{"id":4456,"date":"2025-10-11T12:00:00","date_gmt":"2025-10-11T15:00:00","guid":{"rendered":"https:\/\/euamoonatal.com\/?p=4456"},"modified":"2026-10-13T21:37:27","modified_gmt":"2026-10-14T00:37:27","slug":"pineapple-glazed-christmas-ham","status":"publish","type":"post","link":"https:\/\/euamoonatal.com\/en\/pineapple-glazed-christmas-ham\/","title":{"rendered":"Pineapple-Glazed Christmas Ham"},"content":{"rendered":"<html><body><p class=\"summarization\"><strong>Pineapple-glazed Christmas ham combines a ready-cooked ham with caramelised pineapple and a sweet, glossy coating. This Brazilian-inspired tender recipe covers ingredients, glazing, serving and storage. Use a joint clearly labelled fully cooked: uncooked gammon needs a separate full cooking method before it can be glazed.<\/strong><\/p>\n<p><strong>Pineapple-glazed Christmas ham<\/strong> makes a colourful festive centrepiece. In Brazil, tender usually refers to a cooked, often smoked ham product. The UK equivalent for this method is a ready-cooked ham joint, with pineapple, mustard and citrus balancing the sweet glaze.<\/p>\n<p><\/p>\n<h2>Ingredients for pineapple-glazed ham<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/ham-joint-pineapple-and-ingredients-for-a-christmas-glaze-4456-1.webp\" alt=\"Ham joint, pineapple and ingredients for a Christmas glaze\" title=\"Ham joint, pineapple and ingredients for a Christmas glaze\"><\/p>\n<ul>\n<li><strong>2 kg fully cooked ham joint<\/strong> \u2013 enough for roughly 8\u201310 generous portions with sides. Check the label: this recipe is not a cooking method for raw gammon.<\/li>\n<li><strong>About 400 g drained pineapple rings<\/strong> \u2013 tinned in syrup or juice, or use fresh pineapple. Check the drained weight when buying tins.<\/li>\n<li><strong>12\u201316 whole cloves<\/strong> \u2013 optional, for fragrance. Count them and remove before serving.<\/li>\n<li><strong>200 g soft brown sugar<\/strong> \u2013 the glaze base; demerara gives a different flavour and may take longer to dissolve.<\/li>\n<li><strong>120 ml honey<\/strong> \u2013 or maple syrup. Treacle gives a stronger, darker result.<\/li>\n<li><strong>60 g apricot jam<\/strong> \u2013 smooth jam is easiest to brush on. Marmalade or peach jam also works.<\/li>\n<li><strong>80 ml orange juice<\/strong> \u2013 for acidity and a brushable consistency.<\/li>\n<li><strong>2 tablespoons Dijon mustard<\/strong> \u2013 or mild yellow mustard.<\/li>\n<li><strong>2 tablespoons butter<\/strong> \u2013 for the glaze; a suitable dairy-free spread is an alternative.<\/li>\n<li><strong>12 glac\u00e9 cherries, optional<\/strong> \u2013 for decoration with the pineapple.<\/li>\n<li><strong>Black pepper and, only if needed, salt<\/strong> \u2013 cured ham is already salty, so taste the uncontaminated glaze before adding any.<\/li>\n<li><strong>Food-safe wooden cocktail sticks<\/strong> \u2013 if needed to secure pineapple. Count and remove every stick before carving.<\/li>\n<li><strong>2\u20134 tablespoons water or pineapple juice or syrup<\/strong> \u2013 only as needed to loosen the glaze.<\/li>\n<\/ul>\n<p><strong>Substitutions and quick notes<\/strong><\/p>\n<ul>\n<li>For a less sweet glaze, start with less brown sugar and adjust with a little orange juice. A thinner glaze may need gentle reduction; this changes the recipe\u2019s texture as well as sweetness.<\/li>\n<li>To avoid honey, use maple or agave syrup. Extra jam is another option, but its thickness varies, so add liquid gradually.<\/li>\n<li>Fresh pineapple offers a brighter flavour. Pat the rings dry with kitchen paper before glazing so excess moisture does not dilute the coating.<\/li>\n<li>Choose a ham with a salt level you enjoy. Do not routinely soak or wash a ready-cooked joint: follow its manufacturer\u2019s preparation instructions instead.<\/li>\n<li>Use as few cocktail sticks as possible, or place the pineapple around the ham in the tin. Tell anyone carving the joint about the sticks and cloves, and remove them all before serving.<\/li>\n<\/ul>\n<h2>How to prepare pineapple-glazed ham<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/glazed-ham-joint-with-pineapple-rings-in-a-roasting-tray-4456-2.webp\" alt=\"Glazed ham joint with pineapple rings in a roasting tray\" title=\"Glazed ham joint with pineapple rings in a roasting tray\"><\/p>\n<ol>\n<li><strong>Preheat the oven to 180\u00b0C conventional, 160\u00b0C fan, gas 4<\/strong>, unless the ham\u2019s heating instructions state otherwise. Put a rack inside a deep roasting tin.