Ham With Pineapple-Orange Dijon Glaze

Total Time
2hrs 30mins
Prep
0 mins
Cook
2 hrs 30 mins

Over 100 five star reviews convinced me to try this ham recipe I found on the 'net. We had it last night, and it is a keeper!

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Ingredients

Nutrition

Directions

  1. Place ham in a roasting pan, bake at 325°F for two hours.
  2. Meanwhile, stir remaining ingredients together in a saucepan.
  3. Bring to a boil, lower heat and simmer 10 minutes.
  4. When ham has baked two hours, brush the ham with the glaze, continue doing so every 10 minutes while baking for another 30 minutes.
Most Helpful

5 5

I haven't tried this exact recipe, but I'm rating anyway because this is almost exactly what I do to my ham every christmas and the taste is phenomenal! What I usually do is score the ham and stud it with whole cloves rather than add ground cloves to the glaze. I really like the way it looks. I've never added mustard or orange zest, but I know that will just put it over the top!! Thanks so much for posting this. Something that I do is score the ham and prepare the glaze a day ahead of time. I let the ham marinate with the glaze and whole cloves on it for an entire day...you wouldn't believe how good it comes out! Before I bake it, I add pineapple rings on the outside with toothpicks. I cover it with aluminum foil and baste it often. It takes a little longer to cook, but it's so worth it!

5 5

I made this on Thanksgiving for my FIL who isn't a big fan of turkey. He WAS a big fan of this ham though! I made it with Splenda brown sugar, reduced sugar lite OJ, spicey mustard, and dried zest because that it what I had on hand. I had an uncooked ham. I baked my usual way and just brushed on the glaze apx. every ten minutes during the last 30-40 minutes of cooking.I will probably make it the same way tonight for our holiday bunco party. Can't wait to hear the rave reviews.

5 5

This turned out wicked awesome! not too shabby for my first ham! looked like ur pic too... Thanks a bunch! (i used fresh pineapple instead or just juice..it was hard not to eat it before it made it into the sauce tho lol)