My pineapple glazed ham is made with an easy pineapple juice and brown sugar glaze and topped with pineapple slices and cherries. It’s so easy it’s in the oven within 15 minutes!
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My Favorite Recipe for Glazed Ham and Pineapple
When I think about the holidays, pineapple glazed ham is the first thing that comes to mind. I always had it growing up on Christmas and Easter, so I love to keep that tradition alive.
I created this recipe to be easy, yet full of nostalgic flavor so it’s like I’m having ham at my grandma’s again. And, just last Christmas, my daughter Leah said she looks forward to my pineapple ham recipe every year. Tradition continued!
I use 8 simple ingredients and it’s prepped and in the oven in just 15 minutes, so I can focus on the rest of the holiday dinner.
And, if you love ham recipes, try my ham steak, ham shank, spiral ham, or air fryer ham next!
Pineapple Ham Recipe Ingredients
- Canned sliced pineapple – I use two cans for this recipe and reserve the juice from one.
- Bone-in ham – Baked in the oven, the ham turns out delightfully tender and moist. I use a ham that’s about 8 to 9½ pounds in weight.
- Maraschino cherries – These vibrant, colorful cherries give the ham an eye-catching retro appearance, while also bringing in extra sweetness to balance the ham’s savory flavor.
- Pineapple juice – This juice is in addition to the reserved liquid from the can, and it forms the base of the glaze with its tart and sweet taste.
- Brown sugar – Adds a rich, caramel flavor to the sauce, helping the ham turn golden.
- Yellow mustard – Thickens and emulsifies the glaze while also adding savory notes to the sauce.
- Paprika – Gives the sauce a touch of color and warmth. Smoked paprika can be used for additional depth.
- Ground cloves – Ground cloves are my secret ingredient in the glaze, bringing in a satisfying warmth. Plus, this spice will make the house smell amazing as the glaze cooks.
How to Make Pineapple Glazed Ham
STEP ONE: Drain the liquid from the cans of pineapple slices, and reserve the juice from one can.
STEP TWO: Position a rack in the lower portion of the oven and preheat to 325 degrees F.
STEP THREE: Place the ham cut-side down in a heavy-bottomed roasting pan. Next, pour ¾ cup of the reserved pineapple liquid over the top.
STEP FOUR: Insert a toothpick into a cherry and place it in the center of a pineapple ring, then spear the toothpick into the ham. Repeat, covering the entire ham with pineapple.
STEP FIVE: In a small saucepan, combine the pineapple juice and brown sugar. Stir over medium heat until dissolved, then increase the heat to high and whisk in the mustard, paprika, and ground cloves.
STEP SIX: Bring the mixture to a gentle boil, stirring occasionally. Once the sauce has thickened slightly, pour the glaze over the ham.
STEP SEVEN: Bake the ham uncovered for 2 to 2 ½ hours, basting regularly with the pan juices.
STEP EIGHT: Remove the pineapple honey glazed ham from the oven once the internal temperature has reached 135 degrees F, and rest it on a cutting board before slicing. Spoon juices from the pan over the ham, then serve and enjoy!
Recipe Tips
- Pat and dry the ham with a paper towel before baking. Removing the excess moisture will ensure the glaze caramelizes properly.
- Since the pineapple rings will shrink as they bake, be sure to position them close to each other to cover as much of the ham as possible.
- If there is less than ¾ cup of liquid in the cans of pineapple, I add water to reach the amount of liquid I need.
- An instant-read thermometer makes it easy for me to monitor the internal temperature of the ham.
Variations and Substitutions
- If bone-in ham is unavailable, boneless ham can be substituted. Just keep in mind that the cooking time will need to be adjusted.
- For a spicy twist, sprinkle a pinch of cayenne pepper into the glaze. My husband loves the way the subtle heat adds to the sweetness!
- I sometimes use Dijon mustard instead of yellow to give the glaze a sharper and earthier taste.
- Orange juice can be combined with the pineapple juice to give the recipe a fresh and citrusy flavor.
What to Serve with Glazed Ham and Pineapple
A delicious ham gravy or a helping of my homemade pineapple sauce will take this glazed ham recipe to the next level! Some of my personal favorites to serve with ham include mashed potatoes or a light side salad. My husband Ben and kids also enjoy this dish with simple recipes like roasted baby carrots, roasted asparagus, or my easy biscuit recipe.
Pineapple Glazed Ham FAQs
How do I keep my pineapple ham recipe from drying out?
Basting the ham every 30 to 40 minutes is the key to keeping it moist and juicy. I recommend setting a timer for each interval.
How should I store leftovers?
Leftover ham can be stored in an airtight container for up to 5 days, or in the freezer for up to 3 months.
How do I reheat leftovers?
My favorite way to reheat leftover ham and pineapple is in the oven, covered, at a low temperature of 325 degrees F. Reheating it with a splash of pineapple juice will help bring the moisture back.
More Easy Holiday Recipes
- Boneless prime rib
- Pineapple stuffing
- Sweet potato casserole with canned yams
- Boneless leg of lamb
- Million dollar deviled eggs
Easy Pineapple Glazed Ham
Ingredients
- 2 20-ounce cans sliced pineapple in pineapple juice
- 8 to 9 1/2 pound bone-in ham spiral, shank, or other bone-in ham
- 10 ounces maraschino cherries pitted, drained and stems removed
- 12 ounces pineapple juice
- 1 cup brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon paprika
- ¼ teaspoon ground cloves
Instructions
- Drain the liquid from the cans of pineapple slices. Reserve the pineapple liquid from one can. Set it aside.
- Position a rack in the lower portion of the oven and preheat it to 325 degrees F.
- Rinse and pat the ham dry, then place it cut-side down in a heavy-bottomed roasting pan. Pour the reserved pineapple liquid over the ham.
- Insert a toothpick into a cherry and place it in the center of a pineapple ring. Spear the toothpick into the ham. Repeat, covering as much of the surface of the ham as possible with the pineapple rings. Set the ham aside.
- In a small saucepan over medium heat, combine the 12 ounces of pineapple juice and brown sugar. Stir it until dissolved, about 2-3 minutes.
- Increase the heat to high and whisk in the mustard, paprika, and ground cloves and and cook until the sauce has thickened slightly, about 15 minutes. Slowly pour the glaze over the ham.
- Place the ham (uncovered) in the oven and bake for 2 to 2 ½ hours (about 15 minutes per pound), basting with the pan juices every 30-40 minutes. The ham is ready when the internal temperature reaches 135 degrees F.
- Transfer the ham to a cutting board and let it rest for 15-20 minutes before slicing. Serve with the pan juices spooned over the ham, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat leftovers in the oven, covered at 325 degrees F with a splash of pineapple juice to bring back some of the moisture.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
