Pineapple Glaze

This is the glaze you want on your holiday ham. Crushed pineapple, brown sugar, lemon juice, and a tablespoon of mustard get cooked down with cornstarch until thick and glossy. Ten minutes, one saucepan, done.

The mustard and lemon juice are doing the real work here. Without them, you’d just have sweet pineapple syrup. That hit of acid and tang cuts through the richness of the ham and keeps the glaze from tasting one-note.

Brush it on during the last 30 minutes of baking so it caramelizes without burning. The crushed pineapple bits cling to the surface and get sticky-sweet as they roast.

Pro Tips

• Stir constantly once the mixture starts to thicken; cornstarch scorches quickly on the bottom
• Use crushed pineapple with its juice for more flavor; don’t drain it
• Boil for a full minute after it thickens so the cornstarch cooks through and loses its raw taste
• Double the batch if you want extra for spooning over sliced ham at the table

Variations

• Add a pinch of ground cloves or cinnamon for a spiced holiday glaze
• Swap prepared mustard for Dijon for a sharper bite
• Stir in a splash of bourbon before cooking for a boozy, caramelized finish