Brown Sugar Pineapple Holiday Ham Step-by-step instructions

Before you start

Before starting, ensure the ham is removed from the refrigerator about 30 minutes prior to cooking to take the chill off, which helps it heat more evenly. Preheat the oven to 325°F (163°C) and adjust the oven rack to the lowest position to accommodate the size of the roasting pan.

Gather all glaze ingredients, a sharp chef's knife for scoring, and a sturdy basting brush. Having everything organized beforehand ensures a smooth, stress-free cooking process.

Instructions

Prep and Scoring

1. 1Score the Ham
   Heat the oven to 325°F (163°C). Place the fully cooked bone-in ham on a cutting board. Using a sharp chef's knife, score the surface of the ham in a diamond pattern, making cuts about 1/4 inch deep and 1 inch apart. Transfer the scored ham to a rack set inside a large roasting pan.
   Look for The cuts should form clean diamond shapes across the top fat cap.
   Tip Avoid cutting too deep into the actual meat; you only want to score the fat layer.

At the end of this initial phase, the ham is beautifully scored with distinct diamond patterns and resting on the roasting rack. The kitchen should begin to smell lightly savory as the ham begins to warm. The cuts should have opened up slightly, preparing the surface to catch and hold the rich glaze that will be applied in the next steps.

Glaze and Initial Bake

2. 2Prepare the Glaze
   In a small saucepan over medium heat, combine the light brown sugar, honey, and reserved pineapple juice. Bring the mixture to a gentle simmer, whisking constantly, until the sugar is completely dissolved and a smooth, glossy syrup forms, about 3 to 5 minutes.
   Look for The glaze should be smooth, fully combined, and bubbling gently.
   Tip Keep an eye on the heat so the sugar does not scorch or boil over.
3. 3Initial Bake
   Pour 1 cup of water into the bottom of the roasting pan to create steam. Cover the ham loosely with aluminum foil to trap the moisture. Bake in the preheated oven for 1 hour and 30 minutes, or until the ham is warmed through.
   Look for The ham should feel warm when a skewer is inserted into the center.
   Tip Ensure the foil is sealed well around the edges of the pan to lock in steam.

By the end of this phase, the honey-brown sugar glaze is fully prepared, smooth, and bubbling gently on the stove. The ham has spent its initial time in the oven under foil, becoming warm and tender. The air will be filled with a comforting, sweet, and savory aroma, signaling that the ham is ready for its first generous coating of glaze.

Caramelization and Pineapple

4. 4Glaze and Add Pineapples
   Carefully remove the roasting pan from the oven and discard the foil. Brush half of the prepared honey-brown sugar glaze generously over the entire ham, working it deep into the diamond cuts. Arrange the drained pineapple chunks in the bottom of the roasting pan around the base of the ham.
   Look for The ham should be completely coated in a glossy, sticky layer of glaze.
   Tip Use a silicone brush to get the glaze into every single crevice.
5. 5Caramelize and Finish
   Increase the oven temperature to 400°F (204°C). Return the ham to the oven uncovered. Bake for another 15 to 20 minutes, basting the ham and pineapples with the remaining glaze and bubbling pan juices every 5 minutes, until the crust is deeply caramelized and the pineapples are browned.
   Look for The glaze should be bubbling actively and the crust should be a rich mahogany color.
   Tip Let the ham rest on a serving platter for 15 minutes before carving to lock in juices.

At the final checkpoint, the ham boasts a magnificent, deeply caramelized, shiny golden-brown crust. The glaze should be sizzling and bubbling in the crevices of the diamond cuts.

The surrounding pineapple chunks will be tender and beautifully caramelized around the edges, swimming in a rich, sweet, and savory pan sauce that smells absolutely divine.

Common mistakes

One common mistake is applying the sweet glaze too early in the baking process. Because honey and brown sugar have high sugar contents, they can burn easily if exposed to heat for the entire cooking time.

Keeping the ham covered during the first part of baking and applying the glaze during the final 30 minutes prevents scorching. Another error is slicing the ham immediately after removing it from the oven; letting it rest preserves the juices.

How to tell it’s done

Since the ham is already fully cooked, the goal is to warm it to an internal temperature of 140°F (60°C) to ensure it is hot throughout without drying out.

Use a reliable meat thermometer inserted into the thickest part of the meat, making sure it does not touch the bone. Once it reaches this temperature and the glaze is bubbly and caramelized, the ham is perfectly ready.