<\/li>\n<li><strong>Prepare the ham:<\/strong> remove packaging as directed and pat dry. If there is a rind, remove it while leaving a thin fat layer. Score just the fat in a diamond pattern, about 2\u20133 cm apart; do not cut 1 cm into the meat.<\/li>\n<li><strong>Arrange pineapple and cloves:<\/strong> drain and pat dry the rings. Secure them with the minimum number of food-safe sticks, or arrange beside the joint. Insert optional cloves into the fat at the scored intersections and keep count.<\/li>\n<li><strong>Make the glaze:<\/strong> combine the brown sugar, honey, jam, orange juice, Dijon mustard and butter in a small saucepan. Heat gently, stirring for about 3\u20135 minutes until smooth. Transfer one-third of the finished glaze to a clean bowl before using the rest for brushing.<\/li>\n<li><strong>Brush and cover:<\/strong> spread a light layer of glaze over the ham and pineapple. Loosely cover the tin with foil to limit drying, keeping it away from the oven\u2019s heating element.<\/li>\n<li><strong>Heat according to the label:<\/strong> follow the ready-cooked ham\u2019s instructions for its size and oven setting. If reheating to serve hot, make sure it is steaming hot throughout; a clean probe can check 75\u00b0C for 30 seconds or an equivalent safe combination. Do not use a universal 60\u201365\u00b0C target.<\/li>\n<li><strong>Build up the glaze:<\/strong> brush on another thin layer partway through heating. Avoid frequent oven opening and keep the reserved finishing glaze separate from the working brush.<\/li>\n<li><strong>Caramelise:<\/strong> uncover for approximately the final 10\u201315 minutes and watch closely. A brief grill finish is optional only if the cookware and product instructions allow it; sugar burns quickly, so do not leave it unattended.<\/li>\n<li><strong>Finish and rest:<\/strong> warm the clean reserved glaze gently and brush over the cooked joint. Rest for 10\u201315 minutes before carving.<\/li>\n<li><strong>Slice and serve:<\/strong> remove and count all cocktail sticks and whole cloves. Slice the ham thinly and serve with the pineapple and a little warm glaze.<\/li>\n<li><strong>Store leftovers:<\/strong> cool portions and refrigerate within 1\u20132 hours, then eat within 48 hours or the label\u2019s shorter limit. Because this ready-cooked joint has already been reheated, use its leftovers cold rather than heating them a second time.<\/li>\n<li><strong>Safety notes:<\/strong> check the heating instructions, use oven gloves and take care with sticky hot glaze. Do not wash or soak the ready-cooked ham as a routine preparation step.<\/li>\n<\/ol>\n<p><strong>Quick flavour substitutions<\/strong><\/p>\n<ul>\n<li>Replace honey with maple or agave syrup if preferred.<\/li>\n<li>Use demerara instead of soft brown sugar for a different flavour, dissolving it fully in the glaze.<\/li>\n<li>Fresh pineapple is suitable: pat the rings dry before arranging them around or on the ham.<\/li>\n<li>For more citrus fragrance, add up to 1 tablespoon finely grated orange zest, avoiding the bitter white pith.<\/li>\n<li>For a little heat, add black pepper or a pinch of chilli flakes, starting small and tasting the clean glaze.<\/li>\n<\/ul>\n<h2>Pineapple-glazed ham variations<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/three-pineapple-ham-plates-with-different-glazes-4456-3.webp\" alt=\"Three pineapple ham plates with different glazes\" title=\"Three pineapple ham plates with different glazes\"><\/p>\n<ul>\n<li>\n<p><strong>Traditional pineapple and clove glaze<\/strong><\/p>\n<p>This version uses the main recipe\u2019s sweet glaze and the warm fragrance of cloves. The quantities below highlight the main elements; retain the other glaze ingredients listed above.<\/p>\n<ul>\n<li><strong>2 kg ready-cooked ham<\/strong> \u2013 check the packaging\u2019s heating directions.<\/li>\n<li><strong>8\u201310 pineapple rings<\/strong> \u2013 drained, or use a suitable number of fresh rings for your joint.<\/li>\n<li><strong>12\u201316 whole cloves<\/strong> \u2013 optional; count and remove before serving.<\/li>\n<li><strong>200 g soft brown sugar<\/strong> \u2013 for the glaze.<\/li>\n<li><strong>120 ml honey<\/strong> \u2013 or maple syrup.<\/li>\n<\/ul>\n<p><strong>Quick adjustment:<\/strong> use thin glaze layers and uncover towards the end to colour the surface without scorching it.