I can’t wait to share my Pineapple Honey Glazed Ham, where a glossy pineapple and honey glaze caramelizes into pockets of sweet, tangy flavor that will have guests asking for the secret.

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I love a ham that looks like it belongs on a magazine cover but has the bold sweet edge that makes people notice. For this Pineapple Honey version I reach for a fully cooked bone in ham, spiral cut if possible, and let honey do the heavy lifting.

I’ve skimmed stuff titled How To Bake Honey Glazed Ham and still this Pineapple Honey Glazed Ham twist surprised me, caramelizing into glossy bites that beg to be served. It sounds like a showstopper but it isnt, and that’s exactly why I bring it to holiday tables when I want big reaction with almost no drama.

Ingredients

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Ham: Leaves savory, salty protein; high in sodium, low fiber, makes dish hearty.
Pineapple slices: Adds sweet acidity, vitamin C and fiber, brightens flavor and cuts richness.
Honey: Natural sweetener, its mostly simple carbs, great for glaze and sticky shine.
Brown sugar: Adds deep molasses sweetness, more caramel notes than white sugar.
Dijon mustard: Sharp tang low calories, balances sweetness and adds savory depth to glaze.
Butter: Gives richness and smooth mouthfeel, helps caramelize and gloss the ham.
Cloves: Powerful warm spice, small amount goes a long way, adds depth.
Cinnamon: Warm sweetness, enhances brown sugar and cloves, subtle holiday aroma.

Ingredient Quantities

1 fully cooked bone-in ham 8 to 10 lb (spiral cut if possible)

1 (20 oz) can pineapple slices in juice

3/4 cup honey

1 cup packed light brown sugar

2 tablespoons Dijon mustard (or whole grain if you like)

1/4 cup orange juice or reserved pineapple juice

2 tablespoons unsalted butter

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

12 to 16 whole cloves (optional)

12 to 16 maraschino cherries (optional)

How to Make this

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1. Preheat oven to 325°F. Put the ham (cut side down) on a rack in a shallow roasting pan; drain the canned pineapple, reserve the juice, and pour about 1/4 cup of that reserved juice or the orange juice into the bottom of the pan to keep things moist.

2. Score the fat in a diamond pattern about 1/4 inch deep across the surface, about 1 inch apart. If you like, press whole cloves into the intersections of the diamonds for flavor and a classic look.

3. Arrange pineapple slices over the ham, tucking them into the scored fat; secure each slice with a maraschino cherry in the center using a clove or a toothpick if needed.

4. Make the glaze: in a small saucepan combine the honey, packed brown sugar, Dijon mustard, the remaining reserved pineapple or orange juice (about 1/4 cup), butter, ground cloves and cinnamon. Heat gently, stirring, until the sugar dissolves and the mixture is glossy and slightly thickened, about 3 to 5 minutes. Taste and adjust if you want it sweeter or tangier.

5. Brush a thin layer of the warm glaze all over the ham, saving most of the glaze for basting. Keep the saucepan on the lowest heat or transfer glaze to a warm spot so it stays brushable.

6. Cover the ham loosely with foil and roast about 10 to 12 minutes per pound (so roughly 80 to 120 minutes for an 8 to 10 pound ham) until the internal temperature reaches 140°F for a fully cooked ham being reheated. Check temps in the thickest part without touching bone.

7. During the last 30 to 40 minutes of cooking remove the foil so the glaze can caramelize. Baste every 10 to 15 minutes with the reserved glaze, building up a sticky, glossy coating.

8. For extra caramelized color you can turn oven up to 425°F for the final 5 to 10 minutes or put under the broiler for 2 to 4 minutes, watching like a hawk so the honey doesn’t burn.

9. Remove the ham and tent loosely with foil; let rest 15 minutes so the juices redistribute. Spoon any pan juices or warmed leftover glaze over the slices when serving. Enjoy, and dont forget those extra pineapple rings for the platter.

