- 1 cup dark brown sugar packed
- 12 ounces cola or Dr. Pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon low-sodium soy sauce
- 1½ tablespoons Dijon mustard
- 1½ tablespoons grainy mustard
- 1 teaspoon ground ginger
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon salt
Instructions: Pineapple Ham Glaze
Combine all glaze ingredients in a medium-sized saucepan. Bring to a boil over medium heat, reduce heat to a simmer and cook, stirring often, 20-30 minutes, or until glaze is the consistency of syrup. Remove from heat and set aside.1 cup dark brown sugar, 12 ounces cola, 2 tablespoons apple cider vinegar, 1 tablespoon low-sodium soy sauce, 1½ tablespoons Dijon mustard, 1½ tablespoons grainy mustard, 1 teaspoon ground ginger, ½ teaspoon onion powder, ¼ teaspoon crushed red pepper flakes, ¼ teaspoon salt
Instructions: Pineapple Ham
Heat oven to 325°F.
Use a sharp knife to score the surface of the ham with ½-inch-deep slices spaced 1 inch apart. Cover and bake for 1 hour.1 (6-9 pound) spiral-sliced city ham
Brush half the glaze over the ham, being sure to spread some down into each cut. Spread the crushed pineapple over the ham, again pressing down, and then pour half the remaining glaze over the surface. Bake the ham, uncovered, 15 minutes then repeat glazing as follows:20 ounces crushed pineapple
Continue cooking and glazing/basting the ham (once you have run out of glaze, just baste with the glaze from the bottom of the pan) every 10 minutes until the internal temperature registers 140° on an instant-read thermometer. This could take a total 40-60 minutes.
Store pineapple ham in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months.