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This Brown Sugar and Pineapple Glazed Ham is juicy, flavorful, and surprisingly easy to make. A simple homemade glaze made with crushed pineapple, brown sugar, and Dijon mustard goes on in two stages, building a sticky, caramelized crust that makes this the showstopper of any holiday table.
Planning a big holiday dinner? You might also love this Prime Rib or Beef Tenderloin Roast for your main course lineup.
- Got leftover ham? Head straight to our Leftover Ham Recipes for easy ways to use every last bit.
3 Things That Make or Break This Recipe
A few things that make a real difference:
- Use a bone-in spiral cut ham. It’s already fully cooked and pre-sliced, so you’re just warming it through and building that sticky glaze. The spiral cut also makes it easy to get glaze down between the layers.
- Glaze in two stages, not all at once. Applying the glaze halfway through baking and again near the end is what builds that caramelized, sticky-sweet crust. Adding it all upfront leads to burning before the ham is warmed through.
- Pull it at 140-145°F, not before or after. Pre-cooked ham dries out quickly if overbaked. Use an oven-safe meat thermometer so you’re not piercing the ham repeatedly and losing the juices.
RECIPE WALK-THROUGH
How to Bake a Pineapple Glazed Ham
See the recipe card below for full, detailed instructions
Since you’re starting with a fully cooked ham, this is really just about warming it through and getting that gorgeous, sticky glaze on the outside. Here’s how it comes together:
Step 1: Prep the Pan and Ham
Preheat your oven to 325°F. Line a large, deep baking dish or roasting pan with heavy-duty nonstick foil. If you’re using standard foil, double it up so the juices don’t leak through.
Remove the ham from its packaging (discard any glaze packet that came with it) and place it flat side down in the pan.
Step 2: Start Baking
Bake uncovered for 1 hour. This gives the ham time to start warming through before the glaze goes on.
Step 3: Make the Glaze
While the ham bakes, stir together the brown sugar, crushed pineapple with its juice, lemon juice, Dijon mustard, cinnamon, and cloves in a small bowl until the sugar is mostly dissolved. The glaze will be thick and glossy.
- Tip: Thicker glaze sticks better. If you want extra cling, pour the glaze into a small saucepan and simmer over medium heat for 3-4 minutes before using. It thickens up and coats the ham more evenly.
Step 4: First Glaze
Carefully remove the ham from the oven. Drizzle half the glaze over the surface, using a spoon or pastry brush to work some of it between the spiral-cut layers.
Return to the oven and bake for 30 more minutes.
Step 5: Second Glaze and Final Bake
Remove the ham again and pour the remaining glaze over the top.
Bake for a final 30 minutes, until the ham reaches an internal temperature of 140-145°F and the exterior is deeply caramelized.
Step 6: Rest and Serve
Let the ham rest for about 10 minutes before transferring it to a serving platter, flat side out so guests can easily pull slices.
Don’t discard the pan juices; they’re excellent spooned over slices or used as a base for a quick ham gravy.
A few kale leaves around the edge of the platter makes for a beautiful presentation, but that part is entirely optional.
What To Serve With Ham
Any of these sides round out a great ham dinner:
- Cheesy Hashbrown Casserole
- Fluffy Mashed Potatoes
- Crispy Garlic Herb Potato Stacks
- Oven Roasted Vegetables
- Homemade Parker House Rolls
- Pistachio Salad
- Green Bean Casserole
Storage Tips
Storage and Reheating
Storage: Store leftover ham in an airtight container in the refrigerator for 3-5 days, or freeze for up to 2 months.
Reheating: For a small amount, the microwave works fine. For larger portions, arrange sliced ham in a baking dish, cover tightly with foil, and bake at 350°F for 10-15 minutes until warmed through.
Make-Ahead: This ham reheats beautifully, which makes it a great candidate for cooking a day ahead. Bake it fully, let it cool, then refrigerate. Warm it covered in a 325°F oven for about 20-30 minutes before serving.
- Quick Note: Ham is just as good cold. Save a few slices for sandwiches the next day.
Frequently Asked Questions
How much ham do I need per person?
Plan on about ½ pound of bone-in ham per person for a sit-down dinner. A 10-pound ham will generously serve 15-20 people. If you’re setting up a buffet with other proteins and plenty of sides, it can stretch to 25-30 servings. Want leftovers? Plan closer to ¾ pound per person.
Why does pineapple go so well with ham?
