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    Baked Ham with Pineapple Balsamic Vinegar Glaze

    Download or Print Recipe



    • 6-8 lb Ham
    • 3/4 cup Prima Oliva Pineapple balsamic vinegar
    • 4 tbsp brown sugar
    • 3 tbsp Dijon Mustard
    • 1 can crushed pineapple


    Baked Ham—Heat oven to 325ºF. Place ham, fat side up, on rack in shallow roasting pan. (Optional: using toothpicks, affix pineapple slices to ham). Cover loosely and bake 1 hour 15 minutes to 2 hours 15 minutes (13 to 17 minutes per pound).

    Approximately 30 minutes before ham is done remove from oven. Brush pineapple sauce on ham. Bake uncovered 20 minutes longer.

    Cover ham loosely and let stand about 10 minutes; slice & serve with Pineapple Sauce.

    Prima Oliva Pineapple Balsamic Sauce—

    Place balsamic vinegar, brown sugar & mustard in sauce pan. Whisk to combine.

    Bring to a boil; reduce heat but keep at a medium boil approximately 15 minutes. Stir frequently. Liquid will thicken & reduce by approximately half.

    Drain crushed pineapple completely, even pressing through a strainer to remove all liquid. Add to sauce pan; cook an additional 5 minutes.

    Serve over sliced ham.


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