Golden Brown Sugar Pineapple Ham

In the heart of the South, a baked ham isn’t just a meal; it’s a cherished tradition, a centerpiece that gathers families, and a culinary symbol of warmth and hospitality. This particular recipe, featuring the irresistible combination of pineapple, brown sugar, and maraschino cherries, stands as a testament to generations of Southern cooking. I fondly recall watching my great-grandmother, with practiced ease, meticulously layer those vibrant pineapple slices onto our holiday ham, basting it repeatedly with a sweet, sticky glaze until it transformed into a golden, caramelized masterpiece. Rooted deeply in Louisiana’s rich culinary heritage and refined through years of dedicated recipe testing, I guarantee this ham will emerge from your oven incredibly moist, exquisitely seasoned, and undeniably worthy of its place as the star attraction at your festive table.

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Essential Ingredients for Your Thanksgiving/Christmas Ham

Crafting the perfect holiday ham requires a careful selection of ingredients, each playing a crucial role in achieving that signature sweet and savory flavor profile. Here’s what you’ll need to create a truly memorable glazed ham that will impress all your guests:

• Ham: The foundation of our festive meal! While any ham can be transformed, a spiral-cut ham is a true game-changer for ease of preparation and elegant presentation. Its pre-sliced nature allows the delicious glaze to seep deep into the meat, ensuring every bite is infused with flavor. However, a traditional bone-in ham can also be used, offering a rich, savory base that many prefer for its depth of flavor.
• Pineapple Slices: My family tradition calls for canned pineapple slices, along with their juice, which provides a consistent sweetness and acidity. This convenient choice makes arrangement effortless and yields a tender, slightly tangy complement to the rich ham. If you prefer, fresh pineapple can also be used, though you’ll need to supply your own pineapple juice for the glaze base. The rings are not only for flavor but also add a beautiful decorative touch.
• Maraschino Cherries: A beloved old-school Southern touch right here. Tucked into the center of each pineapple ring, these vibrant red cherries offer a delightful pop of color, a burst of contrasting sweetness, and an unmistakable festive charm. They are as much about enhancing the visual appeal as they are about contributing to the overall taste experience, creating a feast for both the eyes and the palate.
• Brown Sugar or Sweetener: This is where the caramel magic truly happens. Brown sugar, with its distinct molasses notes, melts down to create a sticky-sweet glaze that adheres beautifully to the ham. This rich sweetness caramelizes during baking, forming that irresistible golden crust we all crave. For those watching their sugar intake, a brown sugar substitute works equally well, delivering all the flavor without compromise.
• Honey: Beyond just adding sweetness, honey brings a delicate floral complexity and a warm, golden hue to the glaze. It enhances the richness and helps achieve that irresistible glossy finish, making the ham truly shine with a luxurious sheen. Its natural stickiness also helps the glaze cling perfectly to the ham.
• Cinnamon and Ground Cloves: These classic holiday spices are the heart of a cozy, aromatic flavor profile. A balanced touch of cinnamon and cloves infuses the glaze with warmth, depth, and a comforting essence that evokes festive gatherings. They perfectly complement the ham’s savory notes and the pineapple’s sweetness, creating a harmonious blend that is simply divine.
• Cornstarch: This is your essential tool for achieving a perfectly thick and clingy glaze. Cornstarch transforms the pineapple and brown sugar mixture into a silky, luscious sauce that generously coats every inch of the ham instead of simply running off. This ensures the flavor isn’t lost but instead creates a delicious, caramelized shell, making each slice a flavorful delight that holds onto its sweet and savory goodness.

Choosing the Perfect Ham: A Comprehensive Guide for Your Holiday Feast

Selecting the right ham is the first crucial step towards a magnificent holiday centerpiece that everyone will remember. You’ll typically encounter two main categories in grocery stores: fresh hams and cured, smoked, and pre-cooked hams. While fresh hams (uncooked pork leg) are available, they are less common for holiday roasts and require significantly longer cooking times and more hands-on preparation. For most home cooks, especially during bustling holiday seasons, a cured, smoked, and pre-cooked ham is the preferred and most convenient choice, as it simply needs to be reheated and glazed.

