Glazed Baked Ham

A holiday-worthy glazed ham done entirely in the microwave. A precooked canned ham gets scored, brushed with a brown sugar and dry mustard glaze made with reserved pineapple juice, topped with pineapple rings studded with whole cloves, and heated in stages with frequent basting until the glaze caramelizes into a sticky, sweet-sharp crust.

Scoring the ham in diagonal crosshatch cuts before glazing is what makes this work. The cuts open up channels for the brown sugar mixture to seep into the meat, so every slice has flavor all the way through instead of just a sweet surface.

Brushing the glaze every 3 minutes during the final microwave stage builds up layers of caramelized sugar. Each coat sets before the next one goes on, creating a thicker, glossier finish than a single application could.

Kitchen Tips

• Use dark brown sugar for a deeper, more molasses-forward glaze. Light brown sugar works but has less intensity.
• Let the ham rest covered with foil for 15 minutes after microwaving. This lets the internal temperature even out and the juices redistribute.
• Don’t skip the dry mustard. It adds a sharp, peppery bite that keeps the sweet glaze from tasting one-dimensional.
• Save leftover pineapple juice for the serving platter or a side sauce.

Variations

• Add a tablespoon of bourbon to the glaze for a boozy, caramel-smoky finish.
• Use peach halves instead of pineapple rings for a different fruit topping.
• Mix a teaspoon of ground ginger into the brown sugar for a spiced glaze.