After removing it from the oven, I always let it sit for a few minutes before serving because the glaze continues to thicken as it cools slightly. This resting time makes the texture richer and helps the flavors settle. The pineapple becomes tender, the ham stays juicy, and the glaze becomes sticky in the best possible way, turning the dish into something unforgettable.
Pro Tips for Best Results
I tested this recipe several different ways to figure out what creates the best flavor and texture. What I discovered is that using a mix of pineapple juice and brown sugar creates a glaze that strikes the perfect balance between brightness and sweetness. The Dijon mustard might seem like a small detail, but trust me—it’s the ingredient that ties everything together beautifully.
Another tip I learned is that stirring halfway through baking isn’t just optional; it can completely change the experience. When you gently fold the mixture mid-bake, you coat more pieces in glaze, which leads to deeper caramelization and a more cohesive finish. It also helps avoid any dry edges near the corners of the baking dish.
I’ve also experimented with different baking temperatures, and 375°F seems to be the sweet spot. At this temperature, the glaze caramelizes without burning, and the ham stays juicy. Lower temperatures don’t give the glaze that desirable sticky texture, while higher heat risks browning the sugar too quickly without allowing flavors to meld.
Finally, if you want an extra glaze drizzle, double the glaze ingredients and pour half over the mixture before baking. Save the remaining half to warm and drizzle when serving. This step makes the dish feel even more indulgent and restaurant-worthy, especially when you want a glossy finish on every bite.
Common Mistakes to Avoid
I made the mistake once of using pineapple tidbits instead of chunks, and it completely changed the experience. Tidbits are too small and break apart during baking, which prevents them from caramelizing properly. Using chunks ensures that the pineapple holds its shape and adds bursts of sweetness in every bite.
Another common mistake is not saving some pineapple juice for the glaze. Without that reserved juice, the glaze loses depth and can taste overly sugary instead of balanced. Always keep at least a quarter cup of juice to blend into your glaze so it brings brightness and ties the flavors together.
It’s easy to overlook the importance of evenly sized ham cubes, but inconsistent pieces lead to inconsistent cooking. Some will dry out while others taste overly glazed. Take the extra minute to dice the ham carefully because uniformity ensures every piece cooks at the same rate and absorbs the glaze properly.(See the next page below to continue…)