This Pineapple Honey-Glazed Ham Recipe is a sticky and festive recipe, which features sweet pineapple rings and a rich honey-brown sugar glaze. It’s the ultimate holiday centerpiece, ready in about 3 hours and 30 minutes.
Jump to RecipePineapple Honey-Glazed Ham Recipe Ingredients
- One 9- to 10-pound bone-in fully-cooked smoked ham (butt or shank half)
- 1 tablespoon whole cloves, optional
- Two 20-ounce cans sliced pineapple
- 20 maraschino cherries
- 2 cups honey
- 2 cups light brown sugar
How To Make Pineapple Honey-Glazed Ham Recipe
- Prep the ham: Remove the ham from the refrigerator and let it sit at room temperature for about 30 minutes. This ensures even heating. Preheat the oven to 325 degrees F.
- Score and stud: Trim off any tough outer skin (rind) from the ham, leaving a layer of fat. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern (diamond shapes), being careful not to cut deep into the meat. If using cloves, push a whole clove into the center of each diamond intersection. Place the ham, flat-side down, on a rack in a roasting pan.
- Decorate: Drain the canned pineapples, reserving the juice for the glaze. Arrange the pineapple slices all over the surface of the ham, securing each one with a toothpick. Place a maraschino cherry in the center of each pineapple ring and secure it with another toothpick.
- Initial roast: Pour about 1/4 inch of water into the bottom of the roasting pan to prevent burning drippings. Tent the ham loosely with aluminum foil to keep it moist. Roast for about 2 hours and 30 minutes (roughly 15 minutes per pound), or until an instant-read thermometer inserted into the thickest part (avoiding the bone) registers 130 degrees F.
- Make the glaze: While the ham roasts, combine the honey, brown sugar, and the reserved pineapple juice in a large saucepan over medium heat. Simmer the mixture, stirring occasionally, until it has thickened, become syrupy, and reduced to about 3 cups. This takes approximately 25 to 30 minutes.
- Glaze and caramelize: Remove the ham from the oven and increase the temperature to 425 degrees F. Remove the foil. Carefully brush one-third of the sticky glaze all over the ham and fruit. If the water in the pan has evaporated, add a little more. Bake for 15 minutes. Brush with another third of the glaze and bake for 15 more minutes. Finally, brush with the remaining glaze and bake for a final 15 minutes until the glaze is shiny, bubbling, and the skin is dark golden brown and crispy.
- Rest and serve: Transfer the ham to a serving platter. Let it rest for 15 minutes before carving to allow the juices to settle. Important: Remember to remove the toothpicks as you carve!
Recipe Tips
- Ordering the Ham: This recipe uses a bone-in “city ham” (wet-cured and smoked), which is the most common type found in supermarkets. If ordering from a butcher, ask for the shank end (easier to carve) or the butt end (more meat).
- Don’t skip the score: Scoring the fat helps render it out and allows the glaze to penetrate closer to the meat, creating delicious “candy” edges.
- Watch the sugar: The glaze has a high sugar content. During the high-heat stage (425°F), watch the ham closely to ensure the pineapple and sugar don’t burn. If it gets too dark too fast, tent it with foil again.
- Toothpick Count: It is helpful to count how many toothpicks you use to secure the fruit so you can ensure you remove the same number before serving.
What To Serve With Pineapple Honey-Glazed Ham
This sweet and savory main pairs perfectly with salty or creamy sides.
- Scalloped Potatoes: The creaminess balances the salty ham.
- Green Bean Casserole: A crunchy, savory classic.
- Macaroni and Cheese: A favorite for kids and adults alike.
- Soft Yeast Rolls: Perfect for making ham sliders with leftovers.
How To Store Pineapple Honey-Glazed Ham Recipe
- Refrigerate: Slice the remaining meat off the bone. Store the slices in an airtight container or zip-top bag in the refrigerator for up to 3-5 days. Keep the bone separate for soup.
- Freeze: Ham freezes very well. Wrap slices in plastic wrap and foil, or place in a heavy-duty freezer bag. Use within 2 months for best quality.
- Leftovers: Use the bone and any scraps to make split pea soup or ham and bean soup.
Pineapple Honey-Glazed Ham Recipe Nutrition Facts
- Calories: 450
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 85mg
- Sodium: 1400mg
- Total Carbohydrates: 45g
- Dietary Fiber: 0g
- Sugar: 42g
- Protein: 35g
Nutrition information is estimated per 6oz serving of meat with glaze.
FAQs
Since the ham is “fully cooked” when you buy it, you are technically just reheating it. However, heating it to an internal temperature of 140°F ensures it is hot throughout and improves the texture.
Yes, but spiral hams dry out much faster than whole hams. If using a spiral ham, keep it tightly wrapped in foil for the majority of the cooking time and only glaze it during the last 20 minutes.
As the fat renders and the ham shrinks slightly during cooking, the fruit can shift. Using sturdy toothpicks (not plastic!) and securing them deeply into the meat helps. Check them when you baste and adjust if necessary.
Pineapple Honey-Glazed Ham Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy20
servings30
minutes3
hours15
minutes450
kcalThis Pineapple Honey-Glazed Ham is a retro holiday showstopper, featuring a diamond-scored smoked ham decorated with pineapple rings and cherries, lacquered in a thick honey-brown sugar reduction.
Ingredients
1 (9-10 lb) bone-in fully-cooked smoked ham
1 tbsp whole cloves (optional)
2 cans (20 oz each) sliced pineapple (reserve juice)
20 maraschino cherries
2 cups honey
2 cups light brown sugar
Directions
- Bring ham to room temp (30 mins). Preheat oven to 325°F.
- Trim skin, score fat in diamonds, and stud with cloves.
- Secure pineapple slices and cherries to ham with toothpicks.
- Place in roasting pan with 1/4 inch water. Tent with foil.
- Roast 2.5 hours (until 130°F internal).
- Simmer honey, brown sugar, and pineapple juice for 25-30 mins until syrupy (3 cups).
- Increase oven to 425°F. Remove foil.
- Brush with glaze every 15 minutes for 45 minutes total, until dark and shiny.
- Rest 15 minutes before carving.
Notes
- Glaze Consistency: The glaze should be thick like warm honey before you apply it. If it’s too thin, it will just run off into the pan.
- Bone-In: Keep the bone! It adds flavor during roasting and is essential for making stock later.
- Water: Keep an eye on the water level in the pan; if the drippings burn, it will ruin the flavor of the ham.
