{"id":12841,"date":"2025-12-03T18:56:13","date_gmt":"2025-12-03T18:56:13","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=12841"},"modified":"2025-12-03T18:57:04","modified_gmt":"2025-12-03T18:57:04","slug":"baked-ham-with-pineapple-cherry-glaze","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/12\/03\/baked-ham-with-pineapple-cherry-glaze\/","title":{"rendered":"Baked Ham with Pineapple &#038; Cherry Glaze"},"content":{"rendered":"<p>Ingredients<\/p>\n<ul>\n<li>1 fully cooked ham (6\u20138 lb \/ 2.7\u20133.6 kg)<\/li>\n<li>1 cup pineapple juice<\/li>\n<li>1 cup brown sugar, packed<\/li>\n<li>2 Tbsp yellow mustard (or Dijon for a sharper flavor)<\/li>\n<li>1 can (20 oz) pineapple rings<\/li>\n<li>Maraschino cherries (8\u201312 cherries)<\/li>\n<li>Toothpicks (optional, for securing fruit)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Instructions<\/p>\n<p>1\u00a0\u00a0\u00a0 Make the Glaze<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0 In a bowl, whisk together:<\/p>\n<p>\u25aa\u00a0\u00a0\u00a0 1 cup pineapple juice<\/p>\n<p>\u25aa\u00a0\u00a0\u00a0 1 cup brown sugar<\/p>\n<p>\u25aa\u00a0\u00a0\u00a0 2 Tbsp mustard<\/p>\n<p>&nbsp;<\/p>\n<p>2\u00a0\u00a0\u00a0 Prepare the Ham<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0 If not pre-sliced, score the top in a diamond pattern.<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0 Arrange pineapple rings over the ham and place a cherry in the center of each. Secure with toothpicks.<\/p>\n<p>&nbsp;<\/p>\n<p>3\u00a0\u00a0\u00a0 Bake the Ham<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0 Pour the glaze over the ham.<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0 Bake at 325\u00b0F (165\u00b0C) for 1\u00bd\u20132 hours, basting occasionally.<\/p>\n<p>&nbsp;<\/p>\n<p>4\u00a0\u00a0\u00a0 Reduce the Sauce<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0 Pour the pan juices into a saucepan.<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0 Simmer until thickened, 5\u201310 minutes.<\/p>\n<p>\u25e6\u00a0\u00a0\u00a0 Brush the reduced glaze over the ham before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 fully cooked ham (6\u20138 lb \/ 2.7\u20133.6 kg) 1 cup pineapple juice 1 cup brown sugar, packed 2 Tbsp yellow mustard (or Dijon for a sharper flavor) 1 can (20 oz) pineapple rings Maraschino cherries (8\u201312 cherries) Toothpicks (optional, for securing fruit) &nbsp; Instructions 1\u00a0\u00a0\u00a0 Make the Glaze \u25e6\u00a0\u00a0\u00a0 In a bowl, whisk<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[288],"class_list":["post-12841","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Ingredients 1 fully cooked ham (6\u20138 lb \/ 2.7\u20133.6 kg) 1 cup pineapple juice 1 cup brown sugar, packed 2 Tbsp yellow mustard (or Dijon for a sharper flavor) 1 can (20 oz) pineapple rings Maraschino cherries (8\u201312 cherries) Toothpicks (optional, for securing fruit) &nbsp; Instructions 1\u00a0\u00a0\u00a0 Make the Glaze \u25e6\u00a0\u00a0\u00a0 In a bowl, whisk","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12841","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=12841"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12841\/revisions"}],"predecessor-version":[{"id":12842,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12841\/revisions\/12842"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=12841"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=12841"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=12841"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=12841"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}