It was one of those late afternoons when I realized the ham I’d bought for the holiday dinner had somehow slipped my mind—still in the fridge, untouched, and quickly approaching its best-by date. Honestly, I was scrambling, staring down the clock with a heap of nerves and a kitchen full of chaos. Then I remembered a casual comment from a coworker about glazing ham with pineapple and brown sugar—a combo I’d never really given much thought to before.

With a pinch of skepticism and a lot of hope, I threw together this flavorful honey glazed ham with pineapple brown sugar glaze. The aroma filled the kitchen so quickly that even my dog seemed to sense something special was happening. The glaze caramelized beautifully, balancing sweet and tangy notes that cut through the ham’s richness in a way that felt surprisingly fresh and bright. It wasn’t just a last-minute save; it became the centerpiece of that night’s meal and every occasion since.

What stuck with me isn’t just the taste but the simplicity—how few ingredients and how little effort transformed an ordinary ham into something that tasted like it deserved a spot at any festive table. So, if you ever find yourself staring down the clock with a ham and a hope, this recipe might just become your quiet lifesaver, too.

Why You’ll Love This Recipe

• Quick & Easy: The glaze comes together in under 15 minutes, making it perfect for busy weeknights or last-minute gatherings.
• Simple Ingredients: You won’t need a special trip to the store; pantry staples like brown sugar, honey, and canned pineapple carry the day.
• Perfect for Holidays or Casual Dinners: Whether it’s Christmas, Easter, or just a Sunday roast, this ham fits right in.
• Crowd-Pleaser: The sweet and tangy glaze wins over even the pickiest eaters, including kids and adults alike.
• Unbelievably Delicious: The pineapple brown sugar glaze creates a beautiful caramelized crust that’s sticky, sweet, and just the right amount of tangy.

This isn’t your run-of-the-mill glazed ham. The secret lies in the pineapple’s acidity paired with brown sugar and honey, which cuts through the ham’s saltiness and adds a tropical twist. Plus, the honey adds a smooth, floral sweetness that rounds the flavors into something memorable. It’s like comfort food with a little bit of a sunny vacation vibe.

After a few tries tweaking the ratios and cooking times, I landed on this version that’s consistently juicy, tender, and bursting with flavor. You can count on it to impress without the stress.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any fuss. Most of these are pantry staples, and the pineapple adds a seasonal touch that brightens the dish.

• Bone-in ham (about 8-10 pounds): Pre-cooked, spiral cut recommended for easy slicing.
• Honey (1/3 cup): Look for a mild, floral honey like clover or wildflower for the best flavor.
• Brown sugar (1 cup, packed): Dark brown sugar adds a richer molasses note, but light brown sugar works too.
• Crushed pineapple (1 cup), drained: Use canned for convenience; fresh works but drain well to avoid excess liquid.
• Dijon mustard (2 tablespoons): Adds a subtle tang that balances the sweetness.
• Ground cinnamon (1/2 teaspoon): Just a hint to warm the glaze.
• Ground cloves (1/4 teaspoon): Optional, but gives a gentle spice kick.
• Apple cider vinegar (1 tablespoon): Adds brightness and helps cut through the glaze’s sweetness.
• Black pepper (to taste): Freshly ground preferred.

Substitution tips: Use maple syrup if you want a slightly different sweetness profile instead of honey. For a gluten-free option, ensure your mustard and vinegar are certified gluten-free. If you prefer a less sweet glaze, reduce the brown sugar by a quarter cup.

Equipment Needed

• Large roasting pan with rack – helps keep the ham elevated and allows even heat circulation.
• Basting brush or spoon – for applying the glaze evenly.
• Small saucepan – to warm and combine glaze ingredients smoothly.
• Meat thermometer – invaluable for checking doneness without guesswork.
• Aluminum foil – for tenting the ham during resting to keep it juicy.

If you don’t have a roasting rack, crumpled foil placed under the ham can work as a makeshift solution. I’ve also found that a silicone basting brush cleans up much easier than traditional bristles, especially with sticky glazes. A digital meat thermometer is worth every penny—it’s saved me from overcooked ham more times than I can count!

Preparation Method

1. Preheat your oven to 325°F (165°C). This moderate temperature helps the ham heat through without drying out.
2. Prepare the glaze: In a small saucepan over medium heat, combine 1 cup brown sugar, 1/3 cup honey, 1 cup drained crushed pineapple, 2 tablespoons Dijon mustard, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, and 1 tablespoon apple cider vinegar.
3. Stir occasionally until the sugar dissolves and the mixture slightly thickens, about 5-7 minutes. You’re looking for a syrupy consistency that coats the back of a spoon.
4. Place the ham on the roasting rack in your pan. Score the surface lightly in a diamond pattern if your ham isn’t spiral cut—this helps the glaze soak in.
5. Brush the ham generously with the glaze. Reserve some glaze for basting throughout the roasting process.
6. Cover the ham loosely with foil and roast for 1 hour. This initial covered roasting lets the ham heat through evenly.
7. After the first hour, remove the foil and baste the ham with more glaze. Return to the oven uncovered for another 30-45 minutes, basting every 15 minutes to build up a sticky, caramelized crust.
8. Keep a close eye during the last 10 minutes; the sugars can burn quickly once caramelized. If it starts to darken too much, tent with foil again.
9. Check the internal temperature with your meat thermometer; it should read 140°F (60°C) when fully heated.
10. Remove from oven and tent with foil. Let the ham rest for 15 minutes before slicing. This step helps the juices redistribute, making each slice juicy and tender.

