Easter is so early this year that I made this Easter Ham recipe for my son, Jake’s birthday for the family party that we threw him last Sunday! I can hardly believe my baby boy is 13 years old!!… WAIT! That means 3 of our kids are officially TEEN-agers… oh my, craziness! I don’t know where the time flies??
Easter Ham is a really spring-ie way to dress up a beautiful ham with fresh pineapple glaze and cloves! DELISH!!
*I adapted this recipe from Martha Stewart Living April 2009
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- Ingredients for Easter Ham
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- Cut off top and bottom of pineapples, cut out the center core
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- Cut off the outer peel
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- slice 1/4 inch thick
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- In a large pan combine water and sugar
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- Add pineapple slices to water bring to boil then turn down to simmer for 60-80 minutes
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- Remove skin and fat from ham
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- Using a sharp knife, cut 1 1/4 inch diamonds on ham
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- score one dircetion then the other
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- Pin a pineapple on each diamond with a clove, place on rack in roasting pan
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- Drizzle white grape juice on ham
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- Pour half of pineapple glaze over ham, refridgerate the remainder to baste with
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- Cover with parchment paper (so it doesn’t stick)
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- Then cover with foil and bake at 350 degrees for 1 hour
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- Remove ham from oven, turn up heat to 425 degrees, pour the rest of the glaze on! (some pineapple will fall on rack)
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- Bake for 40-45 minutes more, basting every 15 minutes. If top gets too browned cover with foil
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- Let ham rest for at least 30 minutes before slicing and Enjoy!
You’ll be so pleased with beautiful and delicious Easter Ham! We all loved it and I have plenty of left overs to come up with some yummy ham left over recipe ideas to post 
Easter Ham…
Author: Ruthie
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 20
Ingredients
- 2 ripe pineapples
- 3 C water
- 2 C sugar
- ¼ C Dijon mustard
- 1 smoked, bone in ham (10 pound), trimmed of excess skin and fat removed
- 40 whole cloves
- 1 C white grape juice
- parsley for garnish
Instructions
- Glaze:
- In a large saucepan bring pineapple slices, water, sugar to boil.
- Reduce heat and simmer until pineapple is translucent and mixture reduced to 4 C. (approx 60-80 minutes).
- Transfer to a large bowl to cool.
- Add mustard and stir.
- Glaze will keep refrigerated for up to 3 days.
- Ham:
- Preheat oven 350 degrees with rack in lowest position.
- Score ham with a sharp knife in a pattern of 1¼ inch diamonds.
- Pierce a pineapple slice with a clove and press into center of each diamond.
- Place ham cut side down in roasting pan; drizzle with white grape juice and half of pineapple glaze.
- Refrigerate the remainder of pineapple glaze.
- Cover ham with parchment paper and then foil, bake for 1 hour.
- Remove from oven.
- Increase oven temperature to 425 degrees.
- Uncover ham and coat with remaining glaze. (some pineapple will fall to the bottom) Bake, uncovered, basting every 15 minutes until browned, 40-45 minutes. (tent top with foil if getting too dark.)
- Transfer ham to cutting board; let rest for at least 30 minutes before carving.
- Serve with drippings and pineapple.
- Garnish with parsley if desired.
Looks delicious! I have a ham in the freezer so I may just try it!
oh girl… you’ll be so happy you did!!
we had some & it was delicious! thanks for inviting us.
yep… any time! Thanks for making Jakes little b-day bash!
i will try to get up and grab noah’s jacket. i know you guys are going out of town this weekend, right?