X-Mas Glazed Ham with Dijon-Pineapple Sauce

Vanessa "Nikita" Milare


This is a ham I make every year for X-Mas lunch/dinner. Its a great hit & makes a great ham sandwhich the next day if there is an leftovers.

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★★★★★ 3 votes
20 Min
2 Hr


1 c
dark brown sugar, packed
1/2 c
maple-flavored or pancake syrup
1/4 c
grey poupon dijon mustard
ham, fully cooked & boneless
cloves, whole
maraschino cherries, halved
1 Tbsp
1 can(s)
pineapples, crushed in juice & undrained


1Heat oven to 350F.

2Then mix sugar, syrup & mustard until well blended. Using a paring knife to make shallow even diagonal cuts across top of ham in 1 direction. Repeat making slits in opposite to form diamond shapes.

3Then insert cloves where the cuts meet. Place the ham on a rack in a shallow baking pan. Place cherries,cut-sides down on surface of the ham.

4bake the ham for about 2 hours or until ham is heated through. Make sure to brush occasionlly with 1/2 cup syrup mixture after 1-1 1/2 hours.

5About 10 mins before ham is done, mix the remaining mixture with the cornstarch & pineapples in a sacue pan & bring to a boil on mediu-high heat. make sure to stir constantly. Cook & stir on medium-low heat for about another 5 mins or until thickened.

6Then slice ham & serve with the sauce.

About this Recipe

Course/Dish: Pork
Hashtags: #pineapple, #ham, #sugar, #Syrup