Honey Glazed Ham Pineapple (Print version)

Ham glazed in honey and pineapple adds sweet, savory flavor for festive gatherings. Easy and crowd-pleasing centerpiece.

# What You Need:

→ Ham

01 - 1 fully cooked bone-in ham, approximately 8–10 lbs

→ Glaze

02 - 1 cup honey
03 - 1/2 cup packed brown sugar
04 - 1/4 cup Dijon mustard
05 - 1/4 cup apple cider vinegar
06 - 2 tablespoons unsalted butter
07 - 1/2 teaspoon ground cloves

→ Garnish & Basting

08 - 1 can (20 oz) sliced pineapple rings, drained and juice reserved
09 - 1 jar (6 oz) maraschino cherries, drained
10 - Whole cloves, optional for studding

# How To Make It:

01 - Preheat oven to 325°F. Place the ham, cut side down, in a large roasting pan lined with aluminum foil.
02 - Score the surface of the ham with a diamond pattern. If desired, stud whole cloves at diamond intersections.
03 - Combine honey, brown sugar, Dijon mustard, apple cider vinegar, unsalted butter, ground cloves, and 1/4 cup reserved pineapple juice in a saucepan. Heat over medium, stirring until the sugar dissolves.
04 - Brush one third of the glaze over the ham. Tent loosely with foil and bake for 1 hour.
05 - Remove foil. Arrange pineapple rings over the ham, securing each with a toothpick. Place a maraschino cherry in the center of every ring.
06 - Brush ham with more glaze. Bake uncovered for 45–60 minutes, basting every 15 minutes with the remaining glaze, until caramelized and heated through (internal temperature should reach 140°F).
07 - Let the ham rest for 15 minutes before carving. Remove pineapple rings and cherries, slice ham, and serve with pan juices.

# Expert Tips:

01 -
  • The glaze makes the ham unbelievably moist and caramelized, and nobody ever guesses how easy it is.
  • Leftovers stretch effortlessly into delicious meals, making holiday hosting feel like a breeze.
02 -
  • Had I skipped tenting the ham with foil, the first hour’s glaze would have burned—always go slow at the start.
  • Using a splash of pineapple juice in the glaze boosts tang and keeps the caramelization from turning too dense.
03 -
  • The secret to caramelized crust is frequent, gentle basting during the last hour—don’t rush it.
  • Let the ham rest before carving—it keeps each slice tender and ensures juices don’t run everywhere.
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