Pineapple Glaze Without Burning
Pineapple glaze adds bright acidity and sweetness to ham but sugars can burn quickly. The trick is gentle heat and applying the glaze late in cooking.
Safe glaze prep:
- Use pineapple juice rather than crushed pineapple for a smoother glaze that spreads evenly. Combine juice with brown sugar, a little Dijon mustard, and a splash of vinegar or rum if desired.
- Simmer glaze briefly on the stovetop to thicken slightly and meld flavors. Then cool before applying.
Application strategy:
- Heat the ham uncovered for most of the time at a moderate temperature (275–325°F / 135–163°C).
- Brush the glaze on during the last 20–30 minutes of cooking. Reapply once or twice every 7–10 minutes to build layers without burning.
- If broiling for color, watch from a distance and do short bursts—30–60 seconds—rotating as needed.
List of tips to prevent burning
- Use lower oven temperatures. - Apply glaze late and in thin coats. - Avoid direct high broil for long periods.
Balancing sweetness and acidity:
- Add a touch of mustard or apple cider vinegar to cut sweetness. - For tropical depth, include a small amount of lime juice or grated ginger.
If any glaze edges char, trim them and serve the interior slices—the flavor is worth the careful watch during the final glaze steps.