Pineapple Glazed Ham Recipe

If you’re looking for a show-stopping Pineapple Glazed Ham Recipe that feels festive, smells amazing, and tastes like pure holiday comfort, this one is it—juicy ham, sticky-sweet pineapple glaze, and that golden brown finish everyone gathers around for.

A holiday classic that never goes out of style

There’s something so comforting about a big, beautiful ham coming out of the oven, glistening with a sweet glaze and edged with caramelized pineapple. This pineapple glazed ham recipe is one of those dishes that instantly makes the house feel warm and full of anticipation. It’s classic, yes, but it also has that little extra something from the pineapple and brown sugar that makes it feel special enough for Easter, Christmas, New Year’s, or even a Sunday family dinner when you want leftovers that actually excite people.

I’ve made some version of this glazed ham recipe for years, especially around the holidays when the table needs one centerpiece dish that can feed a crowd without making the cook lose her mind. And let’s be honest—when you can put a ham in the oven and let it slowly turn glossy and golden while you set the table or sneak a piece of pie crust in the kitchen, that’s a good kind of cooking. This baked ham with pineapple gives you that balance of savory, sweet, and salty in every bite. It’s not exactly “health food,” and I’m not going to pretend it is, but it is protein-rich, naturally satisfying, and perfect for serving with simple vegetables or a fresh salad to round out the meal.

The real beauty of this pineapple ham recipe is how reliable it is. A fully cooked ham does most of the heavy lifting, and the glaze takes only minutes to stir together. Then the oven handles the rest. That’s my kind of holiday math.

Why you’ll love this recipe

• It’s easy enough for beginners and impressive enough for guests.
• The pineapple glaze adds sweet, tangy flavor without being cloying.
• You can use a fully cooked ham, which saves a lot of prep time.
• It feeds a crowd beautifully and slices like a dream.
• Leftovers are wonderful in sandwiches, omelets, and casseroles.
• It works for Easter, Christmas, Thanksgiving, or any festive dinner.
• The glaze creates a gorgeous shiny finish that looks bakery-window pretty.
• You can prep parts of it ahead, which makes holiday cooking less stressful.
• It pairs well with both old-school sides and lighter modern dishes.
• It gives you that classic pineapple brown sugar ham flavor everyone expects.

Ingredients

For this pineapple glazed ham, you’ll need:

• 1 fully cooked bone-in spiral ham, 8 to 10 pounds
  (A spiral-cut ham makes serving easier and helps the glaze seep into the slices. Brands like HoneyBaked-style hams or grocery store spiral hams both work well.)

• 1 cup pineapple juice
  (Use juice from canned pineapple rings if you like—no waste, and the flavor is great.)

• 1 cup packed brown sugar
  (Light brown sugar gives a mellow sweetness; dark brown sugar adds deeper molasses notes.)

• 1/3 cup honey
  (You can swap in maple syrup if that’s what you have, though honey gives a lovely glossy finish.)

• 2 tablespoons Dijon mustard
  (This balances the sweetness. Don’t skip it—it doesn’t make the ham taste mustardy, just more rounded.)

• 2 tablespoons unsalted butter, melted
  (Adds richness and helps the glaze cling to the ham.)

• 1 teaspoon ground cinnamon
  (Warm and subtle, like the background singer that makes the whole song better.)

• 1/4 teaspoon ground cloves
  (A little goes a long way. You can reduce it if you prefer a lighter spice note.)

• 1/2 teaspoon black pepper
  (This tiny bit wakes up the sweet glaze beautifully.)

• 1 tablespoon cornstarch + 1 tablespoon cold water
  (Optional, for thickening the glaze near the end if you want it extra sticky.)

• 1 can pineapple rings, about 20 ounces, drained
  (Optional but lovely for decorating and adding extra pineapple flavor.)

• Maraschino cherries, optional
  (A retro touch, but for many families, that’s part of the charm.)

• Whole cloves, optional
  (Only if you enjoy that traditional look and flavor.)

Directions

1. Preheat the oven and prep your pan.
   Set your oven to 325°F. Place a rack in a large roasting pan and add a little water to the bottom—about 1 cup is enough—to help keep the ham moist. If you don’t have a rack, crumpled foil works in a pinch. Real life cooking, right?

2. Unwrap the ham and place it cut-side down.
   Remove all packaging from the ham and set it in the roasting pan, flat side down. If your ham comes with a glaze packet, you won’t need it for this recipe. We’re making our own, and honestly, it tastes fresher.

3. Score the ham if needed.
   If your ham isn’t spiral-cut, lightly score the surface in a diamond pattern with a sharp knife. Don’t cut too deep—about 1/4 inch is plenty. This helps the ham with pineapple glaze soak up more flavor and gives you that pretty old-fashioned finish.

4. Mix the glaze.
   In a medium bowl, whisk together the pineapple juice, brown sugar, honey, Dijon mustard, melted butter, cinnamon, cloves, and black pepper until smooth. The smell at this stage is already a little bit holiday magic.

5. Coat the ham.
   Brush or spoon about one-third of the glaze over the ham, getting in between slices if it’s spiral-cut. If you’re decorating with pineapple rings, arrange them on the outside of the ham and secure with toothpicks if needed. Add cherries to the centers if you want that classic pineapple holiday ham look.

