Pineapple Glazed Ham Recipe

If you’re looking for a show-stopping Pineapple Glazed Ham Recipe that feels festive, tastes sweet-savory, and makes the whole house smell like a holiday memory, this one is it.

A cozy classic that never goes out of style

There’s something so comforting about a beautiful pineapple glazed ham coming out of the oven. It’s glossy, caramelized, a little sticky in the best way, and full of that old-fashioned holiday charm so many of us grew up with. This glazed ham recipe brings together brown sugar, pineapple juice, a touch of mustard, and warm spices to create a rich glaze that hugs every slice of ham.

I’ve made some version of this pineapple ham recipe for Easter, Christmas, and even a few Sunday family dinners when I wanted something a little special without fussing all day. And that’s the beauty of it—it looks grand, but it’s actually quite manageable. A baked ham is already cooked when you buy it, so your real job is warming it gently and building that gorgeous glaze. That means less stress and more time to set the table, make the potatoes, or sneak a little bite of pineapple while nobody’s looking.

What makes this one special? The balance. The sweetness from the pineapple and brown sugar doesn’t overpower the savory ham. A spoonful of Dijon keeps things bright, and a pinch of cloves gives it that classic holiday flavor. It’s a lovely holiday ham recipe, yes, but it’s also practical, reliable, and perfect for feeding a crowd.

Why you’ll love this recipe

• It’s easy enough for beginners, but pretty enough for a holiday table.
• The glaze is sweet, tangy, and deeply flavorful.
• You only need a handful of pantry-friendly ingredients.
• It works beautifully for Easter, Christmas, Thanksgiving, or Sunday supper.
• The leftovers are fantastic in sandwiches, omelets, and sliders.
• It pairs well with nearly every classic side dish.
• The oven does most of the work for you.
• It makes a stunning festive ham dish without a lot of last-minute scrambling.
• You can prep the glaze ahead and save yourself time.
• It has that nostalgic, crowd-pleasing flavor people always come back for.

Ingredients

For this baked ham with pineapple, you’ll need:

• 1 fully cooked bone-in spiral-cut ham (8 to 10 pounds)
• 1 cup pineapple juice
• 1/2 cup brown sugar, packed (light or dark; dark gives a deeper molasses flavor)
• 1/3 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon black pepper
• 8 to 10 pineapple rings, canned in juice and drained
• 10 to 15 maraschino cherries, optional
• 1 tablespoon cornstarch
• 1 tablespoon water

A few helpful notes from my own kitchen:

• Ham: A spiral-cut, bone-in ham gives you the easiest serving and the best flavor. If using a boneless ham, reduce cook time slightly and keep an eye on it so it doesn’t dry out.
• Pineapple juice: Use 100% pineapple juice if possible. If you’re using canned rings packed in juice, that liquid works nicely too.
• Brown sugar: For a classic pineapple brown sugar ham, dark brown sugar adds a richer finish, though light brown sugar is perfectly fine.
• Dijon mustard: Don’t skip it. It won’t make the ham taste “mustardy,” but it adds balance and keeps the glaze from tasting flat.
• Cornstarch slurry: This helps the glaze thicken at the end if you want that lacquered, shiny finish.

Directions

1. Preheat the oven and prep the pan.
   Preheat your oven to 325°F. Place a rack in a large roasting pan and set the ham cut-side down on top. If you don’t have a roasting rack, a few thick slices of onion under the ham work in a pinch—old-school, but smart.

2. Score lightly, if needed.
   If your ham isn’t spiral-cut, use a sharp knife to score the surface in a shallow diamond pattern. This helps the glaze cling better and gives that lovely baked presentation. Don’t cut too deep; you’re not carving yet.

3. Make the glaze.
   In a medium saucepan, combine pineapple juice, brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, cloves, and black pepper. Bring it to a gentle simmer over medium heat, stirring until the sugar dissolves. Let it bubble for 5 to 7 minutes until it looks slightly syrupy.

4. Reserve some glaze and brush the ham.
   Set aside about 1/2 cup of the glaze for later. Brush some of the remaining glaze all over the ham, letting it settle into the slices if you’re using spiral-cut. Cover the ham loosely with foil so it stays moist during the first part of baking.

5. Bake the ham gently.
   Bake for about 12 to 15 minutes per pound, or until the internal temperature reaches 140°F. Since the ham is already cooked, you’re warming it through, not cooking it from scratch. Brush with more glaze every 25 to 30 minutes.

6. Add the pineapple rings.
   About 30 to 40 minutes before the ham is done, remove the foil. Arrange the pineapple rings over the ham, securing them with toothpicks if needed. If you like that retro holiday look—and I admit, I do—place a maraschino cherry in the center of each ring.

7. Glaze again and caramelize.
   Brush the pineapple and ham generously with more glaze. Return the uncovered ham to the oven so everything gets glossy and lightly caramelized. This is where the sweet glazed ham magic really happens.

