Description

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.

Ingredients

Scale

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

Instructions

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.

Nutrition

Calories: 285
Sodium: 920mg
Fat: 8g
Carbohydrates: 22g
Protein: 24g