Very few things scream “iconic holiday centerpiece” like a glazed ham. This easy updated recipe yields a beautiful brown crust and juicy interior, thanks to just three ingredients – rum, molasses and real sweet cream butter. A sweet and sour pineapple chutney adds a warming fruity element to the rich, savory meat. Take care to invest in a high quality smoked, bone-in ham for this recipe. Since there are so few ingredients, the quality of the meat matters.

Butter Rum Glazed Ham with Pineapple Chutney

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours

Yield: 12-14 servings

Serving Size: 4-6 ounces meat

Butter Rum Glazed Ham with Pineapple Chutney


    For ham:
  • 1 10-pound smoked bone-in ham (or half-ham)
  • 1/4 cup dark rum
  • 1/4 cup molasses
  • 4 tablespoons unsalted butter
  • For pineapple chutney:
  • 1 tablespoon butter
  • 1 small onion, finely diced
  • 1 1/2 tablespoons fresh ginger, peeled and minced
  • 1/2 teaspoon salt
  • 1/4 cup dark rum
  • 1 28-ounce can pineapple tidbits in juice, drained (or crushed pineapple if you prefer a less chunky chutney)
  • 1/4 cup fresh lime juice
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground allspice
  • 1 1/2 teaspoons chopped fresh thyme
  • Pinch of crushed red pepper


  1. Bring ham to room temperature for 30 minutes. Preheat oven to 350°F.
  2. Line baking sheet with several sheets of aluminum foil. Place ham, cut side down, on baking sheet and cover it with parchment paper. Tightly cover ham and parchment paper with aluminum foil and bake 45 minutes.
  3. Meanwhile, combine rum, molasses and butter in medium saucepan. Heat over moderate heat, stirring, until butter is melted.
  4. When the ham is ready, remove it from oven and increase the oven temperature to 425°F.
  5. Discard foil and parchment paper.
  6. Brush ham with quarter of glaze, return to oven, and bake uncovered for 15 minutes. Remove from oven, brush with another quarter of glaze, and repeat every 15 minutes until all glaze has been used and dark golden-brown exterior is established, about 55 to 60 minutes total.
  7. Meanwhile, prepare chutney. Heat oil in large saucepan over medium-high heat. Saute onion until for 2-3 minutes, or until slightly soft. Add ginger and salt. Cook for about 2 minutes, stirring constantly.
  8. Add rum to pan; cook 30 seconds or until most of the liquid has evaporated. Stir in pineapple, lime juice, sugar and spices; bring to a boil. Cook 10-15 minutes, stirring occasionally, until liquid has thickened up to an almost “jammy” consistency. Remove from heat Serve warm or at room temperature.
  9. The chutney can be made ahead and refrigerated for up to 3 days. Reheat slightly before serving, if desired.
  10. Let the ham rest 20 to 30 minutes before slicing and serving with chutney.

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