Pineapple-Maple Ham

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    Pineapple-Maple Ham

    Pineapple-Maple Ham

    (97)
    2hours


    88 people made this

    Sweet and spiky and wonderful, this method of baking ham is a holiday classic. Make sure you use real maple syrup if you can get it, it's worth it.

    Ingredients
    Serves: 12 

    • 2kg boneless ham
    • 250g pineapple slices, tinned in syrup
    • 10 whole cloves
    • 2 cups (500ml) water
    • 1 cup (250ml) maple syrup
    • 1/4 cup brown sugar
    • 2 tablespoons honey
    • 2 tablespoons butter

    Directions
    Preparation:15min  ›  Cook:1hour45min  ›  Ready in:2hours 

    1. Preheat oven to 180 degrees C.
    2. Prick the ham with a fork. Place the pineapple slices on the ham, securing with toothpicks. Press the cloves into the ham. Place the ham in a baking dish with the water.
    3. In a saucepan over low heat, melt the butter and mix in the syrup, brown sugar and honey until heated through. Pour 1/2 the mixture over the ham.
    4. Bake the ham 1 hour and 30 minutes in the preheated oven. Baste frequently with the remaining butter and syrup mixture.
    5. Remove the ham from heat and drain pan drippings into a saucepan over medium heat. Cook and stir until thickened and serve with the ham.
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    Reviews and Ratings
    Global Ratings:
    (97)

    Reviews in English (87)

    by
    102

    I used a can of Sierra Mist instead of water, and added the juice from the can of pineapple rings, as well. It came out PERFECT. Check the photos I posted!  -  06 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    49

    I really liked this recipe. I only used 1 cup of water instead of 2 and I used a small roasting pan. I used half of the drippings to use for the glaze. It takes some time for the drippings to get thick so don't get discouraged it will thicken up.  -  17 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    45

    As other reviewers have stated, the syrup mixture needs to be thickened with cornstarch, otherwise it just runs off the ham. And next time I'll reduce the water to only 1 cup. Due to the volume of water (combined with the ham juices and the syrup runoff), the ham was literally boiling in deep liquid toward the end when I went to baste it. I won't use cloves anymore since they only flavored the ham immediately surrounding each one, and they are bitter when accidently bitten into (they are small and easy to overlook). Flavor was good, would probably be much better with a thickened syrup which remains on the ham instead of running off.  -  16 Apr 2006  (Review from Allrecipes USA and Canada)

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