1-First Step: Gather and prep your ingredients

Start by measuring out everything before you turn on the stove. Chop the fresh pineapple into very small pieces so it softens quickly and blends into the glaze as it cooks. Measure the pineapple juice, brown sugar, cinnamon, cloves, and butter so they are ready to go.

If you are planning to glaze a holiday ham, this is also a good time to get your baking dish ready and preheat the oven later when needed. A little prep at the start makes the whole process smoother, especially when you are cooking around other side dishes. If you are serving a full holiday meal, this is a nice point to check out a cozy banana bread recipe for breakfast or brunch the next day.

2-Second Step: Combine everything in a small to medium pot

Add the chopped pineapple, pineapple juice, packed light brown sugar, ground cinnamon, and cloves to a small to medium saucepan. Stir well so the sugar starts dissolving and the spices spread evenly through the liquid. You want everything mixed before heat goes on because it helps the glaze cook more evenly.

The mixture will look thin at first, and that is exactly what you want. As it heats, the pineapple breaks down and the juice reduces into a syrupy glaze. Use a pot with a bit of extra room so the mixture does not bubble over.

3-Third Step: Bring the mixture to a boil

Set the pot over high heat and bring the glaze mixture to a boil. Stir often as it warms up, especially once the sugar dissolves. The goal here is to get the ingredients moving and help the pineapple release its flavor into the syrup.

Watch the pot closely once it reaches a boil. Because this glaze contains sugar, it can bubble quickly. If the foam starts rising too high, lower the heat a little sooner rather than later. A steady boil is all you need at this stage.

4-Fourth Step: Simmer until thickened

Once the glaze has boiled, reduce the heat to a gentle simmer. Let it cook for about 10 minutes, stirring now and then, until it thickens into a syrup. The mixture should reduce enough to coat the back of a spoon and look glossy.

This is the step where patience pays off. If the heat is too high, the sugar can scorch or the pineapple can stick to the bottom of the pot. Keep the simmer gentle and give it a stir every minute or two. You should notice the aroma turning richer as the cinnamon and cloves bloom in the warm syrup.

How to know when it is ready
* The glaze looks slightly thicker than juice.
* It lightly coats a spoon.
* The pineapple pieces have softened.
* The color is deeper and glossy.

5-Fifth Step: Stir in the butter

Turn off the heat and add the 1 tablespoon of unsalted butter. Stir until the butter is fully melted and blended into the glaze. This gives the sauce a smooth texture and a pretty shine that looks great brushed over ham.

I like adding the butter at the end because it keeps the glaze silky instead of greasy. It also helps the finished glaze cling to the ham better while baking. That small finishing step makes a big difference in the final look.

6-Final Step: Use right away or store for later

You can use the glaze immediately while it is warm, or let it cool and refrigerate it for later use. If the glaze thickens after chilling, warm it gently on the stovetop over low heat and stir until it loosens up again. It should return to a brushable consistency without needing much time.

For glazing a ham, preheat your oven to 325°F. Score a non-pre-sliced ham in a diamond pattern so the glaze can soak into the surface. Brush on about a quarter of the glaze, cover loosely with foil, and bake for around 90 minutes. Then remove the foil, brush on more glaze, raise the oven to 400°F, and bake uncovered for 30 to 40 minutes, basting every 10 minutes until the ham is caramelized and glossy. Let it rest for 15 minutes before slicing.