Sweet Pineapple Glazed Ham

Why This Sweet Pineapple Glazed Ham Works

In the oven, the ham warms slowly, so the inside heats through without drying out. Since the ham is already cooked, the long, gentle bake at 325°F mostly lets the meat loosen up and stay juicy while the outside takes on the glaze. Scoring the fat on top opens little paths so the glaze and pineapple juice can sink into the surface instead of just sliding off.

As the glaze heats on the stove, the brown sugar, honey, and pineapple juice melt together and turn syrupy. That sticky glaze clings to the ham and to the pineapple slices. During baking, the sugar on the outside starts to brown and firm up, so the outside of the ham ends up with a shiny, slightly chewy coating.

While everything cooks, the pineapple slices slowly dry a bit at the edges and their juice soaks into the top layer of the ham. After the foil comes off, the last bit of time in the oven thickens the glaze even more. Resting at the end lets the hot juices inside the ham settle, so the slices stay moist instead of spilling juice all over the cutting board.

Mistakes To Avoid

Letting the ham cook much longer than the times given often dries it out, especially around the edges and near the bone. The glaze and pineapple start to darken too much and harden, so the outside turns tough while the inside loses its juiciness.

Placing the ham in the pan with the fat side down keeps the fat from slowly melting over the meat. Instead of basting itself as it heats, the fat just sits in the bottom of the pan, so the surface of the ham stays drier and less glossy.

Skipping the scoring step leaves the glaze sitting on a smooth surface. As it bakes, the glaze can slide off in patches and pool in the pan, so the ham ends up with uneven color and a plain, less sticky crust.

Pouring all the glaze on at the start causes it to burn before the ham is fully heated through. The sugar and honey on the outside can turn very dark and hard while the inside is still just warm instead of hot and tender.