If you want to impress your guests, this easy Pineapple Glazed Ham is a real show stopper! Not only does it look impressive with its glistening brown sugar ham glaze and clove studded pineapples but it’s incredibly flavorful, too.
This holiday ham looks fancy and complicated, but the truth is, it’s incredibly easy to make. There’s no need to be intimidated – this pineapple ham recipe is easy to make with only a few minutes of hand on time.
There is no fussing or worrying that it will dry out. The end result is a moist, flavorful ham that has the best ham glaze drizzled all over it. It’s one of my favorite baked ham recipes.
Why This Recipe Pineapple Glazed Ham Recipe Works
By following the easy steps below, this Pineapple Glazed Ham is practically fool proof. Here’s why this recipe work.
First, ham tends to be on the salty side due to the curing process. The trick to minimizing the saltiness is to balance it with sweetness.
Similar to how you add a pinch of salt to sweet things for balance, this holiday ham recipe uses sweetness from pineapple and the brown sugar ham glaze to balance the saltiness. It’s the perfect ham glaze.
You can put together the perfect holiday meal by serving this with my Loaded Mashed Potato Casserole, Bacon Glazed Carrots and Buttery Rosemary Rolls. Your family and friends will thank you!
And, if you have any holiday ham left over, here are some great ways to use it up!
How to Make Pineapple Ham – Step by Step
- Score the outside of the ham: Using a sharp knife (this
is my favorite), cut diagonal lines into the outside of the ham. Be careful not to cut too deep – you just want to score it. (Photo 1 below) - Criss cross cuts: Score the ham in the opposite direction so that the cuts criss cross in a diamond pattern. These cuts will allow the luscious glaze to seep into the ham. (Photo 2 below)
- Stud pineapple rings with whole cloves: This is my favorite part. Place about 6 whole cloves into each pineapple ring. (Photo 3 below)
- Attach pineapple and cherries to the ham: Use toothpicks to attach the clove studded pineapple rings to the outside of the ham. Then, use toothpicks to affix a cherry in the center of each pineapple ring. (Photo 4 below)
- Bake ham: Place ham in a roasting pan and add soda to the pan. Cover the ham with foil and bake.
is my favorite), cut diagonal lines into the outside of the ham. Be careful not to cut too deep – you just want to score it. (Photo 1 below)
- Begin making the brown sugar ham glaze: While the ham is baking, add brown sugar to a sauce pan. (Photo 5 below)
- Add mustard: Add dijon mustard. (Photo 6 below)
- Pour in reserved pineapple juice: Pour reserved pineapple juice over the mixture and stir to combine. (Photo 7 below)
- Bring to a boil over medium high heat: Cook the sauce until it starts to thicken. (Photo 8 below)
How Long to Bake a Ham
Cooking your ham properly will ensure that it doesn’t dry out. Many hams sold in grocery stores are fully or partially cooked. Checking the package will let you know.
If your ham is fully cooked (check the package), you should bake it in a 325 degree F oven for 12-15 minutes per pound.
If your ham is partially cooked (again, check the package), it needs to bake for about 20 minutes per pound.
Your ham is finished cooking when it reaches an internal temperature of 140 degrees F. I use my favorite meat thermometer
to ensure it’s at the proper temperature.
Types of Ham – Choosing the Right One
There are a number of options when it comes to choosing the type of ham you want. Ham comes from the top of the back leg of the pig.
How it’s processed determines the type of ham. The Pork Board is a great resource for understanding types of ham.
For this recipe, you’ll want to select a cured ham – either bone-in or semi-boneless. For easy serving, you can even find spiral hams that come pre-sliced and ready to go. It’s a real time-saver.
This is a great resource for the complete guide for buying ham.
Expert Tips for Making the Best Brown Sugar Ham Glaze
- Use a sharp knife to score the ham: A sharp knife will make ensure you don’t cut too deep.
- Cover the ham with foil while it bakes: To prevent your ham from drying out, cover it with foil during most of the baking time. Remove the foil while basting this Pineapple Glazed Ham.
- Baste ham every 10 minutes during the last 30 minutes: Use a basting brush (this one is great because it cleans up easy) to coat the ham with the brown sugar ham glaze every time minutes.
- Let the ham rest: When the ham is cooked through, allow it to rest for 15-20 minutes before slicing into it.
- Remove the pineapples and cherries before slicing: These make a great garnish for presentation.
- Remove all of the toothpicks before serving: Don’t forget to carefully remove all of the toothpicks before serving your guests.
(this one is great because it cleans up easy) to coat the ham with the brown sugar ham glaze every time minutes.Shop This Recipe
More Recipes You Might Like
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- Herb Roasted Turkey
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- Slow Cooker Ham Recipes
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Pineapple Glazed Ham
Ingredients
- 1 15-18 lb fully cooked ham - bone in or boneless
- 1 20 oz can whole pineapple rings
- 60 whole cloves
- 10 maraschino cherries - stems removed
- 3/4 cups brown sugar
- 1 tablepoon dijon mustard
- 2 cups lemon lime soda - can substitute ginger ale
Instructions
- Preheat the oven to 325 F.
- Score the surface of the ham in a diamond pattern about 1/8-inch deep.
- Drain the juice from the pineapples and reserve.
- Stick 6 cloves in each pineapple ring.
- Arrange pineapple rings evenly around the surface of the ham, affixing them with toothpicks.
- Affix a single cherry in the center of each ring with a toothpick.
- Place the ham in a large roasting pan and add soda.
- Tent it with foil, and bake for 2 to 2/12 hours (as per the package directions).
- Meanwhile, put the brown sugar, mustard and reserved pineapple juice in a sauce pan.
- Cook over medium high heat until reduces and becomes thick, about 15 minutes.
- After 2 hours of baking, remove the foil and brush the glaze all over the ham. Leave foil off of the ham for the remainder of the baking time.
- Repeat baste every 10 minutes until the ham is cooked through and reaches an internal temperature of 140 degrees F.
- Remove from the oven, baste with remaining glaze and allow to rest 15-20 minutes before carving.
Notes
- Use a sharp knife to score the ham: A sharp knife will make ensure you don't cut too deep.
- Cover the ham with foil while it bakes: To prevent your ham from drying out, cover it with foil during most of the baking time. Remove the foil while basting this Pineapple Glazed Ham.
- Baste ham every 10 minutes during the last 30 minutes: Use a basting brush (this one is great because it cleans up easy) to coat the ham with the brown sugar ham glaze every time minutes.
- Let the ham rest: When the ham is cooked through, allow it to rest for 15-20 minutes before slicing into it.
- Remove the pineapples and cherries before slicing: These make a great garnish for presentation.
- Remove all of the toothpicks before serving: Don't forget to carefully remove all of the toothpicks before serving your guests.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Jane Saunders says
You are completely right, this ham does look tempting with that glistening exterior. Loving the flavours here.
April says
This is the best ham ever. So sweet, and juicy and tender. M’mm…. I’m drooling just thinking about it!