Ham with Pineapple Sauce Recipe

Introduction

This Ham with Pineapple Sauce combines tender, juicy ham with a warm, sticky pineapple glaze that perfectly balances sweet and salty flavors. It’s an irresistible dish ideal for holiday dinners or special occasions.

Ingredients

• 1 (4-6 pound) boneless fully cooked ham
• 1 ½ cups undrained crushed pineapple (about 20 oz can)
• 1 cup packed dark brown sugar
• ¾ cup water, divided
• 1 ½ tablespoons soy sauce
• 1 ½ tablespoons ketchup
• 1 ½ teaspoons ground mustard
• 7 teaspoons cornstarch (2 tablespoons + 1 teaspoon)

Instructions

1. Step 1: Preheat the oven to 325°F. Place the ham in a roasting pan or on a wire cooling rack set over a rimmed baking sheet. Cover the ham tightly with foil.
2. Step 2: Bake the ham for 1 to 2 hours, or until the center reaches 140°F. Remove from the oven and let it rest for 15 minutes before slicing.
3. Step 3: Meanwhile, prepare the pineapple sauce. In a medium saucepan, combine the crushed pineapple with juices, brown sugar, ¼ cup water, soy sauce, ketchup, and ground mustard. Stir well.
4. Step 4: Bring the mixture to a boil over medium-high heat, stirring occasionally. Once boiling, reduce heat to low, cover, and simmer for 10 minutes.
5. Step 5: In a small bowl, whisk together the cornstarch and the remaining ½ cup water until smooth.
6. Step 6: Slowly pour the cornstarch slurry into the simmering sauce, stirring constantly. Bring the sauce back to a boil and cook for 2 minutes until thickened to your liking.
7. Step 7: Serve the warm pineapple sauce over the sliced ham and enjoy.

Tips & Variations

• You can use a bone-in ham if preferred; just adjust baking time accordingly. This sauce works well with any cooked ham.
• For extra flavor, add a splash of pineapple juice or a pinch of ground cloves to the sauce.
• If you want a thinner sauce, reduce the cornstarch by half or add more water gradually.

Storage

Store leftover ham and pineapple sauce separately in airtight containers in the refrigerator for 3 to 4 days. For longer storage, freeze up to 2 to 3 months. To reheat, thaw in the refrigerator overnight and warm in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh crushed pineapple works well. Use the juice from the pineapple or add a little water to maintain the right sauce consistency.

Is this ham already fully cooked?

Yes, the recipe calls for a fully cooked, boneless ham. The baking step heats it through and allows flavors to meld, so the ham is safe and ready to eat.

Ham with Pineapple Sauce Recipe

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This Ham with Pineapple Sauce recipe features a tender, juicy baked ham paired with a warm, sticky, and sweet pineapple sauce, making it a perfect sweet and salty centerpiece for holiday meals like Christmas, Easter, or Thanksgiving.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 16 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Ham

• 1 (4-6 pound) boneless fully cooked ham

Pineapple Sauce

• 1 ½ cups undrained crushed pineapple (about 1 (20 oz) can)
• 1 cup packed dark brown sugar
• ¾ cup water, divided
• 1 ½ tablespoons soy sauce
• 1 ½ tablespoons ketchup
• 1 ½ teaspoons ground mustard
• 7 teaspoons cornstarch (2 tablespoons + 1 teaspoon)

Instructions

1. Bake the Ham: Preheat the oven to 325°F (163°C). Place the boneless ham in a roasting pan or on a wire cooling rack set over a rimmed baking sheet. Cover the ham tightly with aluminum foil to retain moisture during cooking.
2. Cook the Ham: Bake the ham in the preheated oven for 1 to 2 hours, until the internal temperature of the ham reaches 140°F (60°C). This ensures the ham is heated through and tender.
3. Rest the Ham: Remove the ham from the oven and allow it to rest, covered, for about 15 minutes. This helps the juices redistribute, resulting in moist slices when cut.
4. Prepare Pineapple Sauce Base: While the ham bakes, combine the crushed pineapple with its juices, dark brown sugar, 1/4 cup water, soy sauce, ketchup, and ground mustard in a medium saucepan.
5. Simmer the Sauce: Bring the pineapple sauce mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Once boiling, reduce heat to low, cover, and let it simmer gently for 10 minutes to meld the flavors.
6. Make Cornstarch Slurry: In a small bowl, whisk the cornstarch with the remaining 1/2 cup water until completely smooth. This slurry will thicken the pineapple sauce.
7. Thicken the Sauce: Slowly stir the cornstarch slurry into the simmering pineapple sauce. Increase the heat to bring it back to a boil and continue boiling for 2 minutes, stirring constantly, until the sauce thickens to your desired consistency.
8. Serve: Slice the rested ham and spoon the warm pineapple sauce over it. Serve immediately and enjoy this sweet and savory holiday entree.

Notes

• You may use a bone-in ham or your preferred style of ham; this recipe highlights the delicious pineapple sauce.
• For storage, refrigerate leftovers for 3-4 days or freeze for 2-3 months. To reheat, thaw in the fridge and bake until warmed through.
• Covering the ham tightly with foil during baking keeps it moist and tender.
• Adjust the thickness of the pineapple sauce by boiling longer or shortening the cornstarch slurry amount as desired.

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