Hoisin glazed ham with five spice pineapple

By Craig Wong
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Hosiin glazed ham with five spice pineapple

Total Time



  • 1 smoked ham, bone in (about 8 pounds)
  • 2 litres Dr. Pepper
  • 1 cup hoisin sauce
  • 1/2 cup Dijon mustard
  • 2 cup gingerbread cookies, crushed and crumbled, mix with 1/2 cup melted butter
  • 12 maraschino cherries, for garnish (optional)

Five spice pineapple

  • 1 precut and cored pineapple, sliced across to make "O"s
  • 2 cups granulated sugar
  • 2 cups water
  • 2 tablespoons five spice, toasted
  • 1 teaspoon salt
  • 1 knob ginger, peeled and sliced thinly



  1. Preheat oven to 275 degrees Fahrenheit.
  2. Open bag and rinse, then dry with paper towel.
  3. In a large saucepan, simmer Dr. Pepper for 30 minutes or until reduced by half.
  4. Mix in hoisin and dijon mustard, continue to reduce till you get a sticky glaze.
  5. While reducing, taste glaze to ensure it's not too salty.
  6. Paint the ham with the glaze and sprinkle with crumbled cookies and butter mixture. Bake ham for two hours, then skewer five spice pineapple slices onto ham with tooth picks. Continue to bake for one more hour.
  7. Garnish with maraschino cherries (optional).

Five spice pineapple

  1. Heat sugar, water, five spice, salt, and ginger together in a pot for 20 minutes cool the brine and soak pineapple slices overnight.


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