Pineapple Glazed Ham
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.
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Servings: 10 people
Cost: 25
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
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.