Tina’s Pineapple Sriracha Ham

by Rachael Ray Show Staff 9:00 AM, December 17, 2015

Aired December 17, 2015

Serves 10

1 20-ounce can crushed pineapple
1 cup brown sugar
1/4 cup honey
1 tablespoon ginger, grated
Sriracha, to taste
1 large ham (8- to 10-pound bone-in spiral cut or 4- to 5-pound boneless)  


Preheat an oven to 350°F. Line a baking sheet with foil and set a rack on top.

Place the crushed pineapples, brown sugar, honey, ginger and sriracha into a medium saucepan. Bring to a simmer and cook for 20-30 minutes or until reduced by half. It should be thick and syrupy.

Set the ham on the rack and brush the glaze onto the ham. Bake for 1 1/2 hours, or until heated through, glazing the ham every 15-20 minutes. If ham starts to get too brown, loosely cover it with aluminum foil.