<\/p>\n<\/li>\n<li>\n<p><strong>Passion fruit and orange glaze<\/strong><\/p>\n<p>This tangier variation replaces the main glaze with the ingredients below, using citrus and passion fruit to balance the pineapple.<\/p>\n<ul>\n<li><strong>80 ml passion fruit pulp<\/strong> \u2013 sieved if you prefer fewer seeds.<\/li>\n<li><strong>80 ml orange juice<\/strong> \u2013 plus the finely grated zest of 1 orange.<\/li>\n<li><strong>150 g soft brown sugar<\/strong> \u2013 start with 100 g for less sweetness.<\/li>\n<li><strong>2 tablespoons honey<\/strong> \u2013 or agave syrup.<\/li>\n<\/ul>\n<p><strong>Method:<\/strong> gently dissolve the sugar with the orange juice and honey, then stir in the passion fruit and zest. Simmer to a brushable consistency and apply towards the end of heating, watching closely.<\/p>\n<\/li>\n<li>\n<p><strong>Ginger and chilli glaze<\/strong><\/p>\n<p>Ginger and chilli add warmth to a sweeter pineapple ham. For this version, retain the main recipe\u2019s jam, orange juice, mustard and butter, but replace its sugar quantity as shown below.<\/p>\n<ul>\n<li><strong>1 tablespoon finely grated fresh ginger<\/strong> \u2013 for fragrance and heat.<\/li>\n<li><strong>Up to 1 teaspoon chilli flakes<\/strong> \u2013 start with less and adjust to taste.<\/li>\n<li><strong>120 ml honey<\/strong> \u2013 the total for this variation, not an additional quantity.<\/li>\n<li><strong>100 g soft brown sugar<\/strong> \u2013 replacing the original 200 g.<\/li>\n<\/ul>\n<p><strong>Taste before brushing:<\/strong> heat the glaze gently with the ginger and chilli, then taste a cooled spoonful that has not touched the ham.<\/p>\n<\/li>\n<li>\n<p><strong>Dried fruit and wine glaze<\/strong><\/p>\n<p>A fruit-rich wine sauce offers another flavour. Use the following mixture instead of the main glaze, and remember that simmering does not guarantee all the alcohol has evaporated.<\/p>\n<ul>\n<li><strong>80 g chopped dried apricots<\/strong> \u2013 soaked briefly in the measured wine.<\/li>\n<li><strong>80 g chopped pitted prunes<\/strong><\/li>\n<li><strong>120 ml red wine<\/strong> \u2013 use part for soaking and then return it to the saucepan.<\/li>\n<li><strong>60 g apricot jam<\/strong> \u2013 to bring the sauce together.<\/li>\n<\/ul>\n<p><strong>Method:<\/strong> simmer the wine, fruit and jam until the fruit softens and the sauce thickens. Brush the smoother liquid over the ham near the end and serve the fruit separately; add a little water if it becomes too thick.<\/p>\n<\/li>\n<li>\n<p><strong>Wholegrain mustard and honey glaze<\/strong><\/p>\n<p>Wholegrain mustard adds texture and a savoury contrast. Use the ingredients below in place of the main glaze, loosening with a little water or orange juice if necessary.<\/p>\n<ul>\n<li><strong>80 ml honey<\/strong> \u2013 or maple syrup.<\/li>\n<li><strong>3 tablespoons wholegrain mustard<\/strong> \u2013 Dijon gives a smoother, sharper alternative.<\/li>\n<li><strong>100 g soft brown sugar<\/strong> \u2013 for caramelisation.<\/li>\n<li><strong>Finely grated zest of 1 lemon<\/strong> \u2013 optional.<\/li>\n<\/ul>\n<p><strong>Finish:<\/strong> warm until the sugar dissolves, then brush on in thin layers towards the end of heating for a sticky golden coating.<\/p>\n<\/li>\n<li>\n<p><strong>Vegetarian alternative: glazed seitan or tofu<\/strong><\/p>\n<p>Seitan or firm tofu can be served with pineapple and glaze as a separate meat-free dish. Their texture and flavour differ from ham, and their cooking instructions must be followed independently.<\/p>\n<ul>\n<li><strong>800 g prepared seitan<\/strong> \u2013 or 400\u2013600 g firm tofu, drained and pressed. These smaller quantities do not provide the same number of portions as a 2 kg ham.<\/li>\n<li><strong>6 pineapple rings<\/strong> \u2013 fresh or drained tinned pineapple.<\/li>\n<li><strong>A smaller quantity of your chosen glaze<\/strong> \u2013 for a vegan version replace honey with syrup and butter with a suitable plant-based alternative.<\/li>\n<\/ul>\n<p><strong>Cooking adjustment:<\/strong> follow the seitan or tofu packaging. Sliced firm tofu may take about 20\u201330 minutes at 180\u00b0C conventional or 160\u00b0C fan, but thickness matters; brush on the glaze towards the end to avoid burning.<\/p>\n<\/li>\n<\/ul>\n<p><strong>Choosing and combining flavours<\/strong><\/p>\n<ul>\n<li>Choose a ready-cooked ham you enjoy rather than attempting to remove its salt with a brief wash or soak. Serve smaller portions with unsalted or lightly seasoned sides if preferred.