Glazed ham with pineapple, cloves, and a sweet maple syrup sauce — it's a holiday classic!
Ingredients
- 1 boneless ham , 4 pound
- 1 can pineapple slices , 8 ounce
- 10 whole cloves
- 2 cups water
- 2 tablespoons butter
- 1 cup maple syrup
- 0.25 cups brown sugar
- 2 tablespoons honey
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Prick ham with a fork. Place pineapple slices on ham, securing with toothpicks. Press cloves into ham. Place ham in a baking dish. Pour water into the dish.
-
3
Melt butter in a small saucepan over low heat. Mix in maple syrup, brown sugar, and honey until glaze is smooth and heated through. Pour 1/2 of the glaze over ham.
-
4
Bake in the preheated oven for 1 hour and 30 minutes, basting frequently with remaining glaze.
-
5
Drain pan drippings into a saucepan over medium heat. Cook and stir until thickened; serve with ham.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Savory Cream Cheese and Pineapple Party Dip
This is one of my "back pocket" recipes for a quick and tasty party dip. I've had people ask me if it is chicken salad, because the pineapple adds a texture that is similar to shredded chicken, and the savory ingredients mask the pineapple flavor. It's perfect for a little bite before a meal or a satisfying afternoon snack on your favorite crackers. If you like, you can sneak in some vegetables, and serve it on celery sticks, or those little tri-color mini bell peppers, cut in half.
Gluten-Free Zucchini Carrot Muffins
I was in the process of tweaking a zucchini carrot muffin recipe to my taste when we found out we couldn't have gluten. This gluten-free recipe is now better than any of the gluten efforts. I try to keep these in the freezer but have trouble staying ahead of the crowd.
Pumpkin Seed Spread
My version of pumpkin seed spread straddles the fence between sweet and savory, and is very adaptable. It was inspired by a similar (but savory) spread that Cortney Burns and Nick Balla serve at their San Francisco restaurant, Duna.