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Golden brown and caramelized, a sprial ham ready to be enjoyed.

Ham in a Roaster

This is my favorite recipe and cooking tips for making a juicy Ham in a Roaster Oven dripping with caramelized pineapple glaze.
This centerpiece ham is an easy dinner that will make you look like a kitchen superstar when cooking for a large group of people during the holidays or for Sunday dinner.
Servings: 20 servings
Chef Alli
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes

Ingredients
 

FOR THE HAM

  • 2- 10 lb. fully cooked spiral-sliced hams
  • 2 cups pineapple juice

FOR THE PINEAPPLE GLAZE

  • 15 oz. can chunk or sliced pineapple in heavy syrup
  • `1 cup packed dark brown sugar
  • 3 Tbs. cornstarch
  • 2 Tbs. butter
  • 2 Tbs. spicy brown mustard
  • 1/2 tsp. granulated garlic or garlic powder
  • 1/2 tsp. granulated onion or onion powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. smoked paprika, may substitute sweet paprika

Instructions
 

COOK THE HAMS

  • Preheat an 18-22 quart roaster to 275 degrees F.
  • Remove the hams from their packaging, reserving any ham juices inside the packaging that has accumulated.
  • Let the hams rest, uncovered, on the counter for 30-40 minutes to remove the chill from the meat, helping the hams to cook more quickly and evenly.
  • In a medium bowl, combine the reserved ham juices from the packaging (if using) with the pineapple juice; reserve.
  • Place two long sheets of wide heavy-duty foil onto the counter in a cross shape, one sheet placed vertically and the other sheet laid over it horizontally.
  • Place one ham, flat-side-down (this is also called the cut side) onto the center of the sheets of foil where they intersect, then tightly wrap the ham in the foil, sealing everything up tightly so that it closes at the top of the ham.
    Repeat the wrapping process with the second ham.
  • Lay the rack across the bottom of the roaster. Pour the pineapple juice (that has the ham packaging juices added) into the bottom of the preheated electric roaster oven.
    **If the pineapple juice added to the roaster at the beginning of the cooking process doesn’t cover the bottom to a depth of 1/4-inch, add some more juice, broth, or water until it does.
  • Place both of the foil-wrapped hams onto the cooking rack, then secure the lid onto the roaster.
  • Cook the hams for approx. 2 hours or until they reach an internal temperature of 120 degrees F. when tested with an instant-read meat thermometer.
    **If you are cooking just one ham in the roaster, it will likely only take 1 - 1 1/2 hours to reach 120 degrees F. internally, fyi. A single ham will also reach the final finished temperature (140 degrees F. at the center) more quickly as well.
  • Once the hams have reached 120 degrees F at the center, open the foil wrapping of each ham. Pour about two-thirds of the prepared (warm) glaze over the hams, then tightly close the foil once more, covering the roaster with the lid again.
  • Continue to cook the hams in the roaster (still set to 275 degrees F) until they reach an internal temperature of 140 degrees F. at the center, approximately 35-40 minutes longer.
  • Open the foil and use a pastry brush to brush the remaining one-third of the glaze over the exterior of each ham.
  • Now, turn the roaster up to 425 degrees F. Open up the foil on each ham, pulling it back as far as possible, or even tearing some away, to expose the hams.
  • Cover with the lid and continue to bake the hams for 15-20 minutes longer to let the glaze caramelize.
    **Cooking times are approximate and will vary depending on the size of your hams and how your roaster cooks. For best results, always use a meat thermometer so you know the exact internal temperature of the ham.
  • Let the hams cool a bit before using two heavy meat forks inserted into each side of each ham, lifting them to a cutting board. Slice as desired and serve.

MAKE THE GLAZE

  • While the hams cook, prepare the glaze.
  • Place the canned pineapple (with the juice) into the bowl of a food processor; pulse the food processor until the pineapple is smooth. (It will still be rather “pulpy” in texture, fyi.)
  • Place the pineapple pulp into a large saucepan over medium heat; add the remaining ingredients, stirring to combine.
  • Bring the glaze to a low boil, stirring often; reduce to a simmer and cover. .
  • Cook the glaze for 1-2 minutes, keeping a careful eye on it, then remove the saucepan from the heat.
    **Glaze will be very thick, resembling the texture of applesauce

Notes

RECIPE TIPS

  • Hams will cook more quickly and evenly if you allow them to rest on the counter (unpackaged) for 30-40 minutes before you begin cooking. The ham juices that coagulate at the center of the ham when it’s chilled come out to the edges.
  • Cooking times are approximate. For best results, always use a meat thermometer so you know the exact internal temperature of the ham.
  • If you cook just one ham in the roaster, cooking throughout fully will take one-third less time. Less volume (ham) in the roaster means it can cook the meat more quickly. Always cook by internal temperature, not by time. The finished internal temperature of the ham should be 140 degrees F. at the center of the meat.
  • If the pineapple juice added to the roaster at the beginning of the cooking process doesn’t cover the bottom to a depth of 1/4-inch, add some more juice, broth, or water until it does.

Nutrition

Calories: 84kcalCarbohydrates: 19gProtein: 0.4gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.05gCholesterol: 3mgSodium: 22mgPotassium: 81mgFiber: 1gSugar: 16gVitamin A: 109IUVitamin C: 4mgCalcium: 19mgIron: 0.3mg
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