Baked Ham with Pineapple and Brown Sugar Glaze Recipe

Baked Ham with Pineapple

There’s something magical about the combination of sweet and savory that makes this dish irresistible. The natural enzymes in pineapple help tenderize the meat while the brown sugar creates a beautiful, glossy caramelized coating. Whether you’re hosting Easter dinner, preparing a special Sunday meal, or celebrating any occasion that calls for something extraordinary, this recipe delivers both impressive presentation and incredible flavor.

What makes this ham particularly special is how the glaze penetrates the meat during cooking, creating layers of flavor that make each bite better than the last. The best part? It’s surprisingly simple to prepare, giving you maximum impact with minimal effort.

Ingredients List

For the Ham:

• 1 spiral-cut ham (7-9 pounds), fully cooked
• 1 cup pineapple juice (reserve from canned pineapple or use fresh)
• ½ cup water

For the Pineapple Brown Sugar Glaze:

• 1 cup packed light brown sugar
• ½ cup honey
• ¼ cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon black pepper

For the Garnish:

• 1 can (20 oz) pineapple rings, drained (reserve juice for ham)
• 2 cups fresh or maraschino cherries
• Toothpicks for securing fruit

Substitution Options:

• For sugar-free version: Replace brown sugar with sugar-free brown sugar substitute
• Gluten-free: Ensure your mustard is certified gluten-free
• For lower sodium: Choose a low-sodium ham variety
• Dairy-free: This recipe is naturally dairy-free

Timing

Total Time: 2 hours 45 minutes

• Prep Time: 15 minutes
• Cooking Time: 2 hours 30 minutes
• Resting Time: 10 minutes

Time Management Tips:
Prepare your glaze while the oven preheats – it only takes 5 minutes to whisk together. The ham cooks largely unattended, giving you plenty of time to prepare side dishes. Plan to apply the glaze during the last 30 minutes of cooking for the perfect caramelized finish without burning.

Make-Ahead Suggestions:
You can score the ham and prepare the glaze up to one day ahead. Store the glazed ham covered in the refrigerator, then bring to room temperature 30 minutes before baking.

How to Make It

1. Prepare Your Ham and Oven

Preheat your oven to 325°F (163°C). Remove the ham from packaging and rinse under cold water, then pat completely dry with paper towels. If your ham isn’t pre-scored, use a sharp knife to create diamond patterns across the surface, cutting about ¼ inch deep. This scoring allows the glaze to penetrate and creates beautiful presentation lines.

2. Set Up for Baking

Place the ham cut-side down in a large roasting pan or disposable aluminum pan. Pour pineapple juice and water into the bottom of the pan – this creates steam to keep the ham moist during cooking. Cover tightly with aluminum foil, ensuring no steam can escape.

3. Make the Pineapple Brown Sugar Glaze

In a medium bowl, whisk together brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, cloves, and black pepper until smooth. The mixture should be thick but pourable. If it seems too thick, add a tablespoon of pineapple juice.

4. Initial Baking Phase

Bake the covered ham for 1 hour and 45 minutes. This slow cooking process ensures the ham heats evenly throughout while staying incredibly moist. The internal temperature should reach 120°F (49°C) at this point.

5. Apply the Glaze and Garnish

Remove the ham from oven and carefully remove the foil (watch for hot steam). Brush half of the glaze generously over the entire surface, making sure it gets into the scored lines. Arrange pineapple rings over the ham, securing each with a toothpick, then place a cherry in the center of each ring.

6. Final Glazing and Browning

Return the ham to the oven, uncovered, and bake for an additional 30-45 minutes, brushing with remaining glaze every 15 minutes. The ham is done when the internal temperature reaches 140°F (60°C) and the surface is beautifully caramelized and golden brown.

7. Rest and Serve

Remove from oven and let rest for 10 minutes before carving. This resting period allows the juices to redistribute, ensuring each slice is perfectly moist.

Nutritional Information

Per serving (based on 12 servings):

• Calories: approximately 285
• Protein: 24g
• Carbohydrates: 22g
• Fat: 8g
• Sodium: 920mg
• Fiber: 0g

This Baked Ham with Pineapple and Brown Sugar Glaze provides excellent protein content and essential B-vitamins, particularly B6 and B12. The pineapple adds vitamin C and beneficial enzymes. While ham is higher in sodium, the portion size and occasional consumption make this a reasonable choice for special occasions.

