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This Pineapple Glazed Ham is a sweet and savory baked ham recipe that’s perfect for holiday entertaining but also fits right in with simple Sunday dinners.
With a sweet brown sugar and pineapple glaze on the outside and succulent, juicy meat on the inside, this pineapple glazed ham is a crowd-pleaser and a family favorite.
It goes perfectly with Cheesy Scalloped Potatoes, Garlic Green Beans and Sour Cream Salad for al your favorite Easter Sides or Christmas dinner. This is one of my favorite recipes to make during the holidays, whether it’s our main meal for Easter or Christmas dinner or a secondary protein for Thanksgiving.
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Why You’ll Love This Recipe
For baked ham, I buy a bone-in, fully cooked, spiral cut ham. This is my favorite kind of ham to make because it is so easy. It’s a classic that never goes out of style!
- The leftovers are great for sandwiches, meals and soups, like Ham and Cheese Sliders, Scalloped Potatoes and Ham or Ham and Cheese Quiche. There are tons of Leftover Ham Recipes to try!
- The bone adds a ton of flavor. Use the leftover ham bone for making Lentil Soup or to add flavor to Ham and Navy Bean Soup.
- The spiral cut means it’s already sliced for you, saving you time. It’s fully cooked so it really just needs to be heated up.
- It doesn’t actually need to be warmed up! Serve cold cuts for ham sandwiches.
- And let’s not forget that sweet brown sugar and pineapple glaze that’s so incredibly delicious!
Ingredients
The ingredients for the pineapple ham glaze are super simple and give this baked ham such a great flavor.
- Fully-cooked, bone-in ham: look for a smoked ham that weighs about 8-10 pounds.
- Brown sugar – With a warm molasses flavor, this sugar is perfect for holiday cooking.
- Crushed pineapple – The pineapple and pineapple juice is an integral part of the ham glaze for it’s sweet, fruity and acidic notes. Ham and pineapple are a perfect pairing because the sweetness helps to neutralize the saltiness of the meat.
- Lemon Juice – A little sour to balance the sweet.
- Dijon mustard – Rich and tangy, and helps to thicken the sauce and provides a savory element.
- Spices – Ground cinnamon and cloves for warmth.
How to Bake a Ham
Get a detailed list of ingredients & instructions in the recipe card below.
Since you’re starting with a fully cooked ham, the steps are super simple and just about heating it up and getting that sticky sweet crust.
Prepare the Ham. Line a large baking dish or roasting pan with heavy-duty nonstick foil. Remove the ham from the packaging and place it flat side down into the foil lined dish. Bake it for an hour, then remove from the oven and add the pineapple glaze.
Brush with the glaze. Drizzle half of the glaze all over the surface of the ham, and use a spoon or a pastry brush to get some between the layers. Bake for another 30 minutes.
Glaze again. take the ham out of the oven and drizzle the glaze over it again. Bake for a final 30 minutes, until the ham is fully heated through to an internal temperature of 140-145℉.
Serve. Let it cool for about 10 minutes, then transfer the ham to a cutting board for slicing or straight to a serving platter. Don’t throw the juices out – they are great for serving with the ham of for making ham gravy, if desired. I like to add some kale leaves around the edge of the dish for presentation points, but it’s not necessary. Serve warm or at room temperature.
Recipe FAQs
Since it’s already fully cooked, you’re pretty much just baking it to warm it and bring it to a safe temperature. It will take about 12 minutes per pound to fully heat your ham.
Plan on about ½ pound of bone-in ham per person. A 10-pound ham should generously feed 15-20 people for dinner. If you’re serving buffet style with lots of sides or other proteins, you could easily get 25-30 servings.
The sweetness of the pineapple plays so nicely with the saltiness of the ham – it’s a match made in heaven. Whether as a large spiral ham, or on your pizza!
Yes and no. The ham you buy at the grocery store is already fully cooked. You’re essentially just warming it up. That said, you will be cooking the ham for an hour before you add the glaze.
What To Serve With Ham
Any of these sides would be delicious with your ham dinner!
- Cheesy Hashbrown Casserole
- Fluffy Mashed Potatoes
- Oven Roasted Vegetables
- Homemade Parker House Rolls
- Pistachio Salad
- Copycat Panera Mac and Cheese
- Honey Roasted Sweet Potatoes
- Green Bean Casserole
Storage and Reheating
Storage: Store fully cooked leftover ham in an airtight container in the refrigerator for 3-5 days or freeze for up to 2 months.
Reheating: If heating a small amount, you can do so in the microwave. For a meal sized portion, place sliced ham in a baking dish and cover with foil. Bake at 350 for 10-15 minutes, or until warmed through.
Pro-tip: Ham is absolutely delicious warmed up, but it’s also great cold. Save a few slices for sandwiches the next day.
Helpful Tips
- Do not Overbake. It’s really easy to overbake a ham, so use a meat thermometer and keep an eye on it. The ham should come to an internal temperature 140-145℉. This is one of those times when having an oven safe cooking thermometer comes in handy so you don’t have to keep piercing the ham and losing the juices.
- Save the Pan Juices. Don’t let those yummy pan juices go to waste! Strain carefully through a sieve into a large glass measuring cup for serving with the ham. Serve warm or at room temperature.
- Adjust the size of the ham for your family. A 10-pound, bone-in ham can feed up to 15-20 people. So plan accordingly – if you want leftovers, plan for a little more than half a pound per person.
- If your ham comes with a glaze packet, you can go ahead and discard it.
Recipes for Leftover Ham:
- One Pan Ham & Cheese Tortellini
- Ham and Cheese Croissant Breakfast Casserole
- Cheesy Scalloped Potatoes and Ham
- Garlic Butter Ham and Cheese Sliders
- Ham and Cheese Quiche
- Ham and Cheese Potato Croquettes
Easy Baked Glazed Ham
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 your oven to 325 degrees F. Line a deep baking dish with heavy duty nonstick foil. (note – if using regular strength foil, line twice).
- Remove ham from packaging. (Discard glaze packet if your ham comes with one.) Place ham flat side down in the pan. Bake for 1 hour.
- In a small bowl, combine remaining ingredients to make the glaze.
- Carefully remove ham from the oven. Using a spoon, drizzle half the glaze all over the surface of the ham. Use the back of the spoon or a pastry brush to help distribute some of the glaze between the layers. Bake for 30 minutes.
- Remove ham from the oven. Drizzle the remaining glaze over the ham. Bake for another 30 minutes until heated through to an internal temperature of 140-145 degree F.
- Remove from the oven. Transfer the ham to a rimmed serving platter placing the flat side out so you can take slices of ham; reserve juices for serving or for making ham gravy, if desired. I like to add some kale leaves around the edge of the dish for presentation points, but it's not necessary. Serve warm or at room temperature.
Notes
- If your ham comes with a glaze packet, you can go ahead and discard it.
- Nutritional information is based on ½ pound of ham per person. Keep in mind that the bone is included in the weight, so that’s not actually ½ pound of meat.
- A 10-pound ham should serve around 15-20 people. On a buffet spread with other proteins and lots of sides, a 10-pound ham will feed about 25-30. If you want leftovers, plan ¾ pound of ham per person.
- Store leftovers in the refrigerator for 3-5 days or freeze for up to 2 months.
- Reheat in the microwave. To reheat several portions, bake, covered with foil, for 10-15 minutes or until warmed through.
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?