Pineapple Glazed Ham

This pineapple-glazed ham is a holiday favorite, packed with sweet pineapple flavor and a glossy brown sugar crust. The ham stays tender and juicy while a quick mix of pineapple, brown sugar, Dijon, and warm cloves adds just the right balance of sweet and savory.

top view of plated Pineapple Glazed Ham with slices cut out

Flavor: Sweet pineapple and caramelized brown sugar coat every slice, with a little Dijon and clove to keep it nicely balanced, not too sweet.
Technique: Scoring the ham lets the glaze soak in, then a slow bake and quick baste at the end give it that glossy, caramelized finish.
Recommended Tools: A simple meat thermometer helps make sure the ham is perfectly heated through, and a roasting pan with a rack keeps it juicy inside while the outside browns.
Serving Suggestions: Serve this holiday ham recipe for Easter, Thanksgiving, or Christmas with some dinner rolls, a green bean casserole, and scalloped potatoes.

pineapple , brown sugar , maraschino cherries , dijon mustard and ham with labels to make Pineapple Glazed Ham

Ingredients You’ll Need

Ham: A fully cooked bone-in or boneless ham keeps this recipe easy and reliable. If your ham is not fully cooked, follow the package directions for cooking time and temperature.
Glaze: Brown sugar, mustard, and a pinch of cloves (optional) add sweet and savory flavor to this ham. As it bakes, the pineapple brown sugar glaze caramelizes into a rich golden coating and giving the ham a glossy, flavorful crust.
Pineapple: Canned pineapple rings with juice work best in this recipe. If using pineapple chunks, secure them to the ham with toothpicks. For fresh pineapple, slice the rings and use orange juice in place of the canned pineapple juice.
Variations: Swap in maple syrup or honey for the brown sugar for a lighter sweetness. Add maraschino cherries for a retro look and a pop of color, or a splash of orange juice for a bright citrusy twist.

ham in a dish with glaze to make Pineapple Glazed Ham

How to Make Pineapple Glazed Ham

Score the ham and prepare the glaze (full recipe below).
Coat the ham with mustard and pineapple juice, then cover and bake.
Baste with pineapple glaze, secure pineapple slices and cherries, then finish baking.

Use a fully cooked ham; you’re reheating and glazing it in this recipe, not cooking it through.
Score shallowly so the glaze seeps in without drying the ham.
If using fresh pineapple, make easy work of slicing it into rings with a pineapple ring slicer.
If the glaze thickens too much, thin it with a little pineapple juice before brushing.
For crispy edges, broil briefly at the end but watch closely to avoid burning.

Save Every Slice

Store leftover ham in an airtight container in the refrigerator for up to 4 days, or freeze slices between squares of parchment paper and place them in a zippered bag for up to 2 months.

To reheat, thaw ham steaks in the refrigerator overnight, then cover with foil and warm at 300°F until heated through (add a splash of pineapple juice for moisture).

Leftover Ham Magic

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 10 minutes

Cook Time 1 hour 45 minutes

Rest Time 10 minutes

Total Time 2 hours 5 minutes

Preheat oven to 325°F.
Diagonally score the ham with a sharp knife. Place ham in a casserole dish.
To make the glaze, whisk 3 tablespoons of the juice from the pineapple with brown sugar, dijon, and cloves. Set aside.
Brush ham with dijon mustard and pour remaining pineapple juice over ham. Cover with foil and cook 80 minutes.
Remove from the oven and brush with pineapple glaze. Place pineapple rings over ham and secure with toothpicks (add a ½ maraschino cherry to the center of each if desired.)
Bake uncovered 25-35 minutes or just until ham reaches 140°F. Do not overcook.
Remove ham from the oven and let it rest 10 minutes before slicing.

Keep leftover ham in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Ham, Main Course, Pork

Cuisine American

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