Glazed Ham with Pineapple and Brown Sugar: Best Holiday Recipe

Let me set the scene for you: the kitchen fills with a sweet, tangy aroma—hints of pineapple mingle with the rich, caramel scent of brown sugar. The glaze bubbles gently as it coats the ham, and you can practically taste the anticipation in the air. Honestly, the first time I pulled this glazed ham with pineapple and brown sugar from my oven, all I could do was stare in wonder at the glossy, golden finish. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’ve stumbled onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma would make her legendary holiday ham—always with a sticky-sweet glaze and rings of pineapple tucked on top. I tried to recreate her recipe one rainy weekend, determined to match that nostalgic flavor. You know what? My family couldn’t stop sneaking bites off the carving board (I can hardly blame them!). There’s something about that combination—the salty, juicy ham with the bright pineapple and deep brown sugar—that makes it pure, comforting magic.

This recipe is dangerously easy, but the results are showstopping. It quickly became our staple for Easter, Christmas, and family gatherings. Gifting leftovers to friends brings smiles all around, and it’s perfect for potlucks or brightening up your Pinterest holiday board. I’ve tested this glazed ham with pineapple and brown sugar more times than I can count (in the name of research, of course), and every single time, it feels like a warm hug. Trust me, you’re going to want to bookmark this one—it’s holiday comfort, pure and simple.

Why You’ll Love This Recipe

If you’ve had your share of dry, bland holiday hams, let me tell you—this glazed ham with pineapple and brown sugar is in a league of its own. I’ve tinkered, tested, and even quizzed my chef friends for their best tips, so you know this recipe is rock-solid. Here’s why you’ll fall head over heels for it:

• Quick & Easy: Prepping takes just 15 minutes, and the oven does most of the work. Great for busy holiday mornings or last-minute gatherings.
• Simple Ingredients: No fancy shopping needed—just ham, pineapple, brown sugar, and a few pantry staples. Chances are you’ve got everything waiting for you.
• Perfect for Holidays: Whether it’s Christmas, Easter, or a cozy Sunday dinner, this glazed ham with pineapple and brown sugar brings everyone to the table.
• Crowd-Pleaser: Kids absolutely love the sweet glaze, and adults always ask for seconds. It’s the recipe that disappears fastest from the buffet.
• Unbelievably Delicious: The balance of salty ham, tangy pineapple, and rich brown sugar is next-level comfort food. The glaze caramelizes to a gorgeous shine that’s irresistible.

So, what makes this glazed ham different from the usual? First, the glaze—my secret is a touch of Dijon mustard for a little zing. The pineapple rings aren’t just for decoration; they soak up the glaze, turning juicy and golden. I use a tried-and-true spiral-cut ham so the flavors get into every bite. No more flavor just on the outside!

And let’s face it—it’s not just food, it’s a moment. This is the kind of recipe that makes you close your eyes after the first bite. It’s old-school comfort with a modern twist, and it’s healthy-ish, too (less processed sugar than most glazes, thanks to the pineapple). If you want a holiday ham that’s easy, impressive, and soul-soothing—this is it!

What Ingredients You Will Need

This glazed ham with pineapple and brown sugar keeps things straightforward, but every ingredient plays a role in making that sticky-sweet crust and juicy meat. Most are pantry staples, and you can customize as you like.

• For the Ham:
  • 8–10 lb spiral-cut bone-in ham (fully cooked; Smithfield and Kirkland brands work well)
  • Whole cloves (optional, for studding)
• For the Glaze:
  • 1 cup (220 g) packed brown sugar (light or dark, both work—dark gives richer flavor)
  • 1/2 cup (120 ml) pineapple juice (from canned pineapple rings or bottled)
  • 1/4 cup (60 ml) honey (adds shine and depth)
  • 2 tbsp (30 ml) Dijon mustard (for a gentle tang)
  • 1 tbsp (15 ml) apple cider vinegar (balances the sweetness)
  • 1/2 tsp ground ginger (optional, for warmth)
  • 1/4 tsp ground cinnamon (optional, for a holiday note)
• For Topping:
  • 1 can (20 oz/565 g) pineapple rings in juice (reserve juice for glaze)
  • 10–12 maraschino cherries (optional, for classic holiday look)
  • Toothpicks (for securing pineapple and cherries)

Tried-and-True Tips: If you want a gluten-free version, double-check your ham and mustard. For a deeper molasses flavor, swap half the brown sugar for coconut sugar. You can use fresh pineapple slices if you’re feeling fancy—just make sure they’re ripe and sweet.

Substitutions: Maple syrup works well in place of honey. If you’re out of Dijon, yellow mustard gives a milder taste. For a lower-carb option, use Swerve brown sugar blend (I’ve tested it—works like a charm!).

