This kicked-up Brown Sugar Bourbon Pineapple Glazed Ham is packed with sweet and spicy flavors. Dotted with whole cloves, it's covered in a brown sugar bourbon-pineapple laced 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.
Kentucky Bourbon Brings the Flavor
Ham is a traditional special occasion entree and holiday treat. So, when I go to the trouble of baking a 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. If you'd like to make a glaze without bourbon, checkout my recipe for Slow Cooker Brown Sugar Pineapple Glazed Ham, too.
Brown Sugar Bourbon Pineapple Glazed Ham Baking Tips
- Due to the sweetness of the glaze this ham is baked loosely covered with foil until the last 30 minutes of baking.
- For the home stretch, 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.
- 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.
- Make sure you have plenty of biscuits or homemade rolls baked and ready for the snacking that's sure to follow.
- See also 18 Snazzy Ways To Transform Leftover Holiday Ham from my Parade Magazine Kitchen here.
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Helpful Kitchen Items:
Brown Sugar Bourbon Pineapple Glazed 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
- ½ cup bourbon
- ⅓ cup pineapple preserves
- 1 Tbsp butter melted
- 2 tsp spicy brown mustard
- ¼ 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 ¼-inch thickness.
- Score the ham in a diamond pattern using a sharp knife making ¼-inch deep cuts ¾-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 ⅓ 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 ⅓ 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.