Honey Glazed Ham Pineapple (Print version)

Rich ham glazed with honey and pineapple creates a festive centerpiece, perfect for gatherings and special occasions.

# What You'll Need:

→ Ham

01 - 1 fully cooked bone-in ham, approximately 8 to 10 pounds

→ Glaze

02 - 1 cup honey
03 - 1/2 cup packed brown sugar
04 - 1/4 cup Dijon mustard
05 - 1/4 cup apple cider vinegar
06 - 2 tablespoons unsalted butter
07 - 1/2 teaspoon ground cloves

→ Garnish and Basting

08 - 1 can (20 ounces) sliced pineapple rings, drained with juice reserved
09 - 1 jar (6 ounces) maraschino cherries, drained
10 - Whole cloves, optional for studding

# How-To Steps:

01 - Preheat oven to 325°F. Line a large roasting pan with aluminum foil and position the ham, cut side down.
02 - Score the surface of the ham in a diamond pattern. Optionally, stud intersections with whole cloves for enhanced aroma.
03 - In a saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, unsalted butter, ground cloves, and 1/4 cup reserved pineapple juice. Heat over medium, stirring until the sugar dissolves completely.
04 - Brush one-third of the prepared glaze over the ham. Tent lightly with foil and bake for 1 hour.
05 - Remove foil. Place pineapple rings over the ham, securing each with a toothpick. Insert a maraschino cherry into the center of every ring.
06 - Brush with additional glaze and bake uncovered for 45 to 60 minutes. Baste every 15 minutes with remaining glaze until the surface is caramelized and the ham is fully heated (internal temperature 140°F).
07 - Allow ham to rest for 15 minutes before carving. Remove pineapple and cherries, slice, and serve accompanied by pan juices.

# Tips from the pros:

01 -
  • The sweet, glossy glaze turns ordinary ham into a holiday masterpiece without fuss.
  • The juicy pineapple and cherries make every slice festive and irresistible—it’s become our go-to for big gatherings.
02 -
  • One year I rushed and skipped scoring—the glaze slid right off and the flavor didn’t soak in, so don’t skip this step.
  • Basting every 15 minutes gives that irresistible caramel crust; if you forget, you’ll miss out!
03 -
  • Be generous with the glaze at the end—don’t rush that final caramelization.
  • Use a meat thermometer to avoid guessing; ham is perfect at 140°F (60°C).
Go back