Welcome to the mouthwatering world of pineapple honey glazed ham! Tender and juicy ham meets sweet pineapple and a sticky honey glaze – all in one bite. Whether it’s a holiday feast or just a treat-yourself dinner, this ham’s bringing the flavor and the fun!
Table Of Contents
Why you’ll love this recipe
Spiral hams are a traditional dish for many of our holiday gatherings, especially during Easter and Christmas. Who doesn’t love serving up a glazed, succulent ham?
And lastly, you don’t have to be a star chef to make this kind of ham. If you can open a can of pineapple rings and operate a small saucepan, you can make this pineapple honey glazed ham.
Ingredients
Here’s what you need to make a pineapple honey glazed ham.
- spiral cut ham – This type of ham is extremely popular because of its convenience. It’s pre-sliced in a spiral pattern, making it easy to serve without the need for carving skills. I told you this was easy, right? Each slice can be easily separated from the bone and served individually.
- honey and brown sugar – the sweetness of this pairs perfectly with the salty ham
- pineapple – we’re using the juice to make the honey pineapple glaze, plus the rings to adorn the side of the ham. Grab some toothpicks to hold everything into place!
See recipe card for quantities and full directions.
Substitutions
For the ham, we typically used a spiral cut. You can also use a bone-in ham or boneless ham, as well as smoked ham.
In place of the honey, maple syrup will give your ham a similar sweetness and can be a great replacement. If you’re looking for a lower glycemic sweetener, you can consider using agave nectar or a substitution of your choosing.
How to make pineapple honey glazed ham
Step #1: Make the glaze: In a medium bowl combine the pineapple juice, Dijon mustard, honey and brown sugar. Stir to combine.
Pour half of the mixture over the top of the ham, reserving the other half for later.
Step #2: Place pineapple rings on the ham, securing with a toothpick in the center of the pineapple. Add a cherry on the toothpick in the middle of the pineapple.
Poke cloves into the pineapple rings.
Cover the ham with foil and cook for 2 to 2 ½ hours (20 minutes per pound)
Step #3: During the last hour of baking, prepare your glaze. Place remaining glaze in a small saucepan and bring to boil over medium high heat, stirring frequently. Once the mixture is boiling, reduce the heat to medium low and cook until it begins to thicken, about 10-15 minutes, stirring occasionally.
Step #4: For the last half hour of cooking, remove the foil from the ham. Spoon over some of the glaze/juice from the bottom of the baking dish.
Pour thickened glaze over the top, slice and serve.
Tip: If you’re not using a pre-sliced or spiral cut ham, you can use a sharp paring knife to score the surface in a diamond pattern. This let’s the glaze to penetrate the meat and makes it pretty, too!
Variations
Add citrus: Try grating some orange zest into the glaze to infuse citrus notes.
Like it hot? Add some red pepper flakes or a dash of hot sauce to your glaze. Don’t add too much – just enough to make your taste buds take note! don’t want it super spicy, but just enough to make your taste buds take note!
Top tip
Ham leftovers are great for sandwiches, omelets, and more. Be sure to refrigerate any leftover ham promptly.
Pineapple Honey Glazed Ham
Tender and juicy ham meets sweet pineapple and a sticky honey glaze - all in one bite.
Ingredients
- 1 spiral sliced bone in ham, 9-12 pounds
- 20 ounce can of pineapple rings, reserve the juice
- 2 Tablespoons Dijon mustard
- ½ cup honey
- ½ cup brown sugar
- Maraschino cherries
- Cloves
Instructions
Preheat oven to 325°F. Remove the ham from the package and place into a baking dish.
Make the glaze: In a medium bowl combine the pineapple juice, Dijon mustard, honey and brown sugar. Stir to combine. Pour half of the mixture over the top of the ham, reserving the other half for later.
Place pineapple rings on the ham, securing with a toothpick in the center of the pineapple. Add a cherry on the toothpick in the middle of the pineapple.
Poke cloves into the pineapple rings.
Cover the ham with foil and cook for 2 to 2 ½ hours (20 minutes per pound)
During the last hour of baking, prepare your glaze. Place remaining glaze in a small saucepan and bring to boil over medium high heat, stirring frequently. Once the mixture is boiling, reduce the heat to medium low and cook until it begins to thicken, about 10-15 minutes, stirring occasionally.
Remove from the burner and set aside to cool slightly.
For the last half hour of cooking, remove the foil from the ham. Spoon over some of the glaze/juice from the bottom of the baking dish.
When your ham is heated through (is there a temperature), remove from the oven.
Pour thickened glaze over the top, slice and serve.
Notes
Store the leftovers in the fridge for up to 4 days.
- Make sure to remove the cloves before serving.
- You can skip the cherries if you like.
- You can substitute apple juice or orange juice for the pineapple juice if you like.
