Glazed Ham & Sweet Pineapple Brown Sugar Gravy3

Glazed Ham & Sweet Pineapple Brown Sugar Gravy

by Julie Cohn

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This Glazed Ham & Sweet Pineapple Brown Sugar gravy is a cherished family recipe, the best Glazed Ham you will ever try!  You can make this ham recipe with a spiral or any kind of smoked ham, but I should warn you, the gravy is addictive, especially on mashed potatoes!  Oh my!  

Glazed Ham & Sweet Pineapple Brown Sugar Gravy

Every year growing up my whole family looked forward to my Mom making this as our Easter Sunday Glazed Ham.  The tangy-sweet pineapple brown sugar gravy compliments the salty-rich flavor of the smoked ham perfectly.  In fact, as good as it it for Easter Sunday dinner, it is even better the next day, when the flavors have had a chance to settle.  I make extra gravy to freeze and use it with leftovers (if we have any!)  The only difference between the way I make it and the way my Mom made it is that she used to put whole pineapple rings on the ham as she added the glaze (before baking).  My husband and son are fans of whole pineapple, so we forgo it, but if your family likes pineapple, go ahead and add some rings.  

 
  • Spiral Ham (About 8-10 pounds) 
  • 4-5 Whole Cloves
  • 1/4 c. Pineapple Juice
  • 4 oz. Ginger Ale (or 7Up)
  • 6 Tbsp. Brown Sugar

Pineapple Brown Sugar Gravy

  • 3 Tbsp. Butter
  • 3 Tbsp. Super-Fine flour (Wondra)
  • 3/4 c. Brown Sugar
  • 1 (20 oz.) can Crushed Pineapple with juice
  • 1 8 oz can of Pineapple Juice
  • 2 oz. Ginger Ale (or 7Up)
 
Place the spiral ham in a large roasting pan.  Preheat the oven to 325 degrees.  Spike the ham with 4-5 cloves.  Mix together the pineapple juice and ginger ale and pour 1/2 of it over the ham.  Pat the brown sugar on the ham, pressing to crust the brown sugar on the ham. Place in the oven and bake for approximately 12-15 minutes per pound.  While it is cooking, baste the ham with the remainder of the pineapple juice-ginger ale mix.
  
While the ham is baking, make the glaze.  Pour the pineapple juice and ginger ale into a medium bowl and microwave for about 45 seconds.  In a medium saucepan, melt the butter and mix with the flour to make a roux.  Slowly stir the juice mixture into the roux, whisking briskly to stir out the lumps.  Turn the heat up to medium-high.  Stir in the brown sugar and crush pineapple and heat to boiling.  Allow it to boil 3-4 minutes until the mixture starts to thicken, stirring constantly.  Turn to low and simmer about five minutes until thickened.  Although it is called a glaze, it is more like a gravy.
 
Glazed Ham & Sweet Pineapple Brown Sugar Gravy4
 
Note:  You are welcome to stir some of the ham juices into the glaze when the ham is finished, but the pineapple juice that goes on the ham is separate from the juice that goes in the glaze.  If you make a larger ham, double the glaze recipe.  

Slice the ham and serve with the sweet pineapple brown sugar gravy.  Glazed ham and sweet pineapple brown sugar gravy is especially tasty with mashed potatoes, Au Gratin Brussels Sprouts, and cheesy green bean casserole Use the leftover ham bone to make hearty ham split pea soup!  

Glazed Ham & Sweet Pineapple Brown Sugar Gravy2

 

 

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6 comments

Jeffrey Sun 12/19/2019 at 6:51 pm

When do add the can of crushed pineapple?

Reply
Julie Cohn 12/19/2019 at 7:29 pm

Sorry, I fixed the recipe. It goes into the glaze at the end. Some do not like it with the crushed pineapple, so you can just use pineapple juice if you want.

Reply
Chuck 12/20/2019 at 1:35 pm

I want to make this for 20 people, how would you adjust the gravy ingredients for 20?
Also where it says “While the ham is baking, make the glaze. Pour the pineapple juice and ginger ale…
The juice is in the oven with the ham baking, how would I add it to a bowl at that point? Did this mean After he ham is finished baking, then pour the juices into a bowl?
Thanks in advance!

Reply
Julie Cohn 12/20/2019 at 3:07 pm

Hi Chuck! If you notice in the recipe, there are separate recipe ingredients for the ham and for the glaze. The juices for the ham are to marinate it while it is in the oven; the juice for the glaze is separate and goes into the saucepan. You are welcome to stir in some of the ham juices into the glaze when the ham is done, but I usually do not have too much liquid left in the pan. Also, this recipe (specifically the glaze) serves about 6-8, so I would quadruple it to serve for about 20 people. The glaze/gravy will be a hit, so make more, as it will always go. My husband drizzles it on everything on his plate! 🙂

Reply
Chuck 12/21/2019 at 7:10 am

Thank you! Now I see the separate list for the gravy, missed it the first read. It sounds great and planning on making it this week.

Reply
Julie Cohn 12/21/2019 at 12:21 pm

I hope your family loves it as much as we do. Happy holidays!

Reply

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