Bone-In vs. Boneless Ham: Flavor vs. Convenience

I strongly advocate for using bone-in hams whenever possible. The bone not only helps the ham retain its shape but also imparts a deeper, richer flavor to the meat during baking, resulting in a more savory and satisfying taste that stands out. Furthermore, a leftover ham bone is a culinary treasure, perfect for enriching other dishes like soups or stews. My Instant Pot Split Pea Soup, for instance, benefits immensely from the flavor a ham bone provides. Boneless hams, while undeniably convenient for carving and storage, often lack the profound flavor of their bone-in counterparts and can sometimes dry out more easily if not properly handled during cooking.

Spiral-Sliced vs. Whole Ham: Presentation and Ease of Carving

For ultimate convenience and a stunning, picture-perfect presentation, I always reach for a spiral-sliced ham. These hams are expertly cut in a continuous spiral down to the bone, making carving an absolute breeze – the slices practically fall off once the ham is cooked. The pre-cut nature also allows the sweet and sticky glaze to penetrate every crevice of the meat, ensuring maximum flavor distribution and a juicy, glazed interior. While some believe spiral-sliced hams can lose moisture more easily, I’ve found that tenting the ham loosely with foil during most of the baking process effectively locks in juices, keeping it wonderfully moist and tender. A whole ham, on the other hand, provides a grand, traditional appearance and can be beneficial if you prefer to control the slicing thickness. It typically requires scoring before glazing to allow the flavors to seep in (more on scoring below). If you’re concerned about moisture loss in a spiral ham, a whole ham might be a good alternative, though it will require more effort in carving.

Ham Steaks: Best for Smaller Meals

While delicious for everyday meals like sandwiches or paninis, boneless ham steaks are usually much smaller and not typically suited for a large holiday gathering. They are better reserved for quick weeknight dinners rather than a grand centerpiece for a special occasion.

Decoding Ham Labels: What to Look For for Quality

Always read the ham label carefully to ensure you’re getting a quality product. Be wary of hams that have been “plumped” with added water or solutions. This common practice dilutes the natural flavor of the ham and can lead to a less desirable, often rubbery, texture. Look for labels that simply read “Ham.” Avoid those that explicitly state “Ham, water added” or “Ham with natural juices” if you want the purest, most concentrated ham flavor. Opting for a higher quality ham will make a significant difference in the final taste and texture of your baked masterpiece. For an even more detailed guide on purchasing the best ham, I highly recommend checking out this complete guide to buying hams.

Mastering the Art of Scoring Your Ham for Optimal Flavor and Presentation

Scoring a ham, especially a whole, uncured, or unsliced ham, is a crucial step that serves a dual purpose: it allows the irresistible glaze to deeply penetrate the thick meat, infusing it with flavor from the inside out, and it creates a visually stunning, professional-looking presentation that elevates your holiday table. This technique isn’t necessary for spiral-sliced hams, as their pre-cut nature already provides ample channels for the glaze to spread and soak in. However, for other ham types, mastering this simple technique is a game-changer for both taste and aesthetics.

The Scoring Process: Step-by-Step for a Perfect Diamond Pattern

To score your ham effectively and safely, you’ll need a very sharp knife and a stable cutting board to prevent any slips.