<\/li>\n<li>Pair citrus glazes with salad and mash; sweeter versions work well with savoury farofa and roast potatoes.<\/li>\n<li>A little butter can add gloss, but the main glaze already contains 2 tablespoons. Add more only if the flavour and texture need it.<\/li>\n<\/ul>\n<p><strong>Presentation idea<\/strong><\/p>\n<p>For a tasting-style meal, offer modest portions of different glazes rather than combining all six on one joint. Keep vegetarian dishes and utensils separate, and identify any mustard, soy, wheat or other allergens for your guests.<\/p>\n<h2>Getting a glossy glaze and caramelised pineapple<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/brushing-a-christmas-ham-with-glaze-4456-4.webp\" alt=\"Brushing a Christmas ham with glaze\" title=\"Brushing a Christmas ham with glaze\"><\/p>\n<p>The glaze should coat the ham evenly and give it <strong>shine<\/strong> without a burnt finish. Gentle saucepan heat and careful observation in the oven matter more than repeatedly adding thick layers.<\/p>\n<p><strong>Steps for a smooth glaze<\/strong><\/p>\n<ol>\n<li><strong>Combine the ingredients:<\/strong> use the measured sugar, honey, jam, orange juice, mustard and butter from the main recipe. Stir gently until smooth and the sugar has dissolved.<\/li>\n<li><strong>Check consistency:<\/strong> cool a little glaze on a spoon. It should coat the spoon but still spread easily. Reduce gently if thin, or add water or juice a tablespoon at a time if too thick.<\/li>\n<li><strong>Reserve a clean portion:<\/strong> put one-third of the finished glaze in a separate bowl before the working brush touches the ham. Use clean utensils for this finishing portion.<\/li>\n<li><strong>Apply the first layer:<\/strong> brush lightly over the scored fat and pineapple; avoid deep cuts into the meat.<\/li>\n<li><strong>Cover during most of the heating:<\/strong> loose foil limits drying. Follow the product instructions and avoid opening the oven unnecessarily.<\/li>\n<li><strong>Finish the surface:<\/strong> uncover for roughly the final 10\u201315 minutes and brush again if needed. Watch carefully under a grill; a blowtorch is unnecessary for this method.<\/li>\n<li><strong>Heat thoroughly:<\/strong> a ready-cooked joint intended to be served hot should be reheated according to its label and be steaming hot throughout. A glossy surface does not show how hot the centre is.<\/li>\n<\/ol>\n<p><strong>Caramelising the pineapple<\/strong><\/p>\n<ol>\n<li><strong>Dry the rings:<\/strong> drain them and pat with kitchen paper to reduce surface moisture.<\/li>\n<li><strong>In a frying pan:<\/strong> use an additional tablespoon of butter and a little sugar, if choosing this separate method. Fry the rings for about 1\u20132 minutes per side until coloured, adjusting the heat to prevent burning.<\/li>\n<li><strong>In the oven:<\/strong> arrange the rings on a suitable tray, brush with a little glaze and roast at 200\u00b0C conventional or 180\u00b0C fan for roughly 8\u201312 minutes, watching and turning as needed.<\/li>\n<li><strong>With the ham:<\/strong> glaze the rings on or around the joint during heating. If using sticks, remove them before serving.<\/li>\n<li><strong>Avoid over-softening:<\/strong> fresh pineapple releases liquid. Pat it dry and consider cooking it separately if you want firmer pieces.<\/li>\n<\/ol>\n<p><strong>Troubleshooting the glaze<\/strong><\/p>\n<ul>\n<li><strong>Too thin:<\/strong> simmer gently until slightly reduced, or add a little jam if it suits the flavour. It will thicken further as it cools.<\/li>\n<li><strong>Too thick:<\/strong> stir in 1\u20132 tablespoons warm water or orange juice gradually until brushable.<\/li>\n<li><strong>Burnt glaze:<\/strong> stop heating and remove burnt portions where practical. Do not simply hide bitter, blackened glaze beneath another coating; use a fresh clean portion only on an acceptable surface.<\/li>\n<li><strong>Not glossy enough:<\/strong> warm the clean reserved glaze gently and brush on a thin finishing layer. Avoid adding excessive butter or sugar solely for appearance.<\/li>\n<li><strong>Too salty overall:<\/strong> sweetness and acidity change the balance but do not remove salt. Avoid added salt and serve with lightly seasoned accompaniments.