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Cozy Brown Sugar Glazed Ham with Pineapple – Easy Holiday Recipe

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This brown sugar glazed ham with pineapple is a soul-soothing comfort dish featuring a caramelized sticky crust, tangy pineapple, and salty ham. Perfect for holidays or cozy nights, it’s simple to make with minimal hands-on time.

Ingredients

Scale
  • 1 (8-10 lb) spiral-cut ham, fully cooked, bone-in or boneless
  • 1 cup brown sugar, packed (light or dark)
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1/4 cup pineapple juice (reserved from canned pineapple)
  • 1 can (20 oz) pineapple rings, drained with juice reserved
  • 1/4 teaspoon ground cloves (optional)
  • 1/4 teaspoon ground cinnamon
  • Maraschino cherries (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Take the ham out of the fridge about 30 minutes before baking to take the chill off.
  2. If your ham isn’t pre-scored, use a sharp knife to score a diamond pattern across the top, about 1/4 inch deep. Place the ham flat-side down in your roasting pan.
  3. In a small saucepan over medium heat, combine the brown sugar, honey, Dijon mustard, and pineapple juice. Stir constantly until the sugar dissolves and the mixture is smooth, about 3-4 minutes. Remove from heat and stir in the ground cloves and cinnamon if using.
  4. Using a basting brush, generously coat the entire surface of the ham with about half the glaze. Reserve the remaining glaze for later.
  5. Take your drained pineapple rings and secure them to the ham using toothpicks. If using maraschino cherries, place one in the center of each ring and secure with another toothpick.
  6. Tent the ham loosely with aluminum foil. Place it in the preheated oven and bake for about 12-15 minutes per pound. For an 8-pound ham, that’s roughly 1 hour and 45 minutes to 2 hours.
  7. After about 1 hour, pull the ham out and brush with the remaining glaze. Re-cover with foil and return to the oven.
  8. Remove the foil for the final 20 minutes of baking. The glaze will bubble and darken.
  9. If using a thermometer, the ham should reach 140°F (60°C) when fully heated through. If not, bake for another 10-15 minutes.
  10. Let the ham rest for 15-20 minutes before slicing. Remove the toothpicks and transfer the ham to a cutting board.
  11. Slice along the spiral cuts or against the grain into thick pieces. Spoon any pan drippings over the top and serve warm.

Notes

Score the ham deeply (about 1/4 inch) so the glaze seeps in. Don’t overcook; most spiral hams are pre-cooked. Let the ham rest before carving to keep it moist. Save the bone for soup. For extra sticky glaze, brush every 20 minutes during the last hour.

Nutrition

Keywords: brown sugar glazed ham, pineapple ham, holiday ham, Easter ham, Christmas ham, spiral ham, glazed ham

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