1. Prepare for Cutting: Place the ham flat side down on your cutting board. This provides a stable base for your work.
2. First Set of Diagonal Cuts: Begin at one end of the ham, typically the wider, fatter end. Using a sharp knife, make diagonal cuts across the ham’s surface. These cuts should be about ⅓ of an inch deep – deep enough to break through the skin and fat layer, but not into the meat itself – and extend completely across the ham.
3. Maintain Even Spacing: Continue making similar diagonal cuts, spacing them approximately one inch apart, across the entire surface of the ham. Consistency in depth and spacing is key for creating an attractive and uniform diamond pattern.
4. Second Set of Diagonal Cuts: Once the first set of parallel diagonal lines is complete, rotate the ham 90 degrees. Repeat the process, making another set of diagonal cuts that intersect the first set. As you do this, a beautiful criss-cross or diamond pattern will begin to form over the ham’s surface.
5. Benefits of Scoring: This diamond pattern not only looks incredibly impressive, adding a gourmet touch to your dish, but also serves a vital functional purpose. It allows the rich brown sugar and pineapple glaze to seep deeply into the meat during baking. As the ham cooks, the fat renders and the glaze caramelizes within these scored lines, creating pockets of intense flavor and a deliciously crispy, sticky texture that everyone will love.

Remember, for a pre-sliced spiral ham, you can simply brush or baste the glaze directly into the existing cuts, making scoring unnecessary and saving you precious time.

Crafting the Perfect Pineapple Brown Sugar Glaze: The Secret to a Sticky, Sweet Ham

The glaze is truly the heart and soul of this baked ham recipe, transforming a simple piece of meat into a sweet, savory, and sticky delight. My signature glaze combines classic flavors to achieve that irresistible caramelized finish, creating a mouthwatering aroma that will fill your kitchen. Here’s how to bring this luscious glaze to life:

In a sturdy saucepan, begin by combining the reserved pineapple juice from the canned slices (don’t discard this precious liquid!), rich brown sugar (or a high-quality brown sweetener if you’re looking for a lower-sugar option), golden honey, fragrant cinnamon, and warm ground cloves. Place the saucepan over medium heat and stir continuously as the ingredients begin to dissolve and meld together. As the mixture comes to a gentle simmer, you’ll notice the sugars melting, releasing their deep, aromatic molasses notes, and the spices infusing the liquid with a comforting warmth. To achieve that desired thick, glossy consistency that clings beautifully to the ham, prepare a cornstarch slurry. In a separate small bowl, whisk together the cornstarch with a splash of cold water until a smooth, lump-free mixture forms. Slowly pour this cornstarch mixture into the simmering glaze, whisking continuously to prevent clumps. Continue stirring for a few minutes until the glaze thickens to a rich, syrupy texture, becoming beautifully clear and luminous. This luscious, perfectly balanced glaze is then ready to elevate your ham to holiday perfection, creating a caramelized crust that is simply irresistible.

Step-by-Step Guide: How to Make Baked Ham with Pineapple and Brown Sugar

Creating this show-stopping baked ham is simpler than you might think, making it accessible for home cooks of all experience levels. Follow these detailed steps to achieve a juicy, flavorful, and beautifully glazed masterpiece that will be the talk of your holiday table. For precise measurements and a full printable recipe card, please refer to the bottom of this post.