6. Bake gently and baste as you go.
   Cover the ham loosely with foil and bake for about 1 1/2 to 2 1/2 hours, depending on size—roughly 10 to 15 minutes per pound for a fully cooked ham. Every 30 minutes, spoon or brush more glaze over the ham. This layering is what builds that sticky, shiny coating.

7. Warm it to the right temperature.
   You’re aiming for an internal temperature of 140°F for a fully cooked ham. A digital meat thermometer, like a ThermoPro or Thermapen, makes this easy and takes the guesswork out. That’s one of those small kitchen tools that earns its drawer space.

8. Finish uncovered for color.
   During the last 20 to 30 minutes, remove the foil so the outside can caramelize. If you notice the glaze pooling too thinly, pour the pan drippings into a small saucepan.

9. Thicken the glaze if desired.
   Simmer the drippings and remaining glaze on the stovetop for 3 to 5 minutes. If you want a thicker finish, stir in the cornstarch slurry and cook until glossy and lightly thickened. Think maple syrup consistency, not pudding.

10. Rest before slicing.
    Remove the ham from the oven and let it rest for 15 to 20 minutes. This helps the juices settle so the slices stay moist. Then brush with the thickened glaze one more time and serve warm.

Servings & timing

• Yield: 12 to 16 servings, depending on ham size and how generously you slice
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes to 2 hours 30 minutes
• Rest Time: 15 to 20 minutes
• Total Time: About 2 hours 15 minutes to 3 hours total

For planning purposes, an 8-pound ham usually serves around 12 people with side dishes, while a 10-pound ham can comfortably feed 14 to 16. That’s one reason this holiday ham recipe is such a smart choice for gatherings.

Variations

• Add 2 tablespoons bourbon to the glaze for a deeper, grown-up flavor.
• Swap honey for maple syrup to give the ham a cozy, breakfasty sweetness.
• Add a pinch of cayenne for a sweet-heat version that balances rich side dishes.
• Use crushed pineapple in part of the glaze for extra fruit texture and bold pineapple flavor.
• Replace Dijon with whole grain mustard for a slightly more rustic finish.
• Add orange zest for a brighter citrus note that pairs beautifully with sweet glazed ham.

Storage & reheating

Store leftover ham in an airtight container in the refrigerator for up to 4 days. Keep extra glaze separate if possible, so you can spoon it on when reheating.

For longer storage, freeze sliced ham in freezer-safe bags or containers for up to 2 months. Wrap portions tightly to help prevent freezer burn. Thaw overnight in the refrigerator before reheating.

To reheat, place slices in a baking dish with a splash of pineapple juice, water, or broth. Cover with foil and warm at 300°F for 10 to 15 minutes, or until heated through. Microwave works too for small portions, but the oven keeps the texture better.

Make-ahead tip: You can mix the glaze up to 3 days in advance and refrigerate it. You can also decorate the ham with pineapple rings the night before, cover it well, and bake the next day.

Notes

One thing I’ve learned after making many an oven baked ham is this: don’t overbake it. Since most hams sold in U.S. grocery stores are already cooked, your job is really to warm it through and add flavor, not cook it from scratch. That’s an important distinction, and it makes a big difference in texture.

If your glaze seems too sweet, add another teaspoon of Dijon or a small squeeze of lemon juice. If it seems too thin, simmer it a little longer on the stove. I’ve had to do both depending on the brand of ham and how much liquid it released in the pan.

And here’s a small but useful tip—if the pineapple rings start to dry out around the edges, brush them with pan juices during baking. It helps them stay glossy and tender instead of shriveling up like they’ve had a long week.

For serving, I love this with scalloped potatoes, green beans, roasted carrots, or a tart cranberry relish. That sweet-salty combination really sings when there’s something fresh or tangy nearby.

FAQs

Can I use an unsliced ham for this recipe?

Yes, absolutely. Just score the outside in a diamond pattern so the glaze can work its way into the surface while baking.

Do I have to use pineapple rings?

No. The rings are optional and mostly decorative, though they do add extra pineapple flavor and that nostalgic holiday look.

What type of ham is best for pineapple glazed ham?

A fully cooked bone-in spiral ham is the easiest and most flavorful choice for this brown sugar ham recipe.

How do I keep the ham from drying out?

Cover it loosely with foil for most of the baking time, add a little liquid to the pan, and avoid heating it past 140°F.

Can I make this recipe without honey?

Yes. Maple syrup or even a little extra brown sugar and pineapple juice can work in its place.

Why is my glaze too runny?

Some hams release more juices than others. Simmer the glaze longer, or add the cornstarch slurry for a thicker consistency.

Can I make this pineapple ham recipe ahead of time?

Yes. You can bake it a day ahead, refrigerate it, and reheat it covered with a little extra glaze before serving.

What should I serve with baked ham with pineapple?

Mashed potatoes, sweet potatoes, green beans, mac and cheese, dinner rolls, or a crisp salad all pair well with this festive ham dish.

Conclusion

This Pineapple Glazed Ham Recipe is easy, dependable, and full of warm holiday flavor—sweet pineapple, rich brown sugar, and tender baked ham all in one beautiful centerpiece. It’s the kind of recipe that feels a little nostalgic and a little celebratory, which is often exactly what we want at the table. If you try it, I’d love for you to leave a comment and share how it turned out—or save it for your next holiday menu and pair it with your favorite family sides.