Honey Glazed Ham Pineapple (Print version)

Sweet honey glaze and pineapple brighten juicy ham, ideal for festive gatherings and celebratory meals.

# What You'll Need:

→ Ham

01 - 1 fully cooked bone-in ham (8–10 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 & Basting

08 - 1 can (20 ounces) sliced pineapple rings, drained, reserve 1/4 cup juice
09 - 1 jar (6 ounces) maraschino cherries, drained
10 - Whole cloves (optional, for studding)

# Directions:

01 - Preheat oven to 325°F. Place ham, cut side down, in a large foil-lined roasting pan.
02 - Score the surface of the ham in a diamond pattern. Stud intersections with whole cloves, if desired.
03 - Combine honey, brown sugar, Dijon mustard, apple cider vinegar, unsalted butter, ground cloves, and 1/4 cup reserved pineapple juice in a saucepan. Warm over medium heat, stirring until sugar dissolves.
04 - Brush one-third of the glaze over the ham. Tent loosely with foil and bake for 1 hour.
05 - Remove foil. Arrange pineapple rings over ham, securing with toothpicks. Place a maraschino cherry in the center of each ring.
06 - Brush ham with more glaze. Bake uncovered for 45–60 minutes, basting every 15 minutes with remaining glaze, until caramelized and heated through to an internal temperature of 140°F.
07 - Let ham rest 15 minutes before carving. Remove pineapple and cherries, slice, and serve with pan juices.

# Expert Tips:

01 -
  • The glaze creates a caramelized crust that tastes like the holidays but works for any gathering.
  • Leftovers transform into unforgettable sandwiches or make breakfast omelets feel indulgent.
02 -
  • If you skip basting, the glaze might harden unevenly and lose its sticky appeal.
  • Scoring the ham not only looks pretty but allows the glaze to soak right into the meat.
03 -
  • Let the ham sit before carving so juices stay inside each slice.
  • Don&s skimp on basting―each round adds rich flavor and keeps the glaze silky.
Go back