<\/li>\n<\/ul>\n<p><strong>Handling and temperature checks<\/strong><\/p>\n<p>Follow the ham\u2019s reheating instructions and check the centre. Rest briefly before slicing, and use oven gloves when handling the tin. Hot sugary glaze can cause burns, so brush carefully and keep children away from the hot pan.<\/p>\n<p><strong>Presentation idea<\/strong><\/p>\n<p>Arrange the pineapple so the joint can be carved easily. Keep a clean serving spoon with the finishing glaze, and remove whole cloves and cocktail sticks before bringing the sliced ham to the table.<\/p>\n<h2>Buying and preparing the ham: cuts and seasoning<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/shallow-diamond-scoring-on-the-fat-of-a-cooked-ham-4456-5.webp\" alt=\"Shallow diamond scoring on the fat of a cooked ham\" title=\"Shallow diamond scoring on the fat of a cooked ham\"><\/p>\n<p>Choosing the right <strong>ham joint<\/strong> is the first step. Read the label carefully: a ready-cooked ham, a partly cooked product and raw gammon require different preparation.<\/p>\n<p><strong>Choosing the ham<\/strong><\/p>\n<ul>\n<li><strong>Size:<\/strong> allow roughly 200\u2013250 g boneless cooked ham per adult for a generous main course, or less with several other dishes. A 2 kg joint can serve about 8\u201310.<\/li>\n<li><strong>Bone-in or boneless:<\/strong> boneless joints are easier to portion. Allow extra weight for a bone-in joint and follow its own heating guidance.<\/li>\n<li><strong>Condition:<\/strong> check the use-by date, intact packaging and refrigeration. A normal smell or colour cannot by itself establish food safety.<\/li>\n<li><strong>Label:<\/strong> confirm that the joint is fully cooked and read the storage, opening and heating instructions, plus allergen information.<\/li>\n<li><strong>Salt level:<\/strong> compare nutrition labels if this matters to you. A brief soak is not a reliable way to turn a salty cooked ham into a low-salt product.<\/li>\n<\/ul>\n<p><strong>Basic preparation and scoring<\/strong><\/p>\n<ol>\n<li><strong>Remove packaging as directed:<\/strong> discard plastic and any non-oven-safe covering. Follow the label for netting or string; do not wash the joint routinely.<\/li>\n<li><strong>Follow product-specific advice:<\/strong> if the manufacturer requires a special preparation step, use those directions. Do not apply raw-gammon soaking instructions automatically to a ready-cooked ham.<\/li>\n<li><strong>Score the fat:<\/strong> make shallow diagonal cuts 2\u20133 cm apart, then repeat in the other direction. Avoid cutting deeply into the meat.<\/li>\n<li><strong>Trim only excess fat:<\/strong> leave a thin layer where present to carry the glaze and protect the surface.<\/li>\n<li><strong>Add pineapple and cloves:<\/strong> arrange the rings and optional cloves securely, keeping count of any sticks or whole spices for removal.<\/li>\n<li><strong>Brush the first glaze layer:<\/strong> spread it lightly and evenly before heating according to the main method.<\/li>\n<\/ol>\n<p><strong>Seasoning ideas for a 2 kg joint<\/strong><\/p>\n<ul>\n<li><strong>Classic glaze:<\/strong> use the main recipe\u2019s 200 g brown sugar, 120 ml honey, 60 g apricot jam and 80 ml orange juice, together with its mustard and butter.<\/li>\n<li><strong>Citrus variation:<\/strong> add the zest of 1 orange and up to 2 tablespoons lemon juice, tasting a cooled clean spoonful first.<\/li>\n<li><strong>Mustard and honey:<\/strong> 3 tablespoons Dijon with 80 ml honey makes a simple sharper coating; use as an alternative, not an extra full glaze on top.<\/li>\n<li><strong>Gentle heat:<\/strong> add 1 teaspoon grated ginger or up to \u00bd teaspoon chilli flakes to the main glaze.<\/li>\n<li><strong>Alternatives:<\/strong> use maple or agave syrup instead of honey, and smooth marmalade instead of apricot jam.<\/li>\n<\/ul>\n<p><strong>Finishing tips<\/strong><\/p>\n<ul>\n<li><strong>Check the centre:<\/strong> use the label\u2019s instructions and ensure the hot-served ham is steaming throughout. Do not stop heating solely because the glaze has browned.<\/li>\n<li><strong>Use thin layers:<\/strong> keep a clean portion of glaze for the final finish.<\/li>\n<li><strong>Limit drying:<\/strong> cover during most of heating, then uncover near the end for caramelisation.<\/li>\n<li><strong>Handle hot glaze carefully:<\/strong> use oven gloves and a long-handled brush, avoiding splashes.<\/li>\n<li><strong>Rest before carving:<\/strong> allow 10\u201315 minutes, then remove sticks and cloves and slice.