Rum Ham. If you have watched the show It’s Always Sunny in Philadelphia, then you will know that Rum Ham is a thing (a very hilarious thing!) from that show. I got to thinking though, could you make a GOOD tasting rum ham? You can’t just soak a ham in rum, it would toughen it up. How could I take the TV rum ham and make it delicious?
The Answer? Pineapple Rum Ham
I’m sorry, but if you are looking for a rum ham exactly like the one from the TV show it’s going to taste like garbage. Basically Frank (Danny Devito) shoves bottles of rum into the ham, injecting it and what not. It’s hilarious, but it’s not edible. It would be a waste of a ham – but let’s not get too hasty here. What goes well with rum? Pineapple. What goes well with pineapple? Ham! That circuitous thought pattern is what led me to make this rum ham.
Let’s be real : this is a boozy ham. I’m not even going to pretend it’s not. This ham is better for adult only gatherings where they will enjoy the taste of rum, pineapple and ham. The sauce is REALLY good, the rum and pineapple make for a decadent match made in heaven. Could you leave the rum out? Yes! If you don’t want to make this with rum, you can substitute in pineapple or apple juice and make a rum-free sauce, absolutely! What’s amazing about this ham is the sauce, that thick, decadent sauce that tops it all off perfectly. ( ok fine, I really do like the rum flavour too!)
Pineapple Rum Ham Video
Tips and tricks for making rum ham
- You can definitely lessen the amount of rum you use for the sauce if wanted. This was a nice boozy sauce that you could taste the rum in.
- Make sure to cover the ham! I don’t understand recipes that don’t tell you to cover the ham, do they enjoy shoe leather for dinner? You absolutely need to keep the moisture in with the ham!
- Baste the ham ever 30 minutes or so to really get the flavour on top!
Want some other Pineapple Recipes? Try these:
- Pineapple Soda Cracker Dessert
- Pineapple Upside Down Bread Pudding
- Ambrosia Salad Squares
- Pineapple Peat – Peated Scotch Cocktail
- Hawaiian Cheesecake Bars
- Easter Dessert Pineapple Slice
Happy cooking! Remember to taste-test the rum as well while you are cooking, it’s your duty as chef!
Pin this recipe to your DINNER IDEAS or HOLIDAY RECIPES Boards and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!Subscribe on YouTube
Pineapple Rum Ham
- Prep Time
- 10 minutes
- Cook Time
- 3 hours
- Total Time
- 2 hours 5 minutes
- Easter, Main Course
- Karlynn Johnston
- 1 4-5 pound bone-in fully-cooked ham shank
- 10 whole cloves or as needed
- 1/4 cup mustard
- 2/3 cup brown sugar
- 1 15 ounce can pineapple tidbits, undrained
- 8 fluid ounces spiced rum
- 2 tablespoons cornstarch or as needed
- 1/4 cup water
- Preheat your oven to 300 °F.
- Place the ham into a roasting pan or Dutch oven. Take a knife and scour the top fat, making sure to cut around 1/3 of an inch deep. Make a grid pattern with squares approximately an inch wide and tall. Place a whole clove into the corners of the cut ham. ( see video for how to do it)
- Mix together the pineapple tidbits, mustard, brown sugar and rum until combined. Pour over the ham. Cover the ham in tinfoil ( this is the trick to moist, juicy ham) and place in the oven.
- Cook until an instant-read meat thermometer inserted into the thickest part of the ham, not touching bone, reads at least 145 °F. My hams take around 3 hours. Transfer ham to a serving platter, leaving pan drippings in roasting pan and cover with tinfoil. Let the ham rest while you prepare the sauce.
- Whisk the cornstarch and water together in a small bowl until smooth. Place the roasting pan or Dutch Oven on a stove element over medium-low heat and whisk the cornstarch slurry in until the juices thicken, about 5 minutes. Serve the sauce with ham.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Comments & Recipe Tips Share a tip or comment!
Patricia @ Grab a Plate says
Mmm! So flavorful! I love the pineapple in this. It’s always good to give ham a bit of extra flavor, in my opinion. This is great!
Erin | Dinners,Dishes and Dessert says
Such an incredible combo! I love the pineapple flavor!
Amy @ Little Dairy on the Prairie says
You must make a ham on Easter and it must look like this!
Dorothy at Shockinglydelish says
Now that sounds like great and flavorful ham!
Way to jazz up the ham! Love the rum and pineapple combo!
Oh my goodness! Pineapple, rum and ham?!? Yes, please! Perfect for Easter.
What a fun idea! Such a great way to change up our normal ham routine for holidays!
Penny Smyth says
I think it is best to place the cloves and bake the ham with perhaps a bit of juice. Then cook the sauce separately, being careful not to overheat to destroy the rum flavor. Serve and spoon on the side. I too cover my ham…great advice girlfriend! I have made a similar recipe for years using orange juice instead of rum…it keeps well and is great on leftovers.
I cannot wait to try yours with the rum and pineapple chunks! Happy Holidays-Penny