Pineapple Glazed Ham

5 from 8 votes

This easy pineapple glazed ham makes an impressive statement on a holiday table!

Course Brunch, Dinner, Lunch

Cuisine American, Southern

Keyword baked ham with pineapple, brown sugar and pineapple glazed ham, holiday ham recipe, pineapple glaze for ham, pineapple glazed ham

Prep Time 15

Cook Time 2

Resting Time 15

Total Time 2 30

Servings people

Calories 225.8kcal

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.

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.