Ingredient Sourcing: Look for hams labeled “spiral-cut” so the glaze gets into every nook. If you can, buy pineapple packed in juice, not syrup (it’s less sweet and more tangy). For maraschino cherries, I like Tillen Farms—they’re dye-free and taste great.

This glazed ham with pineapple and brown sugar is flexible, forgiving, and perfect for holidays. All you really need is a good ham, some pineapple, and a little brown sugar magic.

Equipment Needed

• Large roasting pan (big enough for your ham and toppings; disposable pans work if you’re gifting)
• Small saucepan (for simmering the glaze)
• Basting brush (silicone is easiest to clean; a spoon works in a pinch)
• Meat thermometer (digital for precision; don’t skip it!)
• Aluminum foil (for tenting the ham and keeping it moist)
• Toothpicks (for securing pineapple rings and cherries)

I’ve used everything from a fancy roasting rack to a simple ceramic dish—honestly, they all work. If you don’t have a roasting pan, use a deep baking dish lined with foil for easy cleanup. The basting brush is handy but you can always spoon the glaze on (just be careful, it gets hot!).

For specialty gear, keep that meat thermometer in good shape—wipe clean after each use and store in a dry spot. Disposable pans are perfect for potlucks, and you won’t stress about getting your good pan back. Budget-friendly? You bet. Most of these items are basic, and you likely have them on hand already.

Preparation Method

1. Preheat your oven: Set to 325°F (165°C). Place oven rack in lower third to make space for the ham.
2. Prepare the ham: Unwrap your spiral-cut ham and set it, flat side down, in the roasting pan. If desired, score the surface in a diamond pattern (about 1/4 inch deep) and stud with whole cloves. This helps the glaze stick and gives a classic look.
3. Make the glaze: In a small saucepan, combine 1 cup (220 g) brown sugar, 1/2 cup (120 ml) pineapple juice, 1/4 cup (60 ml) honey, 2 tbsp (30 ml) Dijon mustard, 1 tbsp (15 ml) apple cider vinegar, and optional spices. Bring to a gentle boil over medium heat, stirring constantly. Simmer for 3–5 minutes until thickened (it should coat a spoon). If it seems thin, keep simmering—but don’t walk away!
4. Glaze the ham: Brush about half the glaze over the ham, making sure to get between slices. Reserve the rest for later. Use a spoon if the brush can’t reach into the spiral cuts.
5. Add pineapple and cherries: Arrange pineapple rings on top and sides of the ham, securing with toothpicks. Place maraschino cherries in the centers for a festive touch. (The pineapple will caramelize—don’t skip this step!)
6. Tent with foil: Loosely cover the ham with aluminum foil to keep moisture in. Bake for 1 hour (for an 8–10 lb ham), basting with pan juices every 20–30 minutes. If your ham is smaller, reduce baking time; larger hams may need up to 2 hours.
7. Glaze again: Remove foil, brush on remaining glaze, and bake uncovered for 20–30 minutes. The glaze should bubble and turn glossy. Watch for burning—if edges get too dark, tent loosely with foil again.
8. Check doneness: Use your meat thermometer. The internal temperature should reach 140°F (60°C) for reheating a cooked ham. If it’s not there yet, give it another 10–15 minutes.
9. Rest and carve: Remove from oven and let rest, loosely tented, for 15–20 minutes. This keeps juices in and makes carving easier. Slice and serve directly from the pan, letting the pineapple rings mingle with each serving.

Troubleshooting: If your glaze is too thin, simmer longer. If ham dries out, add a splash of pineapple juice to pan and re-tent. If pineapple browns too quickly, move it deeper into the pan juices.

Personal Tips: I always make extra glaze—it’s amazing drizzled on leftovers. For efficiency, prep glaze while oven preheats and set pineapple rings out early so you’re not scrambling. Sensory cues? Look for a deep golden crust and bubbling glaze—when you smell caramelized pineapple, you know it’s nearly done!

Cooking Tips & Techniques

Having made this glazed ham with pineapple and brown sugar more times than I can count, I’ve picked up some tricks (and learned from a few blunders along the way!).

• Don’t Rush the Glaze: Let it simmer until it thickens. Thin glaze just runs off—thick glaze clings and caramelizes.
• Baste Often: Every 20–30 minutes, spoon juices over the ham. This keeps the meat moist and builds up that sticky crust.
• Watch for Burning: If edges get dark, tent with foil. I learned this the hard way—the first time, my pineapple almost turned to charcoal!
• Spiral-Cut Ham Magic: Get glaze in between every slice with a brush or spoon. The flavor gets into the meat, not just the outside.
• Timing Is Key: Plan for 15 minutes per pound, but check early with a meat thermometer. Overcooked ham is dry and sad.
• Multitasking Tip: While the ham bakes, prep your sides—think mashed potatoes or roasted veggies. The oven’s already on, so take advantage!
• Consistency Matters: Use the same glaze recipe each time, but tweak spices if you like. A pinch of cayenne adds heat, orange zest makes it bright.