It comes down to contrast. Ham is salty and savory, and the natural sweetness and mild acidity of pineapple balances that out beautifully. The fruit also adds a slight caramelized tang to the glaze as it bakes, which is a big part of what makes this combination such a classic.
Can I use fresh pineapple instead of canned?
It’s best to stick with canned for this recipe. Fresh pineapple contains bromelain, an enzyme that breaks down proteins. Over a long bake time, it can affect the texture of the ham. Canned crushed pineapple is reliable, easy to measure, and the juice is already built into the glaze.
Should I bake the ham covered or uncovered?
Uncovered. Baking uncovered allows the surface to caramelize and the glaze to set into a sticky crust. Covering the ham traps steam and prevents that from happening. The foil-lined pan is just for easy cleanup, not for covering the ham.
Use That Leftover Ham
- Ham Fried Rice
- Cheesy Ham Casserole
- Scalloped Potatoes and Ham
- Ham and Navy Bean Soup
- Ham and Cheese Potato Croquettes
- Ham and Cheese Tortellini
- Ham and Cheese Croissant Breakfast Casserole
Brown Sugar Pineapple Glazed Ham
Equipment
- Large roasting pan or deep baking dish
- Heavy-duty nonstick foil
- Pastry brush or large spoon
- Oven-safe meat thermometer
Ingredients
- 10 pound bone-in fully cooked spiral cut ham
- 1 cup brown sugar
- 8 ounces crushed pineapple with juice
- 1 1/2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
- Preheat oven to 325°F. Line a large deep baking dish or roasting pan with heavy-duty nonstick foil. If using standard foil, double it up.
- Remove the ham from packaging and discard any included glaze packet. Place the ham flat side down in the prepared pan.
- Bake uncovered for 1 hour.
- While the ham bakes, combine the brown sugar, crushed pineapple with juice, lemon juice, Dijon mustard, cinnamon, and cloves in a small bowl. Stir until the sugar is mostly dissolved.
- Carefully remove the ham from the oven. Drizzle half the glaze evenly over the surface. Use a pastry brush or the back of a spoon to work the glaze between the spiral-cut layers. Return to the oven and bake for 30 minutes.
- Remove the ham from the oven and pour the remaining glaze over the top. Bake for a final 30 minutes, until the internal temperature reaches 140-145°F.
- Let the ham rest for 10 minutes. Transfer to a rimmed serving platter flat side out. Reserve pan juices for serving or for making ham gravy.
Notes
- Plan on about 12 minutes per pound to fully heat a bone-in ham.
- Use an oven-safe meat thermometer to monitor temperature without repeatedly piercing the ham.
- Don’t cover the ham while baking — it needs to stay uncovered so the glaze caramelizes properly.
- Save the pan juices. Strain through a fine mesh sieve and serve warm alongside the ham, or use as a base for a quick ham gravy.
- Use canned crushed pineapple, not fresh. Fresh pineapple contains enzymes that can break down the texture of the meat during a long bake.
- For a thicker glaze, simmer the glaze mixture in a small saucepan over medium heat for 3-4 minutes before applying.
- Plan on ½ pound of bone-in ham per person for a sit-down dinner, or ¾ pound if you want leftovers.
- A 10-pound ham feeds 15-20 for a main course, or 25-30 on a buffet spread.
- Store leftovers in an airtight container in the refrigerator for 3-5 days, or freeze for up to 2 months.
- Reheat individual portions in the microwave. For larger amounts, place in a baking dish, cover with foil, and bake at 350°F for 10-15 minutes.
- Make-ahead: bake fully a day ahead, refrigerate, and rewarm covered at 325°F for 20-30 minutes before serving.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Thank you. I will make it for Easter.
Thank you for stopping by Cathy!
A perfectly baked glazed ham is the centerpiece of so many holiday meals. The glaze recipe here sounds like it gives that ideal balance of sweet and savory. I love the tip about scoring the ham before glazing — it really helps the flavor penetrate deeper.
Awesome feedback Alex! Thanks for stopping by to share.
For the glaze, do you just mix all the ingredients? It doesn’t specify in the recipe card
Thanks for catching that omission. You are correct – just mix together the remaining ingredients for the glaze.
Haven’t made this yet, but hoping to this weekend. However, I’m confused. Am I missing the glaze recipe and how to make it somewhere?
Hi Nathan, The glaze recipe can be found in the recipe card at the bottom of the post (above the comments). You can easily scroll to it by clicking the “jump to recipe” button at the top of the post. I’ll be making this ham on Sunday as well – Enjoy!
Looks delicious! Do you have s favorite spiral sliced ham?