Rosemary and Pineapple glazed Ham

Rosemary and Pineapple Glazed Ham recipe is my grandmother’s recipe that was passed down to my mother and then to me. The only alteration in this recipe comes from none other than the Greedy Girl, Chantay Neil. Years ago I saw that she added fresh rosemary leaves to her pineapple glaze and decided to give...Read More

📝 Ingredients

• 1-7lb bone-in shoulder cut ham
• 1/4 cup whole allspice
• 1/2 cup whole cloves plus more for dressing ham
• 16 oz can pineapple slices (reserve the juice, which will be about 1 cup)
• 2 tbsp dijon mustard
• 1 cup brown sugar
• 2 sprigs fresh rosemary
• 2 tbsp maraschino cherry juice
• 6-8 maraschino cherries

👨‍🍳 Instructions

1. 1In a large pot, place ham, water, cloves and allspice. Set to boil. (Boil ham in about 1 gallon of water. The amount of water will vary based on the size of the ham. Use just enough water but do not fully cover the ham with water. Boil for about 1 hour. The boiling time will also vary based on the size of the ham. You may need to boil the ham for a longer time depending on the size.)
2. 2While the ham is boiling, make a glaze by combining the juice from the pineapples, the cherry juice, mustard, rosemary and brown sugar. Cook the glaze until it has thickened and reduced. Reserve the pineapple slices and cherries for dressing the ham.
3. 3Once the ham is boiled, discard the water and place the ham in a foil lined roasting pan.
4. 4Remove the skin of the ham. (Some people may like the skin and want to keep it on. Keep it on if that is your preference). Score the ham by cutting from the top to the bottom of the ham. Score in one direction and then score across each cut in the opposite direction forming what looks like uneven squares. Each cut should be 1/3 inch deep and about 1 inch apart. Place whole cloves in the corners of each square. This is an important step because whole cloves will add lots of flavor to the ham.
5. 5Preheat the oven to 350 degrees.
6. 6Dress the ham with pineapple slices and maraschino cherries in the center of each pineapple slice. Secure the pineapples and cherries with toothpicks.
7. 7Use half of the glaze to coat the ham. Drizzle the glaze into each of the scores. Be sure to coat the pineapples as well.
8. 8Bake the ham uncovered for 30 mins. Remove it from the oven and use the remaining glaze to coat the ham a second time. Bake again for 10-12 minutes until the glaze is set and shiny. Save the glaze from the pan for service.