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Sweet Sticky Ham Glaze: An Unexpected Easter Triumph

I’ll never forget the Easter when disaster nearly struck. My friend, bless her heart, had volunteered to bring the ham, the centerpiece of our celebratory feast. But when she arrived, flustered and apologetic, she revealed a ham…glaze-less. Panic threatened to set in until we dove into the pantry and, armed with a half-eaten can of pineapple slices, some brown sugar, and a touch of molasses, we cobbled together a glaze. It wasn’t just “good”; it was the star of the show. Everyone raved about its complex flavor, and insisted on having extra to spoon over each bite. This recipe, born from a near-catastrophe, has become a beloved tradition, perfect for elevating any ham from ordinary to extraordinary.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yields: About 2 cups
Serves: 8-10
Dietary Type: Not Gluten-Free

Ingredients

1 (20 ounce) can pineapple slices, juice reserved
1 cup pineapple juice (use juice from slices and add enough water to equal 1 cup)
1 cup brown sugar, packed
8 tablespoons (1 stick) butter
½ cup molasses
4-6 gingersnap cookies, crushed very fine (I use Anna’s from Ikea)
½ cup cornstarch
½ cup cold water

Equipment Needed

Saucepan
Whisk
Measuring cups and spoons
Toothpicks
Small bowl

Instructions

Begin by setting the pineapple slices aside. You’ll need them later to adorn the ham.
In a medium-sized saucepan, combine the pineapple juice, brown sugar, butter, and molasses. Place the saucepan over medium heat and stir continuously until the butter is melted and the mixture begins to bubble. This constant stirring is crucial to prevent the sugar from burning and ensures a smooth, even glaze.
Once the mixture is bubbly, continue cooking for 10 minutes, stirring frequently. You’ll notice a slight thickening, but don’t expect a dramatic change in consistency just yet. The next step is where the magic truly begins.
Add the finely crushed gingersnap cookies to the saucepan. The gingersnaps add a subtle spice and a delightful depth of flavor that complements the sweetness of the pineapple and molasses. Stir well to incorporate the cookie crumbs evenly into the mixture.
Continue simmering and stirring the mixture, allowing it to reduce by approximately one-third of its original volume. This reduction process typically takes around 15 minutes. Keep a close eye on the glaze, stirring occasionally to prevent sticking or burning.
If you desire an even thicker glaze, prepare a cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth and free of lumps. A smooth slurry is essential to avoid clumps in the final glaze.
While continuously stirring the boiling sugar/juice mixture, gradually add the cornstarch slurry. You might not need to use all of the slurry, so add it slowly, observing the consistency of the glaze. The amount needed will depend on your desired thickness.
Continue cooking for an additional 5 minutes, stirring constantly, until the glaze reaches your desired consistency. The glaze should be quite thick and easily coat the back of a spoon. This is a good indicator of its readiness.
Approximately 30 minutes before the ham is finished cooking, use toothpicks to attach the reserved pineapple slices all over the outside of the ham. This creates a visually appealing presentation and infuses the ham with pineapple flavor.
Return the ham to the oven and cook for an additional 30 minutes, allowing the pineapple to caramelize slightly.
Remove the ham from the oven and pour approximately half of the glaze over the ham and pineapple slices. Ensure that the glaze evenly coats the entire surface, allowing it to drip down the sides.
Reserve the remaining glaze for individual servings. This way, everyone can add extra glaze to their slices according to their preference.

Expert Tips & Tricks

For an even richer flavor, consider using dark brown sugar instead of light brown sugar. The deeper molasses notes will add complexity to the glaze.
If you don’t have gingersnap cookies on hand, you can substitute them with graham cracker crumbs, although the flavor will be slightly different. Add a pinch of ground ginger to mimic the spice of the gingersnaps.
To prevent the pineapple slices from burning during the last 30 minutes of cooking, you can loosely tent the ham with foil.
If the glaze becomes too thick while simmering, simply add a tablespoon or two of water to thin it out.
For a tangier glaze, add a tablespoon of apple cider vinegar or lemon juice to the saucepan along with the other ingredients.

Serving & Storage Suggestions

Serve the glazed ham immediately while it’s warm and the glaze is glossy. Offer the reserved glaze in a small bowl or gravy boat for guests to add to their individual servings.

Leftover glaze can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm the glaze in a saucepan over low heat, stirring occasionally, or microwave in short intervals, stirring in between, until heated through. If the glaze has become too thick during storage, add a tablespoon or two of water while reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	364 kcal	18%
Total Fat	12 g	18%
Saturated Fat	7.4 g	36%
Cholesterol	30.5 mg	10%
Sodium	138.9 mg	5%
Total Carbohydrate	66 g	22%
Dietary Fiber	1.2 g	4%
Sugars	49.2 g	196%
Protein	0.9 g	1%

Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spiced Ham Glaze: Add a pinch of ground cloves, nutmeg, and cinnamon to the glaze for a warm, festive flavor.
Citrus Ham Glaze: Substitute half of the pineapple juice with orange juice or grapefruit juice for a brighter, more citrusy flavor. Add a teaspoon of orange or grapefruit zest for an extra burst of flavor.
Bourbon Ham Glaze: Add a tablespoon or two of bourbon to the glaze during the last few minutes of cooking for a sophisticated, boozy twist.
Maple-Mustard Ham Glaze: Omit the molasses and substitute it with maple syrup. Add a tablespoon of Dijon mustard for a tangy kick.

FAQs (Frequently Asked Questions)

Q: Can I make this glaze ahead of time?

A: Yes, you can make the glaze up to 2-3 days in advance. Store it in an airtight container in the refrigerator and reheat gently before using.

Q: What if I don’t have pineapple slices?

A: You can use crushed pineapple or pineapple tidbits instead. Just be sure to drain them well before adding them to the ham.

Q: Can I use a different type of cookie besides gingersnaps?

A: While gingersnaps provide a unique flavor, you can experiment with other cookies like graham crackers or shortbread cookies. Just be mindful of the sugar content, as some cookies may be sweeter than others.

Q: How do I prevent the glaze from burning?

A: Stir the glaze frequently while it’s simmering, especially towards the end when it starts to thicken. Use a heavy-bottomed saucepan to distribute heat evenly and prevent hot spots.

Q: My glaze is too thick. How can I thin it out?

A: Add a tablespoon or two of water or pineapple juice to the glaze and stir until it reaches your desired consistency.

Final Thoughts

I hope you’re inspired to try this Sweet Sticky Ham Glaze! It’s a truly special recipe, born from a happy accident, and it’s sure to elevate your next ham dinner to a whole new level of deliciousness. Whether it’s Easter, Christmas, or a simple Sunday supper, this glaze will be the star of the show. Don’t be afraid to experiment with variations and substitutions to create your own unique flavor profile. And please, share your feedback – I’d love to know how it turns out for you! Consider serving this magnificent ham with a side of scalloped potatoes and roasted asparagus for a complete and unforgettable meal.

Sweet Sticky Ham Glaze Recipe