I once forgot to tent with foil and ended up with a dry top—now I never skip it! If you want that “Pinterest-perfect” look, arrange pineapple and cherries in neat rows before baking. And remember, the best ham is the one you make with love and a little patience.

Variations & Adaptations

This glazed ham with pineapple and brown sugar is versatile—you can tweak it for dietary needs, flavors, and cooking methods. Here are a few ways to make it your own:

• Low-Carb/Keto: Use Swerve brown sugar blend or monk fruit sweetener. Swap honey for sugar-free syrup. Still delicious, just less sugar.
• Fresh & Seasonal: Use fresh pineapple slices in summer—grill them first for extra caramelization. Add orange zest to the glaze for a citrusy twist.
• Spicy Variation: Mix 1 tsp crushed red pepper or a splash of hot sauce into the glaze. The gentle heat balances the sweetness beautifully.
• Slow Cooker Method: Place ham in your slow cooker, pour over the glaze, and cook on low for 4–5 hours. Finish under the broiler for a caramelized top.
• Dairy-Free: This recipe is naturally dairy-free, but always check your ham and mustard labels.
• Allergen Substitutions: For gluten-free, check labels on ham and mustard. Nut allergies? No worries, this recipe is nut-free.

Personal twist? I once swapped honey for maple syrup and added a handful of dried cranberries with the pineapple—festive and tangy! Don’t be afraid to experiment—you might discover a new family tradition.

Serving & Storage Suggestions

For best flavor, serve this glazed ham with pineapple and brown sugar warm—straight from the oven, carved at the table for dramatic effect. I like to present it on a large platter with extra pineapple rings and cherries scattered around.

• Serving Temperature: Warm is best, but room temp works for buffets.
• Presentation: Garnish with fresh herbs (like parsley or rosemary) for a pop of color. Slice ham alongside pineapple for every serving.
• Pairings: Goes great with mashed potatoes, green beans, or a citrusy salad. For drinks, try sparkling apple cider or a crisp white wine.
• Storage: Cool leftovers, wrap tightly, and refrigerate for up to 5 days. For longer storage, slice and freeze in airtight containers for up to 2 months.
• Reheating: Microwave slices gently or warm covered in the oven at 325°F (165°C) with a splash of pineapple juice to keep moist.
• Flavor Development: Honestly, the flavors deepen overnight—the glaze infuses even more. Fantastic for next-day sandwiches!

If you’re gifting or bringing to a potluck, transport in a foil-lined pan and reheat with a fresh drizzle of glaze. It’ll taste just as good as day one.

Nutritional Information & Benefits

Here’s a quick look at what you’re eating:

• Calories: About 350 per serving (based on a 10-serving ham)
• Protein: 22–25 g per serving
• Carbs: 16–20 g (mostly from glaze and pineapple)
• Fat: 15–18 g

Health Benefits: Ham is a great source of protein and B vitamins. Pineapple delivers vitamin C and bromelain, which helps digestion. Using less sugar than most glazes makes this recipe a bit lighter, and you can go lower-carb with substitutions.

Dietary Notes: Gluten-free if you check labels, dairy-free, and nut-free. Allergens? Ham sometimes contains gluten or dairy, so double-check. Personally, I love how this recipe feels hearty but not heavy—great for fueling busy holiday days!

Conclusion

If you want the perfect holiday centerpiece, this glazed ham with pineapple and brown sugar is a must-try. It’s easy, festive, and the flavor is pure nostalgic comfort. Whether you stick to the classic or jazz it up with your own twists, you’ll impress every guest (and probably yourself, too!).

Honestly, I can’t imagine a holiday table without this ham. It’s the recipe I reach for year after year, and it never disappoints. Give it a try, make it your own, and let me know in the comments how you adapted it—share your photos or tag me on social media!

Here’s to warm gatherings, happy bellies, and making memories around the dinner table. Go on—bookmark this glazed ham with pineapple and brown sugar, and let the festivities begin!

FAQs

Can I use a boneless ham instead of bone-in?

Absolutely! Boneless hams work well—just adjust baking time (they cook a little faster). Bone-in tends to be juicier, but both taste great with the pineapple and brown sugar glaze.

Can I make this ham ahead of time?

Yes, you can bake the ham a day ahead and reheat with a fresh layer of glaze. The flavor actually deepens overnight!

What if I don’t have pineapple rings?

No problem—use pineapple chunks or fresh slices instead. Just arrange them around the ham and pour the juice into the glaze.

How do I know when my ham is done?

Check with a meat thermometer—140°F (60°C) is perfect for reheating cooked ham. If you don’t have one, the ham should be hot all the way through and the glaze bubbling.

Can I freeze leftovers?

Definitely! Slice the ham, wrap tightly, and freeze for up to 2 months. Thaw overnight and reheat gently with a splash of pineapple juice for best flavor.

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