Monday, May 2, 2016

Orange Pineapple Glazed Ham

Orange Pineapple Glazed Ham

We all think of glazed ham for the holidays.  If you're putting together a menu for Christmas, Thanksgiving or Easter, ham often tops the list.   But it doesn’t often occur to us that ham is a nice choice for those less formal holidays like Mother’s Day or even a cookout or barbecue. 

Why not?  Ham is simple to prepare and can feed a crowd without too much effort. 

You can toss the ham in the oven early in the morning and have it carved and ready by mid-morning when the guests arrive for your holiday brunch.  Add scrambled eggs or a frittata with some biscuits or muffins and the menu is almost complete.  You can figure out what else to serve.

Hope you all have a Happy Mothers Day this weekend.

Orange Pineapple Glazed Ham
Prep time: 10 minutes
Bake Time: 2.5 hours
Servings: 10-12

  • 10 lb ham (I used a bone-in shank portion)
  • 1 cup water
  • ½ cup orange juice
  • 8 whole cloves

Glaze Ingredients
  • 1 cup crushed pineapple with it’s juice
  • ½ cup brown sugar
  • ¼ cup orange juice
  • 2 tbsp A1 steak sauce
  • 2 tbsp mustard (I used Dijon mustard)
  • ¼ tsp cayenne

Video Tutorial: 

  1. Preheat oven to 325ºF (or 163ºC) and add a baking rack to a large roasting pan.
  2. Place the ham (cut side down) onto the baking rack and score the ham to allow better penetration of the glaze.
  3. Pour the water over the ham followed by the orange juice then toss the cloves into the liquid in the bottom of the pan and use a basting brush to brush some of the clove flavored liquid over the ham and bake it for 30 minutes before basting again. 
  4. To make the glaze, stir together all of the glaze ingredients and set aside.
  5. Once the ham cooks for 30 minutes baste with the pan juices only every 20 – 30 minutes for the first 1 ½ hours then for the final hour brush over the pineapple glaze every 20 minutes (total of 3 glaze applications) and if at any point the ham starts to get too dark add a tinfoil tent to shield it from burning as it finishes.
  6. Let it rest for 20 minutes …and to carve.

My caving procedure: 
  1. Since the bone runs straight through from top to bottom,  I leave the prettiest side of the ham untouched and on the bone then I cut the other side straight down from top to bottom (as close to the bone as possible) and remove a large boneless chunk.  (see video tutorial is you need clarification)
  2. Next I place the pretty piece ham (that contains the bone) onto your serving dish and slice the other section into pieces to fan around the centerpiece.
  3. Spoon over some of the pan juices then either serve or cover with foil to keep it warm.


The cooking instructions on my ham stated to cook the ham for 10-15 minutes per pound.  Since my oven runs cool I cooked the ham for 15 min per pound or 2.5 hours for my 10 lb ham.  Consult the instructions on your package and adjust the cooking times of this recipe accordingly.  

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