Perfect Honey Glazed Ham Recipe with Pineapple and Brown Sugar Easy

Let me tell you, the scent of honey, brown sugar, and juicy pineapple caramelizing in the oven is enough to make anyone’s mouth water. The first time I baked this perfect honey glazed ham with pineapple and brown sugar, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make a version of this for every holiday, and the whole house would fill with that warm, sweet aroma that felt like a big, cozy hug.

Honestly, I wish I’d discovered this recipe on my own years ago instead of just admiring it from afar. My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). It’s dangerously easy to make but tastes like you spent hours fussing over it. Perfect for potlucks, holiday dinners, or just brightening up your Pinterest cookie board with something savory and sweet that everyone loves.

After testing this recipe multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting. If you’re craving a crowd-pleaser that feels like a warm hug, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

When it comes to a honey glazed ham with pineapple and brown sugar, I’ve tried my fair share of recipes. This one stands out because it hits all the right notes—sweet, savory, juicy, and sticky in all the right places. Here’s why this recipe has earned a permanent spot in my kitchen:

• Quick & Easy: Comes together in under 1 hour, perfect for busy weeknights or last-minute holiday meals.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your pantry or fridge.
• Perfect for Holidays & Gatherings: Great for Easter brunch, Thanksgiving dinner, or Christmas feasts.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—sweet, tangy, and tender every time.
• Unbelievably Delicious: The caramelized brown sugar and honey glaze with pineapple chunks add a next-level sweet-savory flavor combo.

This isn’t just another ham recipe. The secret lies in the balance of the glaze—blending the richness of brown sugar with the floral notes of honey and the bright tropical pop of pineapple. It’s comfort food reimagined, yet classic enough to impress your guests without the stress.

After the first bite, you’ll close your eyes because, honestly, that’s when you know it’s good. Perfect for impressing guests without hours in the kitchen or turning a simple meal into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and the pineapple adds a fresh, juicy twist that brightens the whole dish.

• Bone-in Ham: 8 to 10 pounds (3.6 to 4.5 kg) fully cooked, preferably spiral sliced for easy serving.
• Brown Sugar: 1 cup (200 g) packed, light or dark depending on your preference (dark adds a deeper molasses flavor).
• Honey: ½ cup (170 g) pure honey—raw or wildflower honey works great for that rich floral sweetness.
• Pineapple Rings: 1 can (about 20 ounces or 567 g), drained (use fresh pineapple rings if in season for a fresher taste).
• Cloves: Whole cloves, about 20 to 25 for studding the ham (adds warm, spicy aroma).
• Ground Cinnamon: 1 teaspoon (optional, for a subtle hint of warmth).
• Ground Ginger: ½ teaspoon (optional, pairs beautifully with the pineapple).
• Orange Juice: ½ cup (120 ml) fresh squeezed (adds a citrusy brightness to balance the sweetness).
• Mustard: 2 tablespoons (30 ml) Dijon or yellow mustard (cuts through the sweetness with a tangy kick).
• Butter: 2 tablespoons (28 g), unsalted, softened (adds richness to the glaze).

Pro tip: I usually recommend opting for a spiral-sliced ham from a trusted brand like Honeysuckle or Smithfield for the best texture and ease of serving. If you want to keep it gluten-free, just double-check your mustard and brown sugar labels, but this recipe is naturally gluten-free otherwise.

Equipment Needed

• Roasting Pan: A sturdy pan with a rack to let the heat circulate around the ham evenly.
• Basting Brush: For applying that gorgeous honey glaze without making a mess.
• Sharp Knife: Essential for removing the skin if your ham has it, and for slicing if not spiral cut.
• Meat Thermometer: To check the internal temperature and avoid overcooking (I can’t stress this enough!).
• Aluminum Foil: For tenting the ham to keep it moist during baking.

If you don’t have a roasting rack, you can improvise with a bed of thickly sliced onions or carrots to keep the ham elevated. For basting, a silicone brush works best—easy to clean and won’t shed bristles into your glaze.

Preparation Method

1. Preheat your oven to 325°F (163°C). Position a rack in the lower third of the oven to allow plenty of space for the ham.
2. Prepare the ham: Remove the ham from packaging and gently peel off the thick skin layer if it hasn’t been done. Leave the fat layer intact—this is where the magic happens.
3. Score the fat: Using a sharp knife, make diagonal cuts about ½-inch apart, creating a diamond pattern across the surface. This helps the glaze soak in and caramelize evenly.
4. Stud with cloves: Press whole cloves into the center of each diamond. This step adds a warm, spiced aroma that’s unmistakable and comforting.
5. Make the glaze: In a small saucepan over medium heat, melt the butter. Stir in brown sugar, honey, orange juice, mustard, cinnamon, and ginger. Bring to a gentle simmer, stirring until everything is smooth and slightly thickened (about 5 minutes). Remove from heat.
6. Place the ham on the roasting rack inside your pan. Brush a generous layer of the glaze all over the ham, making sure to get into the scored cuts.
7. Arrange pineapple rings over the ham, securing each with a toothpick if needed. Brush more glaze on top of the pineapple for that sticky, golden finish.
8. Cover loosely with aluminum foil and place in the oven. Bake for about 1 hour and 15 minutes, basting with glaze every 20 minutes to keep it moist and flavorful.
9. Remove the foil for the last 15 minutes of cooking to let the glaze caramelize and the pineapple edges turn slightly crispy.
10. Check temperature: Insert a meat thermometer into the thickest part of the ham (without touching bone). It should read 140°F (60°C) for a pre-cooked ham to be perfectly heated through.
11. Rest before slicing: Take the ham out and tent with foil. Let it rest for 15 minutes to lock in juices and make slicing easier.

