This old-fashioned pineapple glazed ham brings Southern holiday charm to your table: juicy, caramelized, and topped with sweet pineapple rings and cherries. It’s a timeless recipe that’s as easy as it is impressive.
If you love this classic ham, you’ll also enjoy Virginia brown sugar baked ham, apricot-glazed ham, or this bourbon glazed ham. Find even more festive recipes in our Christmas collection.
Table of Contents
Before You Get Started
- Use the right ham: Choose a fully cooked, bone-in ham for the best flavor and presentation.
- Score the surface: Shallow diamond cuts let the glaze soak in and create caramelized edges.
- Glaze in intervals: Start uncovered to caramelize, then baste every 30 minutes and loosely cover when golden.
- Don’t overbake: Remove the ham from the oven when the internal temperature hits 140°F (it’s already cooked and just needs warming).
- Let it rest: Wait at least 15 minutes before slicing so the juices redistribute.
How to Make Pineapple Glazed Ham
Step 1: Make the Glaze
Simmer pineapple juice, brown sugar, Dijon, and cloves until syrupy (10-15 min).
** Quick Note: If it thickens too much as it cools, rewarm gently or thin with a splash of juice.
Step 2: Score the Ham
While the glaze bubbles away, it’s time to get the ham ready for the oven! Use a sharp knife to make shallow diamond cuts for glaze absorption and a classic look.
** Pro Tip: Don’t cut too deep! 1/4-inch slices are perfect.
Step 3: Decorate
Arrange pineapple rings and cherries on top of the ham, securing them with toothpicks.
Step 4: Glaze and Bake
Spoon glaze over ham and bake at 325°F for 15-20 minutes per pound, basting every 30 minutes.
** Pro Tip: Start with the ham uncovered. This gives the glaze a chance to caramelize, adding beautiful color and flavor to the meat. When it reaches the desired color, loosely shield the ham with foil to prevent it from getting too dark.
Step 5: Finish and Rest
Brush with any remaining glaze after baking. Let the ham rest before slicing.
Ham Baking Times by Weight
You can use this recipe with just about any size ham. A good rule of thumb to remember is that a smoked ham bakes at 325°F for 15 to 20 minutes per pound. For instance:
- 6 lb. ham: 1 ½ – 2 hours
- 7 lb. ham: 1 ¾ – 2 ⅓ hours
- 8 lb. ham: 2 – 2 ⅔ hours
- 9 lb. ham: 2 ¼ – 3 hours
- 10 lb. ham: 2 ½ – 3 ⅓ hours
Variations and Serving Ideas
- Honey-Mustard Pineapple Glaze: Swap Dijon for yellow mustard and add 2 tablespoons of honey.
- Spiced Holiday Version: Add ½ teaspoon of cinnamon and an extra pinch of ground cloves for deeper flavor.
- Simpler Option: Skip the pineapple/cherries for a quick glaze-only version (still flavorful and classic).
- Serving Ideas: Pair with holiday sides like party potatoes, Southern pineapple casserole, creamed spinach casserole, hashbrown casserole, or Jiffy corn casserole. Then, add pecan pie bars, a chocolate pudding pie, or cut out sugar cookies for dessert.
Needed a good ham recipe for Thanksgiving. This one looked really good!
– Pamela
Storage, Freezing & Make Ahead
- Store the baked ham in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 2-3 months.
- Reheat the ham in a 325°F oven for no more than 10 minutes per pound, or until it reaches an internal temperature of 135-140°F. If I’m reheating just a small portion of ham (such as a few slices), I like to wrap it in foil before placing it in the oven (this keeps it nice and moist). You can also reheat individual portions in the microwave for 30-60 seconds.
- Make-Ahead: Bake a day ahead, slice, and store tightly wrapped with extra glaze. Warm gently before serving.
- We all know that leftover ham is one of the best reasons to prepare the meat in the first place! You’ll find plenty of inspiration in this collection of recipes for leftover ham, including leftover ham and cheddar scalloped potatoes, 5-ingredient ham and noodle casserole, and ham, cheddar and broccoli quiche.
Frequently Asked Questions
When should I put pineapple on the ham?
Arrange the pineapple and cherries before baking so they caramelize along with the glaze.
Do I glaze the ham before or after cooking?
Both! Start with the glaze before baking, then baste during and finish with one final brush after.
How do I keep a spiral ham from drying out?
Add some water to the bottom of the pan, cover loosely with foil once browned, and baste every 30 minutes to keep it juicy.
Can I use fresh pineapple instead of canned?
Canned pineapple is best for this recipe; the juice adds sweetness and consistency.
