Next, cover the ham loosely with aluminum foil. This keeps it moist during baking. Pop it into the oven and let it bake for about 1.5 to 2 hours. I suggest basting every 30 minutes with the remaining glaze. As the time passes, the smell in my kitchen develops into something truly divine, calling the whole family to ask, "What’s cooking?". After the ham reaches an internal temperature of 140°F (60°C), it’s time to add the pineapple slices. Arrange them on top with toothpicks if needed, and brush with leftover glaze.
Return the ham to the oven uncovered for an additional 20-30 minutes. This allows the glaze to caramelize beautifully, creating a lovely crust on the outside while the inside remains juicy and tender. The combination of flavors will have your guests swooning! Once it’s done, let it sit for about 15 minutes before slicing to allow the juices to redistribute.
Pro Tips for Best Results
I’ve made this ham a few times and found that letting it sit at room temperature for about half an hour before placing it in the oven makes a huge difference in cooking. I also tested various glazes, and I have to say that the mix of brown sugar and pineapple juice is unbeatable; it’s sweet but balanced perfectly with the ham’s saltiness. You can even add a pinch of cinnamon for a warm, fragrant twist if you’re feeling adventurous!
When slicing the ham, I recommend using a sharp knife and cutting against the grain. This technique ensures each piece is tender and easy to chew. And don’t forget the drippings! I love collecting those in a bowl and drizzling them over the slices before serving. The bursts of flavor elevate every bite!
Another tip I’ve learned is to allow your ham to rest covered in foil for about 15 minutes after baking. This resting time allows the juices to settle back into the meat, leaving you with the most succulent slices. Every cut will be moist, and the glaze will cling to the ham beautifully.
Common Mistakes to Avoid
One common mistake I made early on was forgetting to baste the ham regularly. The first time I made this, I thought I’d just toss the ham in and let it be. The result was a somewhat drier ham than expected. Now, I set a timer to remind myself to baste every 30 minutes, and it makes every difference in keeping that moisture intact. (See the next page below to continue…)