Classic Pineapple Brown Sugar Glazed Ham
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Pineapple Brown Sugar Glazed Ham — sweet pineapple brown sugar glaze over a juicy salty spiral cut ham. A classic holiday ham recipe, perfect for Easter, Christmas, or southern-style Sunday supper.
This Pineapple Brown Sugar Glazed Ham recipe takes me way back! My family always made a pineapple glazed ham every Christmas up until my late teens. The smell of clove, pineapple, and ham on Christmas morning was a part of the holiday. I’m not quite sure when the tradition changed but we rarely do ham on holidays anymore. So for Easter Sunday this year, I thought I’d share an old family favorite. The pineapple brown sugar glaze is essentially the same but with my own unique touch. I’m also choosing a much smaller spiral cut ham and losing the whole clove buds.
Bone-in spiral cut ham
With all of the considerations of choosing a gam, it can be frustrating to narrow it down. For me, the right choice without contest is a half portion bone-in fully cooked spiral cut ham. This cut has the right amount of flavor enhancing fat, perfectly size for a moderately sized gathering, only requires the effort to make the glaze and heating it through. The added bonus is that a spiral cut makes it easy for self-serve.
Ingredient and equipment
Bone-in spiral cut butt portion ham– Finding a spiral cut ham that isn’t already glazed is difficult. Choose one already glazed in brown sugar or honey. Discard the flavoring packet.
Crushed pineapple– Choose crushed pineapple in fruit juice instead of syrup if you can. The juice is added to the glaze instead of water.
Pineapple brown sugar glaze
The glaze is made in advance and cooled slightly before spreading over the ham. To make the glaze, add the crushed pineapple and pineapple juice from the can, brown sugar, honey, dijon mustard, mustard powder, clove, ginger, and white pepper to a saucepan.
Bring the sauce to boil over medium heat then reduce the heat to low for the sauce to thicken.
Prep the ham for glazing
Since this recipe uses a fully cooked ham, the prep work is really minimal. The first thing you’ll need to do is double line your roasting pan with aluminum foil if you aren’t using a disposable roasting pan.
Next, remove the ham from the packaging and place it in the pan. Dry it with paper towels if needed. Pour the glaze over the ham making sure to get the sides and down the front.
Finally, put a pineapple ring onto the ham with a cherry in the center. Secure the cherry with a toothpick. Repeat this process until the ham is fully covered or until you’re satisfied. The ham is now ready to be baked.
Glazed baked ham instructions
Cover the roasting pan with more aluminum foil and bake the ham for 1 hour and 20 minutes in a 375° preheated oven. Baste the ham with the juices from the pan every 20 minutes or so.
After an hour and 20 minutes, remove the foil and pour the remaining glaze. Bake for another 20 minutes to allow the sugars in the glaze will caramelize.
- Prevent a dry ham.
- Cover the ham during the first hour of cooking.
- Don’t over cook the ham. It only needs to be warmed through. 10-15 minutes per pound is more than sufficient.
- Use a disposable aluminum roasting pan.
- The glaze gets very sticky making clean up a pain.
- Store leftovers.
- In the fridge for 3-4 days in an airtight container.
- In the freezer for 1-2 months in a freezer storage bag.
- Use leftovers.
- Ham and Cheese Breakfast Sliders
- Potato and Ham Frittata
- Save the ham bone.
- Wrap it in plastic cling wrap and place it in a freezer-safe bag for 2-3 months.
- Instant Pot Ham Bone Soup
An absolutely perfect plate pairing for this pineapple baked ham is a side of Southern Potato Salad, Baked Macaroni and Cheese, and Smoked Turkey Collard Greens.
More holiday side and desserts
Cheesy Scalloped Potatoes
Southern Green Beans and Potatoes
Brown Sugar Almond Crunch Cake
Classic Cream Cheese Pound Cake
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Classic Pineapple Brown Sugar Glazed Ham
- 10-12 lb butt portion ham bone-in spiral cut
- 20 oz can crushed pineapple with juice (see notes)
- 2 c dark brown sugar
- 1/4 c dijon mustard
- 2 tsp mustard powder
- 1/2 tsp ground clove
- 1/2 tsp ground ginger
- 1 tsp white pepper
- 20 oz pineapple rings more if desired
- 10 maraschino cherries more if desired
- Preheat the oven to 375°. To a saucepan, add the crushed pineapple with juices, brown sugar, dijon mustard, mustard powder, clove, ginger, and white pepper. Bring the glaze to boil over medium heat then reduce the heat to low for the sauce to thicken and become syrupy; about 6-8 minutes. Allow it to cool for 5 minutes or so.
- Place the ham into a double foil-lined roasting pan and pour the glaze. Secure each pineapple ring and cherry in the center with toothpicks.
- Cover the roasting pan with more aluminum foil and bake the ham for 1 hour and 40 minutes in a 375° preheated oven. Baste the ham with the juices from the pan every 20 minutes or so. After an hour and 20 minutes, remove the foil and bake for another 20 minutes. Remove the ham from the oven to rest for 10 minutes before serving.