Continuing from there, we’re going to generously brush the brown sugar and pineapple glaze all over the ham. The key is coating it well, so every bite bursts with flavor. I usually reserve some glaze to brush on later during baking. Now it’s time to cover the ham with aluminum foil, which helps keep that moisture in. Pop it into the oven and let it bake for about 2 hours. It’s during this time that I find myself wandering back to the kitchen to catch a whiff of the incredible scent filling the house!
After the initial baking time, I remove the foil and brush the ham with the reserved glaze. It’s like watching your masterpiece come to life! I return it to the oven uncovered for another 30-45 minutes, basting every 15 minutes. This creates that beautiful caramelized crust that makes this ham look and taste like a million bucks. When the inner temperature reaches 140°F (60°C), you know it’s ready to come out. Let it rest for about 15 minutes before slicing.
Don’t forget to gather any juices left at the bottom of the pan; they make a fantastic drizzle over the sliced ham. Serve it up on a platter garnished with fresh parsley for a vibrant pop of color. Trust me, your family and friends will be impressed!
Pro Tips for Best Results
When I first started making this ham, I tested three different kinds of mustard, and I found that Dijon really brings out the sweetness of the brown sugar and pineapple without overpowering them. However, if you prefer a milder flavor, yellow mustard can also work well!
I also discovered that the type of ham makes a difference. A bone-in ham tends to stay juicier and more flavorful during the cooking process than a boneless ham. If you can, opt for the bone-in for the best results!
Lastly, make sure you have a good meat thermometer on hand. There’s nothing worse than cutting into a perfect-looking ham only to find it’s not heated through. A thermometer takes all the guesswork out of cooking and ensures your ham is perfectly done every time.
Common Mistakes to Avoid
One mistake I often made early on was rushing through the basting steps. I learned the hard way that those 15-minute intervals are crucial for achieving that caramelized glaze. If you skip them, you might end up with a beautiful-looking ham that lacks that signature sweetness. (See the next page below to continue…)