Go retro with this baked ham with brown sugar and pineapple! Rub brown sugar and spices into ham 24 hours before serving. Top with pineapple and bake slow and low for a moist, succulent Easter or Christmas ham.
BE PICTURED IN; CHARACTERIZED IN:
I have to admit that my brother Aaron is the ham maker in our family. It uses a hybrid version of my grandmother’s old-fashioned ham sprinkled with pineapple rings and cherries, and my cousin Edward’s approach of thoroughly rubbing it all down with lots of brown sugar—no last-minute glazing needed.
Video: How to make ham baked with brown sugar
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Baked ham with brown sugar
Which ham is the right ham?
- Don’t buy ham. This is usually a compressed version of ham, similar to cured meats. The flavors will not penetrate and you will be sad.
- Also, don’t buy spiral-cut hams. Spiral-sliced hams save time when slicing, but the USDA recommends eating them cold, since heating pre-sliced hams causes them to dry out.
- Go for the Bone! Bone-in hams are tastier and more tender than their boneless or spiral-cut counterparts. They also make for a beautiful presentation.
How much ham do you need?
When choosing the right size ham, remember that it’s nice to have something to send home with guests and you have enough leftovers for yourself for a few days.
I prefer ham on the bone as mentioned above. They taste better, cook better and you can use the bone to make ham and potato soup. Remember that a bone adds weight, but you cannot eat it.
I like to estimate around 3/4 pounds per person. With this clue, a 15-pound bone-in ham is enough for a meal for 10 guests, with enough left over for leftovers.
The USDA recommends:
- Ham on the Bone: 1/3 to 1/2 pound per serving per person
- Boneless: 1/4 to 1/2 pound per person
Why boiled ham at all?
Ham is the cured leg of pork. They can be fresh, salted, smoked or cooked. If you’re in the United States, the ham you’re buying for your holiday table is most likely cured and labeled ready-to-eat. Hams that have yet to be cooked will have instructions on how to handle them safely.
Our goal when cooking a cured ham is to warm it up and flavor it to create an enhanced dining experience.
How to score ham
Score the ham to allow the fat to drain out and the flavor to penetrate the meat.
Using a sharp chef’s knife, cut slits just 1/4 inch deep through the skin of the ham, crossing the entire length of the ham. Make each row about an inch apart; Then repeat the pattern over the original slits so you have a diamond pattern.
Give your ham a break
This ham tastes best when left to rest in its brown sugar bath for 24 hours. The saltiness of the ham draws the sugars into the meat, creating a delicate, sweet and salty explosion of flavors that only intensifies over time.
If you don’t have a “night” leftthen rub the ham with brown sugar at least eight hours before you want to cook your ham.
If timing and a busy schedule require you to prepare the ham right away without additional curing time, I can recommend our glazed oven-baked ham.
How long and at what temperature to bake ham
Low and slow is the name of the game when it comes to creating a succulent, juicy roast ham.
- With Bone: 325°F allow 15-18 minutes per pound
- Boneless: 325°F allow 10-15 minutes per pound
How do you cut ham?
Slicing a ham on the bone, a whole ham or a half can take a little practice. Remember, you are feeding people who are happy that you are feeding them. Ham slices don’t have to be perfect.
- Place the ham on a cutting board.
- Use a carving fork to steady the meat as you cut.
- Use a sharp knife.
- Start at one end and slice thinly until you reach the bone. Cut along it. Take out a large wedge of meat. Put it on the cutting board. Slice the wedge.
- Cut the remaining wedge of meat off the bone. Slice.
- While you are slicing, return the slices to the skillet with the warm juice. When everything is sliced, arrange on a serving platter.
- Save the bone for broth or soup.
How to store leftovers
Once you’ve high-fived your partner for pulling off a holiday meal that will go down in holiday food history as the best ever, look at the amount of ham you have left and determine Your next pork-centric step.
If you only have a small amount left, keep the sliced ham in the refrigerator for about 3 to 5 days, or you can keep it in the freezer for 1 to 2 months. I like to pour the pan juices over the sliced ham before freezing it. That way it doesn’t dry out when I thaw and reheat it.
How to use your leftovers
- Dice and add to mac and cheese.
- Breakfast on your mind? Ham is great in layers or hash potatoes.
- Ham sandwiches are always easy to sell.
- Ham and Potato Soup
The best side dishes for ham
- Slow cooker mashed potatoes
- Radish salad
- Steamed Asparagus
- baby potatoes
Baked ham with brown sugar and pineapple
This is the easiest and tastiest ham I’ve ever made. I rub it in the day before and let the flavors meld for 24 hours. Once roasted, you’ll have tender, sweet, salty, and juicy meat.
ingredients
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1 (15–Lb) Bone ham
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2 cups packed up Brown sugar
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1/2 teaspoon Ground carnations
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5 (20-ounce) Canned pineapple rings in 100% juice
Serve:
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Variety of high quality mustard
method
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Prepare your roaster:
Place your frying pan on your counter and remove the roasting rack. You won’t need it. Place 6 to 8 pineapple rings on the bottom of the roaster. (You can also use a large casserole dish; if your ham fits, the dish is fine!)
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Season ham:
Remove the ham from the packaging and place the ham in the roaster. Combine brown sugar and ground cloves in a small bowl. Massage the sugar mixture all over the ham, including the cut side. Really rub the sugar into the meat. It turns into a paste when rubbed. That’s okay. If some sugar drips into the skillet, scoop it up and continue to rub it into the meat.
Finally, place the ham cut-side down on the pineapple rings.
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Score ham:
Score the ham 1/4 inch deep in a diamond pattern. If this is difficult in the roaster, place the ham on a cutting board. Score it, then place it back in the skillet, placing the cut side down on top of the pineapple rings.
Pour the juice of 1 can of pineapple onto the bottom of the pan. Do not pour the juice over the ham as it will wash away the brown sugar.
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Leave the ham to rest for 24 hours:
Cover the ham with aluminum foil, secure it around the roasting pan and refrigerate overnight or at least 8 hours.
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Top the ham with pineapple slices:
The next day, take the ham out of the fridge. Open the foil and spoon the pan juices over the ham. Place pineapple rings over the ham so they are touching, securing with wooden toothpicks if necessary. Two toothpicks per disc are sufficient.
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Bake ham:
Cover with foil. Be sure to seal the foil tightly around the edges of the skillet. Bake at 325°F for 15 to 18 minutes per pound of meat. (About 4 1/2 hours for a 15 pound ham.)
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Let the ham rest before serving:
Cover and let the ham rest for 15 minutes before slicing.
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Cut and serve:
Place the ham on a cutting board. Remove and reserve the pineapple slices to roast and place on leftover ham sandwiches. Throw away the toothpicks.
Cut the ham to the desired thickness. While you are slicing the ham, place the sliced pieces in the roasting pan with any juices. When everything is sliced, place the slices on a serving platter. Serve with a choice of quality mustard and/or chutneys.
| nutritional information (per serving) | |
|---|---|
| 437 | calories |
| 5g | Fat |
| 81g | carbohydrates |
| 22g | protein |
