There is nothing quite like the aroma of a beautiful ham baking in the oven to signal a special occasion. For holidays like Easter or Christmas, a perfectly cooked pineapple glazed ham is the ultimate centerpiece.

For years, I struggled with glazes that were just too sweet or hams that came out dry. This recipe changes everything. It is a foolproof guide to achieving a juicy, tender baked ham with a wonderfully balanced sweet and tangy glaze that caramelizes into a sticky, irresistible crust. Get ready to create a holiday dinner masterpiece.

Why You’ll Love This Recipe

The Secret to a Perfectly Balanced Glaze

The problem with many pineapple glaze recipes is that they are overwhelmingly sweet. My secret is adding a tablespoon of Dijon mustard and a tablespoon of apple cider vinegar to the glaze. This small addition makes a world of difference. The acidity from the vinegar and the sharp tang from the Dijon cut through the sweetness of the brown sugar and pineapple juice. This creates a complex, mouthwatering flavor that is never one-note or cloying. Mustard also acts as a natural emulsifier, helping the glaze thicken and cling beautifully to the surface of the ham.

This recipe results in an incredibly flavorful main course. You get a perfect balance of sweet, savory, and tangy notes in every single bite.

Our cooking method is foolproof and juicy. By creating a foil tent and using a two-temperature baking process, we guarantee a moist ham that is never, ever dry.

It creates a stunning holiday centerpiece. This pineapple glazed ham looks just as incredible as it tastes, making the star of any Easter, Christmas, or special family dinner.

Cleanup is surprisingly easy. My simple tip for lining your roasting pan with aluminum foil means you can spend less time scrubbing and more time enjoying the meal.

Ingredients Needed

• 8-10 pounds bone-in fully-cooked, spiral-cut ham
• 20 ounce can pineapple tidbits (, or crushed pineapple)
• 3/4 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Ingredient Notes & Substitutions

For the ham, I highly recommend a bone-in ham as the bone adds a significant amount of flavor and helps the meat retain moisture. A spiral-cut ham is fantastic for this recipe because it is pre-sliced, making serving a breeze and allowing the glaze to penetrate deep into the meat. Remember that the ham is already fully-cooked, so our job is simply to heat it through and apply that delicious glaze.

For the pineapple, you can use either pineapple tidbits or crushed pineapple. From my experience, crushed pineapple adheres a little better to the surface, creating a more uniform glaze. However, tidbits offer little bursts of pineapple flavor, so the choice is yours. Crucially, do not drain the can; the juice is the foundation of our glaze.

For the brown sugar, either light or dark brown sugar will work. I typically use light brown sugar for a classic taste. If you prefer a deeper, more robust molasses flavor in your brown sugar glaze, feel free to use dark brown sugar instead.

How to Make Pineapple Glazed Ham

Step 1: Bring Ham to Room Temperature

Remove the ham from the refrigerator about one to two hours before you plan to bake it. Letting it sit on the counter and come to room temperature is a critical step. This ensures the ham cooks evenly from the outside all the way to the center, preventing a cold spot near the bone.

Step 2: Create the Signature Glaze

While the ham rests, you can prepare the glaze. In a medium saucepan, combine the entire can of pineapple tidbits with its juice, the brown sugar, ground cinnamon, and ground cloves. Here is where we add the magic. Stir in one tablespoon of Dijon mustard and one tablespoon of apple cider vinegar. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer. You will want to let it bubble gently for 20 to 30 minutes. The glaze is ready when it has thickened enough to coat the back of a spoon.

Step 3: Prepare the Ham for Baking

Preheat your oven to 300 degrees F. Unwrap the ham and discard the plastic disk covering the bone and any included glaze packet. For easy cleanup, line a deep roasting pan with aluminum foil. Place the ham with the cut side facing down into the pan. This position helps keep the slices moist.

Step 4: The First Bake (Low and Slow)

Take a few spoonfuls of your freshly made glaze and brush a thin layer all over the ham. Reserve the rest of the glaze for the final step. Now, cover the ham tightly with a tent of aluminum foil. This foil tent is the secret to a juicy ham; it traps steam and gently heats the ham without drying it out. Bake for about one and a half to two hours, or until a meat thermometer inserted into the thickest part reads 110 degrees F.

Step 5: The Final Glaze (High Heat Caramelization)

Carefully remove the ham from the oven and take off the foil tent. Increase the oven temperature to 400 degrees F. Brush the remaining, wonderfully thick glaze all over the ham, making sure to get it between the slices. Return the ham to the hot oven, uncovered, and bake for another 15 minutes. This final blast of high heat is what creates that beautiful, sticky, caramelized crust.

Step 6: The Crucial Rest

Remove the ham from the oven and loosely tent it with foil again. Let it rest on the counter for at least 15 minutes before you begin serving. This step is non-negotiable for a juicy result. Resting allows the muscle fibers in the meat to relax and reabsorb all the delicious juices, ensuring every slice is perfectly moist.

