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Perfect Honey Bourbon Glazed Ham with Pineapple

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A sweet, smoky, and tangy glazed ham recipe featuring a luscious honey bourbon glaze and fresh pineapple, perfect for celebrations and easy to prepare.

Ingredients

Scale
  • 7–8 pounds bone-in ham, fully cooked, spiral-cut
  • ½ cup honey (120 ml), preferably raw or wildflower
  • ¼ cup bourbon (60 ml), mid-range brand recommended
  • ⅓ cup brown sugar (67 g), packed
  • 2 tablespoons Dijon mustard (30 g)
  • ½ teaspoon ground cinnamon (1 g)
  • ¼ teaspoon ground cloves (0.5 g)
  • 6–8 fresh pineapple rings
  • 6–8 maraschino cherries (optional)
  • About 20 whole cloves
  • 1 cup water or apple juice (240 ml)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Remove the ham from its packaging and pat dry with paper towels. Place it on the roasting rack in your pan, flat side down.
  3. Score the ham’s surface in a diamond pattern about ½ inch (1.3 cm) apart.
  4. Press whole cloves into the center of each diamond intersection.
  5. In a small bowl, whisk together honey, bourbon, brown sugar, Dijon mustard, cinnamon, and ground cloves until smooth.
  6. Using a basting brush, coat the ham with about one-third of the glaze. Reserve the rest.
  7. Place pineapple rings over the ham, securing each with a toothpick or small skewer. Optionally, add a maraschino cherry in the center of each ring.
  8. Pour 1 cup of water or apple juice into the bottom of the roasting pan.
  9. Roast the ham for about 15-18 minutes per pound (33-40 minutes per kg), approximately 1 hour 45 minutes to 2 hours for a 7-pound ham.
  10. Every 20-30 minutes, baste the ham with more glaze, especially around the pineapple rings.
  11. Use a meat thermometer to ensure an internal temperature of 140°F (60°C) for pre-cooked hams.
  12. Remove the ham from the oven, tent loosely with foil, and let rest for 15-20 minutes.
  13. Slice the ham between the spiral cuts and arrange on a platter with pineapple and cherries.

Notes

Use a meat thermometer to avoid overcooking. Baste every 20-30 minutes for a sticky, caramelized crust. Fresh pineapple is preferred over canned to prevent drying out. Rest the ham after roasting to retain juices. For a gluten-free version, use gluten-free Dijon mustard and certified gluten-free brown sugar. Slow cooker method can be used as an alternative but will lack caramelized crust.

Nutrition

Keywords: honey bourbon glazed ham, pineapple ham, holiday ham, glazed ham recipe, easy ham recipe, bourbon glaze, spiral-cut ham

Find it online: https://goldensimmer.com/perfect-honey-bourbon-glazed-ham-with-pineapple-recipe-for-easy-celebrations/