Pineapple Glazed Roasted Ham and Potatoes

Description

Leftover ham gets a fresh herb and pineapple glaze before roasting with carrots and potato wedges in a single pan creating a sweet savory New England twist on classic pairings. The mashed russets on the side soak up the herby juices for a comforting meal ready in about 75 minutes. Bright pineapple and herbs elevate the pork without overpowering it.

Cultural Background

The pairing of ham and pineapple became a staple in American cooking in the early 20th century, popularized through Hawaiian pineapple marketing campaigns that appeared in cookbooks by the 1920s and 1930s. Baked ham with sweet glazes has long been a holiday tradition in New England, where pork roasts and one-pan meals reflect the region's emphasis on hearty, seasonal ingredients and efficient home cooking. This recipe adapts that classic sweet-savory combination with fresh herbs for a modern, localized twist on Easter or Sunday suppers common in the Northeast.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 60 minutes
TOTAL TIME: 75 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

• Glaze
• 1 (20 ounce) can pineapple chunks in juice, drained with juice reserved (about 1 cup juice)
• 1/4 cup packed brown sugar
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh thyme leaves or 1 teaspoon dried
• 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried
• Ham and Vegetables
• 2 pounds leftover precooked ham, cut into 1-inch chunks or slices
• 4 medium carrots, peeled and cut into 1-inch pieces
• 2 large russet potatoes, cut into 1-inch wedges (reserve 2 more large russets for mashing)
• 2 tablespoons olive oil or neutral oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Mashed Potatoes
• 2 large russet potatoes, peeled and cubed
• 2 tablespoons butter
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 375°F. In a small bowl, whisk together 1/2 cup reserved pineapple juice, brown sugar, Dijon mustard, thyme, and rosemary to make the glaze; set aside.
2. On a large rimmed baking sheet, toss ham chunks, carrot pieces, and potato wedges with olive oil, salt, and pepper. Arrange in a single layer.
3. Brush half the glaze evenly over the ham pieces. Roast in the preheated oven for 30 minutes.
4. Remove the pan, stir the vegetables, and brush the remaining glaze over the ham. Continue roasting for 20-25 more minutes until the ham is heated through (internal temperature 140°F), vegetables are tender, and edges are caramelized.
5. While the sheet pan roasts, place the 2 reserved peeled and cubed russet potatoes in a medium pot, cover with cold water, and bring to a boil over high heat. Cook for 12-15 minutes until fork-tender.
6. Drain the potatoes, return to the pot, and mash with butter, milk, salt, and pepper until smooth and creamy. Keep warm.
7. Remove the sheet pan from the oven and let rest 5 minutes. Serve ham and roasted vegetables alongside a scoop of mashed potatoes, spooning any pan juices over the mash.

Tips

- Score the ham lightly before glazing if using a larger piece to help the flavors penetrate evenly.
- Do not overcook the precooked ham past 140°F internal temperature to avoid dryness.
- Substitute maple syrup for brown sugar if available for an extra New England touch, or use honey.

Nutrition

Calories: 580
Protein: 32g
Carbs: 62g
Fat: 22g

Tags

Meat dish, Dinner, New England American, Pork, Potatoes, Herby/Fresh, Baked or Roasted, 1-2 hours