Choosing Your Ham & How Much to Buy

A Simple Guide to Buying Ham

When you are at the store, you will mainly see bone-in and boneless hams. A bone-in ham generally has more flavor and a better texture. A boneless ham is convenient and easier to carve but can sometimes be a bit drier. This recipe works for both, but you may need to reduce the cooking time slightly for a boneless variety.

A spiral-cut ham is incredibly convenient as it is already sliced for you. This also allows the pineapple glaze to seep into every layer. The only downside is it can dry out more easily if not cooked correctly, which is why our foil tent method is so important.

How Much Ham Per Person?

Calculating the right amount of ham is simple. For a bone-in ham, you should plan on about one-half to three-quarters of a pound per person. This accounts for the weight of the bone.

For a boneless ham, you will need a little less. Plan on about one-third to one-half of a pound per person. For example, for a holiday dinner with 10 guests, you would want to buy at least a 5-pound bone-in ham to ensure everyone gets enough.

Pro Tips & Troubleshooting

Pro Tips for a Perfect Ham Every Time

Do not skip bringing the ham to room temperature. Letting it sit out for an hour or two really is the key to even heating.

Master the meat thermometer. For a spiral-cut ham, insert the thermometer into the thickest part of the meat, making sure it does not touch the bone. We are looking for an internal temperature of 110 degrees F before the final glazing, and a final temperature of 140-145 degrees F after it rests.

The foil tent is your best friend. I cannot stress this enough. A tight-fitting foil tent during the initial bake is the secret to a juicy, tender ham.

Let it rest before carving. That 15-minute rest period is essential for the juices to redistribute throughout the meat, giving you a much better final product.

Troubleshooting Common Issues

If your glaze seems too thin, simply let it simmer longer on the stovetop to reduce and thicken. For a quick fix, you can make a small slurry by mixing one teaspoon of cornstarch with one tablespoon of cold water, then whisking it into the simmering glaze until it thickens.

If your glaze becomes too thick, you can easily thin it out. Just stir in a tablespoon of pineapple juice or water until it reaches your desired consistency.

If you are worried about your ham drying out, double-check your foil tent. It needs to be sealed tightly around the pan to trap steam. Also, remember this is a fully-cooked ham. We are only reheating it, so be careful not to overcook it.

Serving & Storage

Perfect Pairings & Serving Ideas

This pineapple glazed ham is the star of the show and pairs beautifully with classic holiday side dishes. I love serving it with creamy scalloped potatoes, fluffy mashed potatoes, or a traditional green bean casserole, or even the creamiest baked mac and cheese. Warm Parker House rolls are perfect for soaking up any extra glaze on the plate. A simple fresh green salad adds a nice, light contrast to the rich meal.

Storing and Using Leftovers

Store any leftover ham in an airtight container in the refrigerator for up to four days. For longer storage, you can freeze it for up to two months. Leftover ham is incredibly versatile. It is wonderful in ham and cheese sliders, a hearty ham and bean soup, or chopped up and added to scrambled eggs, omelets, or fried rice. The ham bone itself makes a fantastic base for ham bone soup.

This pineapple glazed ham recipe, with its unique tangy twist, is a true winner. It delivers a show-stopping main course that is juicy, flavorful, and perfectly balanced. By following these detailed steps and tips, you can confidently create an unforgettable holiday meal for your family and friends. We cannot wait for you to try this recipe for your next family gathering. Let us know how it turns out in the comments below!

Frequently Asked Questions

What is the best type of ham to use for a pineapple glaze?

We recommend a fully-cooked, bone-in, spiral-cut ham for the best flavor and presentation. The bone adds richness, and the spiral cut allows the glaze to penetrate deeply. However, a boneless ham also works well; just be sure to reduce the cooking time slightly as they heat through faster.

How much ham do I need per person?

A good rule of thumb is to plan for 1/2 to 3/4 pound per person for a bone-in ham. If you are serving a boneless ham, you can plan for 1/3 to 1/2 pound per person. It is always a good idea to have a little extra for delicious leftover ham recipes.

Should I drain the canned pineapple for the glaze?

No, do not drain the pineapple. The juice from the can is a crucial ingredient that forms the sweet and tangy base of our delicious brown sugar glaze. The entire contents of the can go right into the saucepan.

How do I prevent my ham from drying out in the oven?

The two most important steps are to bring the ham to room temperature before baking and to cover it tightly with a foil tent during the initial low-temperature baking period. This method traps steam and moisture, gently heating the ham and ensuring a juicy result.

Can I make this recipe in a slow cooker?

Yes, this recipe adapts wonderfully for a slow cooker ham. Place the ham in the slow cooker, pour about half of the prepared glaze over it, and cook on low for 3-4 hours. For the last 30 minutes of cooking, pour the remaining glaze over the top to thicken. It is a fantastic hands-off option for a busy holiday.

How do I properly store and use leftover ham?

Store leftovers in an airtight container or wrapped tightly in the refrigerator for up to 4 days. You can also freeze it for up to 2 months. Leftover ham is perfect for sandwiches, soups, omelets, and casseroles, making it a gift that keeps on giving.