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PINEAPPLE GLAZED HAM

This Brown Sugar Pineapple Ham is the perfect Christmas or Easter Ham recipe! For the ham we made a delicious cola and brown sugar glaze and combined it with crushed pineapple. This spiral ham is easy to make and is filled with so much flavor!

COFFEE CANDY ARM PINEAPPLE RAW GLAZE

The raw glaze of pineapple, brown sugar and coca cola gives this tariff flavor! A mix of interesting material that comes together to create a TASTY glaze.

We start with cola and brown sugar glaze made on the stove. This raw is poured everywhere and then we add the crushed pineapple together, but they are all mixed in the oven as raw ovens. We use these secrets when cooking, so more flavor and moisture are added throughout the process.

TIPS TO MAKE COLA GLAZE

This brown sugar pineapple is super easy to make raw glaze. You can make the raw on the stove when you go through the first cooking process, so the glaze is ready when raw comes out.

To make a secret:

Combine all ingredients in one pot.
Boil over medium heat, then let the heat boil.
Cook for 20-30 minutes with frequent stirring.
Once the syrup has reached a consistency, remove from the stove and set aside until ready for use.

INGREDIENTS

FOR THE BROWN SUGAR COLA GLAZE:
  • 1 cup packed dark brown sugar
  • 12 ounces Cola or Dr. Pepper
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1½ tablespoon Dijon mustard
  • 1½ tablespoon Grainy Mustard
  • 1 teaspoon ground ginger
  • ½ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon kosher salt
FOR THE SPIRAL HAM:
  • 1 spiral-sliced city ham (6-9 lbs)
  • 20 ounces crushed pineapple (1 can)

INSTRUCTIONS

FOR THE BROWN SUGAR COLA GLAZE:
  1. Combine all glaze ingredients in a medium-sized saucepan. Bring to a boil over medium heat, reduce heat to a simmer and cook, stirring often, 20-30 minutes, or until glaze is the consistency of syrup. Remove from heat and set aside.
FOR THE SPIRAL HAM:
  1. Heat oven to 325°.
  2. Use a sharp knife to score the surface of the ham with 1/2-inch-deep slices spaced 1-inch apart. Cover and bake 1 hour.
  3. Brush half the glaze over the ham, being sure to spread some down into each cut. Spread the crushed pineapple over the ham, again pressing down,  and then pour half the remaining glaze over the surface. Bake the ham, uncovered, 15 minutes then repeat glazing as follows:
  4. Continue cooking and glazing/basting the ham (once you have run out of glaze, just baste with the glaze from the bottom of the pan) every 10 minutes until the internal temperature registers 140° on an instant-read thermometer. This could take a total 40-60 minutes.
  5. Enjoy!

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