<\/li>\n<\/ul>\n<p><strong>Presentation idea<\/strong><\/p>\n<p>A stable chopping board and a sharp knife make shallow scoring easier. Keep the fat side uppermost and avoid cutting through the joint; a simple diamond pattern is enough to hold the glaze.<\/p>\n<h2>Side dishes for Christmas dinner<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/pineapple-ham-with-rice-farofa-and-festive-side-dishes-4456-6.webp\" alt=\"Pineapple ham with rice, farofa and festive side dishes\" title=\"Pineapple ham with rice, farofa and festive side dishes\"><\/p>\n<ul>\n<li><strong>Buttery bacon farofa<\/strong> \u2013 a Brazilian toasted cassava-flour side. Cook onion and bacon thoroughly, then stir in coarse farinha de mandioca and toast gently. Add raisins if you enjoy more sweetness; do not use tapioca starch.<\/li>\n<li><strong>Arroz \u00e0 grega<\/strong> \u2013 Brazilian-style rice with diced carrot, peas, peppers and herbs makes a colourful accompaniment.<\/li>\n<li><strong>Creamy mashed potatoes<\/strong> \u2013 mash suitable floury potatoes with warm milk and butter, seasoning with nutmeg and salt to taste.<\/li>\n<li><strong>Chicken salpic\u00e3o<\/strong> \u2013 a Brazilian cold salad with cooked shredded chicken, diced apple, grated carrot, mayonnaise and crisp potato sticks. Keep it refrigerated and add the crisp topping just before serving.<\/li>\n<li><strong>Rosemary-roasted vegetables<\/strong> \u2013 potatoes, carrots and courgettes with olive oil, pepper and rosemary balance the sweet glaze.<\/li>\n<li><strong>Cranberry sauce<\/strong> \u2013 serve a little on the side for a tart contrast.<\/li>\n<li><strong>Green salad with orange vinaigrette<\/strong> \u2013 mixed leaves and optional walnuts add freshness and crunch.<\/li>\n<\/ul>\n<p><strong>Portions and advance preparation<\/strong><\/p>\n<ul>\n<li><strong>Portions:<\/strong> treat 200\u2013250 g ham as a generous main-course serving, and reduce it if offering several proteins. Plan the total amount of sides per guest rather than a full portion of every dish.<\/li>\n<li><strong>Plan ahead:<\/strong> farofa, fruit sauce and salpic\u00e3o can be prepared the day before if cooled and stored correctly. Fresh salad and mash are usually best finished on the day.<\/li>\n<li><strong>Reheat sides thoroughly:<\/strong> heat once until steaming hot throughout, rather than holding them lukewarm in a low oven. Keep cold salads chilled until serving.<\/li>\n<li><strong>Balance flavours:<\/strong> citrus ham works well with salad and vegetables, while a very sweet glaze benefits from plain mash or savoury farofa.<\/li>\n<\/ul>\n<p><strong>Serving the meal<\/strong><\/p>\n<ul>\n<li>Arrange sliced ham on a central platter with the pineapple rings visible and all sticks and cloves removed.<\/li>\n<li>Use smaller bowls for sides and offer sauces separately so guests can choose how much to add.<\/li>\n<li>A few fresh rosemary or thyme sprigs and orange wedges add colour. Keep decorations separate from anything that is not edible.<\/li>\n<\/ul>\n<p><strong>Presentation idea<\/strong><\/p>\n<p>Leave enough space around the ham for carving and serving. Offer hot sides promptly and bring out chilled salads in smaller quantities rather than leaving a large bowl at room temperature throughout the meal.<\/p>\n<h2>Storing ham and making the most of leftovers<\/h2>\n<p><img decoding=\"async\" src=\"https:\/\/euamoonatal.com\/en\/wp-content\/uploads\/2026\/10\/ham-leftovers-and-pineapple-in-fridge-containers-4456-7.webp\" alt=\"Ham leftovers and pineapple in fridge containers\" title=\"Ham leftovers and pineapple in fridge containers\"><\/p>\n<p>Cool portions of <strong>pineapple-glazed ham<\/strong> promptly and refrigerate within 1\u20132 hours. Keep track of whether the ready-cooked meat has already been reheated: hot leftover recipes below are for a portion reserved before that reheating, not for heating the same meat again.<\/p>\n<p><strong>Refrigerating and freezing<\/strong><\/p>\n<ul>\n<li><strong>In the fridge:<\/strong> use a closed food-safe container and eat within 48 hours, or the packaging\u2019s shorter opening limit. Separate pineapple if you want to preserve its texture.<\/li>\n<li><strong>In the freezer:<\/strong> freeze portions promptly, following the label. About 2 months is a practical quality target; thaw in the fridge and use within 24 hours. Freezing does not reset the number of reheating cycles.