Servings 16 servings
Ingredients
- 1 (8-to 10-pound) fully cooked bone-in or boneless ham (See Kelly’s Note)
- 1/2 cup pineapple juice
- 1 1/2 cups brown sugar
- 1 cup honey
- 1/3 cup Dijon mustard
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons unsalted butter
Instructions
- Arrange an oven rack in the center of the oven. Preheat the oven to 350°F.
- Using a sharp knife, score the ham by cutting 1/2-inch-deep diagonal lines crisscrossing the top of the ham.
- Line a baking pan with foil so that there are long overhangs on all sides. Place the ham in the baking pan then pour in 1/4 cup water. Fold the foil overhangs up and around the ham, pinching them closed to seal.
- Roast the ham until the center reaches 120°F, 2 to 2 1/2 hours (roughly 15 minutes per pound). While the ham roasts, make the glaze.
- In small saucepan set over medium heat, whisk together the pineapple juice, brown sugar, honey, Dijon mustard, apple cider vinegar, butter and a generous pinch of cracked black pepper. Bring the mixture to a boil then reduce the heat to medium-low and simmer, stirring occasionally, until it has thickened to a syrupy consistency, about 10 minutes. (It will thicken significantly as it cools.)
- Once the ham has 30 minutes left to cook, uncover it and brush it generously with the glaze, reserving a small portion. Continue baking the ham uncovered for 30 more minutes.
- Remove the ham from the oven then brush it with the remaining glaze. Let it cool for 5 minutes before slicing and serving.
Notes
- The recipe works for both bone-in and boneless hams, although you may need to just adjust the cook time depending on the size of the ham. The ham is fully cooked, so the cook time is to ensure it is warmed throughout.
- Leftovers: Store leftover ham in an airtight container, tightly wrapped in plastic wrap or in a resealable bag. It’ll stay fresh for up to 5 days. If you’re planning on using it for sandwiches, salads or snacking, slice it before storing for easy grab-and-go convenience!
- Freezing: Slice or cube the ham and store it in an airtight container or freezer-safe bag for up to 3 months. Freezing ham in pre-portioned amounts makes it easy to take out just what you need to toss into your favorite leftover ham recipes.
- Reheating: Warm slices in a 300°F oven, covered, until heated through. You can also microwave individual slices in 30-second bursts until warm.
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