Ham with Bourbon and Pineapple

    9 hours 40 minutes

    This is a rich and delicious ham ideal for a special occasion. It is marinated for 8 hours in garlic, sugar, honey and crushed pineapple before being baked.

    48 people made this

    Serves: 12 

    • 1 (2 kilogram) boneless ham
    • 1/3 cup (80ml) bourbon whiskey
    • 1/2 cup packed brown sugar
    • 250g crushed pineapple in juice
    • 1/2 cup honey
    • 3 cloves garlic, minced
    • 1 1/2 cups (375ml) water
    • 250g tinned pineapple rings

    Preparation:10min  ›  Cook:1hour30min  ›  Extra time:8hours marinating  ›  Ready in:9hours40min 

    1. Score the surface of the ham, making diamond shapes about 1cm deep. Place the ham in a large, resealable bag. Add the bourbon, brown sugar, crushed pineapple, honey and garlic to the bag; refrigerate at least 8 hours, turning the bag over several times while marinating.
    2. Preheat oven to 180 degrees C.
    3. Transfer the ham and marinade to a large baking dish; pour the water into the dish. Attach the pineapple rings around the surface of the ham with toothpicks.
    4. Bake in preheated oven until the internal temperature reaches 95 degrees C, basting occasionally with the sauce in the pan, 90 to 105 minutes.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (46)


    I am making this for Christmas Day... I will add marchino cherries🍒 to the center Of the pineapple🍍rings.  -  23 Dec 2015


    I loved this recipe. I made it for Easter dinner. I made some changes. I omitted the water. After i marinated the ham, I poured the marinade into a sauce pan, let it reduce for ten mintues, and then poured it over the ham before I put it in the oven. Fantastic. Very juicy and very flavorful.  -  26 Mar 2008  (Review from Allrecipes USA and Canada)


    Made this for Christmas dinner, and it was so goooood. The only thing I did different was to add a single serving bottle of cola to the marinade, and omitted the water from the pan since I had the liquid from the cola. This was a real hit, and we'll be having this again, no doubt about it. Thanks for the recipe!  -  28 Dec 2008  (Review from Allrecipes USA and Canada)