By Melissa Pette

In Costa Rica, baked ham is a go-to dish for special occasions like New Year's Eve and the holidays, and it just so happens to be my kids' absolute favorite meal!

Throwing a New Year’s Eve dinner party is an awesome way to hang out with friends and make memories. But can it actually be stress-free? Is that even a thing?

It really can, if you are organized and you invite friends who are willing to pitch in and contribute.

A stress-free dinner might sound like a stretch, but trust me, by the end of the night, your guests will be happy, well-fed, full of laughter, and feeling loved. They might even leave with sore cheeks from smiling so much!

This recipe is super easy to make! Just keep an eye on the temperature to ensure it heats through perfectly without overcooking.


So, let's go to the kitchen!

Ingredients for 12 servings are:

• 1 spiral-cut ham with the bone in approx 7-9 pounds.

• 2 tablespoons dijon mustard ( or standard mustard also works).

• ¼ cup pineapple juice ( or orange juice).

The glaze ingredients you will need:

• ½ cup pineapple juice (or orange juice).

• ½ cup brown sugar.

• 2 tablespoons dijon mustard ( or standard mustard).

• ¼ teaspoon ground ginger.

• 2 teaspoons cornstarch.

First, preheat the oven to 325°F.

Then, mix together the mustard and pineapple juice, and brush it over the ham.

If your ham has a plastic disk on the bone, be sure to remove and discard it.

Place the ham, flat side down, in a roasting pan and cover it tightly with foil. Roast for 12-15 minutes per pound.

If you’re using smoked ham, it’s already cooked. Just make sure to check the package to confirm it says "fully cooked." For fully cooked hams (like most spiral cuts), you’ll only need to heat it to 140°F.

Now for the glaze: Combine the pineapple juice, brown sugar, mustard, ground ginger, and cornstarch in a saucepan. Bring it to a boil, then lower the heat and let it simmer for 2-3 minutes. Once done, remove it from heat and let it cool.

I add brown sugar to this recipe because it gives the glaze a rich flavor without making it too sweet. Plus, it creates a deliciously sticky coating on the outside of the ham.

Fifteen minutes before the ham is done, take it out of the oven.

Once the brown sugar glaze has thickened and cooled, brush the glaze over the ham. Then, put it back into the oven. Then, turn the temperature up to 425°F and cook for ten more minutes until the glaze is caramelized and the ham reaches a safe cooking temperature.

I like to take the extra step of thickening the glaze for about 4 more minutes because it helps the glaze stick to the ham much better.

Like anything with a lot of sugar, the brown sugar glaze can burn if left in the oven too long, so it’s best to add it during the last 10 minutes.

The high heat will create a beautiful golden glaze in just a few minutes!

Before carving your baked ham, let it rest for 10 minutes to keep it nice and juicy.

Here are some great side dishes to pair with your holiday ham: mashed potatoes, cheesy roasted asparagus, buttery rosemary cornbread, roasted carrots, or creamed spinach.

And don't forget the champagne... lots and lots of champagne!

Have a Pura Vida New Year!

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Everyone is invited to share their recipes with a horizontal photo of the dish by emailing  food@amcostarica.com. More Costa Rica's delightful recipes can be found on the AM Costa Rica Food page.