Rum Pineapple Glazed Ham

Rum Pineapple Glazed Ham ~ baked ham with a delicious tropical rum-pineapple glaze for a sweet-salty flavor, ideal for any get-together.

Dinner | April 9, 2017 | By

I’m not sure how Easter is already upon us, but the calendar says it’s so. In our house that means ham, an Easter egg hunt and Easter baskets for my adult children and grandchildren. Do you still make Easter baskets for your adult children? Leave me a comment ~ inquiring minds and all that. Every year I swear it’ll be the last for the grown ones, especially since the grandchildren came along, but like the ham, it’s part of our Easter. So I hit Target for candy other stuff like spa facial masks to fill the baskets (you can roll your eyes, I am). This year my husband with his very traditional meat-and-potatoes palate gave me a recipe from a magazine from a rum-pineapple ham that looked really delicious ~ way better than my Vernors ham, so the Vernors was moved to the back of the refrigerator for now and this Rum Pineapple Glazed Ham was born.

Rum Pineapple Glazed Ham ~ baked ham with a delicious tropical rum-pineapple glaze for a sweet-salty flavor, ideal for any get-together.

For years I’ve simply poured Vernors ginger ale over the top of the ham and baked it. For those outside of Michigan not familiar with it, Vernors ginger ale is a household staple and time-honored tradition in these parts. It makes a pretty tasty ham and also magically cures almost anything from the flu to a hangover and lots of other illnesses in between. I swear.

Rum Pineapple Glazed Ham ~ baked ham with a delicious tropical rum-pineapple glaze for a sweet-salty flavor, ideal for any get-together.

This Rum Pineapple Glazed Ham recipe was adapted from James Beard award-winning Chef Douglas Rodriquez.  I added a few ingredients to his recipe, left others out and the result is over-the-top good ~ and the aroma!

Rum Pineapple Glazed Ham ~ baked ham with a delicious tropical rum-pineapple glaze for a sweet-salty flavor, ideal for any get-together.

The Vernors won’t go to waste in our house. It makes a mean Vernors float too – otherwise known as a Boston Cooler – scoops of creamy vanilla ice cream in a tall glass and Vernors poured over the top, served with both a straw and a tall spoon so you can drink ~ and eat ~ this treat which is incidentally so amazing you’ll practically cry out with joy. For Michiganders, it’s our own little piece of home.

Rum Pineapple Glazed Ham ~ baked ham with a delicious tropical rum-pineapple glaze for a sweet-salty flavor, ideal for any get-together.

The Rum Pineapple Glazed Ham recipe is as simple as it gets. The glaze comes together in under 10 minutes in a saucepan then just slice into the ham into crosshatch pattern, press in the cloves and bake. I’ll admit it takes a little more time and hand-holding than the Vernors method but the results were well worth it when I saw that beautiful caramelized sweet glaze over the top of the cross-hatched, clove studding. And the taste? Well, that sealed the deal.

rum pineapple glazed ham

Ingredients:

  • 4 tablespoons of butter
  • 1 cup of light brown sugar, packed
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of nutmeg
  • ¼ cup of dark rum
  • 1 tablespoon of Dijon mustard
  • ¼ cup of fresh grapefruit juice (Indian River brand used)
  • 4 ounces of crushed pineapple with juices
  • 1 fully cooked/smoked ham approximately 9-10 pounds
  • ⅓ cup of whole cloves

Over medium-low heat simmer the butter, brown sugar, cinnamon and nutmeg, stirring frequently about 10 minutes. Remove from the heat and blend in the rum, Dijon mustard, grapefruit juice and crushed pineapple then set the glaze aside. Go ahead ~ taste it ~ soooo good!

Rum Pineapple Glazed Ham ~ baked ham with a delicious tropical rum-pineapple glaze for a sweet-salty flavor, ideal for any get-together.

You can buy either a whole ham or half. I bought a half because the hams were running large at the place I buy them and half was over 9 pounds. If you’re using half, lay it face down on the rack.

Remove the wrapper from the ham and using a sharp knife, create a crosshatch pattern on the skin of the ham through the fat without cutting into the meat, first in one direction, then the other. Insert the cloves into each diamond (or square depending on how you sliced).

Rum Pineapple Glazed Ham ~ baked ham with a delicious tropical rum-pineapple glaze for a sweet-salty flavor, ideal for any get-together.

Preheat the oven to 425 degrees. Put a rack in the bottom of a roasting pan then place the ham in the rack and pour about ½” of water into the roasting pan and roast 30 minutes, uncovered. Reduce the heat to 325 degrees, baste the ham with some of the glaze and return to the oven. Bake for 1 hour and 10 minutes at 325 degrees, basting every 20 minutes then increase the oven temp to 400 degrees, baste with the remaining glaze and bake for 20 minutes.

Rum Pineapple Glazed Ham ~ baked ham with a delicious tropical rum-pineapple glaze for a sweet-salty flavor, ideal for any get-together.

Let the ham rest 30 minutes before slicing. Save the bone for bean soup for a tasty soup later in the week.

Change is okay, including the traditional Easter ham. We changed our egg hunts a while back from real hard-boiled eggs our kids colored to plastic eggs. I have no idea why we used real eggs back then, but I do remember counting how many eggs we hid so we wouldn’t forget one and find it later by the stench. Of course, as soon as the kids found them all, they’d yell “hide them again!”. I guess that’s why we keep doing it after all these years.

Happy Easter ~ enjoy the day!

Rum Pineapple Glazed Ham ~ baked ham with a delicious tropical rum-pineapple glaze for a sweet-salty flavor, ideal for any get-together.

Print
Rum Pineapple Glazed Ham
Ingredients
  • 4 tablespoons of butter
  • 1 cup of light brown sugar, packed
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of nutmeg
  • ¼ cup of dark rum
  • 1 tablespoon of Dijon mustard
  • ¼ cup of fresh grapefruit juice (Indian River brand used)
  • 4 ounces of crushed pineapple with juices
  • 1 fully cooked/smoked ham approximately 9-10 pounds
  • cup of whole
Instructions
  1. Over medium low heat simmer the butter, brown sugar, cinnamon and nutmeg, stirring frequently about 10 minutes. Remove from the heat and blend in the rum, Dijon mustard, grapefruit juice and crushed pineapple then set the glaze aside.

  2. Remove the wrapper from the ham and using a sharp knife, create a crosshatch pattern on the skin of the ham through the fat without cutting into the meat, first in one direction, then the other. Insert the cloves into each diamond (or square depending on how you sliced).

  3. Preheat the oven to 425 degrees. Put a rack in the bottom of a roasting pan then place the ham in the rack and pour about ½” of water into the roasting pan and roast 30 minutes, uncovered.

  4. Reduce the heat to 325 degrees, baste the ham with some of the glaze and return to the oven. Bake for 1 hour and 10 minutes at 325 degrees, basting every 20 minutes then increase the oven temp to 400 degrees, baste with the remaining glaze and bake for 20 minutes.

  5. Let the ham rest for 30 minutes before slicing.

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