1. Prepare the Ham: Begin by placing your ham in a large roasting pan, flat side down. It’s crucial to allow the ham to come to room temperature for at least an hour before baking; this prevents shocking the meat with a sudden temperature change and promotes more even cooking throughout. If you are using a whole ham (not spiral-sliced) and it has a thick layer of fat, lightly score it with a sharp knife in a diamond pattern. This crucial step helps the rich glaze to penetrate deeply into the meat, ensuring enhanced flavor in every bite.
2. Craft the Irresistible Glaze: In a saucepan set over medium-high heat, combine the brown sugar (or chosen sweetener), golden honey, the reserved pineapple juice from the can, aromatic cinnamon, and warm ground cloves. Bring this mixture to a gentle simmer, stirring occasionally until the sugar fully dissolves and the ingredients are well combined and fragrant. In a separate small bowl, whisk together the cornstarch with a splash of cold water until a smooth, lump-free slurry forms. Slowly pour this cornstarch mixture into the simmering glaze, whisking continuously. The glaze will beautifully thicken and become glossy, indicating it’s ready to coat your ham.
3. Adorn with Pineapple and Cherries: Now for the iconic presentation! Arrange the pineapple rings artfully all over the ham’s exterior. Overlap them slightly or place them side-by-side, securing each ring firmly with a toothpick if needed to prevent them from slipping during baking. For that classic Southern flair, place a vibrant maraschino cherry in the center of each pineapple ring. This adds both visual appeal and a delightful burst of extra sweetness, making the ham visually stunning.
4. Generously Glaze the Ham: Using a pastry brush, apply a lavish layer of your freshly prepared glaze all over the ham and the arranged fruit. Don’t be shy – ensure every surface is glistening with the sticky-sweet mixture. Reserve any leftover glaze; it will be used for basting later, adding more layers of flavor and shine as the ham bakes.
5. Bake Low and Slow for Perfection: Loosely cover the entire roasting pan with aluminum foil, creating a tent over the ham. This “tenting” method is crucial; it helps to trap moisture and steam, ensuring your ham stays incredibly juicy throughout the initial baking process and preventing the delicate glaze from burning too quickly. Place the ham in a preheated oven and bake at 325°F (160°C) for approximately 1 ½ hours for a 10-12 pound ham.
6. Uncover, Baste, and Caramelize: After the initial baking period, carefully remove the foil tent. The ham should be warmed through, and the glaze beginning to set. Generously baste the ham once more with the reserved glaze, coating it thoroughly to build up that caramelized crust. Return the uncovered ham to the oven for an additional 30 minutes. This final stage allows the glaze to truly caramelize and bubble, forming that signature sticky, golden-brown, irresistible crust.
7. Rest Before Slicing: Once baked to perfection and deeply golden, remove the ham from the oven. This is a critical step often overlooked. Allow it to rest, uncovered, for at least 15-20 minutes before carving. This resting period is crucial; it allows the juices within the meat to redistribute throughout the ham, resulting in a tenderer, more succulent, and flavorful ham when sliced.
8. Serve and Enjoy: After resting, slice the ham into individual servings. For an extra touch of indulgence, spoon any remaining pan juices or warm glaze from the bottom of the roasting pan over each serving. Enjoy your perfectly baked ham with pineapple and brown sugar – a true taste of Southern tradition!

How Long to Bake Your Perfect Holiday Ham for Optimal Juiciness and Flavor

Achieving a perfectly cooked, juicy ham largely depends on understanding the correct baking times and temperatures. Since most hams purchased in grocery stores are pre-cooked and smoked, the primary goal is to reheat them thoroughly to an optimal internal temperature while developing that glorious caramelized glaze. Overcooking can lead to dry, tough ham, so precision is key. According to the USDA guidelines, cooked hams should be reheated to an internal temperature of 140°F (60°C), as measured with a reliable food thermometer. Fresh, uncooked hams will require cooking to a higher internal temperature of 145°F (63°C) with a three-minute rest time.

General Baking Times for Pre-Cooked Hams (Oven set to 325°F / 160°C):

• Spiral-Sliced, Bone-In Ham: To reheat a spiral-sliced ham, cover the entire ham or portion loosely with heavy aluminum foil. This tenting method helps retain moisture. Bake for approximately 10 minutes per pound. Individual slices may also be warmed quickly in a skillet on the stovetop or in the microwave.
• Whole, Bone-In Smoked Ham (10-14 pounds): For a whole smoked ham that is pre-cooked, bake for 15-18 minutes per pound. Covering with foil for the initial baking period is highly recommended to prevent the exterior from drying out before the interior is heated through.
• Boneless Hams: These generally cook faster due to their uniform shape and lack of bone. Bake for 10-15 minutes per pound, ensuring they are wrapped or covered to retain moisture throughout the cooking process.

Baking Times for Fresh, Uncooked Hams:

If you opt for a fresh ham, which is raw pork, the cooking process is longer and requires different temperature targets.

