Old-Fashioned Holiday Glazed Ham

Paula Deen

Recipe courtesy Paula Deen for Food Network Magazine

Picture of Old-Fashioned Holiday Glazed Ham Recipe Photo: Old-Fashioned Holiday Glazed Ham Recipe
Rated 5 stars out of 5
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  • Read 37 Reviews
Total Time:
2 hr 0 min
Prep
1 hr 30 min
Cook
30 min
Yield:
12 servings
Level:
Easy
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Ingredients

  • 1 spiral-sliced half ham (Paula prefers Smithfield)
  • 1 20-ounce can pineapple slices, juice reserved
  • 15 to 20 whole cloves (optional)
  • 1 small jar maraschino cherries
  • 3/4 cup packed light brown sugar
  • 2 tablespoons yellow mustard

Directions

Preheat the oven as directed on the ham package and follow the instructions for baking the ham. Remove the ham from the oven about 30 minutes before the end of the warming time.

Decoratively arrange the pineapple slices on top of the ham, securing them with whole cloves, if using, or toothpicks. Place a cherry in the center of each pineapple ring and secure with a clove or toothpick.

In a small bowl, combine the brown sugar, mustard and just enough of the reserved pineapple juice to make a thick glaze. Spoon the glaze over the ham and bake for the remaining 30 minutes. Remove the ham from the oven, transfer to a cutting board and carve.

Photograph by Yunhee Kim

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Wine Suggestion for This Recipe

Pinot Noir

Pinot Noir

Delicate, floral red wine

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Newest Ratings and Reviews

Read all 37 reviews

  • on March 04, 2013

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    I would use Dijon mustard instead of yellow. I would also tweak the glaze a bit. Otherwise, this is a great recipe.

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  • on January 04, 2013

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    This is a simple ham recipe. I gave it four stars since it doesn't stand out amazingly. The glaze is good. The pineapple rings are pretty but not necessary for the taste. But the secret to good, juicy meat after cooking is to pour some of the juice from the pan over the meat.

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  • on December 25, 2012

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    I made this tonight for our Christmas Eve dinner. I had 2 cans of pineapple juice from where I made pineapple upside down cake so I might have put a little bit more juice in my glaze. I poured the sauce all over the ham once it was cooked but I noticed that it was a thin sauce. So I made a reduction to make a thicker and stickier sauce that will glazed ham better by putting it in a saucepan and heating it up in the stove for a few Mins until it thickened. The result was a lot better when I pour it all over the ham. It was very much scrumptious.

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