Pro tip: Keep your basting brush handy and don’t be shy about layering the glaze—it’s the magic behind that glossy, flavorful finish that’s impossible to resist.

Cooking Tips & Techniques

One of the trickiest parts of glazed ham is balancing the caramelization without burning the sugars. I’ve learned that starting with a covered roast prevents the glaze from burning too quickly while letting the ham heat evenly inside. Then, uncovering it for the final glaze layers builds that beautiful crust.

Another tip: drain the pineapple well. Too much liquid can make the glaze runny and prevent it from sticking. I usually use a fine mesh strainer and press gently to get rid of excess juice. If the glaze looks too thick while cooking, a splash of water or apple cider vinegar can thin it out without losing flavor.

When scoring the ham, don’t cut too deep—just enough to create pockets for the glaze to seep in. That little detail makes a big difference in flavor penetration.

Lastly, don’t skip the resting phase after roasting. I’ve served ham straight out of the oven before, and it tends to dry out quickly. Giving it 15 minutes under foil keeps things juicy and easier to slice.

Variations & Adaptations

• Spicy Kick: Add a teaspoon of cayenne pepper or a splash of hot sauce to the glaze for a sweet-heat combo.
• Gluten-Free: Swap Dijon mustard for a gluten-free version and double-check your vinegar label.
• Smoky Twist: Mix in a teaspoon of smoked paprika or a dash of liquid smoke into the glaze for a subtle smoky depth.
• Fresh Fruit Variation: Use fresh pineapple chunks or swap pineapple for orange segments to change the citrus profile.
• Low-Sugar: Reduce the brown sugar by half and add a bit more honey or a natural sweetener like maple syrup.

I once tried a version with a splash of rum added to the glaze for a holiday party, and it was an unexpected hit. The alcohol cooked off, leaving behind a warm, complex flavor that paired beautifully with the pineapple.

Serving & Storage Suggestions

Serve the ham warm or at room temperature—both work beautifully. I like slicing it thick for a hearty dinner portion, accompanied by roasted vegetables and a crisp green salad. It also pairs well with creamy mashed potatoes or a bright cranberry chutney to cut through the sweetness.

Leftovers? Wrap slices tightly in foil or place in airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months. When reheating, cover with foil and warm gently in a 275°F (135°C) oven to prevent drying out.

The flavors actually deepen after a day or two, so if you can wait, the ham tastes even better the next day. Just bring it back to room temperature before serving for the best experience.

Nutritional Information & Benefits

Per serving (about 4 ounces/113g): approximately 280 calories, 12g fat, 25g protein, 15g carbohydrates (mostly from the glaze).

This ham provides a solid protein punch and thanks to the pineapple, you get a dose of vitamin C and manganese. The honey and brown sugar add sweetness but can be moderated for those watching sugar intake.

If you’re mindful of sodium, opt for a low-sodium ham or soak a regular one briefly in water before cooking to reduce saltiness.

Overall, this recipe balances indulgence with wholesome ingredients, making it a satisfying choice for special occasions or weekend dinners.

Conclusion

The flavorful honey glazed ham with pineapple brown sugar glaze is one of those recipes that quietly wins over anyone who tries it. It’s approachable, uses ingredients you probably have on hand, and turns a simple ham into something worth savoring. I love how the sweet and tangy glaze brings out the best in the meat without fuss or fancy techniques.

Feel free to adjust the glaze to fit your tastes—more spice, less sugar, or a different fruit twist. This recipe has been a reliable favorite in my kitchen, and I hope it finds a spot in yours, too.

Would love to hear how you make it your own or any tweaks you discover along the way!

FAQs

Can I use a boneless ham for this recipe?

Yes, you can! Just adjust the cooking time since boneless hams usually cook faster. Use a meat thermometer to check for 140°F (60°C) internal temperature.

Is it necessary to score the ham before glazing?

Scoring helps the glaze penetrate and creates an attractive pattern, but if your ham is spiral-cut, this step isn’t needed.

Can I prepare the glaze ahead of time?

Absolutely! Make the glaze up to a day ahead and store it in the fridge. Warm gently before applying for best results.

What if I don’t have crushed pineapple, can I use pineapple juice?

Using pineapple juice alone might make the glaze too thin. If that’s all you have, reduce the liquid elsewhere or simmer the juice to concentrate it first.

How do I prevent the glaze from burning during roasting?

Start roasting the ham covered with foil, then uncover and baste during the last 30-45 minutes. Keep an eye on it and tent with foil if it darkens too quickly.

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