8. Thicken the extra glaze, if desired.
   If you want a thicker finishing sauce for serving, mix the cornstarch and water in a small bowl. Stir it into the reserved glaze in a saucepan and simmer for 1 to 2 minutes until thickened. It should coat the back of a spoon.

9. Rest before slicing.
   Remove the ham from the oven and let it rest for 15 minutes before serving. This gives the juices a chance to settle and makes carving—or lifting spiral slices—much easier.

10. Serve warm and enjoy.
    Spoon a little extra glaze over the top before bringing it to the table. Serve with scalloped potatoes, green beans, rolls, or even a crisp salad if you want to lighten the plate a bit.

Servings & timing

• Yield: 12 to 16 servings
• Prep Time: 15 minutes
• Cook Time: 2 hours to 2 hours 30 minutes, depending on ham size
• Rest Time: 15 minutes
• Total Time: About 2 hours 30 minutes to 3 hours

A practical note: for an 8-pound ham, you’ll usually land close to the 2-hour mark. Larger hams will need a little longer. If you host often, a digital meat thermometer like the ThermoWorks Thermapen is worth every penny.

Variations

• Maple twist: Replace the honey with pure maple syrup for a deeper, woodsy sweetness.
• Orange-pineapple version: Add 2 tablespoons orange juice and a little orange zest for a brighter glaze.
• Spiced holiday style: Stir in a pinch of nutmeg or allspice for a warmer seasonal profile.
• Bourbon glaze: Add 1 to 2 tablespoons bourbon to the glaze for a grown-up, slightly smoky note.
• Less-sweet version: Cut the brown sugar to 1/3 cup and add an extra teaspoon of Dijon.
• Cherry-free classic: Skip the maraschino cherries if you want a more natural-looking oven baked ham.

Storage & reheating

Store leftover ham in an airtight container in the refrigerator for up to 4 days. If possible, keep a little extra glaze with it so the slices stay moist.

For freezing, wrap cooled ham tightly in plastic wrap and then foil, or use freezer-safe bags. It keeps well for up to 2 months. Thaw overnight in the refrigerator before reheating.

To reheat, place slices in a baking dish with a splash of water, pineapple juice, or leftover glaze. Cover with foil and warm at 300°F for 10 to 15 minutes, or until heated through. You can also microwave individual portions in short bursts, though the oven gives better texture.

Make-ahead tip: Prepare the glaze up to 3 days in advance and store it in the fridge. Warm it gently before brushing onto the ham.

Notes

A few little things I’ve learned from making this ham with pineapple glaze more times than I can count:

First, don’t rush the bake. Ham can dry out if the oven is too hot, so low and steady is the way to go. Second, glaze in layers. One coat tastes good; repeated brushing tastes like you really knew what you were doing. And third, if the top starts browning too quickly, loosely tent it with foil and carry on.

I also think this recipe tastes even better when served with sides that aren’t too sweet. Creamy mashed potatoes, buttery green beans, roasted Brussels sprouts, or a sharp little salad with vinaigrette all help balance the richness.

One more thing—save that ham bone if you have one. It makes a terrific pot of bean soup. That’s the sort of thrifty kitchen wisdom I’ll never stop loving.

FAQs

Can I use a boneless ham for this pineapple glazed ham recipe?

Yes, absolutely. A boneless ham works well, though it may cook a little faster and can be slightly less juicy than bone-in.

Do I need to cook the ham completely, or is it already cooked?

Most holiday hams sold in U.S. grocery stores are fully cooked. You’re mainly reheating it until the internal temperature reaches 140°F.

Can I make this glazed ham recipe without pineapple rings?

Yes. You can use only pineapple juice in the glaze and skip the rings if you prefer a simpler presentation.

What’s the best ham for baked ham with pineapple?

A bone-in spiral-cut ham is usually the easiest and most flavorful choice. It also holds glaze nicely between the slices.

How do I keep my brown sugar ham from drying out?

Bake it covered for most of the cooking time, use a moderate oven temperature, and baste with glaze every 25 to 30 minutes.

Can I make the glaze ahead of time?

Yes, and honestly, that’s a smart move. Make it up to 3 days ahead and warm it before using.

Why is my glaze too thin?

It may need a few more minutes of simmering, or you can thicken it with the cornstarch slurry listed in the recipe.

What can I serve with pineapple holiday ham?

Classic choices include scalloped potatoes, mac and cheese, roasted carrots, green bean casserole, dinner rolls, or deviled eggs.

Conclusion

This Pineapple Glazed Ham Recipe is the kind of dependable, celebratory dish that turns a regular gathering into something memorable. It’s sweet, savory, easy to prep, and just right for holidays or any meal that calls for a little extra warmth. If you try it, I’d love to hear how it turned out for you—leave a comment, share your favorite side dish, or browse a few more holiday recipes to round out your table.