Recipe by Colleen Criswell
"Ham with pineapples, cloves, and a sweet maple syrup sauce - it's a holiday classic!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (4 pound)
1 (8 ounce) can
pineapple slices, canned in syrup
I used a can of Sierra Mist instead of water, and added the juice from the can of pineapple rings, as well. It came out PERFECT. Check the photos I posted! :)
My ham would have turned out better if I had made slices that criss cross over the top of the ham so that while basting, the mixture from the stove would have baked within the ham more. I only forked the top, which is why it turned out bland. The skin was the only flavorful part of the ham.
I really liked this recipe. I only used 1 cup of water instead of 2 and I used a small roasting pan. I used half of the drippings to use for the glaze. It takes some time for the drippings to get thick so don't get discouraged it will thicken up.
As other reviewers have stated, the syrup mixture needs to be thickened with cornstarch, otherwise it just runs off the ham. And next time I'll reduce the water to only 1 cup. Due to the volume of water (combined with the ham juices and the syrup runoff), the ham was literally boiling in deep liquid toward the end when I went to baste it. I won't use cloves anymore since they only flavored the ham immediately surrounding each one, and they are bitter when accidently bitten into (they are small and easy to overlook). Flavor was good, would probably be much better with a thickened syrup which remains on the ham instead of running off.
I ended up with a good ham considering how much I drifted from the original directions. I preped up the ham as directed (pineapple and cloves) and poured half the maple syrup, brown sugar, honey and butter mixture over the ham, but ended up basting it with the pan juices which was the water and suryp mix and only basted a few times at that. Next time I will follow directions verbatum and even though I got plenty of compliments today I'm sure I'll get a lot more then.
I had to modify this recipe, I had no pineapple and only crushed cloves. I mixed the crushed cloves into the glaze and it worked wonderfully. That ham was a big hit! I look forward to using this recipe again.
This was a big Fathers Day hit at our dinner table. I really wanted to try this glaze but all I had to work with was a large bone-in half-ham. So I baked it following the package directions, then the last hour is when I added pineapple rings, cherries and cloves. It made a beautiful presentation and was just as tasty as it looked pretty. I arranged ham slices on a pretty platter, poured some of the glaze over the meat, and garnished the edges with the pineapple and cherries. Very nice.
I just made this for Christmas dinner and it turned out great. I love the flavor the marinade gives to the ham. I will definitely make this again. Note - use a precooked, boneless ham for this recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 141
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Breakfast casseroles, drinks, fancy eggs, and brunch ideas for a sweet Easter event.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
An apricot jam, dry mustard, and brown sugar glaze makes baked ham special.
Raw ham is slow roasted and seasoned with a sweet smoky sauce.
Pineapple juice, honey, and Dijon create a tangy glaze for baked ham.