If you buy a boneless ham, you'll still have the same amount of meat to eat, about 10 to 12 pounds (because the bone accounts for about 4 pounds). The bottom line is that the recipe directions are the same, regardless of the cut of ham.
Ingredients
Makes 8 to 10 servings
Preparation
Step 1
1. Combine the pineapple juice, ginger, and garlic in a saucepan. Bring to a boil, reduce the heat to medium-low and simmer 25 minutes, reducing the liquid by half (to 2 cups). Strain and reserve.
Step 2
2. Preheat the oven to 350°F.
Step 3
3. Carefully trim the thick rind and all but 1/4 inch of fat from the surface of the ham. With a sharp knife, score a diamond pattern and insert the cloves at the crossed points of the diamonds.
Step 4
4. Set the ham in a shallow baking pan. Brush the mustard all over the top. Pat the sugar atop the mustard.
Step 5
5. Starting at the butt end, decoratively arrange the pineapple rings, securing with cherries and toothpicks in the centers, working toward the bone. Pour the reserved pineapple juice into the bottom of the pan and place in the oven.
Step 6
6. Bake for 1 1/2 hours, basting every 15 minutes.
Step 7
7. When the ham is done, place it on a serving platter and let rest for 15 minutes. Carve into thin slices, beginning at the butt end. Serve warm with pan sauce alongside. Remove the pineapple slices and cherries as you carve and serve them with the ham.
Nutrition Per Serving
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Reviews (29)
Back to TopI've made this twice, with a 20 lb. ham each time; perfect!!
mayimjones
Berkeley, CA
4/26/2015
i made this for a dinner party just as written and it was a big hit. i will definitely be making it again!
summer441
nyc
2/20/2011
That was Excellent. Used a non-virginia ham. and what ginger I had and made due with 1 can crushed p.-I mashed as they cooked- p and i can p. rings and that juice and two tsps. crushed garlic. I basted till i ran out-about 9 times, and coverede it with foil lighly and left in oven longer was better. 2.5 hours
tastyprimemeat
dc
4/15/2010
I made this for New Years for my boyfriend and his mom and normally I am not a huge fan of ham but I have to admit that this came out wonderfully. I followed the other suggestions of making a little extra pineapple mix. I also made sure to baste it every 15 minutes. It was soft and the flavor was wonderful, plus it was very easy to prepare. I will definitely be using this recipe the next time I make ham. It's a keeper!!!!!
Silverocean
1/1/2010
A simple and good, basic recipe for pineapple ham.
ASageH
Napa, CA
1/9/2009
Made this for New Year's dinner; have not cooked a ham in years and this was the best one I ever ate. Made it exactly as per recipe here except I used a 7-8 pound, lean, boneless cooked ham. Roasted it at 325 for 90 minutes and left off only the cherries. The flavour of all of it was amazing, and on day three it still tastes great. Thought the sauce might have too Asian a flavour to match the rest of the meal but not at all - it all blended beautifully. We'll make this again for sure.
mikeinmountain
Mountain, Ontario
1/3/2009
Because I don't like an overly salty ham I boiled it for 30 mins in ginger ale. Then I doubled the ginger and garlic, added a tablespoon of Braggs, and reduced the sauce a second time after the ham was baked. It was fantastic.
jdgunn
Vancouver, BC.
3/22/2008
Good. The family liked the cooked pineapple. My son kept asking for more pieces of pineapple - he claimed that it was fruit that tasted like ham.
Anonymous
Penfield, NY
2/24/2008
Excellent recipe. I have made this for two family dinners. Everyone raved over this ham. It's a keeper
jengrt9
Heather from Glencoe Ont, Canada
12/30/2007
I skipped the cherries, which seemed to me a silly adornment and of no consequence to the flavor. I added more ginger and garlic, because I don't think 4 cloves of garlic is enough to have significant impact on 5-10 pounds of salty rump. The genius of this dish is the paired flavor of cloves and ham.
Floribbean
FL
12/25/2007
This is a fine, basic recipe for making ham. I left out the cherries -- that was a little too corny for me -- but the other ingredients made this a hit. On the other hand,how wrong can you go with ham?
auntkippy
Washington, DC
12/8/2007
No need to find another Easter ham recipe... this one is perfect. I added a little more pineapple juice to the glaze because we love to have extra for serving. I could eat the garlic used in the glaze by itself... it is that good. Pretty presentation, and even works well with a spiral ham.
Anonymous
Chicago, IL
4/8/2007
Great way to cook a ham! Yes, it does remind me of the way my Mother cooked ham in the late 60's. After reading about the basting sauce being too sweet and thick to use, I decided to just heat it on the stove and add it to the roasting pan without letting it reduce (with the ham elevated above it on the rack). There was plenty of juice to baste the ham every 15 minutes and the juice reduced (thickened)itself in the roasting pan with plenty left for gravy. My family raved about this one.
Anonymous
Brentwood Bay, British Columbia
12/31/2006
MY HAM TURN OUT GREAT. NOW I NEED SOME SIDES TO GO WITH IT. PLEASE CAN YOU HELP WITH THE SIDES.
tweetycanfly1
GOODYEAR , AZ
10/26/2006
My ham was delicious, I followed the recipe exactly, and it was moist and not dried out at all, big hit for Easter. Only complaint, my sauce boiled down to almost nothing, so I didn't have much sauce by the end, though I did baste it faithfully every 15 minutes for about 2 hours. Very nostalgic, it reminded me of the hams my mother and grandmother used to make back in the 60's. Thanks!
Anonymous
Verona, NJ
4/17/2006
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