Baked Ham with Warm Pineapple Compote


Units Scale
  • 1 Boar’s Head Sweet Slice® Boneless Smoked Ham
  • 1 jar Boar’s Head Brown Sugar and Spice Ham Glaze
  • 1/2 cup water
  • Warm Pineapple Compote
  • 1 pineapple (peeled, core removed and chopped)
  • 1/2 cup light brown sugar
  • 1/2 cup water
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • Pinch of ground nutmeg
  • 2 teaspoons cornstarch (optional)


  1. Preheat oven to 325 degrees.
  2. Remove ham from packaging and light score top ham in a diamond pattern with a sharp knife.
  3. Place ham in a roasting pan and brush a thin layer of glaze over the entire surface of ham.
  4. Pour water in the bottom of pan.
  5. Tent ham with aluminum foil, sealing edges to sides of pan.
  6. Bake on the center rack and bake for 15 minutes per pound.
  7. About 15 minutes before it’s done apply additional glaze remove foil and increase temperature for to 425 and bake uncovered for an additional 15 minutes.
  8. Warm Pineapple Compote
  9. Combine all ingredients except cornstarch to a medium saucepot and cook on medium heat, stirring occasionally for about 15 minutes until pineapple is tender and juices are syrupy.
  10. Whisk in cornstarch 1 teaspoon at a time to thicken sauce if desired.
  11. Allow to cool slightly then serve warm over ham.


Brown Sugar and Spice Glaze Ham recipe adapted from Boar’s Head.