This mouthwatering Brown Sugar Bourbon Pineapple Ham is basted with a glaze that’s packed with sweet and spicy flavors. Dotted with whole cloves, it’s covered in a brown sugar bourbon-pineapple glaze that’s simply spectacular. It’s at the top of my list of company worthy glaze recipes perfect for holidays and special occasions. It’s mouthwatering and guaranteed to be the star of any meal.
Baked Brown Sugar Bourbon Pineapple Ham Recipe
Baked ham is a traditional special occasion entrée and holiday treat. It tends to be the centerpiece of both Easter and Christmas tables and even makes an appearance at Thanksgiving, too. So, when I go to the trouble of baking a whole ham I want the glaze to be special, too. Kentucky bourbon gives this sweet glaze just the right punch and a pretty golden color that really makes it pop.
How to Make the Best Brown Sugar Bourbon Pineapple Ham
- Ingredients you’ll need to make homemade Brown Sugar Bourbon Pineapple Ham: 10-12 pound fully cooked bine-in ham, pineapple preserves (you could use orange, peach or apricot) bourbon, light brown sugar, whole cloves, pineapple juice or apple juice, butter, allspice and spicy brown mustard.
- An alternative to pineapple preserves for the pineapple ham glaze: If you’re unable to find pineapple you can use orange, peach or apricot preserves instead.
- Another alternative for the pineapple glaze, is to use an 8 ounce can of crushed pineapple cooked with 1/4 cup granulated sugar. Simmer on the stovetop for 15-20 minutes or just until slightly thickened.
- What’s the best kind of bourbon to use for the brown sugar glaze? I’m partial to a Kentucky bourbon but you can certainly use any that you’re familiar with and enjoy.
- Due to the sweetness of the brown sugar glaze this pineapple ham is baked loosely covered with foil until the last 30 minutes.
- At the end of baking, remove the foil and spoon the sweet glaze over the ham to give it a chance to brown and char. This technique will cause the pineapple to become candied and it coats the ham beautifully.
- How do you slice a Southern style baked ham? To carve, slice vertically near the bone then make thin slices from the top down to the vertical cut in the thickness of your choosing.
- Can I use the ham bone for other Southern recipes? Yes, you can! You can use it to add flavor to soup, pinto beans, greens and more. If you aren’t ready to use it immediately, cool it and freeze it for future meals.
- Leftover baked ham can be cooled, wrapped and frozen for up to 3-4 months.
- Make sure you have plenty of buttermilk biscuits or homemade yeast rolls to serve on the side.
More Southern Style Recipes for Ham to Make
- Ham and Cheese Hash Brown Brunch Bake is a fabulous start to any day.
- Use leftover ham to make a batch of Southern Ham Salad.
- If you’d like to make a glaze without bourbon, checkout my recipe for Slow Cooker Brown Sugar Pineapple Glazed Ham.
- Ham and Cheese Biscuits are filled with chopped ham and sharp cheddar cheese.
- Ham and Swiss Poppy Seed Rolls are a party favorite.
- Ham and Spinach Quiche is an any time of day meal.
- See also 18 Snazzy Ways To Transform Leftover Holiday Ham in my article here on Parade Magazine.
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Brown Sugar Bourbon Pineapple Ham
- 1 10-12 lb fully cooked Hickory smoked bone-in ham
- Whole cloves
- 1 cup pineapple or apple juice
- 1 cup packed light brown sugar
- 1/2 cup bourbon
- 1/3 cup pineapple preserves
- 1 Tbsp butter melted
- 2 tsp spicy brown mustard
- 1/4 tsp allspice
- Preheat the oven to 325°F. Move the rack to the lower third of the oven.
- Remove any skin and trim the fat to 1/4-inch thickness.
- Score the ham in a diamond pattern using a sharp knife making 1/4-inch deep cuts 3/4-inch apart.
- Press a whole clove in the center of each diamond.
- Place cut side down (fat side up) into a 13 x 9-inch baking pan or similar. Pour the pineapple juice around the ham. (You may use a baking rack fitted into the pan, if desired.)
- In a small bowl, mix together the brown sugar, bourbon, preserves, butter, mustard and all-spice. Mix until fully combined.
- Carefully spoon or brush the glaze over the ham using 1/3 of the glaze. Cover loosely with foil and place into the oven.
- Bake for 12-15 minutes per pound. Stop midway through baking, lift the foil and spoon 1/3 of the glaze over the ham then recover with foil.
- Thirty (30) minutes before the end of baking remove the foil and brush with the remaining glaze and return to the oven uncovered to finish baking and brown.
- If needed, broil at the very end of baking to char further. Do NOT walk away.
- Rest uncovered for 20 minutes then carve or cool completely and chill.
- Store leftovers tightly covered and chilled.