Brown Sugar-Bourbon-Pineapple-Glazed Ham recipe

Every year, the holiday season in our home is marked not just by twinkling lights and festive carols, but by the glorious aroma of a slowly baking ham, its sweet and savory glaze bubbling invitingly in the oven. While we’ve experimented with countless ham recipes over the years, there’s one that has consistently stolen the show, becoming a beloved family tradition: our Brown Sugar-Bourbon-Pineapple-Glazed Ham. This recipe isn’t just about throwing ingredients together; it’s a symphony of flavors that dance on your palate. The smoky sweetness of brown sugar, the warm depth of bourbon, and the bright tang of pineapple create a glaze that’s both sophisticated and utterly irresistible. The ham itself becomes incredibly moist and tender, infused with these delightful notes, making each slice a bite of pure holiday joy. From the moment the glaze hits the hot ham, caramelizing to golden perfection, to the satisfied sighs around the dinner table, this Brown Sugar-Bourbon-Pineapple-Glazed Ham is more than just a meal; it’s an experience, a centerpiece that elevates any gathering into a truly special occasion. Trust me, once you try this recipe, it will become your go-to ham for every celebration, leaving your guests begging for seconds and the recipe!

Ingredients: The Key to Flavorful Harmony

The magic of this Brown Sugar-Bourbon-Pineapple-Glazed Ham lies in the careful selection and balance of its ingredients. Each component plays a crucial role in creating the complex and delightful flavor profile that makes this dish so exceptional. Let’s break down exactly what you’ll need to create this holiday masterpiece.

For the Ham:

• Bone-In Ham (8-10 pounds): The foundation of our dish, a bone-in ham offers superior flavor and moisture compared to boneless options. Look for a fully cooked, smoked ham, as this is the most readily available and convenient type for glazing and reheating. A shank portion or butt portion will both work beautifully, depending on your preference and what’s available. Spiral-cut hams also work wonderfully and allow the glaze to penetrate deeper, but be mindful they can dry out slightly faster, so basting is extra important.
• Whole Cloves (optional): While not strictly necessary, whole cloves add a beautiful visual appeal and a subtle warmth that complements the other flavors. If using, you’ll need about 20-30 cloves.

For the Brown Sugar-Bourbon-Pineapple Glaze:

• Packed Light Brown Sugar (1 ½ cups): The base of our sweet and sticky glaze, light brown sugar provides a delicate caramel flavor that isn’t overpowering. You can substitute with dark brown sugar for a richer, molasses-like flavor if you prefer a deeper sweetness, but light brown sugar is our go-to for balance.
• Bourbon (½ cup): The star of the glaze, bourbon adds a sophisticated warmth and depth of flavor that elevates the ham beyond the ordinary. Choose a good quality bourbon that you enjoy drinking, as its flavor will shine through in the glaze. However, you don’t need to use your most expensive bottle – a mid-range bourbon will work perfectly. If you’re hesitant about using alcohol, don’t worry – the alcohol cooks off during baking, leaving behind only its delicious flavor notes. For a non-alcoholic version, you can substitute with apple cider or pineapple juice, but the bourbon undeniably adds a unique dimension.
• Pineapple Juice (½ cup): The tropical touch that brightens the glaze, pineapple juice brings a refreshing tanginess and natural sweetness that cuts through the richness of the ham and brown sugar. Canned or fresh pineapple juice both work well. If using canned, ensure it’s 100% pineapple juice without added sugar.
• Apple Cider Vinegar (¼ cup): A secret ingredient that adds a crucial touch of acidity to balance the sweetness and richness of the glaze. Apple cider vinegar provides a gentle tang that prevents the glaze from becoming cloying and enhances the other flavors. Don’t skip this – it’s a key component!
• Dijon Mustard (2 tablespoons): Another flavor booster, Dijon mustard adds a subtle savory note and a touch of tang that complements the sweetness and bourbon. Its slight sharpness helps to cut through the richness and adds complexity to the glaze.
• Worcestershire Sauce (1 tablespoon): A small but mighty ingredient, Worcestershire sauce adds a depth of umami and savory complexity to the glaze. It contributes a subtle background note that enhances the overall flavor profile and prevents the glaze from being solely sweet.
• Butter (2 tablespoons, unsalted): Butter adds richness, shine, and a velvety texture to the glaze. It helps to emulsify the ingredients and creates a smooth, glossy finish on the ham. Unsalted butter is preferred to control the overall saltiness of the glaze.
• Ground Ginger (½ teaspoon): A warm spice that complements the other flavors beautifully, ground ginger adds a subtle hint of spice and warmth that enhances the bourbon and pineapple notes. It adds a layer of complexity without being overpowering.
• Ground Cinnamon (¼ teaspoon): A touch of cinnamon adds a classic holiday spice note that ties everything together. It complements the brown sugar and bourbon and adds a warm, comforting aroma to your kitchen.
• Salt (½ teaspoon): Enhances the sweetness and balances the flavors. Salt is crucial for bringing out the best in all the other ingredients.
• Black Pepper (¼ teaspoon): Adds a subtle savory note and a touch of spice that complements the other flavors. Freshly ground black pepper is always preferred for the best flavor.

