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Perfect Honey Bourbon Glazed Ham Recipe with Easy Caramelized Pineapple

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A juicy bone-in spiral-cut ham glazed with a sweet and smoky honey bourbon sauce, topped with caramelized pineapple rings for a tropical twist. Perfect for holidays and special occasions.

Ingredients

  • Bone-in spiral-cut ham (8-10 pounds)
  • Honey (½ cup)
  • Bourbon (¼ cup)
  • Brown sugar (⅓ cup, packed)
  • Dijon mustard (2 tablespoons)
  • Ground cinnamon (½ teaspoon)
  • Pineapple rings (1 can, about 8-10 rings)
  • Unsalted butter (2 tablespoons)
  • Cloves (optional, 10-12 whole)
  • Black pepper (freshly ground, to taste)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Remove the ham from packaging and pat dry with paper towels. If your ham has a thick fat layer, score it in a diamond pattern about ¼ inch deep. Stud with whole cloves at the intersections if using.
  3. In a small saucepan, combine ½ cup honey, ¼ cup bourbon, ⅓ cup packed brown sugar, 2 tablespoons Dijon mustard, and ½ teaspoon ground cinnamon. Warm over medium heat, stirring occasionally until sugar dissolves and the glaze thickens slightly—about 5 minutes. Remove from heat and set aside.
  4. Place the ham on a rack in your roasting pan, cut side down. Brush generously with some of the glaze. Tent loosely with foil and roast for about 1 hour and 30 minutes (roughly 15 minutes per pound), basting every 20-30 minutes with the glaze to build up that sticky crust.
  5. While the ham roasts, melt 2 tablespoons unsalted butter in a skillet over medium heat. Add pineapple rings and cook 3-4 minutes per side until golden and caramelized. Spoon some of the pan juices back into your glaze for extra flavor.
  6. In the last 30 minutes of roasting, carefully place caramelized pineapple rings on top of the ham, securing with toothpicks if needed. Brush again with glaze and remove foil to allow the glaze to set and the pineapple to crisp slightly.
  7. Use a meat thermometer to ensure internal temperature reaches 140°F (60°C) for pre-cooked ham. If it’s fresh, cook until 145°F (63°C). Remove from oven and tent with foil; let rest 15-20 minutes before slicing.
  8. Carve the ham carefully along the spiral cuts. Spoon any remaining glaze over the slices or serve on the side.

Notes

Baste the ham every 20-30 minutes to build a sticky, glossy glaze. Score the fat layer carefully without cutting into the meat. Use a meat thermometer to avoid overcooking. Caramelize pineapple on medium heat without moving too soon to develop a golden crust. Let the ham rest after cooking to redistribute juices. Glaze can be made a day ahead and warmed before use.

Nutrition

Keywords: honey bourbon glazed ham, caramelized pineapple, holiday ham recipe, spiral-cut ham, easy ham glaze, bourbon ham, sweet and smoky ham

Find it online: https://jodierecipes.com/perfect-honey-bourbon-glazed-ham-recipe-with-easy-caramelized-pineapple/