Sticky Brown Sugar Pineapple Holiday Ham Step-by-step instructions

Before you start

Before beginning, ensure the ham is removed from the refrigerator at least 30 minutes prior to roasting to allow it to come closer to room temperature, which encourages more even cooking. Prepare your workspace by gathering a sharp carving knife, a heavy-duty roasting pan, and a meat thermometer to accurately monitor the internal temperature.

Have your glaze ingredients measured and ready to go. Preheat your oven fully to the required temperature, as placing the ham in a cold oven can affect the final texture and the development of the glaze.

Instructions

Preparation and Scoring

1. 1Prepare the Ham
   Preheat the oven to 325°F (165°C). Place the spiral-cut ham in a large roasting pan. Score the surface of the ham in a diamond pattern using a sharp knife to allow the glaze to penetrate deeply into the meat.
   Look for The ham is scored in neat diamond shapes across the entire exterior.
   Tip Ensure the roasting pan is large enough to catch the drippings to prevent smoke.

The ham is securely placed in the roasting pan with a consistent diamond-cut pattern scored across the entire exterior. The score marks should be deep enough to hold the glaze but not so deep that they compromise the structural integrity of the spiral slices. The oven is preheated, and the workspace is clean and organized, ready for the glazing process.

Glazing and Roasting

2. 2Glaze and Roast
   Whisk together the brown sugar, honey, and a portion of the pineapple juice in a bowl. Brush the mixture generously over the ham, ensuring it drips into the slices. Arrange the pineapple chunks around the ham. Cover with foil and roast until the internal temperature reaches 145°F (63°C). Let the meat rest at least 3 minutes.
   Look for The glaze begins to bubble and the pineapple chunks soften around the base.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Remove the foil for the last 30 minutes of roasting to allow the glaze to caramelize further.

The ham is coated thoroughly with the brown sugar, honey, and pineapple mixture. The pineapple chunks are positioned around the base to infuse the drippings with fruity acidity.

The ham is covered, and the kitchen begins to fill with the sweet, savory aroma of roasting pork. The glaze should look thick, smooth, and well-distributed across all exposed surfaces.

Resting and Carving

3. 3Carve and Serve
   Remove the ham from the oven and let it rest for at least 20 minutes before carving. Slice the ham between the pre-cut spiral sections. Use a carving fork to lift the glistening, sticky slices onto a plate and serve warm with the roasted pineapple.
   Look for The ham is tender, juicy, and releases steam when sliced.
   Tip Resting is essential to maintain the juiciness of the meat.

The ham has rested for at least 20 minutes, allowing the juices to redistribute and the glaze to set into a sticky, glistening finish. When sliced, the meat is tender and easily releases from the bone. The pineapple chunks are soft and caramelized, providing a bright, sweet contrast to the savory, salty, and rich flavor of the perfectly roasted holiday ham.

Common mistakes

A common mistake is failing to score the ham deeply enough, which prevents the glaze from reaching the inner layers and leaves the center flavorless. Another error is neglecting the resting period; slicing the ham too soon causes the flavorful juices to leak out, resulting in a drier final product.

Additionally, using too high of an oven temperature can burn the sugar in the glaze before the center of the ham is properly heated, leading to an acrid, bitter taste instead of a sweet, caramelized finish.

How to tell it’s done

The ham is perfectly done when the internal temperature, measured in the thickest part of the meat without touching the bone, reaches 145°F (63°C). The meat should appear opaque and tender, with the glaze having transformed into a dark, sticky, and caramelized coating that clings to the surface.

The pineapple chunks should be soft and golden, having absorbed the savory juices from the ham during the long roasting process. Always ensure the ham rests for at least 20 minutes before serving to lock in the juices.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest