This old-fashioned pineapple glazed ham brings Southern holiday charm to your table. The sticky brown sugar pineapple glaze caramelizes beautifully in the oven, and the classic pineapple rings and cherries make it as gorgeous as it is delicious. It’s a timeless centerpiece that’s surprisingly easy to pull off.
More glazed ham recipes
Before You Get Started
A few tips before you start, and this ham will turn out perfectly every time:
- Choose a bone-in ham. A fully cooked, bone-in ham gives you the most flavor and the best presentation. Bone-in hams also retain moisture better than boneless during the longer bake time.
- Score the surface. Shallow diamond cuts (about 1/4 inch deep) let the glaze soak into the meat and create those gorgeous caramelized edges. Don’t cut too deep or you’ll lose moisture.
- Start uncovered, then shield. Baking uncovered first lets the glaze caramelize and develop color. Once the ham reaches your desired shade, loosely tent it with foil to prevent excess browning. Pull it from the oven when a thermometer inserted into the thickest part reads 140°F.
Choosing Your Ham
The ham you start with makes a big difference. Here’s what to look for at the store:
Bone-in vs. boneless. Bone-in is the better choice for a showpiece recipe like this. The bone adds flavor as the ham bakes and helps it hold its shape for presentation. A boneless ham will work, but it won’t carve as impressively or develop quite the same depth of flavor.
Fully cooked vs. fresh. This recipe is written for a fully cooked (smoked) ham, which is what you’ll find at most grocery stores around the holidays. You’re not cooking it from raw; you’re warming it through and building a glaze. If you pick up a fresh (uncooked) ham by mistake, the baking time will be significantly longer.
What size to buy. Plan on about 3/4 to 1 pound of bone-in ham per person, accounting for the weight of the bone. A 7 to 9 lb. ham feeds roughly 8 to 12 people. Going bigger? The same glaze and technique scales up easily; just adjust your baking time using the guide below.
How to Make Pineapple Glazed Ham
Here’s how to put it all together. The glaze comes together quickly on the stovetop while the oven preheats, so everything moves at a nice pace.
Step 1: Make the Glaze
Combine the pineapple juice, brown sugar, Dijon mustard, and ground cloves in a small saucepan.
Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the mixture is slightly syrupy; about 10 to 15 minutes. Set it aside.
⇢ Make it ahead. The glaze can be made up to 3 days in advance. Store it in an airtight container in the refrigerator, then let it come to room temperature before using. If it’s too thick to spoon, warm it gently on the stovetop or in the microwave in 15-second increments.
Step 2: Prep the Ham
Preheat the oven to 325°F. Line a shallow roasting pan with aluminum foil. Place the ham flat-side down in the pan and pour about 1/4 inch of water into the bottom. This helps keep the ham moist during the long bake.
Using a sharp knife, score the surface in a diamond pattern with cuts about 1/4 inch deep.
Step 3: Decorate
Arrange the drained pineapple slices over the surface of the ham, securing each one with a wooden toothpick.
Tuck a maraschino cherry into the center of each ring and secure with a toothpick.
This is the step that gives the ham its classic retro look, one that home cooks have been doing since the 1950s. If you want to go old-school, you can also press whole cloves into the center of each scored diamond before adding the pineapple.
Step 4: Glaze and Bake
Spoon or brush a generous layer of glaze over the decorated ham. Transfer the pan to the oven and bake at 325°F, basting with the glaze and pan juices every 30 minutes.
⇢ Watch the color. Once the glaze is deeply caramelized and the ham has reached your desired color, loosely tent it with aluminum foil. This prevents the exterior from getting too dark before the center is warmed through.
Step 5: Rest and Carve
Brush the ham with any remaining glaze right after it comes out of the oven.
Let it rest for at least 15 minutes before removing the toothpicks and carving. Resting gives the juices time to redistribute, so every slice stays moist.
Ham Baking Times by Weight
Always go by temperature, not time. The ham is ready when a thermometer inserted into the thickest part (not touching the bone) reads 140-145°F. Use these time estimates to plan ahead, but let the thermometer be your guide.
Plan on 325°F for 15 to 20 minutes per pound:
| Ham Weight | Estimated Bake Time |
| 6 lbs. | 1 1/2 to 2 hours |
| 7 lbs. | 1 3/4 to 2 1/3 hours |
| 8 lbs. | 2 to 2 2/3 hours |
| 9 lbs. | 2 1/4 to 3 hours |
| 10 lbs. | 2 1/2 to 3 1/3 hours |
Variations
Want to put your own spin on the glaze? A few easy swaps worth trying:
Honey-Mustard Pineapple Glaze. Swap the Dijon for yellow mustard and stir in 2 tablespoons of honey. It’s a little sweeter and more mild.
Spiced Holiday Version. Add 1/2 teaspoon of cinnamon and an extra pinch of ground cloves to the glaze for a warmer, deeper flavor. This is especially good around Christmas.
Glaze Only. Skip the pineapple rings and cherries entirely and just use the glaze. It’s still a beautiful, flavorful ham; just simpler to prep and carve.