Instructions: Crafting Your Glazed Ham Masterpiece

Creating this Brown Sugar-Bourbon-Pineapple-Glazed Ham is surprisingly straightforward, even for novice cooks. The key is to follow these step-by-step instructions carefully, and you’ll be rewarded with a show-stopping centerpiece that will impress your guests.

Step 1: Preparing the Ham (Preheat and Score)

• Preheat your oven to 325°F (160°C). This lower temperature ensures the ham reheats gently and evenly without drying out, while allowing the glaze to caramelize beautifully.
• Prepare the ham: Remove the ham from its packaging and place it in a roasting pan. If you’re using a whole ham, place it cut-side down. If using a spiral-cut ham, it can be placed cut-side up.
• Score the ham (optional but recommended): Using a sharp knife, lightly score the surface of the ham in a diamond pattern, making shallow cuts about ¼ inch deep. Be careful not to cut too deep, especially with spiral-cut hams. Scoring helps the glaze penetrate the ham and also creates beautiful caramelized crevices.
• Insert cloves (optional): If using cloves, insert them into the points of the diamond pattern on the scored ham. This is primarily for visual appeal and a subtle clove aroma.

Step 2: Making the Brown Sugar-Bourbon-Pineapple Glaze

• Combine glaze ingredients: In a medium saucepan, combine the light brown sugar, bourbon, pineapple juice, apple cider vinegar, Dijon mustard, Worcestershire sauce, butter, ground ginger, ground cinnamon, salt, and black pepper.
• Simmer and reduce: Place the saucepan over medium heat and bring the mixture to a simmer, stirring constantly until the brown sugar is completely dissolved and the butter is melted. Reduce the heat to low and simmer for about 5-7 minutes, or until the glaze has slightly thickened and become syrupy. This reduction process concentrates the flavors and creates a richer glaze. Be careful not to boil the glaze too vigorously, as it can become too thick and sugary.
• Set aside: Remove the glaze from the heat and set aside to cool slightly while you prepare the ham for baking.

Step 3: Glazing and Baking the Ham

• First glaze application: Pour about half of the prepared glaze evenly over the ham, ensuring it coats all surfaces, especially if you scored the ham, allowing the glaze to seep into the cuts. If using a spiral-cut ham, gently separate the slices to allow the glaze to penetrate between them.
• Bake the ham: Place the ham in the preheated oven and bake for approximately 10-12 minutes per pound, or until the internal temperature reaches 140°F (60°C). Use a meat thermometer inserted into the thickest part of the ham, avoiding the bone, to accurately measure the temperature. Since the ham is already cooked, you are essentially reheating it and allowing the glaze to caramelize.
• Baste frequently: Every 20-30 minutes during baking, remove the ham from the oven and baste it generously with the remaining glaze. This basting process is crucial for creating a beautiful, glossy, and flavorful glaze. It also keeps the ham moist and prevents it from drying out. If you find the glaze is becoming too thick during baking, you can thin it slightly with a tablespoon or two of pineapple juice or water.
• Final glaze and caramelization: In the last 20-30 minutes of baking, increase the oven temperature to 375°F (190°C) to help the glaze caramelize and become beautifully browned and sticky. Continue to baste the ham during this time. Keep a close eye on the ham during this final stage to prevent the glaze from burning. If it starts to brown too quickly, you can loosely tent the ham with foil.

Step 4: Resting and Serving

• Rest the ham: Once the ham reaches an internal temperature of 140°F (60°C) and the glaze is beautifully caramelized, remove it from the oven and let it rest for at least 10-15 minutes before carving. Resting allows the juices to redistribute throughout the ham, resulting in a more tender and flavorful final product. Tent the ham loosely with foil while it rests to keep it warm.
• Carve and serve: After resting, carve the ham and serve it immediately. Spoon any pan juices and caramelized glaze over the carved ham for extra flavor and moisture. The aroma alone will be enough to make everyone’s mouth water!

