Thanksgiving Pineapple Brown Sugar Ham Glaze
A beautiful Thanksgiving ham deserves a glaze that's sweet, sticky, and full of delicious flavor! This Thanksgiving Pineapple Brown Sugar Ham Glaze combines juicy pineapple, rich brown sugar, honey, and warm spices to create a glossy caramelized coating that makes every bite irresistible.Whether you're preparing a traditional holiday ham or adding something special to your Thanksgiving dinner table, this easy homemade pineapple glaze is a wonderful choice. It brings together sweet, tangy, and buttery flavors that pair perfectly with baked ham.
Ingredients
Method
Instructions
Step 1: Combine the Ingredients
- In a medium saucepan, combine brown sugar, pineapple juice, honey, butter, Dijon mustard, apple cider vinegar, cinnamon, cloves, and nutmeg.
Step 2: Heat the Glaze
- Place the saucepan over medium heat. Stir continuously until the butter melts and the brown sugar dissolves completely.
Step 3: Add Pineapple
- Stir in the crushed pineapple if using. Let the mixture simmer gently for about 5 minutes to develop its sweet and tangy flavor.
Step 4: Thicken the Glaze
- In a small bowl, mix cornstarch with cold water until smooth. Slowly pour this mixture into the saucepan while stirring.
Step 5: Simmer Until Glossy
- Continue cooking for another 2–3 minutes until the glaze becomes thick, smooth, and glossy. Remove from heat.
Step 6: Glaze the Thanksgiving Ham
- Brush the pineapple brown sugar glaze generously over your pre-cooked ham during the final 20–30 minutes of reheating. Reapply every 10 minutes for a beautiful caramelized coating. Follow your ham’s reheating instructions and avoid burning the sugary glaze.
Tips for the Best Pineapple Brown Sugar Ham Glaze
- – Use fresh or canned pineapple juice for a fruity flavor.
- – Dark brown sugar can give the glaze a deeper caramel taste.
- – Add a little orange zest for extra citrus flavor.
- – Don’t add the glaze too early, as the sugar can burn.
- – Reserve some fresh glaze before brushing it onto the ham to serve separately.