Every year, around the holidays, I go back to the same memory: the golden glow of my grandmother’s kitchen, the aroma of brown sugar and cloves filling the air, and her signature pineapple-glazed ham baking slowly in the oven. That memory inspired this updated version—simple, classic, and deeply comforting.
There’s something magical about the combination of caramelized pineapple, warm spices, and tender ham. This is the kind of recipe that brings everyone to the table… and keeps them coming back for seconds.
Why this glazed ham?
A pineapple-glazed ham is more than a main dish—it’s a centerpiece. The sweet, tangy pineapple melds beautifully with smoky ham, while a touch of Dijon and cloves adds complexity. Whether it’s Easter, Christmas, or a Sunday roast, this ham is always the star.
Plus, it’s low-effort for big reward: the oven does most of the work, and leftovers are a dream for sandwiches, omelets, or soups.
Ingredients (with justifications)
- 1 fully cooked bone-in ham (3.5–4.5 kg / 7–10 lbs)
This is the star of the dish. Spiral-cut makes serving easy, but a whole ham gives you a rustic look and slightly juicier slices. - 1 can (560g / 20 oz) pineapple slices in juice
Provides the sweet, tropical base for the glaze. Reserve the juice for the sauce and use the slices for topping. - 110g brown sugar (1/2 cup)
Caramelizes beautifully and gives that classic holiday flavor. - 85g honey (1/4 cup)
Adds rich sweetness and helps thicken the glaze naturally. - 60ml Dijon mustard (1/4 cup, optional)
For a gentle tang that balances the sweetness. Optional, but recommended. - 1/2 tsp ground cloves or whole cloves for studding
Adds warm, spicy notes and aroma. Whole cloves also look elegant as decoration. - Maraschino cherries (optional)
Purely for garnish, but they add a fun pop of color in the pineapple centers. - Toothpicks
To secure pineapple and cherries.
How to glaze a ham
Step 1: Preheat and prep
Preheat your oven to 163°C (325°F). Line a roasting pan with foil—it makes cleanup a breeze.
Step 2: Make the glaze
In a saucepan, combine brown sugar, honey, 1/4 cup of reserved pineapple juice, Dijon mustard, and ground cloves. Bring to a simmer and cook 5–7 minutes until slightly thickened.
Step 3: Score and arrange
Place ham cut-side down in the pan. If not spiral-cut, score the surface in a diamond pattern (this helps the glaze seep in). Brush generously with glaze.
Arrange pineapple slices over the surface and secure each with a toothpick. If using, place cherries in the center of each ring.
Step 4: Bake and baste
Cover ham loosely with foil and bake for 15 minutes per pound (e.g. ~2 to 2.5 hours for a 9-lb ham). Baste with glaze every 30 minutes.
Step 5: Finish caramelizing
Remove the foil during the last 20–30 minutes so the glaze bubbles and caramelizes. Let rest 15 minutes before slicing and serving.
Notes
- Want a deeper flavor? Add 1 tbsp bourbon or a pinch of smoked paprika to the glaze.
- I love serving this with mashed sweet potatoes and green beans.
- Don’t throw away leftovers—they make killer grilled cheese sandwiches.
FAQ
1. Can I use a boneless ham instead?
Yes, boneless hams work fine! Just reduce cook time slightly and baste often to keep it moist.
2. What if I don’t have Dijon mustard?
You can skip it or use yellow mustard for a more classic flavor profile.
3. Can I prep this ahead of time?
Definitely. You can make the glaze the day before and keep it in the fridge. Glaze and bake the ham the day of.
4. How do I store leftovers?
Wrap in foil or place in an airtight container. Refrigerate for up to 4 days or freeze slices for up to 2 months.
5. What sides go best with pineapple-glazed ham?
Classic options like cornbread, mac and cheese, mashed potatoes, roasted carrots, or coleslaw pair beautifully.
Pineapple Glazed Ham
Ingredients
1 fully cooked bone-in ham (3.5–4.5 kg / 7–10 lbs)
- This is the star of the dish. Spiral-cut makes serving easy but a whole ham gives you a rustic look and slightly juicier slices.
1 can (560g / 20 oz) pineapple slices in juice
- Provides the sweet tropical base for the glaze. Reserve the juice for the sauce and use the slices for topping.
110g brown sugar (1/2 cup)
- Caramelizes beautifully and gives that classic holiday flavor.
85g honey (1/4 cup)
- Adds rich sweetness and helps thicken the glaze naturally.
60ml Dijon mustard (1/4 cup, optional)
- For a gentle tang that balances the sweetness. Optional but recommended.
1/2 tsp ground cloves or whole cloves for studding
- Adds warm spicy notes and aroma. Whole cloves also look elegant as decoration.
Maraschino cherries (optional)
- Purely for garnish but they add a fun pop of color in the pineapple centers.
Toothpicks
- To secure pineapple and cherries.
Instructions
Step 1: Preheat and prep
- Preheat your oven to 163°C (325°F). Line a roasting pan with foil—it makes cleanup a breeze.
Step 2: Make the glaze
- In a saucepan, combine brown sugar, honey, 1/4 cup of reserved pineapple juice, Dijon mustard, and ground cloves. Bring to a simmer and cook 5–7 minutes until slightly thickened.
Step 3: Score and arrange
- Place ham cut-side down in the pan. If not spiral-cut, score the surface in a diamond pattern (this helps the glaze seep in). Brush generously with glaze.
- Arrange pineapple slices over the surface and secure each with a toothpick. If using, place cherries in the center of each ring.
Step 4: Bake and baste
- Cover ham loosely with foil and bake for 15 minutes per pound (e.g. ~2 to 2.5 hours for a 9-lb ham). Baste with glaze every 30 minutes.
Step 5: Finish caramelizing
- Remove the foil during the last 20–30 minutes so the glaze bubbles and caramelizes. Let rest 15 minutes before slicing and serving.
Notes
