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Glazed Ham with Pineapple-Raisin Sauce



  • 1 (5 pound) boneless cooked ham
  • 1 (6 ounce) can frozen pineapple-orange concentrate, divided
  • 3 tablespoons maple syrup
  • 3 tablespoons white balsamic vinegar
  • 1/4 teaspoon dried thyme crushed

Pineapple-Raisin Sauce

  • 1/3 cup onion, finely chopped
  • 1 tablespoon butter
  • 1 1/4 cups water
  • 3/4 cup golden raisins
  • 1/4 cup maple syrup
  • 1/2 teaspoon dry mustard
  • 1/4 cup white balsamic vinegar
  • 4 teaspoons cornstarch


  1. Heat oven to 325 degrees F.
  2. Place ham on rack in shallow roasting pan. Bake, uncovered, for 1 1/2 to 2 hours, until internal temperature (measured with a meat thermometer) is 140 degrees F.
  3. In small saucepan, combine half of the juice concentrate, 3 tablespoons maple syrup, 3 tablespoons vinegar and thyme. Bring to a boil. Reduce heat to low and simmer, uncovered, for 5 to 10 minutes or until slightly thickened, stirring occasionally.
  4. Baste ham with glaze the last 15-20 minutes of baking.
  5. Remove ham from oven, slice, and serve with Pineapple-Raisin Sauce.
  6. Pineapple-Raisin Sauce: In a medium saucepan, sauté onion in butter until tender. Add remaining juice concentrate, water, raisins, maple syrup and mustard.
  7. Stir together 1/4 cup vinegar and cornstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

Yield: 18 servings

Source: Author Chef Sarah Stegner

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