Pineapple-glazed ham is a classic for a reason. It’s simple to make yet full of flavor. With just four ingredients, the glaze comes together in a flash and adds just the right amount of sweetness to complement the savory flavors of a salty, smoky ham.
While perfect for any holiday gathering, this recipe is so easy there’s no reason why you shouldn’t make it any time of year. When served with quick and easy side dishes plus freshly baked dinner rolls, you’ve got a meal that is sure to please everyone at the table.
Pineapple-Glazed Ham Ingredients
- Ham: Choose a bone-in ham for the best flavor. This recipe calls for a fully cooked ham, about 7 to 9 pounds. When determining how much ham per person, estimate approximately 3/4 to 1 pound ham per person.
- Pineapple: For best results, use canned pineapple rather than fresh, as fresh pineapple can break down the meat, resulting in a mushy texture. For a thicker ham glaze, drain the canned pineapple before using it.
- Brown sugar: Use either light or brown sugar for the glaze. The biggest difference between light and brown sugar is that the latter contains more molasses and will result in a darker glaze.
- Dijon mustard: If you don’t have Dijon on hand, spicy brown mustard or even yellow mustard will do.
Step 1: Warm the ham
Preheat the oven to 325°F. Place the ham on a rack in a shallow roasting pan. Using a sharp knife, score the surface of the ham with 1/2-inch-deep cuts in a diamond pattern. Cover and bake for 1 hour and 30 minutes.
Step 2: Glaze the ham
In a small bowl, whisk together the pineapple, brown sugar, mustard and cloves. Spread over the ham, pressing the mixture into the cuts. Bake the ham, uncovered, for 30 to 60 minutes, until a thermometer inserted into the center of the ham reads 140°.
Editor’s Tip: Every kitchen needs an instant-read thermometer! These are our Test Kitchen’s picks for the best meat thermometer.
- Serve with a pineapple sauce: Use the following recipe to make a pineapple sauce to serve with your ham. In a saucepan, combine 1/4 cup water, 1 cup packed brown sugar, 4-1/2 teaspoons soy sauce, 4-1/2 teaspoons ketchup, 1-1/2 teaspoons ground mustard and 1-1/2 cups undrained crushed pineapple. Stir to combine. Bring the sauce to a boil. Reduce the heat, cover and simmer for 10 minutes. Stir together 2 tablespoons plus 1 teaspoon cornstarch and 1/2 cup water in a bowl until smooth, then stir into the pineapple sauce. Bring the sauce to a boil. Cook and stir for two minutes or until thickened.
- Cook in the slow cooker: Follow the recipe as written, but add the glaze at the beginning of cooking. Cook on the low setting for three to four hours, or on the high setting for one to two hours, ladling the juices over the ham a few times during cooking. Here are even more of our favorite slow-cooker pork recipes.
How to Store Pineapple-Glazed Ham
Place leftover ham in an airtight container, and keep in the refrigerator for up to three or four days. You can prepare the pineapple glaze up to a day ahead and refrigerate until ready to use.
How to Freeze Pineapple-Glazed Ham
To freeze the cooked ham, first let it cool to room temperature. Wrap the meat tightly, and place it in a freezer-safe resealable bag or a freezer-safe airtight container. It will be good in the freezer for up to three months. Thaw in the refrigerator before reheating.
For best results, reheat the leftover ham in the oven. Place the ham in an oven-safe baking dish, and cover loosely with aluminum foil. Bake at 275° at 10 minutes per pound until a thermometer inserted into the ham reads 140°.
Pineapple-Glazed Ham Tips
What’s the secret to good ham?
The secret to good ham: Don’t overcook it. Ham can become tough when overcooked. Keep a digital thermometer handy, and pull from the oven once the internal temperature reaches 140°. We have lots of helpful tips on how to cook a ham perfectly every time.
Do you serve glazed ham hot or cold?
Glazed ham can be served hot or cold. Once cooked, serve it warm, then save some leftovers for ham sandwiches the next day. Check out our favorite leftover ham recipes, including split pea soup, chicken cordon bleu skillet and cheesy scalloped potatoes with ham.