Ham with Pineapple Recipe | Allrecipes

Rating: 4 stars
03/30/2004

very good. my kids had three servings, a miracle around here. the only thing i can suggest is to keep an eye on the glaze as it thickens in the pan. we added some water half way and checked often when basting.

Helpful

(406)
Rating: 5 stars
04/17/2006

This recipe is really great! I bought a pre-cooked spiral sliced ham and just followed the cooking directions, which brought cooking time down to 1.5 hours. I gently rinsed off most of the included glazed first, and I also sprinkled extra brown sugar on the outside. It was very good and very visually impressive.

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(367)
Rating: 5 stars
04/03/2005

Delicious. I made this for Easter dinner with a few modifications: used ground cloves and pineapple chunks instead. I threw it all in the crockpot- first hour on high and then about 5 hours on low. Came out so juicy and tender.

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(280)
Rating: 5 stars
12/27/2006

Fantastic recipe my whole family was ranting and raving how delicious and juicy it was. I took note of past ratings and used a whole bottle (20 oz) of 7 up and extra pineapple syrup AND juice. Perfect!!

Helpful

(96)
Rating: 5 stars
04/09/2007

Simple and does the job. I used pineapple juice (we do not buy thy syrup kind) and replaced the brown sugar with a good quantity of maple syrup, like we do in Quebec where I grew up. I also added a quarter of an onion in the pan for added flavor and covered the ham losely with foil for the first 90 minutes. Baked until meat reached 140F, basting frequently after the first 90 mins. Yummy!!

Helpful

(88)
Rating: 5 stars
02/25/2009

This is almost the exact recipe I use for my Easter and Christmas Ham. I decorate the ham the exact way as called for in this recipe. I use 2 cups brown sugar Preferably dark brown, Enough of the pineapple juice to make a wet sand consistancy, I add about a 1/4 cup of yellow mustard, 1 teaspoon ground cloves, and pour over ham then pour the rest of pineapple juice in pan and seal it with foil. I bake at 325 for 2 hours completely covered and then for about 15 minutes at 400 degrees, I baste with the juices from the bottom of pan every 5 minutes. If you completely seal the ham in the beginning, you will never have dried up juices. This is for an 8 lb or so ham. For a 12 lb ham, I would bake sealed for about 3 or 4 hours sealed and then the same for the last 15 minutes. I also thicken the juices at the end with a flour and water mix. My ham and sweet gravy has always been the talk of the dinner. My granddaughter always requests it during the holidays.

Helpful

(71)
Rating: 5 stars
12/29/2004

My dad has used this recipe for 30 years only without the soda. He made the change and loves it!

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(67)
Rating: 5 stars
12/03/2005

Great, even without the soda. Just added more pineapple juice and the juice from the cherries. Turned out very good.

Helpful

(38)
Rating: 4 stars
10/09/2005

I think this ham is great but I probably should have used brown sugar instead of golden yellow sugar and pineapples in syrup not the ones in juice because my glaze wasn't that good.But next time i will follow this recipe as directed and i'm sure it will be even better.

Helpful

(35)
Rating: 3 stars
11/29/2010

Delicious flavor but... the pineapple turned black in a couple hours and the outside rind would have two if I let it stay uncovered for 4 hours. I covered it midway through the cooking and put the pineapple/cherry's on and uncovered the last hour. SAFE. Also... the scores in the rind grow. Score maybe 1/8" deep and may even reduce the heat a bit. ALL IN ALL... GREAT RECIPE.

Helpful

(21)

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