<\/li>\n<li><strong>Keep a little glaze:<\/strong> a small amount can help prevent slices drying in storage. Cool and refrigerate it promptly as well.<\/li>\n<li><strong>Label the container:<\/strong> write down when the ham was opened, heated and frozen as applicable. Do not rely on memory or leave it out for hours while cooling.<\/li>\n<\/ul>\n<p><strong>Reheating a reserved, previously unheated portion<\/strong><\/p>\n<ol>\n<li><strong>In the oven:<\/strong> follow the product\u2019s reheating guidance. Put slices in a covered dish with 1\u20132 tablespoons stock or glaze and heat until steaming hot throughout; a fixed 10\u201315 minutes is not a universal check.<\/li>\n<li><strong>In the microwave:<\/strong> use a microwave-safe cover, turn or rearrange slices and follow the appliance\u2019s standing-time guidance. Check for cold spots and heat thoroughly, once.<\/li>\n<li><strong>Water-bath methods:<\/strong> do not assume a brief dip in warm water will heat a sealed portion safely. Use a validated method suitable for the thickness and equipment, or choose the oven or microwave directions above.<\/li>\n<li><strong>Avoid surface-only heating:<\/strong> a grill can burn the glaze while the centre stays cool. It is a finishing tool, not the main reheating method.<\/li>\n<\/ol>\n<p><strong>Ideas for using ham<\/strong><\/p>\n<p><strong>Ham and pineapple sandwich<\/strong><\/p>\n<ol>\n<li><strong>Portion:<\/strong> about 100\u2013150 g sliced ham makes a generous sandwich; use less if preferred.<\/li>\n<li>Fill ciabatta or a crusty roll with cold ham, thin pineapple slices and salad leaves.<\/li>\n<li>Add about 1 tablespoon mayonnaise with a little orange zest if desired.<\/li>\n<li>Serve promptly, keeping the ingredients refrigerated until assembly. This cold option suits leftovers from the reheated Christmas joint.<\/li>\n<\/ol>\n<p><strong>Ham fried rice: about 4 small portions<\/strong><\/p>\n<ol>\n<li><strong>Ingredients:<\/strong> 300 g cooked chilled rice, 150 g diced ready-cooked ham that has not already been reheated, 1 grated carrot, about 120 ml cooked peas, 2 eggs and chopped spring onion. Rice must have been cooled quickly, ideally within 1 hour, and refrigerated for no more than 24 hours.<\/li>\n<li>Heat 1 tablespoon oil in a frying pan or wok, scramble the eggs until cooked and transfer to a clean plate.<\/li>\n<li>Add the diced ham, carrot and cooked peas, stirring over the heat.<\/li>\n<li>Add the cold rice and stir thoroughly until every part is steaming hot. Return the cooked egg, add spring onion and serve immediately. Reheat rice only once and do not keep this dish for another reheating.<\/li>\n<\/ol>\n<p><strong>Ham and potato croquettes: approximately 12<\/strong><\/p>\n<ol>\n<li>Combine 200 g finely chopped ready-cooked ham that has not already been reheated with about 120 ml mashed potato, 60 ml grated cheese and 1 egg. The mash must also be freshly made or suitable for its first reheating.<\/li>\n<li>Shape small croquettes and coat with breadcrumbs. Fry carefully in hot oil or bake at 200\u00b0C conventional or 180\u00b0C fan, allowing roughly 15\u201320 minutes as a starting point. Check that the centres are fully cooked and steaming hot; browning alone does not establish this.<\/li>\n<li>Serve immediately with mustard and honey sauce or apricot jam, and do not reheat again.<\/li>\n<\/ol>\n<p><strong>Warm ham salad<\/strong><\/p>\n<ol>\n<li>Use 150\u2013200 g ready-cooked ham reserved before any reheating. Heat thoroughly once in a frying pan with a little olive oil. If using leftovers from the reheated joint, serve them cold instead.<\/li>\n<li>Arrange salad leaves, apple slices and optional walnuts, then add the ham.<\/li>\n<li>Dress with 1 tablespoon orange juice whisked with 3 tablespoons olive oil, pepper and salt only if needed. Serve immediately.<\/li>\n<\/ol>\n<p><strong>Final food-handling reminders<\/strong><\/p>\n<ul>\n<li><strong>Cool quickly:<\/strong> divide large amounts into shallow portions so they can be refrigerated within 1\u20132 hours.<\/li>\n<li><strong>Avoid repeated thawing and heating:<\/strong> freeze in portions and thaw only what you need. Do not reheat food more than once or assume freezing makes an extra reheating acceptable.<\/li>\n<li><strong>Use pineapple syrup thoughtfully:<\/strong> clean reserved syrup can be reduced for a sauce. Store it according to the tin\u2019s instructions and keep it separate from used brushes.