• Whole, Bone-In Fresh Ham (12-16 pounds): Cook for 22-26 minutes per pound. The ham must reach an internal temperature of 145°F (63°C) as measured by a food thermometer, followed by a three-minute rest time.

Always use a reliable meat thermometer inserted into the thickest part of the ham (making sure to avoid touching the bone, which can give an inaccurate reading) to ensure it reaches the safe internal temperature. Remember that these are general guidelines, and actual baking times may vary based on your oven’s calibration, the ham’s exact starting temperature (room temperature vs. straight from the fridge), and its specific shape. Don’t forget the crucial resting step: let your ham rest for 15-20 minutes after baking; this allows the juices to redistribute, ensuring a tender, succulent, and perfectly juicy result.

Baked Ham with Pineapple and Brown Sugar Glaze

By Brandi Crawford

Baked ham with pineapple and brown sugar glaze is a timeless dish that brings a perfect balance of sweet and savory to the table. This classic recipe, often a centerpiece for holiday gatherings, combines the rich, salty flavor of ham with the sweetness of caramelized pineapple and a brown sugar glaze that adds a mouthwatering finish. With its tender, juicy meat and a glaze that creates an irresistible crust, everyone will love it!

Rated 4.80 from 5 votes

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Prep Time: 20 mins

Cook Time: 2 hrs 15 mins

Total Time: 2 hrs 35 mins

Course: Dinner, Lunch

Cuisine: American, Southern

Servings: 20 servings

Calories: 405 kcal

Equipment

• Sheet Pan
• Foil

Ingredients

• 20 oz canned pineapple slices (Retain all the pineapple juice.)
• ¼ cup honey
• ½ cup brown sweetener or brown sugar (Use dark or light brown sugar.)
• ½ teaspoon ground cloves
• ½ teaspoon cinnamon
• 1 tablespoon cornstarch
• 1 tablespoon water
• 10-12 pound fully cooked ham (Bone-in and spiral cut are preferred for best flavor and ease.)
• Maraschino cherries (Optional, for garnish and extra sweetness)
• Toothpicks (To secure pineapple and cherries)
• Foil (For tenting and covering)

Instructions

1. Allow the ham to come to room temperature prior to baking. This essential step will usually take at least an hour for a large ham.
2. Preheat oven to 325 degrees F (160 degrees C).
3. Score the ham if necessary (if using a whole ham, not spiral-cut).
4. Place a saucepan on medium-high heat. Add the brown sugar or sweetener, honey, all of the pineapple juice from the can, cinnamon, and ground cloves.
5. Stir for 3-4 minutes until the sweetener has completely melted and the mixture is simmering gently, releasing its rich aromas.
6. Add the cornstarch and water to a small bowl and stir vigorously to combine, forming a smooth, lump-free slurry.
7. Add the cornstarch slurry mixture to the simmering glaze. Stir constantly as you pour it in slowly. Continue to stir until the glaze thickens to a beautiful, glossy, syrupy consistency.
8. Place the ham on a foil-lined sheet pan or in a large roasting pan. Drizzle a generous amount of the prepared glaze over the ham, ensuring it coats the entire surface. Use a cooking brush if necessary to help the glaze seep into the cuts of a spiral ham.
9. Use toothpicks to secure the pineapple slices and maraschino cherries over the exterior of the ham, creating an attractive pattern. Wrap and tent foil loosely around the ham. Do not wrap it tightly, as the glaze may stick to the foil. Wrap it so that it’s insulated but with some air space.
10. Bake for 1 ½ hours. After this time, carefully remove the foil and generously baste the ham with any remaining glaze from the saucepan or pan juices. (Bake time will vary based on the size and type of your ham. Refer to the notes section for detailed times.)
11. Return the ham to the oven uncovered. Bake for an additional 30 minutes. This final baking period allows the glaze to caramelize beautifully and form a sticky, golden-brown crust.
12. Allow the ham to rest for at least 20 minutes after baking. This crucial step ensures the juices redistribute throughout the meat, resulting in a tender and succulent ham. Slice and serve with extra glaze if desired.

