Description

This honey-glazed pineapple ham is a classic holiday showstopper that looks impressive but is actually very simple to make. Since the ham is already cooked, your job is just to warm it gently and build a glossy, caramelized glaze packed with sweet, tangy, and lightly spiced flavor. Perfect for Easter lunch, spring gatherings, and amazing leftovers the next day.

Ingredients

Scale

1 fully cooked, bone-in ham (7–9 lb / 3–4 kg)
1 can (20 oz / 565 g) pineapple rings in juice (juice reserved)
¾ cup packed brown sugar
¼ cup honey
2 tbsp Dijon mustard
2–3 tbsp pineapple juice (from the can)
20–30 whole cloves (optional but traditional)

Instructions

1️⃣ Preheat & Prep
Heat oven to 325°F (165°C). Place ham cut-side down in a roasting pan.

2️⃣ Score the Surface
With a sharp knife, lightly score the fat in a diamond pattern (about ¼ inch deep). This helps the glaze soak in and caramelize.

3️⃣ Add Cloves (Optional)
Press one whole clove into the center of each diamond for classic holiday aroma.

4️⃣ Make the Glaze
In a small saucepan over low heat, whisk:

brown sugar
honey
Dijon mustard
pineapple juice

Heat 3–5 minutes until smooth and glossy.

5️⃣ Add Pineapple
Arrange pineapple rings over the ham. Secure with toothpicks if needed. Brush about half the glaze over everything.

6️⃣ Bake Covered
Tent loosely with foil and bake about 15 minutes per pound, until internal temperature reaches 140°F (60°C).
→ A 8-lb ham takes about 2 hours.

7️⃣ Baste Regularly
Every 25–30 minutes, uncover and brush with more glaze.

8️⃣ Caramelize Finish
For the last 20 minutes, remove foil and raise oven to 375°F (190°C) to caramelize the glaze. Watch closely so it doesn’t burn.

9️⃣ Rest Before Slicing
Rest 15–20 minutes before carving to keep it juicy.

Notes

Bone-in ham = more flavor and better leftovers for soup.
Don’t skip resting time — it keeps slices moist.
If glaze thickens too much, whisk in a little warm pineapple juice.
If browning too fast, loosely re-cover with foil.
Save the pan juices — they’re liquid gold for serving.