Tropical Pineapple-Honey Glaze for Ham

🕒 Prep: 5 min
🔥 Cook: 30 min
🍽 Serves: 10
★★★★★
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This Tropical Pineapple-Honey Glaze takes your holiday ham to the next level with its sweet, tangy, and slightly spicy notes. It's perfect for adding a touch of sunshine to your festive feast, no matter the season.

Ingredients for Tropical Pineapple-Honey Glaze for Ham

Pineapple juice is your star here, providing that tropical base and natural sweetness. Honey adds depth and a floral sweetness that complements the pineapple. Brown sugar helps thicken the glaze while adding a rich, molasses-like flavor. Dijon mustard introduces a subtle tang and spice that cuts through the sweetness. Apple cider vinegar balances the glaze with a bit of acidity. Ground ginger and ground cloves bring a warm, aromatic spice that pairs beautifully with ham. Finally, a pinch of salt enhances all the flavors, while the cornstarch and water slurry helps thicken the glaze to the perfect consistency.

Tips & Tricks

  • For a deeper flavor, consider using dark brown sugar.
  • If you can't find fresh pineapple juice, canned works in a pinch.
  • Adjust the spices to taste; more ginger for heat, more cloves for warmth.
  • Ensure the cornstarch slurry is lump-free for a silky glaze.

Serving Suggestions

This glaze pairs wonderfully with a classic baked ham. Serve alongside roasted vegetables, such as carrots and Brussels sprouts, to complement the sweetness. For a complete tropical feast, consider a side of coconut rice or a fresh mango salad.

Frequently Asked Questions

Can I use a different type of mustard?
Yes, spicy brown mustard or even whole grain mustard can work, but they will slightly alter the flavor profile.
What if my glaze is too thick?
Simply thin it out with a bit more pineapple juice until you reach your desired consistency.
Can I make this glaze ahead of time?
Absolutely! Prepare it a day in advance and store in the refrigerator. Reheat gently before using.

Tropical Pineapple-Honey Glaze for Ham Recipe Walkthrough

Start by grabbing a medium saucepan and pouring in the pineapple juice, honey, and brown sugar. Add in your Dijon mustard, apple cider vinegar, ground ginger, ground cloves, and salt. Give everything a good stir. Place the saucepan over medium heat and let it warm up, stirring from time to time until the sugar dissolves and the mix begins to simmer gently.

While your glaze is simmering, take a small bowl and mix together the cornstarch and water to form a smooth slurry. Once your glaze is simmering, slowly pour in the cornstarch mixture, stirring constantly to avoid any lumps.

Keep the glaze simmering for another 3-5 minutes, watching as it thickens up to a nice, glossy consistency. Once it looks good to you, pull it off the heat and let it cool for a bit. When you’re ready to glaze, brush it onto your ham during the last 30 minutes of cooking. Baste every 10 minutes for a beautiful, sticky finish.

Why You'll Love This Recipe

  • Easy to make with just a few pantry staples.
  • Unique flavor profile with a tropical twist.
  • Perfectly balances sweet and savory.
  • Quick prep and cook time.
  • Enhances the natural flavor of ham without overpowering it.

Ingredients

1 cup fresh pineapple juice
1/2 cup honey
1/4 cup brown sugar
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1 tbsp cornstarch
2 tbsp water

Step-by-step Instructions

1. In a medium saucepan, combine pineapple juice, honey, brown sugar, Dijon mustard, apple cider vinegar, ground ginger, ground cloves, and salt.
2. Heat the mixture over medium heat, stirring occasionally, until the sugar is fully dissolved and the mixture begins to simmer.
3. In a small bowl, mix the cornstarch and water to create a smooth slurry.
4. Slowly add the cornstarch slurry to the saucepan, stirring continuously.
5. Continue to simmer the glaze for about 3-5 minutes, or until it thickens to your desired consistency.
6. Remove the glaze from heat and let it cool slightly before brushing it onto your ham.
7. For best results, apply the glaze to the ham in the last 30 minutes of cooking, basting every 10 minutes.

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