The Ultimate Pineapple Glaze for Baked Ham: A Family Favorite

I can almost smell it now – the sweet, tangy aroma wafting through my grandmother’s kitchen every Easter. She always made a magnificent baked ham, and the star of the show was undoubtedly her pineapple glaze. The glossy, golden sauce, generously spooned over each slice, was the perfect counterpoint to the rich, salty ham. Even as a child, I knew to position myself near the platter, eager to snag an extra-glazed end piece. This recipe is a tribute to those cherished memories, bringing a taste of home and a whole lot of flavor to your table.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yields: 2 cups
• Serves: 4-6
• Dietary Type: Gluten-Free

Ingredients

• 1 cup brown sugar
• 1 (10 ounce) can crushed pineapple, undrained
• 2 tablespoons lemon juice
• 1 tablespoon dry mustard or 1 tablespoon prepared mustard
• 1 tablespoon cornstarch
• 1/4 teaspoon salt

Equipment Needed

• Small saucepan
• Whisk or spoon
• Measuring cups and spoons
• Serving bowl
• Ladle

Instructions

1. In a small saucepan, combine all the ingredients: brown sugar, undrained crushed pineapple (including the juice/syrup), lemon juice, dry mustard (or prepared mustard), cornstarch, and salt.

2. Place the saucepan over medium heat. It’s important to use medium heat so the sugar doesn’t burn and caramelize too quickly.

3. Stir the mixture constantly using a whisk or spoon. Constant stirring is crucial to prevent the glaze from sticking to the bottom of the pan and burning, ensuring a smooth, even consistency.

4. Continue heating and stirring until the mixture begins to thicken and comes to a boil. You’ll notice the glaze transitioning from a watery consistency to a more viscous texture.

5. Once the mixture reaches a boil, allow it to boil for approximately 1 minute, while still stirring continuously. This brief boiling period allows the cornstarch to fully activate and the flavors to meld together.

6. If the mixture doesn’t thicken to your liking, you can add a bit more cornstarch. Remember to create a slurry by mixing the cornstarch with a small amount of cold water in a separate cup until smooth before adding it to the hot sauce. This prevents clumping. Add the slurry gradually, stirring constantly, until the desired thickness is achieved.

7. Remove the finished pineapple glaze from the heat and pour it into a serving bowl. Be sure to have a ladle ready.

8. Let your guests generously drizzle or ladle the warm glaze over individual slices of baked ham. The glaze is best served warm to ensure it flows easily and coats the ham evenly.

Expert Tips & Tricks

• Mustard Matters: While both dry and prepared mustard work in this recipe, dry mustard will provide a slightly sharper, more pungent flavor. If using prepared mustard, opt for a Dijon or yellow mustard rather than a sweet honey mustard.
• Pineapple Power: Don’t drain the crushed pineapple! The juice adds vital sweetness and moisture to the glaze.
• Cornstarch Control: If you add too much cornstarch slurry at once, the glaze can become overly thick and gloppy. Add it slowly and incrementally, giving the glaze a chance to thicken before adding more.
• Make-Ahead Magic: The pineapple glaze can be made a day or two in advance and stored in an airtight container in the refrigerator. Gently reheat it on the stovetop or in the microwave before serving, stirring occasionally to ensure a smooth consistency. If it becomes too thick during reheating, add a splash of water or pineapple juice to thin it out.
• Spice It Up: For an extra layer of flavor, try adding a pinch of ground cloves, cinnamon, or ginger to the glaze while it’s cooking.

Serving & Storage Suggestions

The pineapple glaze is best served warm, drizzled generously over slices of freshly baked ham. For a beautiful presentation, garnish the ham platter with fresh pineapple wedges and sprigs of rosemary. Leftover glaze should be stored in an airtight container in the refrigerator. It will keep for up to 5 days. You can reheat it gently on the stovetop or in the microwave. The glaze isn’t suitable for long-term freezing, as the texture may change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	268.8 kcal	N/A
Calories from Fat	5 g	2%
Total Fat	0.7 g	1%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	161.9 mg	6%
Total Carbohydrate	67.9 g	22%
Dietary Fiber	0.8 g	3%
Sugars	63.9 g	255%
Protein	0.8 g	1%

Variations & Substitutions

• Spicy Pineapple Glaze: Add a pinch of red pepper flakes or a dash of hot sauce to the glaze for a kick of heat.
• Smoked Paprika Glaze: Add 1/2 teaspoon of smoked paprika for a smoky depth of flavor.
• Orange-Pineapple Glaze: Substitute orange juice for the lemon juice for a sweeter, citrusy flavor.
• Maple-Pineapple Glaze: Replace half of the brown sugar with maple syrup for a richer, more complex sweetness.
• Bourbon-Pineapple Glaze: Add 1-2 tablespoons of bourbon to the glaze after it has thickened for an adult twist.

FAQs (Frequently Asked Questions)

Q: Can I use fresh pineapple instead of canned?
A: Yes, you can. Use about 1 cup of finely diced fresh pineapple and 1/4 cup of pineapple juice.

Q: How do I prevent the glaze from burning?
A: Stir the glaze constantly over medium heat. If it starts to stick, reduce the heat further.

Q: What if I don’t have cornstarch?
A: You can substitute with an equal amount of arrowroot powder or tapioca starch.

Q: Can I make this glaze without sugar?
A: You can try using a sugar substitute, but it may affect the flavor and texture of the glaze. Start with a smaller amount and adjust to taste.

Q: The glaze is too thick. How can I thin it?
A: Add a tablespoon or two of water or pineapple juice at a time, stirring until you reach the desired consistency.

Final Thoughts

This pineapple glaze is more than just a recipe; it’s a taste of nostalgia, a connection to family traditions, and a guarantee of a delicious, crowd-pleasing dish. Whether you’re preparing a holiday feast or simply looking to elevate your weeknight dinner, I urge you to give this recipe a try. I’m confident that you and your loved ones will savor every sweet, tangy bite. Don’t be shy about sharing your feedback or variations in the comments below. Enjoy!