Hatfield Ham with Pineapple & Sweet Cherry Glaze ((Super Delicious))
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The perfect recipe for a moist, uncured ham. This Ham with Pineapple & Sweet Cherry Glaze allows the ham to have a sweet, but not overpowering taste.
I am especially happy that I will soon have a day off my diet to enjoy all the dinner rolls, pie, and ham–basically, Thanksgiving day is going to be a free for all in this house!
My favorite part of the holiday season is not only decorating but enjoying a meal with the family I care about.
One of our favorite holiday staples is none other than ham!
Give me all the ham, mashed potatoes, stuffing, and buttered rolls and I am good!
I especially love Hatfield® Uncured Ham and 1/4 Pre-Sliced Ham (With Natural Juices). These hams are the IDEAL size for my family because we are on the smaller side, and don’t love leftovers! I find that we can comfortably eat this ham in one meal and enjoy ourselves. With these hams, Hatfield really delivers on the quality and convenience. Just heat them in the oven until warm to fully enjoy them! Plus, this ethically raised, American-made, gluten-free ham comes in all different sizes.
They have larger hams for larger crowds and smaller sizes for families like mine. The smaller sized ham products are now available in ½ Pre-Sliced Pit Ham, ¼ Pre-Sliced Ham (With Natural Juices or With Water Added).
Since these products featured are full cooked you do not have to fully cook them. I decided to lightly bake mine with some sweet toppings merely for extra flavor and some yummy glaze for my potatoes.
Am I the only one who loves to spoon the bits of pineapple over my mashed potatoes? I am such a sweet & savory kind of person!
I jazzed up my table with some kid-friendly holiday table settings—gotta love the plastic Santaware…haha
Want to try Hatfield Ham? For a limited time only, receive a $2 rebate from Ibotta on the purchase of any Hatfield® Uncured Ham.
If you like a sweet ham, a ham that is not super sticky, or dry–you will love this Ham with Pineapple & Sweet Cherry Glaze recipe. It is mild and allows the ham to retain juices versus being dried out. I don’t know about you, but I hate leathery ham, but this recipe is anything but that!
How long to bake pre-cooked ham?
Since the Uncured Hatfield Ham I used was only 2 lbs. It is suggested to bake pre-cooked ham 10 minutes per pound. Since I was going for a slight crust on the glaze, I baked mine for 15 minutes extra.
Do I need to wrap my ham in aluminum foil?
I have ruined my fair share of pans in the past when cooking with sugar glazes. I have found the best way to bake ham is with heavy duty aluminum foil. Cover the inside of the pan with two layers and create a lip around the edges to prevent the sugar from ruining your pan. This will make cleanup easy, and keep you ham juices more centered. Since this ham is fully cooked, I did NOT wrap it in foil. I just wanted to allow it to heat up evenly and get the caramelized outer.
How to Keep Fully-Cooked Ham Juicy?
For my recipe, I used juicy pineapple and cherry which produced about an additional cup of juice while baking. You can also add in more pineapple juice for a moist ham while baking. Please note, this is suggested for fully-cooked hams that do not require to much bake time. I do suggest lining your baking dish with foil to prevent a sugary mess afterward, or you can use a disposable pan.
Get the printable recipe for Ham with Pineapple & Sweet Cherry Glaze below!
Will you be making a ham for Thanksgiving or Christmas?
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Ham with Pineapple and Sweet Cherry Glaze ((Super Delicious))
- 1 2lb Hatfield Uncured Ham *this is fully cooked
- 1/2 cup crushed pineapple
- 1/4 cup brown sugar
- 1/4 tsp clove
- 1/4 tsp cinnamon
- 1/2 cup maraschino cherries
- Heat oven to 375 f.
- Line a deep walled baking dish with 2 layers of aluminum foil to make cleanup easy.
- Remove ham from package and place in foil-lined baking dish.
- Mix brown sugar, clove, and pineapple together to form a paste.
- Rub ham with pineapple sugar coating.
- Add cherries on top and around the ham.
- Bake at 375 for 35 minutes. I decided to cook only until heated and slightly caramelized to avoid drying out the ham. This ham and recipe provided lots of natural juices.
- Allow ham to rest and then plate, and carve.