Honey Glazed Ham with Pineapple
A spiral-sliced holiday ham with a shiny honey and brown sugar glaze, served with pineapple rings and cherries.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
A spiral-sliced ham shining with a honey and brown sugar glaze is one of the easiest ways to feed a crowd at Easter, Christmas or any big family dinner. The ham comes fully cooked, so all it needs is a gentle warm-up in the oven and a sticky, caramelized glaze that runs down between the slices.
The Thermomix® TM7™ cooks the glaze of honey, brown sugar, butter, Dijon mustard, pineapple juice and warm spices until syrupy, with no pot to watch on the stove. Decorate the platter with golden pineapple rings and red cherries for that classic holiday look.
Made in the Thermomix® TM7™
Honey Glazed Ham with Pineapple
Makes: One 3.5 to 4.5 kg (8 to 10 lb) ham, about 16 servings
- Prep15 min
- Cook2 h 25 min
- Total2 h 55 min
- Serves16
Ingredients
Ham
Honey glaze
To garnish
Instructions
- If you have time, take the ham out of the fridge 1 hour ahead. Preheat the oven to 160°C (325°F) and discard any glaze packet that came with the ham.
- Set the ham cut side down in a roasting pan, pour 120 g (1/2 cup) of the pineapple juice into the pan and cover the pan tightly with aluminum foil. Bake in the oven 1 1/2 to 2 hours, until the center of the ham reaches 50°C (120°F).
- Meanwhile, place all the glaze ingredients in the mixing bowl, place the simmering basket on the lid instead of the measuring cup and cook 6 min/100°C (212°F)/speed 2, until syrupy. It thickens a little more as it cools.
- Take the ham out and raise the oven to 200°C (400°F). Uncover the ham and brush half of the glaze over it, letting it run between the slices.
- Arrange the pineapple rings around the ham, brush them with a little glaze and bake uncovered for 10 minutes.
- Brush the ham with the rest of the glaze and bake 10 to 15 minutes more, until shiny, caramelized and 60°C (140°F) in the center. Watch it closely so the sugar does not burn.
- Let the ham rest 15 minutes. Move it to a platter with the pineapple rings, add the cherries and spoon the glaze from the pan over the top.
Tips
- Plan on about 225 to 340 g (1/2 to 3/4 lb) of bone-in ham per person. A 4 kg (9 lb) ham feeds about 16, with leftovers.
- Keep the ham covered for the first part of baking: spiral-sliced hams dry out quickly in an open pan.
- Leftover ham keeps 5 days in the fridge or 2 months in the freezer. Save the bone for split pea soup or a pot of beans.
