Spiced Rub Brown Sugar Pineapple Glazed Ham Recipe

Spiced Rub Brown Sugar Pineapple Glazed Ham Recipe

How To Make Spiced Rub Brown Sugar Pineapple Glazed Ham

A sweet and savory combination of brown sugar and spices gives this glazed ham its delicious taste. Pineapple imparts a natural sweetness, too.

Preparation: 5 minutes
Cooking: 1 hour 15 minutes
Total: 1 hour 20 minutes

Serves:

Ingredients

  • 5lbsham,boneless, fully cooked
  • 2tbspbrown sugar
  • 1tspground coriander
  • ½tspcinnamon
  • ¾tspground cumin
  • ½tsppepper
  • ¼tspground allspice

For Glaze:

  • ½cuppineapple juice
  • ¼cupdijon mustard
  • ¼cupbrown sugar
  • 1tbspworcestershire sauce

Instructions

  1. Preheat oven to 325 degrees F. Place the ham flat side down in a roasting pan. Combine brown sugar, coriander, cinnamon, cumin, pepper and allspice in a small bowl. Rub on the outside of the ham.

  2. In a small bowl combine pineapple juice, Dijon mustard, brown sugar, and Worcestershire sauce. Rub half of the glaze on top of the ham and reserve the other half.

  3. Add ¼ cup of water to the bottom of the roasting pan and bake the ham for about an hour and 15 minutes or until a thermometer reads 140 degrees F. Remember, ham is already fully cooked and it is just heating it to the optimal eating temperature.

  4. Remove the ham from the oven and rub remaining glaze on top of the ham and broil for 2 to 3 minutes until the glaze caramelizes on the top. Let rest three minutes before serving. Enjoy!

Nutrition

  • Calories: 403.96kcal
  • Fat: 19.80g
  • Saturated Fat: 6.68g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 10.06g
  • Polyunsaturated Fat: 1.85g
  • Carbohydrates: 16.72g
  • Fiber: 3.43g
  • Sugar: 6.76g
  • Protein: 38.01g
  • Cholesterol: 129.27mg
  • Sodium: 2679.84mg
  • Calcium: 71.31mg
  • Potassium: 705.53mg
  • Iron: 2.74mg
  • Vitamin A: 0.57µg
  • Vitamin C: 10.64mg
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments

    Leave a comment

    Replying to