Brown Sugar Pineapple Baked Ham is a juicy, caramelized holiday centerpiece with a sweet pineapple-brown sugar glaze everyone will want seconds of.
When you picture a classic holiday table, this Brown Sugar Pineapple Baked Ham is exactly the kind of showstopper you’re thinking of. It’s glossy, golden, and studded with sweet pineapple rings that turn beautifully caramelized in the oven.
The magic is in the glaze: brown sugar, pineapple juice, honey, Dijon, and a whisper of warm cloves. It soaks into every slice so you get sweet, salty, and tangy flavors in each bite.
Even better, this recipe is wonderfully low-stress. The ham is already fully cooked, so your job is simply to warm it through slowly, baste it with the glaze, and let the oven handle the rest while you prep your sides or set the table.
What You Need to Make This Brown Sugar Pineapple Baked Ham
- Fully cooked bone-in ham (about 6–8 pounds)
The star of the show; the bone adds flavor and helps keep the meat incredibly moist while it reheats slowly. - Brown sugar (packed)
Creates that signature caramelized, glossy finish and adds deep, molasses-like sweetness to balance the salty ham. - Pineapple slices in juice (20-ounce can)
Pineapple rings decorate the ham and bake into soft, sweet bites; the juice is used in the glaze for bright, fruity flavor. - Reserved pineapple juice (about ½ cup)
Thins the glaze to a brushable consistency and adds tropical tang that cuts through the richness. - Honey
Adds extra sweetness and helps the glaze cling to the ham as it bakes and caramelizes. - Dijon mustard
Brings gentle sharpness and depth so the glaze isn’t one-note sweet; it pairs perfectly with both ham and pineapple. - Ground cloves (optional)
Just a small amount adds warm, cozy spice and that classic holiday aroma — use lightly so it doesn’t overpower the glaze.
Step-by-Step Brown Sugar Pineapple Baked Ham
STEP 1: Preheat your oven to 325°F (165°C). Place the ham cut side down in a large roasting pan to keep it juicy, and give the pan enough space for drips and basting.
STEP 2: Using a sharp knife, score the outer fat layer of the ham in a diamond pattern, about ¼ inch deep. This helps the glaze seep into the meat and gives the finished ham a beautiful, traditional look.
STEP 3: In a small saucepan, stir together the brown sugar, reserved pineapple juice, honey, Dijon mustard, and ground cloves if using. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves and the mixture slightly thickens.
STEP 4: Brush a generous layer of the warm glaze all over the ham, making sure it gets into the scored lines. Arrange pineapple slices across the surface and secure them with toothpicks so they stay in place while baking.
STEP 5: Cover the ham loosely with foil, making a tent so it doesn’t stick. Bake for about 1 hour 15 minutes, basting every 20–30 minutes with more glaze and any juices that collect in the pan.
STEP 6: Remove the foil and continue baking for another 20–30 minutes, basting once more. This uncovered time lets the glaze reduce and turn shiny, golden, and slightly sticky on the outside.
STEP 7: When the ham is beautifully caramelized and heated through, remove it from the oven and let it rest for 10–15 minutes. Discard toothpicks, slice the ham, and serve with the roasted pineapple and pan juices.
Can I use a spiral-cut ham?
Yes, a spiral-cut ham works well. Just be gentle when basting so the slices don’t separate too much, and keep it covered with foil for most of the baking time to prevent it from drying out.
How long should I bake my ham per pound?
Since the ham is fully cooked, you’re just reheating it. Plan on about 15–18 minutes per pound at 325°F (165°C), or until it’s warmed through and nicely glazed on the outside.
Can I make brown sugar pineapple ham ahead of time?
You can bake the ham earlier in the day, then slice it and store it in the fridge with some of the glaze and juices. Reheat, covered, in a low oven with a splash of extra pineapple juice.
Do I have to use cloves in the glaze?
No, cloves are completely optional. If you’re not a fan of warm spices, simply leave them out. The brown sugar, pineapple, honey, and Dijon still give you an amazing sweet-savory flavor.
Pro Tips for Brown Sugar Pineapple Baked Ham
- Line or shield your pan. Place the ham on a rack in the pan or line the bottom with foil. The glaze can get sticky as it caramelizes and this makes cleanup much easier.
- Baste from the bottom. Use the drippings and glaze from the pan, not just fresh glaze from the pot. Those pan juices are packed with ham flavor and make every basting more delicious.
- Watch the final caramelizing stage. Oven temperatures vary, so keep an eye on the ham once it’s uncovered. If it darkens too quickly, tent loosely with foil again to prevent burning.
Serving Ideas for Brown Sugar Pineapple Baked Ham
- Creamy potato sides. Serve this ham with scalloped potatoes, cheesy mashed potatoes, or buttery roasted baby potatoes to soak up all that sweet-savory glaze.
- Fresh, vibrant vegetables. Balance the richness with simple sides like roasted green beans, honey-glazed carrots, or a lightly dressed green salad.
- Holiday table staples. Add fluffy dinner rolls, cornbread, or a soft yeast bread so everyone can mop up the extra juices and glaze on their plates.
Keeping Leftovers Fresh
Once the ham has cooled, slice it off the bone and store it in an airtight container with a bit of the pan juices or leftover glaze to keep it moist. Leftovers keep well in the refrigerator for about 3–4 days.
For longer storage, freeze sliced ham in portions, tightly wrapped or in freezer-safe bags, for up to 2–3 months. Thaw overnight in the fridge, then reheat gently in a covered baking dish with a splash of pineapple juice or water, or warm individual slices in a skillet or microwave just until heated through.
Brown Sugar Pineapple Baked Ham
Ingredients
- 1 tablespoon smooth Dijon-style mustard
- ½ teaspoon ground cloves optional, adds warm aromatic depth
- 2 tablespoons golden honey
- 1 cup firmly packed dark brown sugar
- 1 large ham 6–8 pounds, bone-in and fully cooked
- 1 can 20 oz sliced pineapple, juice reserved separately
- ½ cup pineapple juice taken from the canned slices
Instructions
- Preheat your oven to 325°F (165°C). Place the ham cut-side down in a large roasting dish.
- Using a sharp blade, lightly score the outer layer of the ham in a crisscross diamond pattern, ensuring the cuts are about ¼ inch deep.
- In a saucepan over medium heat, combine the brown sugar, ½ cup of reserved pineapple juice, honey, Dijon mustard, and ground cloves if using. Stir frequently and simmer the mixture until the sugar has fully dissolved and the glaze thickens slightly, about 3 to 4 minutes.
- Generously brush the prepared glaze over the entire surface of the ham. Evenly space the pineapple slices on top and secure them in place with toothpicks if necessary.
- Loosely tent the ham with foil and bake for approximately 1 hour and 15 minutes, uncovering every 20 to 30 minutes to baste with additional glaze.
- For the final 20 to 30 minutes of baking, remove the foil to allow the glaze to caramelize and become glossy and slightly sticky.
- Once baked, let the ham sit for 10 to 15 minutes before carving. Detach the pineapple rings and serve them alongside the sliced ham.