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.