Step 1: Prepare the Ham

 

• • Preheat Oven: Preheat your oven to 325°F (160°C). This moderate oven temperature ensures the ham heats through gently without drying out, while allowing the glaze to caramelize beautifully.

• • Remove Ham from Packaging: Carefully remove the ham from its packaging and discard any wrapping or plastic netting.

• • Score the Ham (Optional but Recommended): If you are using a whole ham that is not spiral-cut, score the surface of the ham in a diamond pattern. Make shallow cuts, about ¼-inch deep, across the surface of the ham in one direction, and then repeat in the opposite direction to create diamonds. Scoring helps the glaze penetrate the ham and also creates visually appealing caramelized edges. Spiral-cut hams are already scored.

• • Place Ham in Roasting Pan: Place the ham cut-side down in a large roasting pan. Use a roasting rack if you have one, as this will allow for better air circulation and prevent the bottom of the ham from becoming soggy. If you don’t have a rack, you can use crumpled foil to elevate the ham slightly.

 

Step 2: Make the Brown Sugar-Bourbon-Pineapple Glaze

 

• • Combine Glaze Ingredients: In a medium saucepan, combine the brown sugar, bourbon, undrained canned pineapple slices (including the juice), Dijon mustard, apple cider vinegar, Worcestershire sauce, ground cinnamon, ground cloves, ground nutmeg, and black pepper.

• • Simmer and Thicken: Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally until the brown sugar is completely dissolved. Reduce the heat to low and simmer gently for about 10-15 minutes, or until the glaze has slightly thickened and reduced. The glaze should be thick enough to coat the back of a spoon but still pourable. Simmering allows the flavors to meld together and intensifies the glaze.

• • Remove Pineapple Slices (Optional): If you prefer a smoother glaze, you can remove the pineapple slices from the glaze using a slotted spoon before brushing it onto the ham. However, many recipes keep the pineapple slices in the glaze to add little bits of caramelized pineapple to the ham as it bakes. You can also roughly chop the pineapple slices and add them back to the glaze for a chunkier texture.

 

Step 3: Glaze and Bake the Ham

 

• • Brush Ham with Glaze: Using a pastry brush, generously brush about half of the prepared glaze all over the ham, ensuring you get into any scores or spiral cuts. Reserve the remaining glaze for basting later.

• • Bake the Ham: Pour about 1 cup of water or pineapple juice into the bottom of the roasting pan. This creates steam, which helps to keep the ham moist during baking. Cover the roasting pan tightly with foil. Bake in the preheated oven for approximately 10-12 minutes per pound, or until the ham is heated through. For an 8-10 pound ham, this will be about 1 hour 20 minutes to 2 hours. Use a meat thermometer to ensure the internal temperature of the ham reaches 140°F (60°C). Since the ham is fully cooked, we are just reheating it and glazing it.

• • Baste and Glaze Again: After about 1 hour of baking, remove the foil from the roasting pan. Increase the oven temperature to 375°F (190°C). Brush the ham with another layer of the glaze. Baste the ham with the pan juices. Return the ham to the oven, uncovered, and continue to bake for another 20-30 minutes, basting with the remaining glaze and pan juices every 10 minutes, until the glaze is beautifully caramelized and sticky, and the ham is heated through and glistening. The sugars in the glaze will caramelize and create a delicious crust. Watch carefully during this final glazing stage to prevent the glaze from burning.

 

Step 4: Rest and Serve

 

• • Rest the Ham: Once the ham is beautifully glazed and heated through, remove it from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes before carving. Resting allows the juices to redistribute throughout the ham, resulting in a more moist and flavorful final product. Do not skip this step!

• • Carve and Serve: Carve the Brown Sugar-Bourbon-Pineapple-Glazed Ham and arrange it on a serving platter. Drizzle any remaining pan juices over the ham for extra flavor and moisture. Garnish with fresh pineapple wedges, orange slices, or fresh herbs like rosemary or thyme for a beautiful presentation. Serve hot and enjoy!

 

Tips for Perfecting the Instructions:

 

• • Don’t Overbake: Since the ham is fully cooked, the goal is to reheat it and caramelize the glaze. Overbaking will dry out the ham. Use a meat thermometer to ensure it reaches 140°F (60°C) and avoid overcooking.

• • Generous Glazing: Don’t be shy with the glaze! Apply it generously in multiple layers, basting frequently during the final baking stage to create a thick, sticky, flavorful crust.

• • Watch for Burning: Keep a close eye on the ham during the final glazing stage, as the sugars in the glaze can burn easily at higher temperatures. If the glaze starts to darken too quickly, reduce the oven temperature slightly or tent the ham loosely with foil.

• • Pan Juices are Gold: Don’t discard the pan juices! These are incredibly flavorful and can be drizzled over the carved ham, served as a sauce on the side, or used to make a delicious gravy.

• • Make Ahead Options: The glaze can be made a day or two in advance and stored in the refrigerator. The ham can also be baked ahead of time and reheated gently before glazing. However, for the best results, glaze and bake the ham closer to serving time.