Recipe Video

For a visual guide to making this delicious Baked Ham with Pineapple and Brown Sugar Glaze, watch our recipe video here. (Video content would be embedded from platforms like YouTube.)

Notes and Pro Tips for a Perfect Ham

• Bake a (pre-cooked) spiral-sliced, bone-in ham for approximately 10 minutes per pound at 325°F (160°C). Always tent with foil to prevent drying.
• For a smoked (pre-cooked) whole, bone-in ham with a weight of 10-14 pounds, bake for 15-18 minutes per pound at 325°F (160°C).
• For a whole, bone-in fresh, un-cooked ham with a weight of 12-16 pounds, cook for 22-26 minutes per pound at 325°F (160°C), until an internal temperature of 145°F (63°C) is reached. Remember to allow a 3-minute rest time after cooking for fresh ham.
• Boneless hams should generally be cooked for 10-15 minutes per pound at 325°F (160°C).
• I always discard the small glaze packet that sometimes comes with store-bought hams. My homemade glaze is far superior in flavor and quality.
• I do not find it necessary to score a spiral-sliced ham, as the existing cuts allow ample glaze penetration and create a beautiful texture.
• While flour can sometimes substitute cornstarch as a thickener in other recipes, in this particular glaze, flour tends to form large clumps and creates a less desirable texture. I do not recommend using it; stick to cornstarch for a smooth, silky, and clear glaze.
• You can use full cloves if you wish for a stronger, more rustic flavor and visual appeal. They can be inserted into the ham using toothpicks for a decorative and aromatic touch before baking.
• Make sure you bring the ham to room temperature prior to baking. This essential step prevents a jarring temperature change from fridge to oven, which can affect the ham’s texture and juiciness, potentially making it tough. Allow at least one hour for a large ham to temper on the counter.

Nutrition Information

Serving: 0.5 pound

Calories: 405 kcal

Carbohydrates: 35 g

Protein: 27 g

Fat: 19 g

Nutrition Data Disclaimer

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Frequently Asked Questions and Pro Tips for Your Baked Ham

More Irresistible Holiday and Thanksgiving Main Dish Recipes

While this pineapple brown sugar ham is undoubtedly a showstopper, sometimes you need more variety for your holiday feast or a different main course altogether to please a diverse crowd. Explore these other fantastic main dish options that are perfect for any festive gathering:

• Baked Turkey Wings
• Traeger Smoked Turkey
• Air Fryer Turkey Legs
• Baked Crab Legs
• Cajun Turkey Recipe
• Seafood Mac and Cheese
• Slow Cooker Crockpot Turkey Legs

Perfect Pairings: Southern Side Dishes to Complement Your Ham

No holiday ham is truly complete without a generous spread of classic, comforting Southern side dishes. These beloved recipes are designed to perfectly complement the sweet and savory flavors of your glazed ham, creating a truly unforgettable and harmonious meal that captures the essence of Southern hospitality:

• Southern Style Mac and Cheese
• Southern Sweet Potato Casserole
• Southern Cornbread Chicken and Dressing
• Southern Candied Sweet Potatoes
• Southern Mustard Greens
• Southern Style Green Beans
• Southern Baked Beans
• Southern Black Eyed Peas

Creative & Delicious Leftover Ham Recipes

One of the absolute best parts of making a large, succulent holiday ham is the promise of delicious leftovers! Don’t let a single savory shred go to waste. Transform your remaining ham into these incredible, easy-to-make dishes that are perfect for days after the main feast:

• Hearty Ham, Potato, and Vegetable Soup
• Gourmet Ham and Cheese Panini
• Traeger Smoked Ham (repurpose for smoky flavor)

For even more authentic Southern cooking inspiration and a deeper dive into traditional flavors, be sure to check out our comprehensive list of the Best Authentic Soul Food Recipes here.