Nutrition Facts: A Delicious Indulgence (per serving)

Understanding the nutritional content of your dishes can be helpful, especially when planning a balanced meal. Please note that these are estimated values and can vary based on the specific ham used, portion sizes, and ingredient brands.

• Servings: Approximately 16-20 servings (depending on ham size and carving)
• Calories per serving (estimated): 450-550 calories

Approximate breakdown per serving (estimated):

• Protein: 35-40g
• Fat: 25-30g (varies depending on ham fat content)
• Carbohydrates: 25-30g (primarily from sugars in the glaze)

Important Considerations:

• This recipe is relatively high in sugar due to the brown sugar glaze.
• Ham is naturally high in sodium.
• Portion control is key to enjoying this dish as part of a balanced diet.
• Pair with lighter side dishes like roasted vegetables or salads to create a more balanced meal.

Preparation Time: Planning for Perfection

Knowing the preparation time helps you plan your cooking schedule, especially for holidays and gatherings. This Brown Sugar-Bourbon-Pineapple-Glazed Ham is relatively straightforward, but here’s a breakdown:

• Prep Time: 20-25 minutes (This includes scoring the ham, making the glaze, and initial glazing)
• Cook Time: 1 hour 20 minutes – 2 hours (depending on ham size and oven temperature fluctuations)
• Resting Time: 10-15 minutes
• Total Time: Approximately 1 hour 50 minutes – 2 hours 40 minutes

Tips for Time Management:

• Make the glaze ahead: The glaze can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. Simply reheat it gently before using. This can save you time on the day of cooking.
• Purchase pre-scored ham: If you want to save a few minutes, purchase a ham that is already spiral-cut or pre-scored.
• Utilize oven time efficiently: While the ham is baking, you can prepare your side dishes, set the table, or relax and enjoy the delicious aroma filling your home.

How to Serve: Creating a Memorable Meal

Serving this Brown Sugar-Bourbon-Pineapple-Glazed Ham is all about creating a beautiful and balanced meal that complements its rich and flavorful profile. Here are some ideas to make your serving presentation and side dish pairings truly exceptional:

Serving Suggestions:

• Classic Holiday Dinner: This ham is the star of any holiday feast, perfect for Christmas, Easter, Thanksgiving, or special family gatherings. Present it as the centerpiece of your table, surrounded by an array of delicious side dishes.
• Sunday Supper: Elevate your regular Sunday dinner with this impressive ham. It’s a wonderful way to make a simple weekend meal feel special.
• Party Buffet: Carved ham is a fantastic addition to a party buffet, offering a substantial and crowd-pleasing main course. It can be served warm or at room temperature.
• Sandwiches and Leftovers: Don’t forget about the incredible leftovers! This ham makes fantastic sandwiches, ham salad, quiches, and additions to soups and stews.

Side Dish Pairings (Consider a balance of flavors and textures):

• Classic Comfort Sides:
  • Mashed Potatoes (creamy and buttery)
  • Scalloped Potatoes (rich and cheesy)
  • Green Bean Casserole (traditional and comforting)
  • Macaroni and Cheese (always a crowd-pleaser)
  • Stuffing or Dressing (herbaceous and flavorful)
  • Sweet Potato Casserole (sweet and spiced)
• Fresh and Bright Sides:
  • Roasted Asparagus (simple and elegant)
  • Roasted Brussels Sprouts with Balsamic Glaze (slightly bitter and caramelized)
  • Green Salad with a Vinaigrette (light and refreshing)
  • Fruit Salad (adds a contrasting sweetness and acidity)
  • Coleslaw (creamy and tangy)
  • Pineapple Salsa (enhances the pineapple glaze and adds freshness)
• Bread and Rolls:
  • Dinner Rolls (soft and fluffy)
  • Cornbread (slightly sweet and crumbly)
  • Biscuits (buttery and flaky)

Garnishes for Presentation:

• Fresh Pineapple Wedges: Arrange fresh pineapple wedges around the ham on the platter for a visual tie-in to the glaze and a burst of fresh fruit flavor.
• Fresh Herbs: Garnish with sprigs of fresh rosemary, thyme, or parsley for a pop of color and aromatic freshness.
• Maraschino Cherries: Add a touch of festive color with maraschino cherries nestled amongst the pineapple wedges or ham slices.
• Orange Slices: Thin slices of orange can also complement the flavors and add visual appeal.