Related Recipes
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Pineapple Glazed Ham
Equipment
- small saucepan
- shallow roasting pan
Ingredients
- 1 (7-9 lb.) fully-cooked, bone-in ham
- 1 ½ cups pineapple juice
- 1 cup brown sugar
- 1 tablespoon Dijon mustard
- ¼ teaspoon ground cloves
- 1 (20 ounce) can pineapple slices, drained
- 7-10 maraschino cherries, drained and rinsed
Instructions
- Preheat the oven to 325°F. In a saucepan, stir together the pineapple juice, brown sugar, Dijon mustard, and ground cloves. Bring the mixture to a boil. Reduce the heat and simmer, stirring occasionally, until the mixture becomes slightly syrupy (about 10-15 minutes). Set aside.
- Line a roasting pan with aluminum foil. Place the ham in the pan, flat-side down. Pour about ¼-inch of water into the pan. Using a sharp knife, score the surface of the ham with ¼-inch-deep cuts in a diamond pattern.
- Arrange the pineapple slices and cherries evenly around the ham, securing them with wooden toothpicks.
- Spoon or brush some of the glaze over the ham.
- Bake at 325°F for a total of about 2 – 2 ½ hours, basting with the extra glaze and pan juices every 30 minutes. Shield the ham loosely with aluminum foil when it reaches the desired color, to prevent excess browning. The ham is done when a meat thermometer inserted into the thickest portion registers 140°F. Let the ham stand for at least 15 minutes, remove toothpicks, and carve.
Notes
- Bake at 325°F for 15-20 minutes per pound until internal temp reaches 140°F.
- Cover loosely with foil after first hour, if necessary, to prevent over-browning.
- Baste every 30 minutes for a caramelized crust.
- Let rest 15 minutes before carving.
- Store leftovers up to 4 days (or freeze 2-3 months).
- Reheat covered with foil at 325°F until warmed through.
- For spiral hams, insert toothpicks between slices to secure pineapple.
- Glaze can be made ahead and refrigerated for 3 days.
- Use glaze with any size ham. Rule of thumb: 325°F for 15 to 20 minutes per pound.
Nutrition
Originally published in March, 2020, this post was updated in November, 2025.
amazing, great recipe want to try this weekend.
Needed a good ham recipe for Thanksgiving. This one looked really good!
Awesome! Thanks, Pamela!
Needed a recipe for New Year’s Eve Dinner! I’ve never prepared ham before. I hope it will taste as good as it looks!! Happy New Year and thanks for sharing this recipe! God bless…
Awesome! Hope you enjoy, and happy New Year!
This is a very good recipe for ham. Making it 2 years in a row
Awesome! Thanks, Gelli. Merry Christmas!
Hi, Carla! No, you’ll make the cuts in the top of the ham and add the pineapples and glaze over top. Bake it right-side up (with the slits and pineapple on top). Enjoy!
On a full butt or shank ham, place the cut side down. This will allow the glaze to go from top(small) to large(bottom) and increase the surface area of your glaze.
Great tip, Brian! Thanks!
Awesome recipe. Can’t wait to make it for Christmas, family will love it. This will be the last big meal I make for my wife. We are separating the first of year
I hope that it makes your holiday special! Thanks for your note. 🙂
For the easiest glaze for ham…apricot jam just score ham with knife and slather jam and cook.
Yes!!! That sounds great too, Rae! I have a similar apricot glazed ham recipe that’s also delicious. Your version is so easy, too. 🙂 Happy Holidays!
Can I make the glaze the night before? If yes, how would I store and reheat the glaze the next day?
Hi, Katelin! Yes, that should work well! I would let the glaze cool to room temp, and then store it in an airtight container (like a mason jar) in the fridge until ready to use. When ready to prepare the ham, let the glaze sit on the counter and come to room temperature. You probably won’t even need to reheat it. You can just spoon the room-temp glaze on the ham. If it seems too thick and you’d like to reheat it to loosen it up, you can do so on the stovetop over low heat, or in 10-20 second increments in the microwave. Have a very happy holiday!
Thank you!!!
This was the best ham recipe yet thank you.
Wonderful! Thanks, Casey!
This is almost exactly the way my mother and aunts made their hams while I was growing up. They did not put cloves and mustard in the glaze and did not heat it. After scoring the ham, whole cloves were stuck in the scores squares of the ham before adding the pineapple slices and maraschino cherries. This was tedious and so became my job as a child. I am going to do your version for New Year’s Day. I am excited to try your glaze. Your recipes are always my “go to” and trusted recipes. I have enjoyed your blog since about 2016 or so. Thank you and Happy Holidays to you and your family including Teddy.
Thank you so much for such a kind message, Mici! We’re happy to have you here and are so glad you enjoy the recipes. We hope the ham turns out well for you, too! Happy holidays to you and your family as well!
This recipe was absolutely delicious! My first time making a ham. The homemade glaze was amazing.
Wonderful! Thank you, Tania!
Do you need to remove the rind of the ham before putting pineapple glace on…?
No, ma’am! That exterior will get nice and charred and crispy in the oven. Enjoy!
Amazing recipe—adding this to the Thanksgiving table
Thank you, JL!!