Healthier Alternatives for the Recipe

Reduce Sugar Content: Cut the brown sugar in half and increase the Dijon mustard slightly for more tangy flavor complexity.

Lower Sodium Option: Choose a low-sodium ham and rinse it thoroughly before cooking. Look for hams with no more than 480mg sodium per serving.

Natural Sweetener Substitution: Replace brown sugar with maple syrup or coconut sugar for a less processed option. You may need to reduce other liquids slightly.

Portion Control: Serve 3-4 ounce portions alongside plenty of vegetables and salads to create a balanced meal.

Serving Suggestions

Classic Accompaniments: Serve with roasted vegetables like Brussels sprouts, carrots, and sweet potatoes. Creamy mashed potatoes and green bean casserole complete the traditional spread.

Fresh and Light Sides: Balance the richness with a crisp apple-cranberry salad, steamed asparagus, or a colorful mixed green salad with vinaigrette.

Bread Options: Dinner rolls, cornbread, or crusty artisan bread help soak up the delicious glaze.

Seasonal Variations: During summer, serve with grilled vegetables and fresh fruit salad. In winter, pair with roasted root vegetables and warm, hearty sides.

Common Mistakes to Avoid

Overcooking the Ham: Since most hams are pre-cooked, you’re simply reheating. Use a meat thermometer and stop at 140°F internal temperature.

Applying Glaze Too Early: Wait until the last 30-45 minutes to prevent burning. Sugar burns easily at high temperatures.

Skipping the Resting Period: Allow the ham to rest after cooking. Cutting immediately causes juices to run out, resulting in dry meat.

Not Scoring Deep Enough: Score at least ¼ inch deep to allow proper glaze penetration and heat distribution.

Forgetting to Baste: Regular basting with pan juices and glaze ensures even caramelization and maximum flavor.

Storing Tips for the Recipe

Refrigerator Storage: Store leftover ham wrapped tightly in aluminum foil or plastic wrap for up to 5 days. Keep it in the coldest part of your refrigerator.

Freezer Storage: Properly wrapped ham can be frozen for up to 2 months. Slice before freezing for easier portion control.

Reheating Instructions: Reheat slices in a 325°F oven covered with foil, or microwave individual portions with a damp paper towel to prevent drying.

Make-Ahead Tips: You can fully cook the ham up to 2 days ahead. Reheat gently in a low oven, covered with foil and a splash of pineapple juice.

Conclusion

This Baked Ham with Pineapple and Brown Sugar Glaze transforms any gathering into a memorable feast. The combination of sweet, tangy, and savory flavors creates a dish that’s both comforting and elegant. With its beautiful presentation and incredible aroma, this recipe guarantees compliments from every guest.

The beauty of this recipe lies in its simplicity – you can achieve restaurant-quality results with basic ingredients and straightforward techniques. Whether this becomes your new holiday tradition or your go-to recipe for special occasions, you’ll find yourself returning to this classic combination again and again.

Don’t wait for a special occasion to try this amazing recipe. Gather your ingredients, preheat that oven, and get ready to fill your home with the most incredible aromas. Your family and friends will be asking for this recipe for years to come!

FAQs

Q: Can I use a bone-in ham instead of spiral-cut?
A: Absolutely! Bone-in hams work wonderfully. You’ll need to score it yourself and may need to add 15-30 minutes to the cooking time depending on size.

Q: What if I don’t have pineapple juice?
A: You can substitute with apple juice, orange juice, or even chicken broth. The flavor will be slightly different but still delicious.

Q: How do I know when the glaze is perfectly caramelized?
A: Look for a deep golden-brown color with a glossy finish. The glaze should be set but not blackened or burnt around the edges.

Q: Can I make this recipe in a slow cooker?
A: While possible, you won’t achieve the same caramelized exterior. If using a slow cooker, cook on low for 4-6 hours and finish under the broiler for 2-3 minutes to caramelize the glaze.

Q: What’s the best way to carve the ham for serving?
A: For spiral-cut hams, simply follow the pre-cut lines. For whole hams, slice perpendicular to the bone in ¼ to ½ inch thick slices.

Q: How far in advance can I prepare the glaze?
A: The glaze can be made up to 3 days ahead and stored in the refrigerator. Let it come to room temperature before using, or warm slightly for easier brushing.

Print