rum ham

rum ham

Whoever said ham isn't exciting never tried Rum Ham. Just add rum and an exhilarating "en flambe" moment and, suddenly, you're not just serving dinner- you're hosting an event.


  • 1 Dietz & Watson Virginia Ham
  • 2 tablespoons Dietz & Watson Whole Grain Dijon Mustard
  • 1 cup dark rum
  • ¼ cup dark brown sugar
  • ¼ cup molasses
  • ¼ cup apple cider vinegar
  • 1 fresh pineapple, peeled, cored and quartered
  • ¼ cup clarified butter


  1. Begin by preheating oven to 375 degrees.
  2. In a medium pot, over medium heat, simmer the dark rum until reduced to ¼ cup. Be mindful of flames!
  3. Add the dark brown sugar, molasses, apple cider vinegar, and dijon mustard and simmer until it becomes thick.
  4. Place the ham in a roasting tray, on top of a rack, pat dry, and brush with glaze.
  5. Roast until caramelized and warmed through, about 50 minutes. If at any point ham is getting darker before it is warmed through, loosely tent with foil and continue roasting.
  6. While ham roasts, in a medium skillet over medium high heat, melt the clarified butter and sear the pineapple quarters until caramelized on all sides. Brush with glaze.
  7. Let the ham rest for at least 10 minutes before slicing

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