1-First Step: Gather and prep your ingredients Start by measuring out 1 cup finely chopped fresh pineapple, 1 cup pineapple juice, 3/4 cup packed light brown sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon cloves, and 1 tablespoon unsalted butter. Since this recipe moves quickly once the heat is on, I like to set everything out first. That way, you are not scrambling once the glaze starts bubbling. If you are planning to use this glaze on ham, this is also a good time to get your ham ready. If it is not pre-sliced, score it in a crosshatch pattern about one inch apart. Those shallow cuts help the glaze seep into the meat and give you more flavor in every slice.

2-Second Step: Combine everything in the pot Add the pineapple, pineapple juice, brown sugar, cinnamon, and cloves to a small to medium size pot. Stir well so the brown sugar starts to break up and coat the pineapple pieces. A heavy-bottomed saucepan works nicely here because it helps the glaze heat evenly and lowers the chance of scorching.

3-Third Step: Bring the glaze to a boil Set the pot over high heat and bring the mixture to a boil. Stir often as it heats so the sugar does not settle on the bottom and burn. Once it reaches a boil, lower the heat right away. You do not need a hard, wild boil for long. A steady simmer is what you want. Let the glaze simmer long enough to thicken, but do not let it boil too hard or it may bubble over or burn.

4-Fourth Step: Simmer until it turns syrupy Cook the glaze over low heat for about 10 minutes, stirring now and then. As it simmers, the liquid will reduce and become thicker, almost like a syrup. You will notice the pineapple pieces softening and the mixture looking shinier. The color should deepen a bit as the brown sugar cooks down.

5-Fifth Step: Stir in the butter Once the glaze has thickened, add the butter and stir until it melts completely and blends in. This small step matters more than people think. The butter softens the texture and gives the glaze a glossy look that clings better to the ham.

6-Final Step: Use it right away or cool for later You can use the glaze immediately while it is warm and easy to brush. If you are not using it right away, let it cool and store it in the refrigerator. It thickens more as it chills, so you may want to warm it gently before spreading it on ham or other meats.