Brown Sugar-Pineapple Spice Rum Glaze
Caramelized perfection for your holiday ham—or any time you want to impress
Looking for a glaze that instantly levels up your ham? This Brown Sugar Pineapple Spice Rum Glaze creates a glossy, golden crust with just the right balance of sweet, spiced, and tangy. Made with Kōloa Spice Rum, pineapple juice, and a warm blend of brown sugar and baking spices, it delivers bold island flavor that makes every bite unforgettable.
Whether it’s the centerpiece of your holiday feast or you're just craving something a little fancy for your next Sunday dinner, this glaze is here to impress. Plus, it's incredibly easy to make and comes together in minutes.
Fun Fact: Glazing ham with sweet ingredients like brown sugar and pineapple juice dates back to the 19th century. The sugar not only added flavor—it helped preserve the meat and created the iconic caramelized crust we still love today.
Servings: Enough for a 7–10 lb ham
Ingredients
1 cup brown sugar
1/2 cup pineapple juice
1/4 cup Kōloa Spice Rum
2 tbsp Dijon mustard
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1 tbsp butter
Instructions
Choose Your Ham: For this glaze, a bone-in, spiral-cut ham works beautifully. It’s easy to serve, and the pre-sliced texture allows the glaze to seep into every layer. You can also use a boneless ham or whole unsliced ham if you prefer a more traditional presentation. Aim for a 7–10 lb ham to yield plenty of servings for a gathering.
Prepare the Ham: Let the ham come to room temperature for 30–60 minutes before baking. This helps it cook more evenly. If your ham isn’t pre-sliced, use a sharp knife to score the surface in a shallow crisscross pattern. This not only looks beautiful, but helps the glaze soak in.
Simmer the Glaze: In a medium saucepan over medium heat, whisk together the brown sugar, pineapple juice, Kōloa Spiced Rum, Dijon mustard, ground cloves, and cinnamon. Stir frequently to dissolve the sugar and blend the spices. Let it simmer for 5–7 minutes until slightly thickened and glossy.
Begin Baking the Ham: Preheat the oven to 325°F (163°C). Place the ham in a roasting pan fitted with a rack or lined with foil. Cover loosely with foil and bake according to package instructions—roughly 15 minutes per pound is standard for a precooked ham.
Glaze During Baking: During the final hour of baking, begin basting the ham with the glaze every 20 minutes. Brush generously and allow each layer to caramelize slightly before the next. For a deeper color and richer flavor, spoon some of the glaze between the slices if using spiral-cut.
Broil for Caramelization: For an extra-glossy, crispy finish, remove the foil and broil the ham for 2–3 minutes at the end of cooking. Watch carefully—sugar glazes can burn quickly under high heat!
Rest & Serve: Remove ham from oven and tent loosely with foil. Let rest for 10–15 minutes to lock in juices before slicing. Serve warm with extra glaze drizzled on top if desired.
Tips & Ideas
Type of Ham: Bone-in spiral hams offer convenience and presentation, while boneless hams are easier to slice for sandwiches and leftovers. Whole hams (unsliced) are ideal if you want a more traditional look or a longer glaze-basting time.
Uncooked vs. Pre-cooked: Most grocery store hams are fully cooked—just reheat and glaze. If using an uncooked ham, check the packaging and adjust your cook time accordingly (about 20 minutes per pound to reach 145°F internal temperature).
Scoring: Scoring a whole ham creates little pockets for the glaze to penetrate and gives it a beautifully rustic, golden crust.
Basting Tools: Use a silicone pastry brush or spoon to apply glaze evenly. A squeeze bottle works great for getting between slices.
Glaze Consistency: If the glaze thickens too much while resting, gently reheat with a splash of pineapple juice or rum.
Serving Suggestions: This ham pairs beautifully with roasted sweet potatoes, steamed green beans, cornbread, or a tropical fruit salad.
Best With: Holiday meals, Sunday suppers, or a dinner party centerpiece
Want to share your take or see how others are using it?
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This recipe brings a little tradition, a little tropical flair, and a lot of flavor to your table. Whether you’re new to The Island Spirit Kitchen or have been cooking with me for a while, I’m so glad you’re here.
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Let’s keep the glaze simmering and the island spirit alive in every bite. 💛
Mahalo nui loa,
Nicole
The Island Spirit Kitchen