Honey Glazed Ham Pineapple (Print Version)

Sweet honey glaze with pineapple rings transforms smoky ham into a festive, tender main perfect for special occasions.

# What to Use:

→ 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; juice reserved
09 - 1 jar (6 ounces) maraschino cherries, drained
10 - Whole cloves (optional, for studding)

# How to Prepare:

01 - Preheat oven to 325°F. Place ham, cut side down, in a large roasting pan lined with foil.
02 - Score the surface of the ham in a diamond pattern. Stud the intersections with whole cloves if desired.
03 - In a saucepan, combine honey, brown sugar, Dijon mustard, apple cider vinegar, butter, ground cloves, and 1/4 cup reserved pineapple juice. Heat over medium, stirring until sugar dissolves.
04 - Brush one-third of the glaze evenly over the ham. Tent loosely with foil and bake for 1 hour.
05 - Remove foil. Arrange pineapple rings on ham, securing with toothpicks. Place a maraschino cherry in each ring’s center.
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 140°F internal temperature.
07 - Let ham rest for 15 minutes before carving. Remove pineapple and cherries, slice, and serve with pan juices.

# Expert Advice:

01 -
  • The glaze creates a glossy, caramelized crust that wows everyone—you might feel like a magician.
  • Leftovers are practically their own reward, making heaps of sandwiches or even omelets for days after the feast.
02 -
  • If you rush the glaze, it tends to drip off—let each layer set before adding more for a sticky, glossy finish.
  • Scoring the ham deep enough ensures the flavors infuse, but too deep and the glaze runs right through—trust me, I learned this.
03 -
  • Let pineapple and cherries drain fully so the glaze stays thick and sticky.
  • The last baste right before serving gives the ham an irresistible sheen.
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