This is the most effective … ever!” I laugh whenever I scan such a claim and not as a result of I don’t believe them. I do believe them as a result of I mean it whenever I say it too. It’s simply typically we have a tendency to find yourself feeding our words after we realize one thing else that’s “the best ever”. Thus with cautious optimism, I with boldness state this can be the most effective ham ever! By golly, I mean it too!

Last year I shared a beautiful ham instruction and claimed it to be the most effective ever. I truly stand by the tactic of cookery the ham to be the “best ever” however I realize this glaze to be way superior to the coca-cola sauce I created for the opposite ham. The glaze fantastically coats the ham with a lightweight, sweet, however not too sweet, sauce. It tasted wonderful, really one in every of the most effective things I’ve ever created. I virtually created yum sounds after I Ate this.

Max wasn’t affected by my manners as he gave Pine Tree State cat side-eye whereas I Ate my dinner. Personally, i feel he was simply jealous. He doesn’t build yum sounds whereas he eats!Again, this technique of cookery ham is uncommon however leads to Associate in nursing implausibly tender and damp ham. The ham just about falls apart as a result of its thus tender, like force pork, thus you won’t find yourself with nice, thick slices. However, tender morsels versus slices are unquestionably not a deal breaker to Pine Tree State once the top result’s thus succulent and attractive.

Because it will cook during a water/vinegar mixture, the ham will have Associate in nursing initial sour bite, that doesn’t trouble Pine Tree State. However although you’re involved that, don’t worry. Once you coat it with the sweet glaze, it’ll be heaven on a plate.

This dish is ideal for company as a result of you cook the ham the day previous (your house can at first combat a sour smell), to serving, creating it the proper dish for Easter. You’ll be able to even prepare the glaze the day before, thus all you would like to try and do is mix the ham and glaze and heat up within the kitchen appliance or slow cooking utensil.

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10 lb ham, bone-in (not spiral-cut)
8 cups white distilled vinegar (approximately)
16 cups of water (approximately)
2 cups pineapple juice
2 cups brown sugar
4 teaspoons Dijon mustard
4 teaspoons balsamic vinegar
4 teaspoons honey
2 tablespoons cornstarch
2 tablespoons water
Place the ham in a large pot and cover with 2 parts water to 1 part vinegar until the ham is covered by at least an inch or two of liquid. Bring to a slow boil and cook for approximately 3-4 hours (without a lid) or until the meat falls off the bone. Depending on the size of your ham, you may need to adjust the length of time you boil your ham. You should not be able to remove the ham without it falling apart. Carefully remove the ham and cool for 30 minutes or until you can touch the ham without burning your fingers. Shred the ham or cut into large chunks and place in a large container and refrigerate.
In a medium pan, combine pineapple juice, brown sugar, balsamic vinegar, dijon mustard, cornstarch and water together over medium-low heat. Bring to a boil and stir until slightly thickened. Refrigerate until ready to reheat the ham.
Combine glaze with ham and place in a 9×13 pan. Cover with aluminum foil and bake in a 350 degree oven for 1 hour or until heated through.
Boiling the ham in the vinegar/water mixture results in the most tender ham. I can eat the ham without the glaze, but for others, it will be too tart. I’ve added leftover ham (without glaze) to soups, omelets, scalloped potatoes with no problems. If you are still concerned, you can also bake the ham (that is not intended for the glaze but to be enjoyed in other dishes) with some brown sugar to minimize any vinegar taste.



Ham with Pineapple Brown Sugar Glaze
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Ham with Pineapple Brown Sugar Glaze
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