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PIneapple-glazed ham, studded with sweet maraschino cherries, is a festive main dish perfect for holiday dinner celebrations. 

Recipe by Southern Living April 2003

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Recipe Summary

prep:
35 mins
cook:
30 mins
additional:
2 hrs 45 mins
total:
3 hrs 50 mins
Yield:
Makes 14 to 18 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 3 ingredients in a saucepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until liquid is reduced by half. Pour mixture through a wire-mesh strainer into a bowl, discarding solids.

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  • Remove skin and excess fat from ham. Make 1/4-inch-deep cuts in a diamond design, and insert cloves at 1-inch intervals. Place ham in an aluminum foil-lined roasting pan. Spread Dijon mustard evenly over ham. Pat brown sugar on top of the mustard. Pour pineapple juice mixture into pan.

  • Arrange pineapple and cherries evenly over mustard layer on ham; secure with wooden picks.

  • Bake at 325° for 1 hour. Shield with aluminum foil after 1 hour to prevent excess browning, and bake 1 to 1 1/2 hours or until a meat thermometer inserted into thickest portion registers 140°, basting every 30 minutes with pan juices. Let stand 15 minutes before slicing.

  • Remove from pan, reserving drippings. Cover ham, and chill, if desired. Chill reserved drippings.

  • Remove and discard fat from drippings. Bring drippings to a boil in a small saucepan. Serve warm with ham.

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