When you slice into that caramelized crust and juicy meat, you’ll know you did it right. The glaze should be sticky but not burnt, and the pineapple tender with just a hint of char.

Cooking Tips & Techniques

Here are some nuggets of wisdom I picked up after a few too many glazed ham experiments:

• Don’t skip scoring: It’s not just for looks. Scoring lets the glaze seep deep, making every bite packed with flavor.
• Baste often: I’ve learned this is the difference between a dry ham and one that’s juicy and sticky. Use a spoon or basting brush every 20 minutes.
• Watch the glaze: Honey and brown sugar burn quickly. Keep an eye especially during the last 15 minutes when you uncover the ham.
• Use fresh pineapple if you can: It caramelizes better than canned, but canned works in a pinch.
• Don’t overcook: Because the ham is already cooked, you’re just heating it through. Too long and it dries out, which is a tragedy with such a lovely glaze.

Honestly, I once tried skipping the butter in the glaze to cut calories, and the texture was off—too sticky and not smooth. Lesson learned: butter makes it silky and helps the sugars caramelize evenly.

Variations & Adaptations

If you want to switch things up or cater to specific diets, here are a few ways I’ve tweaked this recipe:

• Spicy Kick: Add 1 teaspoon of cayenne pepper or a splash of hot sauce to the glaze for a sweet-heat combo that surprises everyone.
• Maple Twist: Swap honey with pure maple syrup for a richer, woodsy sweetness—perfect for fall or winter gatherings.
• Gluten-Free: This recipe is naturally gluten-free, but double-check your mustard labels to be safe.
• Fresh Fruit Swap: Instead of pineapple, try peach slices or apple rings in season for a different fruity note.
• Smoked Ham: If you have access to smoked ham, the glaze pairs beautifully and adds an extra layer of flavor complexity.

I once tried using a slow cooker for this glaze ham and pineapple combo, but while convenient, it didn’t get that caramelized crust. So for that perfect finish, the oven is still king.

Serving & Storage Suggestions

Serve your honey glazed ham warm or at room temperature, sliced thick or thin. It pairs beautifully with classic sides like scalloped potatoes, roasted veggies, or a tangy coleslaw to cut through the sweetness.

For drinks, try a crisp white wine like Riesling or a sparkling cider—both complement the glaze’s fruity notes wonderfully.

Leftovers keep well in an airtight container in the fridge for up to 4 days. When reheating, cover with foil and warm gently in the oven at 275°F (135°C) to keep the glaze from burning and the meat moist.

If you want to freeze leftovers, wrap tightly in plastic and foil for up to 2 months. Thaw overnight in the fridge before reheating.

Pro tip: Flavors deepen after a day or two, so leftovers taste even better—like a little gift from your past self.

Nutritional Information & Benefits

Per serving (about 4 ounces or 113 g):

Calories	320
Protein	22 g
Fat	12 g
Carbohydrates	28 g
Sugar	24 g

This recipe offers a good protein punch from the ham, while the pineapple provides vitamin C and digestive enzymes like bromelain that aid digestion. Honey and brown sugar add sweetness, so it’s a treat best enjoyed in moderation.

If you’re watching sugar intake, you can reduce the brown sugar slightly or swap honey for a sugar-free syrup, but be mindful that this will change the glaze texture.

Conclusion

If you’re after a sweet, sticky, and juicy ham recipe that’s simple enough to make any day but special enough for holidays, this perfect honey glazed ham with pineapple and brown sugar has your name on it. Don’t be shy about customizing the glaze to suit your taste or trying different fruit toppings—cooking should be fun, you know?

I love this recipe because it brings my family together every time, filling the house with comfort and warmth. Plus, it’s one of those dishes that looks impressive but is honestly pretty relaxed to pull off.

Give it a shot, and let me know how it turns out! Share your tweaks, ask questions, or just brag about how much everyone loved it. Happy cooking!

FAQs

Can I use a boneless ham for this recipe?

Yes, you can! Just adjust the cooking time since boneless hams usually cook faster. Keep an eye on the internal temperature to avoid drying out.

Do I need to baste the ham with glaze if it’s spiral-sliced?

Absolutely! Basting every 20 minutes keeps the ham moist and helps build that sticky, caramelized crust.

Can I prepare the glaze ahead of time?

Yes, you can make the glaze a day in advance and store it in the fridge. Warm it gently before brushing on the ham.

Is fresh pineapple better than canned?

Fresh pineapple caramelizes better and adds a brighter flavor, but canned works well and is more convenient.

How do I know when the ham is done?

Use a meat thermometer inserted into the thickest part; it should reach 140°F (60°C) for pre-cooked ham to be fully heated through.

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