-
In a bowl, mix together the brown sugar and pineapple juice until well combined. I always do a taste test here — the sweetness of the brown sugar blends so nicely with the tang of the pineapple juice. Pour this luscious mixture over the ham, making sure to cover it well. If you want to get fancy, you can poke whole cloves into the scored areas of the ham for an aromatic touch.
-
Cover the roasting pan tightly with aluminum foil – this keeps the moisture in and helps to heat the ham through without drying it out. Bake in the preheated oven for about 15-18 minutes per pound until it reaches an internal temperature of 140°F (60°C). Make sure to baste the ham every 30 minutes with the drippings, as this helps to create a beautifully sticky glaze.
-
During the last 30 minutes of cooking, remove the foil to allow the glaze to caramelize. I love watching it turn golden and sticky; it’s such a treat for the senses! Once it’s ready, let the ham rest for at least 10-15 minutes before slicing to keep all those flavorful juices in. Serve it on a beautiful platter, garnished with fresh parsley for a pop of color!
Pro Tips for Best Results
One thing I tested three ways was the positioning of the ham in the oven. The center rack is ideal to ensure even cooking, but I also tried the lower rack for a more caramelized exterior. I found that either works well — just keep an eye on it!
Another tip: always allow your ham to come to room temperature for about 30 minutes before popping it in the oven. This allows it to heat evenly. I’ve noticed a significant difference in texture and flavor by doing this!
Lastly, if you have leftovers (which isn’t common in my house!), consider using a higher-quality brown sugar. I typically use dark brown sugar for an added depth of flavor, and the result is outstanding. It makes your glaze extra rich and gives the dish a comforting molasses note!
Common Mistakes to Avoid
One common mistake I made early on was not scoring the ham properly. A good score allows the glaze to seep into the meat, which makes all the difference. So, be sure to score it before you start baking! (See the next page below to continue …)