Easter Ham with Smokey Pineapple Cherry Glaze

Posted by on Mar 28, 2013 in Brunch Foods, Easter, Main Dishes | 0 comments

… Easy but Dressed up!

Easter Ham with Smokey Pineapple Cherry Glaze, DailyForage.com
This gluten-free, dairy-free baked ham recipe is so easy that it’s perfect for Easter, or any busy gathering for that matter. Little effort with big results … Love that! The sweet flavors from the juices, and the smokey flavors from the ham, make this simply delicious. I feel like a kid who can’t wait to begin feasting when I see the mini marshmallows all golden and puffed up. I think ham and fluffy mashed potatoes make perfect dinner partners, so this year I’ll be serving this recipe with my Mashed Potato Parsnip Medley.

I hope your Easter is delightful!


Easter Ham with Smokey Pineapple Cherry Glaze


No Soy No Tree Nuts Bug No Peanut Bug No Corn No Eggs Bug No Dairy Bug No Gluten BugPrep time: 5 minutes

Cooking time: about 2 hours

Oven temp: 325ºF

Makes: 6-8 servings



3 1/2 – 4 pound fully cooked ham – I use Beeler’s (gluten-free, casein-free, no nitrates/nitrites)

6-8 canned pineapple rings, juices reserved – Del Monte is gluten-free

3/4 cup reserved pineapple juice

1 cup tart cherry juice – I use R.W. Knudsen Organic Just Tart Cherry Juice

1/4 cup light brown sugar, loose – not packed

12-16 mini marshmallows, optional

1-2 teaspoons arrowroot powder

1 Tablespoon water

1 cup chicken broth – I use Swanson’s Natural Goodness Chicken Broth



Preheat oven to 325ºF.

Place ham in a baking dish, oven and broiler safe, with a lid, or use foil when time to cover.

Place pineapple rings on ham by sticking toothpicks (use plain ones, not the colored ones like I did) through them and into the ham. Allow a little of the toothpick to stick out.

Bake ham, covered, for 30 minutes.

Combine pineapple juice, cherry juice, and brown sugar in small sauce pot and simmer while ham is baking.

Remove ham from oven and baste with some juice at the 30 minute baking point.

Return ham to oven and continue baking, covered, until internal temp of ham reachers 140ºF on a meat thermometer, basking every 30 minutes or so. This will take about 1 1/2 to 2 hours. When done, uncover ham, baste, and return to oven (uncovered) for 15 minutes.

Remove ham from oven. Turn on broiler. Place one mini marshmallow on each toothpick tip. Return ham, uncovered, to oven for 30 seconds to 1 minute … just until marshmallows begin to brown and puff up. Watch them constantly as this happens FAST. Remove ham from oven. Transfer ham to serving platter and let rest 15 minutes. If you have a mini kitchen torch, this would perfect to use to brown the marshmallows instead of placing them under the broiler. You might prevent the drooping of some of them and be able to brown all of them evenly. (I think I might have to ask for one of those for my next birthday gift.)

Combine chicken broth, juices from pot and juices from baking dish into one pot. Mix arrowroot powder and water in a small bowl to make a slurry. Over medium heat, drizzle just a little of the slurry into the juice/broth mixture, stirring well, and bring to a simmer to thicken the glaze into a gravy.

Pour gravy into a serving dish or pitcher and serve with ham.


Safe food is a journey … Thrive!™

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