Pineapple Glazed Ham

Pineapple Glazed Ham is juicy, tender, and coated in a sweet, tangy glaze that caramelizes as it bakes. The pineapple juice, brown sugar, and Dijon mustard soak into every slice, giving it so much flavor, and those pineapple rings and cherries on top give it that classic, old-fashioned look everyone loves.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Fully cooked spiral-sliced ham: Go for a bone-in ham if you can. It stays juicier and has more flavor, plus the spiral slices make serving so easy. Save the bone for soup!
• Pineapple juice: Use a good-quality juice for the best flavor.
• Crushed pineapple: Make sure to drain it well so your glaze doesn’t get too thin. You still want those little bits for texture.
• Brown sugar: Light or dark, both work here. Dark brown sugar will give you a deeper, more caramel-like flavor.
• Dijon mustard: Don’t skip it, even if you’re not a big mustard fan. It really rounds out the glaze.
• Unsalted butter: Use real butter for the best flavor.
• Apple cider vinegar: Just a splash helps cut the sweetness.
• Ground cloves: A little goes a long way. It gives that classic holiday ham flavor, so don’t overdo it.
• Black pepper: Adds a subtle bit of warmth and keeps the glaze from being overly sweet.
• Pineapple slices: Pat them dry so they caramelize rather than steam in the oven.
• Maraschino cherries: Totally optional, but they give that classic look. Stick them in the center of the pineapple rings for that nostalgic finish.

How to Make Pineapple Glazed Ham

• Step One: Preheat oven to 325°F. Line a roasting pan with foil for easy cleanup and place the ham cut-side down in the pan.
• Step Two: Cover loosely with foil and bake for about 10 minutes per pound, usually about 1 hour and 30 minutes in total.
• Step Three: While the ham is heating, add pineapple juice, crushed pineapple, brown sugar, Dijon mustard, butter, apple cider vinegar, cloves, and black pepper to a small saucepan.
• Step Four: Cook over medium heat, stirring often, until the butter melts and the glaze thickens slightly, about 5 minutes. Remove from heat.
• Step Five: About 30 minutes before the ham is done, remove it from the oven and uncover it. Add the pineapple rings and place a cherry in the middle. Secure with toothpicks, if needed. Spoon the glaze over the ham, letting it fall between the slices.
• Step Six: Return the ham to the oven uncovered for the final 25 to 30 minutes.
• Step Seven: Remove from the oven and let the ham rest for 10 minutes before serving.

Variations and Substitutions

• Switch up the glaze: Not a fan of pineapple? Try orange juice, apple juice, or even maple syrup for a different flavor profile.
• Make it sweeter or less sweet: Adjust the brown sugar to your taste. You can cut it back or swap in honey or maple syrup for a slightly different sweetness.
• Add some spice: A pinch of cinnamon or a little extra clove will give it a warmer, more holiday-style flavor. You could even add a tiny bit of cayenne for a subtle kick.
• Skip the mustard: If Dijon isn’t your thing, you can leave it out or replace it with a bit of whole grain mustard or even a touch of Worcestershire sauce for depth.
• No pineapple slices: You can skip the rings and cherries entirely and just brush on the glaze. It will still taste just as good.
• Use a different ham: This works with any fully cooked ham, not just spiral-sliced. You’ll just need to score the surface so the glaze can soak in.
• Make it in the slow cooker: Place the ham in your slow cooker with the glaze and cook on low for 3 to 4 hours, basting occasionally. Great option when your oven is busy.
• Add extra glaze: If you like it saucier, double the glaze and save some for serving on the side.

Storage Instructions

• Refrigerator: Let the ham cool completely, then store leftovers in an airtight container in the fridge for up to 4 days. Keep some of the extra glaze with it to help keep the meat moist.
• Freezer: Slice or chop the ham and store it in freezer-safe containers or bags for up to 2 months. Wrap it well to prevent freezer burn.
• Reheating: Warm leftovers gently in the microwave or in a covered dish in the oven at 300°F until heated through. Add a splash of water or extra glaze to keep it from drying out.
• Make ahead: You can prepare the glaze a day or two in advance and keep it in the fridge. When ready to use, just warm it up and pour it over the ham before baking.

Recipe Tips and Tricks

• Let the ham come to room temperature first: Take it out of the fridge about 30 minutes before baking, so it heats more evenly.
• Keep it covered while reheating: This helps lock in moisture and prevents the ham from drying out before you add the glaze.
• Add the glaze toward the end: Glazing too early can cause it to burn. Adding it at the end of cooking keeps it glossy and flavorful.
• Get the glaze into the slices: Use a spoon or brush to work the glaze down between the slices so every bite has flavor.
• Don’t overcook it: The ham is already fully cooked, so you’re just warming it through. Overbaking can dry it out.
• Use a roasting rack if you have one: This keeps the ham slightly elevated so heat can circulate and the bottom doesn’t get soggy.
• Save the pan juices: Spoon them over the sliced ham when serving for extra flavor.
• Serve it with classic sides: This ham pairs perfectly with scalloped potatoes, mashed potatoes, roasted vegetables, or a simple salad. It also works really well with dinner rolls, soaking up all that extra glaze.

Holiday Sides

• Creamed Peas
• Carrot Raisin Salad
• Broccoli Casserole

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