Next, drain the pineapple slices and set the juice aside. Layer the pineapple slices on top of the glazed ham in a decorative pattern. Sprinkle any leftover brown sugar mixture on top for extra sweetness and drizzle some of the reserved pineapple juice over everything. Now, cover the ham with aluminum foil, which will keep it moist and help it heat evenly. Bake it in the oven for about 15 minutes per pound.
After the first hour, carefully remove the foil; this is where the magic happens! The heat will caramelize the sugars, creating a beautiful golden crust. Using a basting brush, brush some of the juices from the bottom of the pan over the exposed areas of ham. Pop it back in the oven for about 30 more minutes, and let that gorgeous glaze work its charm. You’ll want to keep an eye on it to ensure it doesn’t over-brown.
Lastly, once the ham is beautifully caramelized and reaches a temperature of 140°F (60°C), take it out of the oven. Let it rest for about 10-15 minutes before slicing, which allows the juices to redistribute, ensuring each bite is juicy and flavorful. Then, transfer the ham to a serving platter and garnish with fresh parsley for a pop of color.
Pro Tips for Best Results
When I first started making this dish, I tried baking the ham at a higher temperature, thinking it would speed things up. Big mistake! It ended up unevenly cooked and dry. Low and slow is the way to go for juicy results. I recommend sticking to the recommended temperature for the best results.
Also, don’t skimp on the basting! I’ve learned that a little extra love goes a long way. Basting every 20-30 minutes will help that glaze create an irresistibly sticky texture. I promise, you’ll love the way your whole kitchen smells while it bakes.
Lastly, if you have leftovers (though I doubt you will!), consider making a ham sandwich later. The sweetness from the glaze pairs beautifully with tangy mustard on crusty bread. Yum!
Common Mistakes to Avoid
One of the most common mistakes I see is not securing the aluminum foil tightly enough. If there are gaps, moisture can escape, leading to a dry ham instead of a succulent one. Make sure it’s snug, but not too tight, allowing some steam to circulate.
Another mistake is relying too much on cooking times. Every oven is different, so while guidelines are helpful, it’s essential to use a meat thermometer to check that the ham has reached the right temperature. That’s how you ensure perfect results every time.
I also recommend not rushing the resting period. I used to slice into the ham immediately after taking it out of the oven, which is a huge mistake! The juices haven’t settled yet, and you lose precious moisture. Let it rest; your taste buds will thank you.
Finally, don’t forget to save that pineapple juice! It can be a fantastic addition to other recipes or even as a glaze for grilled meats. Just don’t let the deliciousness go to waste! (See the next page below to continue…)