish at 325°F with a splash of water or pineapple juice. The cover traps steam, so the ham stays moist instead of drying out.

What's the most common mistake with a glazed ham?

Glazing too early is the big one, since sugar burns if it sits in a hot oven for hours. That's why the glaze goes on only in the last 45 minutes or so.