Horseradish-Pineapple Ham Glaze
This Horseradish-Pineapple Ham Glaze is a little spicy and a little sweet. It dresses up your ham for any occasion.
Easter is right around the corner and I have already starting thinking about my menu which of course includes a ham. What I love about hams is that they’re so easy to prepare and way less intimidating than a turkey. All you have to do is warm it up in the oven but if you really want to give it a little pizzazz, add a tasty glaze.
My family loves horseradish so I thought why create a Horseradish-Pineapple Ham Glaze? That way you get a little sweetness from the pineapple with a little kick from the horseradish. The ham is basted in the glaze while cooking and creates this beautiful color and flavor.
OTHER HAM RECIPES:
- Ham and Swiss Stromboli
- Cuban Sliders
- Ham and Cheese Breakfast Enchiladas
- One-Pan Ham and Cheese Rice
- Ham and Cheese Pinwheels
- Ham and Cheddar Cheese Ball
- Creamy Ham and Potato Soup
- Breakfast Pizzas
Horseradish-Pineapple Glazed Ham
- 1 ham
- 1 (8 oz) can crushed pineapple with juice
- 1/2 cup pineapple preserves
- 1 1/2 tablespoons prepared horseradish, more or less to taste
- 2 tablespoons Dijon mustard
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- Remove ham from refrigerator one hour before cooking.
- Preheat oven to 350°F. Place fat side up on roasting rack placed in roasting pan.
- Cook uncovered for 15 minutes per pound or until internal temperature reaches 140°F.
- While ham is cooking, prepare glaze. In medium sauce pan over medium heat add crushed pineapple and juice, pineapple preserves, horseradish, Dijon mustard, brown sugar, cinnamon, and allspice. Bring mixture to boil; remove from heat and set aside until ready to use.
- Halfway through cooking, score ham in diamond pattern with 1/2-inch deep cuts. Brush half of glaze on and continue cooking. Cover with foil tent if ham begins to brown too much.
- Once ham reaches internal temperature of 140°F, remove from oven and brush with remaining glaze. Let ham rest for about 10 minutes before slicing.
My can of crushed pineapple was 20 oz. Found a quick recipe to make pineapple preserves to use up the extra and used it in your recipe. Worked very well! Measure out 8 oz for the recipe and put remainder in a saucepan with a cup of sugar. Boil for 20 minutes until thick. Preserve is done! You can can it by packing it into a hot sterilized jar and processing for 5 minutes in a water bath but you’ll only get one jar. 😉
thank you thank you this is like the recipe my Mom use to use for her glaze she did put clove pieces in with it though I’ve being trying to copy her’s from memory but didn’t have the correct measurements so this is a big help thank you again I am so pleased just in time for Easter 🙂
Aww you’re welcome. My mom is the one who came up with this one.
This ham looks so tender and tasty!
Just a note…I can’t enter the giveaway either. The link goes back to a November 2010 giveaway you had. Just wanted to let you know 🙂
Looks so festive!
That is one gorgeous ham!.. And what a great flavor combination!
That looks simply delicious. I’m a big fan of hams and that one looks like it’s nice and lean. Definitely go for bone-in for the added flavor. 🙂
A spicy pineapple glaze? Count me in! This ham loos and sounds delightful!
Wow, this looks gorgeous, and the perfect combination of spicy and sweet. A new way to dress up that Easter Ham, that’s for sure! Yummy!
Can’t enter the giveaway-“this giveaway” link takes me to a giveaway you had in November, 2014
My family has an annual debate over which sauce we should smear over the ham, but pineapple is forever my fave. Love the combo with horseradish too!