Cooking 101: Holiday Ham

Glazed Ham with Dijon-Pineapple Sauce
A succulent glazed ham is the shining star of many holiday tables. We'll show you how to heat, glaze and carve the perfect ham!
Recipe Rating: 4.7

what you need

  • 1 cup packed dark brown sugar
  • 1/2 cup maple-flavored or pancake syrup
  • 1/4 cup GREY POUPON Dijon Mustard
  • 1 whole fully cooked boneless ham (5 lb.)
  • Whole cloves
  • 12 maraschino cherries, halved
  • 1 Tbsp. cornstarch
  • 1 can (20 oz.) crushed pineapple in juice, undrained

make it

Glazed Ham with Dijon-Pineapple Sauce - Step 1
1. SCORE ham to allow basting sauce or glaze to penetrate the meat, adding flavor. Use a paring knife to make shallow, even slits diagonally across the top of the ham in one direction, then repeat making slits in opposite direction to form diamond shapes.
Glazed Ham with Dijon-Pineapple Sauce - Step 2

2. INSERT cloves where the cuts meet. This adds more flavor and a decorative garnish.

Glazed Ham with Dijon-Pineapple Sauce - Step 3

3. GLAZE the ham during the last 30 minutes of its cooking time. This allows the flavor to penetrate the ham without burning the glaze, which usually contains some form of sugar.

Glazed Ham with Dijon-Pineapple Sauce - Step 4

4. CARVE the shank or butt half first. Cut along the length of bone across to end of ham, using a fork to hold ham as you cut.

Glazed Ham with Dijon-Pineapple Sauce - Step 5

5. CUT downwards through top half of roast to make slices. Repeat with remaining roast.