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Honeyed Ham with Pineapple Gravy

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Holiday spiral ham with a honey-Dijon glaze and a chunky pineapple pan gravy.

Serves: 12 or more | Total Time: ~3 hours

Ingredients

Ham

  • 1 spiral-cut bone-in ham, 8 to 10 lb
  • 1/2 cup water

Honey glaze

  • 1/2 cup honey
  • 1/4 cup packed brown sugar
  • 2 Tbsp Dijon mustard
  • 1/4 tsp ground cloves
  • 1/2 tsp black pepper

Pineapple gravy

  • 2 Tbsp butter
  • 1 shallot, minced
  • 1 cup pineapple juice
  • 1/2 cup pan drippings or chicken broth
  • 1 Tbsp cornstarch mixed with 2 Tbsp water
  • 1 cup finely diced fresh pineapple
  • 1 tsp fresh thyme leaves
  • Kosher salt to taste

Instructions

Ham

  1. Rest the ham out 1 hour. Heat oven to 325°F.
  2. Cut side down in a roasting pan with the water, covered tightly in foil.
  3. Bake 12 to 14 minutes per pound to 120°F, about 2 hours.

Glaze

  1. Simmer the glaze 2 minutes.
  2. Raise oven to 400°F. Uncover and brush.
  3. Bake 15 to 20 minutes, brushing twice more, to 140°F. Rest 15 minutes.

Gravy

  1. Butter and shallot over medium 2 minutes.
  2. Add juice and drippings, simmer 5 minutes.
  3. Whisk in the slurry, simmer 1 minute.
  4. Stir in pineapple and thyme. Salt carefully.

Tips

Keep it covered: spiral ham is already cooked; you're heating it without drying it out.

Leftovers: breakfast sandwiches and fried rice.

Inspired by Hero's Feast