Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →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. Adapted from Taste of Home.
Ingredients
- 7-9 pounds fully cooked bone-in ham
- 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
Sweetener Used
2 cups Jaca Allulose
Replaces: 1 cup brown sugar
Instructions
- 1
Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan.
- 2
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.
- 3
Cover the ham with aluminum foil and bake for 1 hour and 30 minutes.
- 4
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.
- 5
After 1½ hours, remove the foil and generously spread the pineapple-Jaca glaze all over the ham, pressing the mixture into the scored cuts.
- 6
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.
- 7
Baste the ham with pan juices every 15 minutes during the uncovered baking for a beautiful caramelized finish.
- 8
Remove from the oven and let rest for 15 minutes before carving.
- 9
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.
Pro 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. For a juicier ham, keep all the juice.
- Don't skip scoring the ham — those diamond cuts give the glaze channels to seep into the meat for maximum flavor.
- 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. The Jaca-pineapple glaze only gets better overnight.