Pineapple Bourbon Glazed Ham

Pineapple Bourbon Glazed Ham


This Pineapple Bourbon Glazed Ham is sweet and smooth, coated with more than a splash of pineapple, brown sugar and bourbon glaze. There are many ways to prepare a ham, but all it takes to transform a spiral cut ham into a spectacular main course is The Big Easy® Oil-less Turkey Fryer and a flavorful glaze. Delicious hot or cold, serve this ham as ...

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Serves 8-12
For the Ham
(8-10 pound) fully cooked, spiral cut ham
tablespoons coarse ground Dijon mustard
sprig fresh rosemary, chopped
For the Glaze
cup brown sugar
cup pineapple juice
cup bourbon


Prep: 15 Minutes, Cook: 1 Hour - 1 Hour, 30 Minutes

Power up The Big Easy Oil-less Turkey Fryer.

Hot Tip: The Big Easy was designed to be powered ON (all the way to the left) and OFF (all the way to the right). All recipes for The Big Easy are based on operating the fryer at full power.

In a small bowl, mix ground mustard and chopped rosemary. Liberally coat ham with the mixture.


Place ham in the roaster basket and lower the basket into the cooking chamber.  Insert a meat thermometer into the thickest part of the meat so that the tip does not touch bone and the dial is easy to read when the basket is in the cooker.

Hot Tip: To minimize sticking, coat the wire frame of the cooking basket with oil before inserting ham.

Cover with the wire mesh lid and cook for 15 minutes.

Hot Tip: Cover the fryer with the wire mesh lid during the first or last 15 minutes of the cook for crispy skin, using infrared heat reflected back into cooking chamber. If used throughout cook, this heat can burn food before it is fully cooked.

In a medium saucepan, combine brown sugar, pineapple juice and bourbon. Simmer for 10 minutes and set aside.


Lift the roaster basket out of the cooking chamber and add a few coats of glaze to the ham. Lower the basket back into the cooking chamber.


Continue cooking, without the lid, until the ham reaches an internal temperature of 140°F, about 1 hour. Cook time varies based on weather conditions and the size of your ham.


Lift the roaster basket out of the cooking chamber and set it on a shallow sheet pan. Allow the ham to rest for 10 to 15 minutes. Add a final coating of glaze while the ham rests.


Then, remove it from the basket and serve.

Hot Tip: Turn the basket on its side to slide the meat out rather than lifting it. Call The Big Easy Hotline at 1-800-526-1065 with any questions you may have about cooking with The Big Easy. It’s available year-round, including Thanksgiving Day (8 am-4 pm EST).
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  • Kayakinggal | Apr 19, 2019

    Instead of Bourbon I used Malibu Rum...Delicious

    This was Helpful (0)
  • mayor of middleburg | Apr 19, 2019

    no temp. control on my "big easy". one feature I like. love my "big easy"

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  • Joe | Apr 20, 2019

    So, only cooking 30-40minutes total ?

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  • Joe | Apr 20, 2019

    Directions should read "cook 15 to 20 minutes PER POUND"

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    • Char-Broil | Apr 22, 2019

      We've updated the recipe. We're sorry for the oversight.

      This was Helpful (0)
  • Jose ole | Dec 1, 2019

    So is the ham raw or pre cooked ham for this recipe?

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    • Char-Broil | Dec 3, 2019

      You should use a fully cooked ham. We updated this recipe based on your feedback. Thanks!

      This was Helpful (0)
  • Don | Dec 13, 2019

    why cook it if it is already cooked?

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    • Char-Broil | Dec 20, 2019

      Since it is already cooked, you don't have to cook a fully cooked ham. With this recipe, you’re really just heating the ham all the way through and setting the glaze. If you're cutting a fully cooked ham up for cold cuts, you do not need to cook it.

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  • ZenMaster | Apr 12, 2020

    I skipped the rosemary, maybe cloves instead? Spiral-slice ham makes it quite difficult to extract for the initial glaze and to reinsert.

    The result and glaze were sublime.

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    • Char-Broil | Apr 13, 2020

      Glad you liked it! It does sound interesting with cloves. You'll have to let us know.

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  • Steve | Apr 17, 2020

    I tried something different this year and it worked out really well. I prepared the ham are normal, but I took the accessory kit that gives you extra racks and put one up high enough so I could fit a disposable pie pan underneath. Filled the pie pan up with coke and put a bunch of cloves in it. Then set the ham on the new rack and cooked as normal. Juiciest ham I have ever made, lots of great comments from the family. Next day my wife said I had to do every ham in the big easy.

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