Sliced Baked Virginia Ham With Pineapple Sauce Recipe
Make Sliced Baked Virginia Ham With Pineapple Sauce Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ham
Pineapple sauce
Method
Ham
- 1
Preheat and prepare ham
Preheat oven to 325°F (165°C). Remove the ham from refrigeration 30–60 minutes before baking to take the chill off. If ham has a rind or thick skin, score it in a diamond pattern about 1/4 inch deep. If already pre-sliced, keep slices intact and fan slightly after baking for serving.
- 2
Season and set up roasting pan
Place the ham cut-side down in a shallow roasting pan. Sprinkle kosher salt and 1/2 teaspoon freshly ground black pepper evenly over the exposed surface. Pour 1 cup water into the bottom of the pan to create steam and prevent drying; do not immerse the ham. If using brown sugar for a light pre-glaze, sprinkle 2 tablespoons evenly over the ham now.
- 3
Bake
Cover the ham loosely with aluminum foil and bake until heated through: plan on about 15 minutes per pound for a fully cooked ham. For a 4 lb ham, bake approximately 60 minutes. Remove foil for the last 15–20 minutes of cooking to allow the surface to brown lightly. Use a meat thermometer inserted into the thickest part without touching bone — target internal temperature 135–140°F (57–60°C) for a fully cooked ham being reheated.
- 4
Rest and slice
Remove the ham from the oven and tent with foil. Let rest 10–15 minutes before slicing to allow juices to redistribute. If not pre-sliced, cut into 1/4-inch to 1/2-inch slices against the grain. Transfer sliced ham to a warmed serving platter and keep loosely covered while finishing sauce.
Pineapple sauce
- 5
Combine sauce ingredients
While the ham bakes or rests, start the sauce: in a medium saucepan over medium heat, combine 1 cup pineapple juice, 1 cup drained crushed pineapple, 1/4 cup brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 2 tablespoons unsalted butter, 1/4 teaspoon ground ginger, 1/8 teaspoon ground cinnamon, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
- 6
Simmer
Bring the sauce to a gentle simmer, stirring occasionally. Let it simmer 6–8 minutes to concentrate flavors and warm the crushed pineapple throughout.
- 7
Thicken
Make a slurry by whisking 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Slowly whisk the slurry into the simmering sauce. Continue to cook and stir for 1–2 minutes until the sauce thickens to a coat-the-back-of-the-spoon consistency. If sauce becomes too thick, thin with 1–2 tablespoons water or additional pineapple juice.
- 8
Finish
Remove the sauce from heat and stir in 1 tablespoon unsalted butter (if not already added earlier) until melted for sheen and richer mouthfeel. Taste and adjust seasoning: add a pinch more salt, pepper, or a teaspoon more vinegar or brown sugar as desired. Keep warm until serving.
- 9
Garnish (optional)
If desired, heat pineapple rings in the oven during the last 10 minutes of baking the ham or sauté them briefly in a skillet with a little butter to warm. Arrange pineapple rings and maraschino cherries on top of the ham slices for a classic presentation. Spoon warm pineapple sauce over sliced ham at the table or serve sauce in a warmed gravy boat.