Equipment Needed

1. Roasting pan with rack (shallow)
2. Sharp chef’s knife for scoring the fat
3. Large cutting board big enough for the ham
4. Can opener for the pineapple can
5. Small saucepan to make and keep the glaze warm
6. Pastry or silicone basting brush
7. Instant read meat thermometer to check 140°F
8. Toothpicks or small wooden skewers for pineapple and cherries
9. Aluminum foil for tenting and covering
10. Oven mitts and a sturdy pair of tongs or a carving fork

FAQ

Q: How long and at what temperature should I heat a fully cooked 8 to 10 lb bone in ham? A: Preheat oven to 325°F. Put the ham cut side down in a roasting pan, tent it loosely with foil and heat until it reaches 140°F internal temp. Plan about 10 to 12 minutes per pound as a general guide, but always trust a thermometer, not the clock.

Q: When should I put on the pineapple honey glaze so it does not burn? A: Brush the glaze on during the last 20 to 30 minutes of heating. Repeat every 8 to 10 minutes so it builds a sticky glaze, not a burnt shell. If you want a little extra color, you can put it under the broiler for 30 to 60 seconds but watch it, it burns fast.

Q: Can I use the pineapple juice from the can for the glaze? A: Yes, the reserved pineapple juice works great and adds flavor. Use it in place of the orange juice, or reduce it in a small pan for a few minutes to concentrate flavor before mixing with honey, brown sugar and mustard.

Q: Do I need to use the whole cloves and maraschino cherries? A: No, they are optional. Whole cloves look nice and help pin pineapple slices and cherries to the ham, but they can be skipped. If you use them, you can leave the cloves in for serving or remove them as you carve, either is fine.

Q: How do I store and reheat leftovers so the ham stays moist? A: Store slices in an airtight container in the fridge for 3 to 4 days. To reheat, put slices in a covered dish, add a splash of juice or broth, cover with foil and warm at 325°F until 140°F internal. That keeps it from drying out. You can also freeze portions for up to 2 months.

Q: Any easy substitutions if I don't have something called for in the recipe? A: Sure. Maple syrup or agave can replace some or all of the honey, brown sugar can be swapped for coconut sugar or less sugar if you want it less sweet. Dijon or whole grain mustard both work, and you can skip butter for dairy free, just reduce the glaze a bit more so it's thick enough to stick.

How To Prepare An Easy Pineapple Honey Recipe Substitutions and Variations

Pineapple slices in juice: fresh pineapple rings or chunks (brush with a little sugar and toss with a splash of orange or lemon juice to mimic the canned sweetness), or canned crushed pineapple in juice if you want easier basting.
Honey: pure maple syrup or agave nectar work great (maple gives a deeper flavor), or make a quick brown sugar syrup by melting 3/4 cup brown sugar with 1/4 cup water if you need a pantry swap.
Light brown sugar: swap with dark brown sugar for more molasses notes, or use coconut sugar for a less sweet, slightly caramel taste, or white sugar plus 1 tablespoon molasses if you have it.
Dijon mustard: whole grain or spicy brown mustard are the closest, or mix 1 tablespoon yellow mustard with 1 teaspoon cider or white wine vinegar if Dijon is missing; for a sweeter glaze try a tablespoon of apricot jam instead.

Pro Tips

– Let the ham come closer to room temp before you put it in the oven, about 30 to 60 minutes. It heats more evenly that way so the outside wont dry out while the middle is still cold. Pat the surface dry so the glaze actually sticks, and when you score do it shallow so you dont cut into the meat.

– Keep most of the glaze off until the last third of the cook, then build it up in thin coats. Heat concentrates the sugars so a little at a time gives you that sticky shiny crust without burning. If the glaze gets too thick, thin it with a splash of the reserved pineapple or orange juice.

– For really pretty caramel color only hit it with high heat at the end. Crank the oven for the final 5 to 10 minutes or use the broiler for 2 to 4 minutes but watch it the whole time, honey burns fast. If some parts start to darken faster, cover those bits loosely with foil so the rest can catch up.

– Use a probe or instant read thermometer in the thickest part, not touching bone, and pull the ham when it reaches about 140°F for a pre cooked ham being reheated. Tent it and rest 10 to 15 minutes before slicing so the juices settle. Also save the pan juices, skim a little fat and simmer with extra glaze for a warm sauce to spoon over slices.