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The first time I whipped up this Brown Sugar Pineapple Ham Bake, I was desperately searching for a way to make leftover ham exciting again. That tropical kick from pineapple mixing with sweet, caramelized sugar turned the whole house into a cozy, happy spot. It’s now one of those comfort meals I look forward to when I want things to feel special but easy.
Mixing together pineapple juice, brown sugar, and a little mustard was a total game-changer for me. I was feeling bold and tossed them together, and the flavor—that perfect mix of pop and sweet—really took the ham up a notch.
Irresistible Ingredients
- Salt and pepper: Season as you like, based on how salty your ham is
- Ground cloves (1/4 tsp, optional): Sprinkle a little for warm depth, or skip for a simple finish
- Reserved pineapple juice (1/4 cup): This keeps the glaze runny and adds a bright touch
- Soy sauce (2 tbsp): Adds savory notes that round out all the flavors
- Dijon mustard (2 tbsp): Gives a gentle tang to balance the sweetness
- Brown sugar (3/4 cup): Makes the glaze luscious and glossy, especially if you go for dark brown sugar for more molasses
- Pineapple chunks (one 20 oz can, drained): If you‘ve got fresh pineapple, you can use it—just save some juice for the glaze
- Cooked ham (2 lbs, diced): Choose a smoky or spiral-sliced ham for the most flavor
When shopping, aim for ham that’s got some fat scattered through it and isn’t super salty—that way you can season it to taste. Fresh or canned pineapple juice should be clear and smell sweet—skip it if there’s any weird odor.
How to Make It
- Bake It Up:
- Put the baking dish in a 375°F oven without a lid for 30–35 minutes. The glaze will bubble and turn shiny while the ham gets warmed through. You’ll see the pineapple turning golden by the edges.
- Layer It in the Pan:
- Throw the ham cubes and pineapple into your baking dish. Douse them with the glaze so everything’s coated nice and sticky. Stir well so every bit gets some love.
- Stir Up the Glaze:
- Use a whisk to blend brown sugar, mustard, soy sauce, pineapple juice, and cloves (if you want them). The ingredients meld to create this sweet-tangy sauce that thickens up in the oven.
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One time I used orange juice instead of pineapple juice by mistake, and honestly, it still worked out. It showed me how flexible the glaze is—any sweet and tart juice gets the job done.
Plan Ahead Tips
You can toss the ham, pineapple, and glaze together in the dish and store it in the fridge overnight. When you’re ready to cook, just bake straight from the fridge, adding 5–10 minutes since it’s cold. Handy for when you need dinner ready fast or have friends coming over.
Fun Flavor Changes
Instead of cloves, swap in ginger or cinnamon for a different hint of warmth. Want a smoky kick? Mix in a dash of smoked paprika or a few drops of liquid smoke to your glaze before baking.
Seasonal Twists
If it’s pineapple season, go with fresh chunks and juice—the flavor is brighter. When it’s chilly out, canned pineapple is your best friend since it’s always sweet and easy to find.
Handy Tools
A solid 9x13 pan spreads heat evenly, so everything bakes up just right. A heat-safe spatula lets you really mix the ham and pineapple so nothing misses out on the glaze.
Insider Tips
- Keep that pineapple juice—it’s what makes the glaze smooth instead of heavy
- Mix ham and pineapple really well in the glaze so the flavor gets everywhere
- Always bake with no cover so the glaze can bubble and turn thick and sticky
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Common Questions
- → Can I swap canned pineapple for fresh?
You sure can. Just drain any extra juice first so the dish doesn’t get soggy.
- → Why add Dijon mustard to the glaze?
It gives a little tang that cuts through the sweet brown sugar and pineapple flavors.
- → Can I make this before serving time?
It tastes best straight from the oven, but you can put it together early and bake it when ready.
- → How do I tell when the glaze is done baking?
Watch for the glaze bubbling and getting a bit browned and sticky around the edges.
- → Is this okay for dairy-free eaters?
Yes, no dairy here. It’s safe for anyone avoiding milk products.