Guava-Pineapple Glazed Ham

Ingredients

• 2.7–3.6 kg (6–8 lb)pre-cooked, bone-in, spiral-sliced hickory-smoked ham
• 180 ml (¾ cup)pineapple juice, drained from the slices
• 240 ml (1 cup)Goya guava nectar
• 2 teaspoonsfresh ginger, grated (or ground ginger)
• 6 whole cloves + 60 ml (¼ cup) for garnishing the hamwhole cloves
• 100 g (½ cup), packedbrown sugar
• 1 jar (340 g / 12 oz)Grace guava jelly
• 1 canpineapple slices

Instructions

1. 1

   Mix the glaze

   Combine the pineapple juice, guava nectar, liquid from the pineapple slices, brown sugar, ginger and 6 whole cloves in a small saucepan. Stir until the sugar dissolves.

2. 2

   Reduce the syrup

   Boil the mixture for about 30 minutes, or until it has reduced to a syrupy consistency.

3. 3

   Warm the pineapple

   Add the pineapple slices to the syrup and heat for about 1 minute. Take the pan off the heat and set it aside.

4. 4

   Preheat the oven

   Heat the oven to 163°C (325°F).

5. 5

   Prepare the pan

   Line the roasting rack and large roasting pan with foil and set them aside.

6. 6

   Unwrap the ham

   Remove the ham from its packaging and discard the packaging, including the glaze supplied with it.

7. 7

   Rinse and dry

   Rinse the ham under cool running water, then pat it dry.

8. 8

   Heat the ham

   Wrap the ham in foil and place it in the oven for 1½ hours, or until heated throughout and at an internal temperature of 63°C (145°F). Remove it from the oven and leave it to cool.

9. 9

   Score the ham

   If you are not using a spiral-sliced ham, score the surface.

10. 10

    Add the pineapple

    Arrange the glazed pineapple slices over the ham, securing each with a toothpick or clove.

11. 11

    Brush on glaze

    Spoon or generously brush the pineapple glaze over the ham.

12. 12

    Add guava jelly

    Melt the guava jelly in a small saucepan over low heat. Brush the melted jelly generously over the ham.

13. 13

    Finish in the oven

    Return the ham to the oven uncovered for 15 minutes, or until it reaches the colour you want.

What is guava-pineapple glazed ham?

Glazed ham is a familiar centrepiece at American Southern holiday meals and Sunday dinners. This version layers tropical fruit flavours over a pre-cooked, hickory-smoked ham.

Guava nectar and jelly bring a sweet, fruity glaze, while pineapple slices decorate the outside. The spiral cut helps the glaze reach between slices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 617 calories, 0g protein, 0g carbs, 0g fat.

Ham is the main source of protein, while the brown sugar, guava jelly, nectar and pineapple contribute most of the carbohydrates. The glaze and ham also contribute fat, though the supplied nutrition figures report zero for the listed macronutrients. Balance a serving with vegetables or salad alongside the ham.

Building the fruit glaze

Juice and nectar: pineapple juice, guava nectar and the liquid from the tin form the base of the glaze. Brown sugar, ginger and cloves add sweetness and warm spice.

Slow reduction: simmer the mixture until syrupy, then briefly warm the pineapple slices in it. The recipe also uses melted guava jelly as a final coating.

Handling a spiral ham

Pre-cooked ham: the oven stage is for heating the ham through, rather than cooking raw pork. Keep it wrapped in foil during the main heating period as directed.

Spiral slices: this ham is already cut, so the scoring step applies only if using a ham that is not spiral-sliced. Place the pineapple slices over the surface and secure them before glazing.

Getting the glaze right

Syrupy cue: the first glaze is ready when it has reduced to a syrupy consistency after about 30 minutes of boiling. Keep an eye on it as it reduces.

Finishing colour: the final uncovered 15 minutes gives the glaze and jelly a chance to colour the outside. Use the appearance you prefer as the recipe's visual cue.

Timing the meal

The recipe allows 1½ hours for heating the foil-wrapped ham, followed by a 15-minute uncovered finish. The glaze reduction takes about 30 minutes and can be made while preparing the ham.

Allow for the stated cooling period after the ham comes out of the oven before arranging the pineapple and applying the glaze.

Serving the ham

Bring the ham to the table with some of the glazed pineapple slices arranged on top. Slice or separate the spiral-cut portions for serving.

A simple vegetable side or a fresh salad can balance the sweet glaze, while potatoes or bread make the meal more substantial.

Recipe notes & tips

• Use the pineapple liquid as part of the glaze mixture, as directed.
• Stir the glaze until the brown sugar granules dissolve before bringing it to a boil.
• Keep the ham wrapped in foil during the initial oven heating.
• Secure the pineapple slices with toothpicks or cloves so they stay in place.
• Brush on the melted guava jelly after the pineapple glaze for a second layer of flavour.

Variations

• Use ground ginger: substitute it for the grated fresh ginger as the recipe allows.
• Choose a non-spiral ham: score the surface before adding the pineapple and glaze.
• Adjust the fruit topping: arrange fewer pineapple slices if you prefer a less decorated ham.
• Serve extra glaze: bring any remaining pineapple glaze to the table for spooning over portions.

Common mistakes to avoid

• Skipping the foil: keep the ham wrapped during the initial heating so it follows the recipe's covered oven stage.
• Stopping the reduction too soon: continue boiling until the mixture has a syrupy consistency.
• Glazing before the ham is heated: complete the foil-wrapped heating period before adding the toppings.
• Leaving pineapple unsecured: fasten each slice with a toothpick or clove so it stays on the ham.
• Using the supplied glaze: discard it with the packaging and make the guava-pineapple glaze instead.

How to store

Refrigerate leftover ham in a covered container. Reheat portions until hot throughout; the recipe does not specify a storage duration.

Frequently asked questions