Additional Tips for Ham Perfection

Elevate your Brown Sugar-Bourbon-Pineapple-Glazed Ham to the next level with these helpful tips and tricks, ensuring a truly memorable culinary experience:

1. Use a Meat Thermometer: Investing in a reliable meat thermometer is crucial for ensuring your ham is cooked to perfection without drying out. Insert the thermometer into the thickest part of the ham, avoiding the bone, and aim for an internal temperature of 140°F (60°C). This ensures the ham is heated through and safe to eat without becoming overcooked.
2. Don’t Overbake: Since ham is pre-cooked, the goal is to reheat it gently and allow the glaze to caramelize. Overbaking will result in a dry and tough ham. Follow the recommended baking time and temperature, and rely on your meat thermometer to gauge doneness.
3. Baste Generously and Frequently: Basting is the key to a beautiful, flavorful, and moist glazed ham. Don’t be shy with the glaze! Baste the ham every 20-30 minutes during baking, ensuring all surfaces are coated. This builds layers of flavor and creates that signature sticky, caramelized crust.
4. Adjust Sweetness to Your Preference: If you prefer a less sweet glaze, you can reduce the amount of brown sugar slightly, or increase the amount of apple cider vinegar for added tanginess. Taste the glaze before applying it to the ham and adjust seasonings as needed.
5. Embrace Variations: Feel free to experiment with variations to personalize the glaze to your taste.
   • Spice it up: Add a pinch of cayenne pepper or red pepper flakes to the glaze for a subtle kick of heat.
   • Citrus Zest: Grate the zest of an orange or lemon into the glaze for a brighter, citrusy note.
   • Different Bourbons: Explore different bourbon varieties for nuanced flavor profiles. A wheated bourbon will be sweeter, while a rye bourbon will be spicier.
   • Smoked Paprika: Add a teaspoon of smoked paprika to the glaze for a deeper smoky flavor that complements the ham.

FAQ: Your Glazed Ham Questions Answered

Got questions about making the perfect Brown Sugar-Bourbon-Pineapple-Glazed Ham? We’ve compiled answers to some frequently asked questions to help you achieve ham-baking success:

Q1: Can I use a boneless ham instead of a bone-in ham?

A: Yes, you can use a boneless ham, but bone-in hams generally offer superior flavor and moisture. Boneless hams tend to be leaner and can dry out more easily. If using boneless, be extra careful not to overbake it and baste frequently to maintain moisture. You may also need to adjust the cooking time slightly as boneless hams may cook a bit faster.

Q2: Can I make the glaze without bourbon?

A: Absolutely! If you prefer a non-alcoholic version, you can substitute the bourbon with apple cider or pineapple juice. While the bourbon adds a unique depth of flavor, apple cider or pineapple juice will still create a delicious and flavorful glaze. You might consider adding a teaspoon of vanilla extract to the non-alcoholic glaze to enhance its warmth and complexity.

Q3: Can I use canned pineapple instead of fresh pineapple juice?

A: Yes, canned pineapple juice works perfectly well in this recipe. Ensure you are using 100% pineapple juice without added sugar. If you have fresh pineapple on hand, you can certainly juice it for an even fresher flavor, but canned juice is a convenient and readily available option.

Q4: How long can I store leftover glazed ham?

A: Leftover glazed ham should be stored in an airtight container in the refrigerator for 3-4 days. Ensure it cools down to room temperature before refrigerating. To reheat, you can gently warm slices in a skillet, microwave, or oven. For larger portions, reheating in the oven at a low temperature (around 250°F or 120°C) with a little added moisture (like broth or water) will help prevent drying.

Q5: Can I prepare the ham ahead of time and glaze it later?

A: While it’s best to glaze and bake the ham relatively close to serving time for optimal freshness and glaze texture, you can prepare the ham in advance and glaze it later. You can reheat the plain ham first, then apply the glaze and bake for a shorter time just to caramelize the glaze. Alternatively, you can fully cook the ham (without glazing), let it cool, refrigerate it, and then glaze and reheat it before serving. However, for the best results, glazing and baking closer to serving is recommended.

With this comprehensive guide, you’re now fully equipped to create your own Brown Sugar-Bourbon-Pineapple-Glazed Ham masterpiece. Get ready to impress your family and friends with this incredibly flavorful and festive dish that will become a cherished tradition for years to come! Enjoy the delicious journey of creating and savoring this truly special ham.

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