Once covered, cover your roasting pan tightly with aluminum foil to keep the moisture in, and bake it for about 1.5 to 2 hours. The general rule is to heat for about 15 minutes per pound. Halfway through the cooking time, I like to take a moment to check on my ham, baste it with the glaze, and re-cover. This helps to deepen the flavors while keeping the meat juicy and tender. When your ham reaches an internal temperature of 140°F (60°C), take the foil off for the last 30 minutes to let that glorious glaze caramelize and form a beautiful crust.
When it’s got that perfect golden finish, remove it from the oven and let it rest for about 10-15 minutes before slicing. The moment you cut into it, you’ll see how juicy and tender the meat is; that’s when you know you’ve got a winner on your hands. Serve it up on a big platter with some of those luscious glaze drizzled over the top.
Pro Tips for Best Results
I tested this recipe three ways to make sure the flavors really popped. For an extra depth of flavor, I sometimes add a splash of orange juice to the glaze, which complements the pineapple wonderfully and adds a hint of tang. If you’re feeling adventurous, give that a try!
One of my favorite tips is to let your ham sit at room temperature for about 30 minutes before baking. This helps it cook more evenly and keeps the edges from drying out. The way the flavors meld together when you give it time to rest is truly delightful!
Also, if you’re looking for a crunchy topping, consider finishing it off with a sprinkle of toasted pecans or walnuts right before serving. It adds an unexpected texture that everyone loves!
Common Mistakes to Avoid
One of the common pitfalls I’ve encountered is not using enough glaze. If you’re like me and love that sweet topping, make sure you thoroughly cover the ham with the glaze before cooking. I once skimped on this step, and the flavor didn’t quite shine through as it should have; I learned my lesson here!
Another mistake I made early on was not monitoring the temperature closely. Letting the ham bake for too long made it slightly dry, something I truly want to avoid. My advice is to invest in a good meat thermometer so you can catch that sweet spot at 140°F (60°C) without any guesswork.
Finally, don’t forget to allow your ham to rest before carving. This gives the juices time to redistribute, resulting in a way juicier and more flavorful serving. I learned this the hard way, and now I ensure it’s a non-negotiable step in my kitchen!
(See the next page below to continue…)