Pineapple-Glazed Ham with Jaca

Pineapple-Glazed Ham with Jaca

A showstopping pineapple-glazed ham made healthier with Jaca! A fully cooked bone-in ham is scored in a diamond pattern, then smothered in a sweet and tangy glaze of crushed pineapple, Jaca (allulose), Dijon mustard, and ground cloves. This Jaca-adjusted version delivers all the caramelized, sticky-sweet goodness of a classic holiday ham without the sugar spike.

Prep Time: 15 minutes | Cook Time: 2 hours 30 minutes | Servings: 14

Ingredients:

  • 1 fully cooked bone-in ham (7-9 pounds)
  • 1 can (20 ounces) crushed pineapple, undrained
  • 2 cups Jaca (allulose) — replaces 1 cup brown sugar at 2x ratio
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon ground cloves

Instructions:

— Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan.

— Using a sharp knife, score the surface of the ham with ½-inch-deep cuts in a diamond pattern. This helps the glaze penetrate into every crevice.

— Cover the ham with aluminum foil and bake for 1 hour and 30 minutes.

— While the ham bakes, prepare the glaze: in a medium bowl, whisk together the crushed pineapple (with juice), 2 cups Jaca, Dijon mustard, and ground cloves until well combined.

— After 1½ hours, remove the foil and generously spread the pineapple-Jaca glaze all over the ham, pressing the mixture into the scored cuts.

— Return the ham to the oven uncovered and bake for 30-60 more minutes, until a meat thermometer inserted into the thickest part reads 140°F.

— Baste the ham with pan juices every 15 minutes during the uncovered baking for a beautiful caramelized finish.

— Remove from the oven and let rest for 15 minutes before carving.

— Serve with the pan juices spooned over the sliced ham. This is a Jaca-adjusted healthier version — all the caramelized, sweet-tangy glaze flavor without the blood sugar spike.

Tips:

  • Jaca (allulose) caramelizes beautifully just like brown sugar, giving your ham that gorgeous golden-brown, sticky exterior.
  • For a thicker glaze, drain some of the pineapple juice before mixing.
  • Don't skip scoring the ham — those diamond cuts give the glaze channels to seep into the meat.
  • Use a fully cooked ham (not uncooked) — you're really just warming it through and building the glaze.
  • Leftovers make incredible sandwiches the next day!
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