Pineapple Glazed Ham
This pineapple glazed ham is glossy, savory-sweet, and easy to serve for a holiday meal or Sunday dinner. A simple glaze made with pineapple juice, brown sugar, mustard, and warm spices turns a fully cooked ham into a no
Total
170 min
Servings
12 to 16 servings
Level
Easy
Pineapple glazed ham is a classic centerpiece for Easter, Christmas, and family dinners because it feeds a crowd with very little fuss. Since most grocery store hams are already cooked, the goal is to warm the meat gently and add a shiny, flavorful glaze.
This recipe uses pineapple juice, brown sugar, Dijon mustard, and a little spice to make a sweet-tangy coating. The glaze is brushed on near the end so it can thicken and cling without burning.
You can use a spiral-cut ham or an unsliced bone-in ham. Spiral-cut ham is easier to serve, while unsliced ham tends to stay a bit juicier.
01What you'll need
Ingredients
12 items · 12 to 16 servings
- 1 fully cooked bone-in ham, 8 to 10 pounds, spiral-cut or unsliced
- 1 cup pineapple juice, from a can or carton
- 1 cup packed light brown sugar
- 1/3 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- 1 can pineapple rings, drained, optional
- Maraschino cherries, optional
- Whole cloves, optional, for studding an unsliced ham
02How to make it
Step-by-step
1. Heat the oven
Set the oven to 325°F. Place a rack in the lower third of the oven so the ham fits comfortably. Line a roasting pan with foil for easier cleanup.
2. Prepare the ham
Place the ham cut side down in the roasting pan. If using an unsliced ham, you can score the top by making shallow cuts in a diamond pattern. Scoring means cutting just into the surface so the glaze can settle into the meat. If you like, press whole cloves into the scored corners.
3. Cover and warm
Add 1/2 cup water to the bottom of the pan. Cover the ham loosely but tightly enough with foil to trap steam. Bake for about 1 1/2 to 2 hours, or until the center is warm. A fully cooked ham should be reheated to 140°F on an instant-read thermometer.
4. Make the glaze
While the ham warms, combine the pineapple juice, brown sugar, Dijon mustard, apple cider vinegar, honey, ground cloves, cinnamon, and black pepper in a small saucepan. Bring to a simmer over medium heat, stirring often. Cook for 8 to 12 minutes, until slightly thickened and glossy.
5. Decorate, if using
Remove the ham from the oven and uncover it carefully, watching for hot steam. If using pineapple rings and cherries, secure the pineapple to the ham with toothpicks, placing a cherry in the center of each ring.
6. Brush with glaze
Increase the oven temperature to 400°F. Brush the ham generously with the pineapple glaze, getting some between the slices if using a spiral-cut ham. Return the ham to the oven uncovered.
7. Glaze in layers
Bake for 20 to 30 minutes, brushing with more glaze every 10 minutes. If the glaze starts to darken too quickly, tent the ham loosely with foil. The outside should look shiny and lightly caramelized, not burnt.
8. Rest and slice
Let the ham rest for 15 to 20 minutes before serving. Resting gives the juices time to settle, which makes the meat easier to slice. Remove any toothpicks before bringing the ham to the table.
03From our kitchen
Cook's tips
- Make-ahead: You can make the glaze up to 3 days ahead. Cool it, cover it, and refrigerate. Warm it gently before brushing it on the ham.
- Storage: Refrigerate leftover ham in an airtight container for 3 to 4 days. For longer storage, freeze sliced ham for up to 2 months. Wrap it well to prevent freezer burn.
- Reheating leftovers: Warm slices gently in a covered skillet with a splash of water or pineapple juice. You can also microwave them in short bursts, covered, so they do not dry out.
- Ham swap: This recipe works with boneless ham, but it may heat faster. Start checking the temperature early. Bone-in ham usually has better flavor and gives you a bone for soup or beans.
- Glaze swap: No Dijon? Use yellow mustard for a milder flavor or whole-grain mustard for texture. Maple syrup can replace the honey.
- Pineapple note: Canned pineapple juice is convenient and consistent. Fresh pineapple juice can taste sharper and contains enzymes that may soften meat if used for a long marinade, so use it only in the cooked glaze here.
Cook's note
Check the label on your ham before you start. This recipe is written for a fully cooked ham, which is the most common type sold for holiday meals. If your ham is labeled “cook before eating,” follow the package directions for safe cooking time and temperature before glazing.
04Frequently asked
Questions & answers
Can I use a spiral-cut ham for pineapple glazed ham?
Yes. Spiral-cut ham is easy to serve and works well with this glaze. Keep it covered for most of the heating time because the slices can dry out faster than an unsliced ham.
How much ham should I buy per person?
Plan on about 1/2 to 3/4 pound per person for bone-in ham. If you want plenty of leftovers, buy closer to 3/4 pound per person.
Why is my glaze too thin?
It may need a few more minutes of simmering. Keep it at a gentle bubble and stir often until it lightly coats the back of a spoon. It will also thicken a little as it cools.
Can I cook pineapple glazed ham in a slow cooker?
Yes, if the ham fits. Place it cut side down, add a little pineapple juice, cover, and cook on low until warmed through. Brush with reduced glaze before serving. You will not get the same caramelized top unless you finish it briefly under the broiler.
Do I have to use the pineapple rings and cherries?
No. They give the ham a retro holiday look, but the glaze has plenty of pineapple flavor on its own.
05Keep cooking
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