<\/li>\n<li><strong>Do not taste food to test its safety:<\/strong> discard anything beyond its storage limits or showing spoilage. Harmful bacteria may not change the smell or appearance.<\/li>\n<\/ul>\n<p><strong>Pineapple-glazed Christmas ham<\/strong> is a flexible festive dish: choose one glaze, use the correct ready-cooked product and adapt the sweetness to your table. The variations are suggestions rather than claims of kitchen-tested results.<\/p>\n<p>If you try it, share your photos and serving ideas on our social channels.<\/p>\n<p>Thank you for reading. Visit the <a href=\"https:\/\/euamoonatal.com\/en\/\">I Love Christmas blog<\/a> for more seasonal recipes and ideas.<\/p>\n<h2>FAQ: pineapple-glazed Christmas ham<\/h2>\n<h3>How long should I heat a ready-cooked ham?<\/h3>\n<p>Follow the product\u2019s instructions for its weight and oven. To serve hot, reheat thoroughly until steaming throughout; a probe can check 75\u00b0C for 30 seconds or an equivalent safe combination. Do not use this method for raw gammon.<\/p>\n<h3>Should I soak a ready-cooked ham if it seems salty?<\/h3>\n<p>Not as a routine step. Choose a salt level you enjoy and follow the manufacturer\u2019s preparation instructions. A brief wash or soak does not reliably remove the salt from a cooked joint.<\/p>\n<h3>Can I replace the honey in the glaze?<\/h3>\n<p>Yes. Maple or agave syrup works, while treacle gives a stronger flavour. Adjust sweetness, acidity and thickness gradually.<\/p>\n<h3>How do I stop the pineapple becoming watery?<\/h3>\n<p>Drain and pat the rings dry before cooking. For more control, caramelise them separately in a frying pan or on a tray and serve beside the ham.<\/p>\n<h3>How long can I keep leftovers, and can I reheat them?<\/h3>\n<p>Cool and refrigerate within 1\u20132 hours and use within 48 hours, or sooner if the label requires. Freeze promptly if suitable. Because the ready-cooked joint has already been reheated for this meal, use its leftovers cold; reserve an unheated portion if you want to make another hot dish.<\/p>\n<h3>What can I make with leftover ham?<\/h3>\n<p>Cold ham and pineapple sandwiches or salads are useful options. Fried rice, croquettes and warm salad should use a ready-cooked portion reserved before reheating, so the meat is heated only once.<\/p>\n<h2>Sources and Further Reading<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/cooking-your-food\/cooking-your-food\" target=\"_blank\" rel=\"noopener\">UK government: cooking and reheating food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.gov.uk\/government\/publications\/how-to-chill-freeze-and-defrost-food-safely\/how-to-chill-freeze-and-defrost-food-safely\" target=\"_blank\" rel=\"noopener\">UK government: chilling, freezing and defrosting food safely<\/a><\/li>\n<li><a href=\"https:\/\/www.food.gov.uk\/sites\/default\/files\/media\/document\/5-cminders-cookingsafely-01-cooking-and-reheating-safely.pdf\" target=\"_blank\" rel=\"noopener\">Food Standards Agency: cooking and reheating safely, including rice<\/a><\/li>\n<\/ul>\n<\/body><\/html>","protected":false},"excerpt":{"rendered":"<p>Make pineapple-glazed Christmas ham with a glossy honey and brown sugar glaze, festive serving ideas and clear guidance for a ready-cooked joint.<\/p>\n","protected":false},"author":7,"featured_media":15700,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ocean_front_end_style_editor":"no","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":"","_links_to":"","_links_to_target":""},"categories":[142],"tags":[],"class_list":["post-4456","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-christmas-recipes","entry","has-media"],"_links":{"self":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4456","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/comments?post=4456"}],"version-history":[{"count":1,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4456\/revisions"}],"predecessor-version":[{"id":15714,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/posts\/4456\/revisions\/15714"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media\/15700"}],"wp:attachment":[{"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/media?parent=4456"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/categories?post=4456"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/euamoonatal.com\/en\/wp-json\/wp\/v2\/tags?post=4456"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}