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Square side shot of a pineapple glazed ham on a platter.
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5 from 8 votes

Pineapple Glazed Ham

This old-fashioned pineapple glazed ham is topped with a sticky brown sugar glaze, classic pineapple rings, and maraschino cherries. It's a beautiful, crowd-feeding centerpiece that's easier to make than it looks.
Course Brunch, Dinner, Lunch
Cuisine American, Southern
Keyword baked ham with pineapple, baked ham with pineapple glaze, brown sugar pineapple glazed ham, holiday ham recipe, pineapple glaze for ham, pineapple glazed ham, pineapple ham glaze
Prep Time 15 minutes
Cook Time 2 hours
Resting Time 15 minutes
Total Time 2 hours 30 minutes
Servings 10 people
Calories 225.8kcal
Author Blair Lonergan

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.
    Brown sugar pineapple glaze for a ham in a saucepan.
  • 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.
    Scoring a ham in a diamond pattern before glazing.
  • 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.
    Arranging pineapples and cherries on a ham.
  • 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.
    Basting a ham with pineapple glaze.
  • 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.
    Horizontal side shot of a brown sugar and pineapple glazed ham on a blue and white platter.

Video

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

Serving: 3ounces glazed ham | Calories: 225.8kcal | Carbohydrates: 37.4g | Protein: 14.1g | Fat: 7g | Saturated Fat: 2.5g | Cholesterol: 45mg | Sodium: 851.1mg | Potassium: 115mg | Fiber: 0.1g | Sugar: 27.8g