Needed a good ham recipe for Thanksgiving. This one looked really good!
– Pamela
What to Serve with Pineapple Glazed Ham
Ham is the centerpiece, so the sides just need to complete the meal without competing with it. Here are some of our favorites:
Classic holiday sides:
- Southern Pineapple Casserole (if you want to continue the pineapple theme)
- Party Potatoes or Au Gratin Potatoes
- Hashbrown Casserole
- Creamed Spinach Casserole
- Jiffy Corn Casserole or Scalloped Corn
- Southern Deviled Eggs
Simple vegetable sides:
- Green Bean Casserole
- Oven Roasted Asparagus
- Brown Sugar Roasted Carrots (the brown sugar glaze echoes the ham beautifully)
- Sweet Potato Casserole
⇢ Need more inspiration? My Southern Easter Side Dishes collection has everything you need to round out the table.
Storage, Freezing & Make Ahead
Refrigerator: Store leftover ham in an airtight container for up to 3 to 4 days.
Freezer: Wrap tightly and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a 325°F oven, covered with foil, for no more than 10 minutes per pound until it reaches an internal temperature of 140-145°F. For just a few slices, wrap in foil and reheat, or use the microwave in 30 to 60-second increments.
Make-Ahead: The glaze can be made up to 3 days ahead (see the tip in Step 1). You can also bake the ham a day in advance, slice it, and store it tightly wrapped with a little extra glaze drizzled over. Warm gently before serving.
⇢ Put those leftovers to work. A few of our favorite ways to use up the extra ham:
Frequently Asked Questions
Do you bake ham covered or uncovered?
Start uncovered so the glaze has a chance to caramelize and develop color. Once it reaches your desired shade (usually after the first hour or so) loosely tent the ham with foil to prevent over-browning.
Do I glaze the ham before or after cooking?
Both. Start with a layer of glaze before it goes in the oven, then baste with the remaining glaze and pan juices every 30 minutes throughout baking. Brush on one final coat right after it comes out.
How often should I glaze the ham?
Every 30 minutes during baking. Basting regularly builds up a sticky, caramelized coating and keeps the exterior from drying out.
Is it better to use fresh or canned pineapple?
Canned is the better choice here. Canned pineapple juice provides consistent sweetness and dissolves evenly into the glaze, and the rings hold their shape well through the long bake.
Fresh pineapple contains an enzyme that can break down the meat’s texture over time and tends to release extra liquid, which dilutes the glaze.
Do I need to remove the rind before adding the glaze?
No. Leave the rind on. It protects the meat during baking and caramelizes along with the glaze, giving the exterior a slightly crispy, charred finish that’s part of the appeal.
When should I put the pineapple on the ham?
Before baking. Arrange the pineapple rings and cherries on the ham before it goes into the oven so they caramelize alongside the glaze. This is what gives them that golden, sticky finish rather than just sitting on top.
What to Do with the Leftovers
Did you make this recipe?
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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 small saucepan, stir together the pineapple juice, brown sugar, Dijon mustard, and ground cloves. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the mixture is slightly syrupy; about 10 to 15 minutes. Set aside.
- Line a shallow roasting pan with foil. Place the ham flat-side down in the pan and pour about 1/4 inch of water into the bottom. Using a sharp knife, score the surface in a diamond pattern with cuts about 1/4 inch deep.
- Arrange the pineapple slices over the ham and secure each one with a wooden toothpick. Place a maraschino cherry in the center of each ring, also secured with a toothpick.
- Spoon or brush the glaze over the ham. Bake at 325°F for a total of 2 to 2 1/2 hours, basting with the remaining glaze and pan juices every 30 minutes. Once the ham reaches your desired color, loosely tent with foil to prevent over-browning.
- The ham is done when a thermometer inserted into the thickest part (not touching the bone) reads 140°F. Brush with any remaining glaze, let rest for at least 15 minutes, remove toothpicks, and carve.
Notes
- Bake time: 325°F for 15 to 20 minutes per pound. Always go by temperature: pull the ham at 140°F.
- Basting: Baste every 30 minutes for a caramelized crust.
- Covering: Start uncovered to build color, then loosely tent with foil once the ham reaches your desired shade.
- Water in the pan: Add about 1/4 inch of water to the roasting pan before baking to help keep the ham moist.
- Glaze make-ahead: The glaze can be made up to 3 days ahead and refrigerated. Let it come to room temperature before using.
- Fresh vs. canned pineapple: Use canned. The juice gives the glaze consistent sweetness and the rings hold their shape through the bake.
- Rind: No need to remove it. It caramelizes in the oven and adds to the finished texture.
- Spiral ham: If using a spiral-cut ham, insert toothpicks between slices to secure the pineapple rings. Keep it covered for most of the bake to prevent drying out.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 to 3 months.
- Reheating: Warm covered with foil at 325°F, about 10 minutes per pound, until heated through.
Nutrition
Originally published in March, 2020, this post was updated in April, 2026.
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!!