Best Ham with Pineapple-Maple Glaze

by Mary Papoulias-Platis

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This Best Ham recipe saves you money and time it’s that easy.  The secret is to buy a shank portion (not butt portion) of a good ham company like Farmer John’s Ham. Then to reduce the salty taste boil the ham for an hour in water. This can be done ahead of time. Add this delicious ham glaze and the pineapples and bake. The BEST ham ever!
This can be served with potatoes or yams.


Best Ham with Pineapple-Maple Glaze
Best ham recipe! Don't bother finding another recipe. In our family recipe box forever.
Recipe type: Main Dish
  • One shank portion ham
  • 2 cups brown sugar
  • 2 Tbls. honey
  • 2 Tbls.maple syrup
  • 1 tsp. vinegar
  • 1 tsp. dry mustard
  • 1 can sliced pineapple (save juice for glaze)
  • ¼ cup cloves
For the Ham
  1. Remove all papers and thermometer from ham.
  2. Place in a large pot and cover with water.
  3. Bring to a boil and reduce to a gentle boil one hour.
  4. Remove and drain.
  5. Remove fat and hard skin with a sharp knife.
  6. Place in a large baking pan.(8x13)
  7. Using a knife and slice the ham to form crissscross pattern. (See picture)
  8. Add cloves to every other triangle. (optional)
  9. Add the pineapple slices on top of cuts with toothpicks.
  10. Pour glaze on top.
  11. Bake for 45 minutes at 350 degrees.
  12. Baste sauce over ham a couple of times.
  13. Remove and let rest for 20 minutes.
For the Glaze
  1. Combine all the ingredients in a small bowl.
  2. Add a little splash of pineapple juice to loosen sauce.
This can be served with potatoes, sweet potatoes or yams.
Boil and peel them ahead of time, and add around the ham before baking.


Once you have trimmed the ham from all the fat and skin, score the rounded side of the ham, making shallow cuts.
Add whole cloves randomly to cover most of the ham. (this is optional)


Then add the pineapple slices to the flat side using toothpicks to secure then down.
Add the maple glaze on top of the ham.


© 2012 – 2019, Mary Papoulias-Platis. All rights reserved.

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