Ham with Pineapple and Cherries
This Ham with Pineapple and Cherries is the perfect addition to your holiday table. The combination of fruit and ham is a timeless classic.
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Servings: 8 People
Calories: 776kcal
Equipment
- baking dish
- Saucepan
- BBQ brush
Ingredients
- 4-6 pound ham
- 16 ounces pineapple rings
- 10 ounce jar maraschino cherries
- ½ cup honey
- ½ cup brown sugar
- 1 cup reserved pineapple juice
Instructions
- Preheat the oven to 350 F.
- Place the ham in a large casserole dish.4-6 pound ham
- Cover the top of the ham with pineapple slices and cherries, using toothpicks to keep them secure.16 ounces pineapple rings, 10 ounce jar maraschino cherries
- Pour 1 cup of water into the bottom of the baking dish.
- Cover the ham with aluminum foil and bake in the oven for 45 minutes.
- While the ham bakes, in a medium saucepan mix together the brown sugar, honey, and pineapple juice.½ cup honey, ½ cup brown sugar, 1 cup reserved pineapple juice
- Cook over medium heat until the sugar dissolves and the mixture slightly thickens.
- After the 45 minutes of bake time is up, uncover the ham and brush the brown sugar marinade over the outside of the ham.
- Return the ham to the oven and bake for another 10 minutes uncovered.
- Repeat the basting and baking process three times, or until the pineapple starts to brown.
- After the fourth time, if your ham has reached an internal temperature of 145 F, remove it from the oven. If it hasn’t reached the temperature, keep basting and baking the ham in 10-minute intervals, uncovered, checking the internal temperature each time.
- Allow the ham to cool for 10 minutes before slicing.
- Serve the ham slices topped with a pineapple and a cherry.
Notes
Pro Tips
- Pat the pineapple and cherries dry to help them stay in place better and prevent extra moisture from watering down the glaze.
- Stick the toothpicks into the ham at a slant, not straight in, so the pineapple and cherries cling tighter and don’t slide off as it heats.
- Simmer the glaze until it coats the back of a spoon so it will stick beautifully to the ham.
- If the top of the ham starts to get too dark, tent it loosely with foil to protect the glaze while the inside finishes cooking.
- Use an electric knife to make the main slices, then switch to a sharp carving or boning knife to trim near the bone or for delicate presentation.
- Use the pan drippings to drizzle over the slices or simmer them down for a rich, sticky glaze to serve on the side.
Recipe FAQs
Should I use a bone-in or boneless ham? Either works!Bone-in gives more flavor and presentation wow-factor.
Boneless is easier to slice and serve, especially for larger groups. Do I need to score the ham before baking? It’s not required, but scoring (cutting shallow diagonal lines in a crisscross pattern) can help the glaze seep in deeper and create a beautiful caramelized surface. It’s especially useful for unsliced hams. How do I score and reheat leftovers? Leftovers can be stored in an airtight container and kept in the refrigerator for up to four days. Reheat slices in the oven at 300°F with a bit of leftover glaze or broth to keep it moist.
You can also microwave, but cover it to avoid drying out.
Nutrition
Serving: 1Serving | Calories: 776kcal | Carbohydrates: 58g | Protein: 49g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 141mg | Sodium: 2699mg | Potassium: 794mg | Fiber: 2g | Sugar: 56g | Vitamin A: 46IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 3mg