Pineapple Honey-Baked Ham Recipe – Succulent, smokey goodness bursts with tropical flavors from the pineapple and spiced rum honey glaze. The smokey and salty flavor from the ham complements the sweet, warm, and sticky glaze so well!
Why wait for the holidays to enjoy pineapple honey-baked ham? This recipe is great for any occasion, so I’ve brushed off the cobwebs from this tried-and-true holiday recipe. Besides, my men love using the leftovers for ham and cheese sliders. 😍
You already know how much I love the tropics along with its fruit. So when I learned about pineapple honey glazed ham, I knew I had to give it a go. I was ecstatic when it was the talk of the gathering. My Immafied version was a big hit!
What Kind of Ham Should I Buy?
If you’ve never baked ham before, then this pineapple-glazed honey ham recipe is the perfect place to start. Besides, store-bought, pre-glazed ham can be pretty pricey. However, this exquisiteness costs a fraction of the price. Yay!
A spiral ham, fully cooked, bone-in ham (the shank end part) works best for this recipe. The label will say “fully cooked” and not “cook before eating.” Smoked ham is even more flavorful, and one with the rind (skin) is juicier.
Recipe Ingredients
- Ham – A smoke-cured ham has been flavored with salt, sugar, and other flavorings. These flavors turn the flesh from the hindquarters of a pig into the tasty food we call ham.
- Brown Sugar – This flavor enhancer also improves juiciness and creates a delicious crustiness for the glaze. Half goes on the ham, and the other half in the glaze.
- Glaze – Add mustard, orange juice, pineapple juice, honey, allspice, nutmeg, cloves, ginger, rum, and lemon juice to the rest of the sugar for a decadent glaze.
- Fruit – Pineapple and cherries add incredible flavor and beauty. Also, this quick and easy step is fun!
How to Make a Honey Glazed Ham With Pineapple
- Prep Ham – Place the ham cut side down in a roasting pan cover. Sprinkle with about ½ cup brown sugar (optional). (Photo 1)
- Roast – Then cover tightly with foil paper. Place in a preheated oven and roast for 10-12 minutes per pound. (Photo 2)
- Make the Glaze – Add the remaining brown sugar, mustard, orange juice, pineapple juice, honey, allspice, nutmeg, cloves, ginger, rum, and lemon juice to a small saucepan. Bring to a boil and simmer for about 5 minutes or more until it’s syrupy. (Photos 3-4)
- Glaze Ham – About 30 minutes before it should be done cooking, remove the ham from the oven and apply the glaze, completely covering the ham. (Photo 5)
- Decorate (Optional) – Place the pineapple rings decoratively around the ham. Place a cherry in the middle, then insert a toothpick to keep it in place. Repeat until you have used up enough pineapple to cover the surface. (Photo 6)
- Repeat Glaze – Brush with additional pineapple honey glaze and bake for 15-20 minutes more (basting ham every 10 minutes). How long it takes depends on the size of your ham. An instant-read thermometer will register 120°F when inserted into the thickest portion of the ham. Remove from the oven to a serving platter and let rest for 15 minutes. Serve with a side of the glaze.
Recipe Variations
- Fruit Swap: Cherries, grapes, and blueberries add to the glaze. Cherries and blueberries add a tart sweetness, while grapes add sweetness.
- Spice Addition: Cardamom or cayenne pepper. Cardamom adds a unique and exotic flavor, while cayenne pepper adds a heat that can be balanced out with the sweetness of the glaze.
- Grill It: Grilling the ham enhances the smoky flavor of the ham. Slowly grill it over indirect heat at 250℉/120℃ for about 3 hours.
Tips and Tricks
- Let the ham rest for 10 minutes so the juices redistribute throughout the ham before slicing. You don’t want to lose any of that goodness.
- A roasting pan with a rack is the best way to cook a ham. It keeps the ham from sitting in its juices, which can make it soggy.
- You don’t need to remove the skin if you bake a spiral-cut ham because it keeps it moist and flavorful.
Make-Ahead Instructions
If you’re making this recipe for the holidays, I know you’ll want to get ahead. You can make the glaze 3 days ahead and store it in the refrigerator.
Cooking the entire ham ahead of time is also a good option. Wrap the ham in plastic wrap then foil before refrigerating your cooked ham. Store the ham’s juices separately in an airtight container for up to 3 days.
Serving and Storage Instructions
Pineapple honey baked ham is best served warm along with your favorite sides.
Wrap leftover ham tightly in plastic wrap or foil or an airtight Tupper and refrigerate for up to 5 days or freeze it for 2-3 months.
When you are ready to thaw frozen ham, put it in the fridge overnight and reheat it in the oven or microwave.
FAQs
The honey, sugar, and pineapple in pineapple-baked ham help to act as a foil for the salty ham. It also aids the caramelization process on the ham’s surface, enhancing flavor.
A ham takes about 10-12 minutes per pound (roughly 2 hours for a 10-pound ham) or until an instant-read thermometer registers 120°F when inserted into the thickest portion of the ham.
What to Serve With Pineapple Honey Glazed Ham
This ham pairs beautifully with green beans and bacon. Or try it with this refreshing wedge salad.
Mashed potatoes are a classic side that balances the flavors. Toss cubed ham in an easy pasta salad for a busy weeknight leftover dinner idea.
More Festive Holiday Recipes to Try
- Spiced Roast Turkey
- Bacon-Wrapped Green Beans
- Cranberry Sauce
- Southern Potato Salad
- Smoked Turkey Wings
Conclusion
This mouthwatering pineapple honey-baked ham recipe will elevate your gatherings to the top of everyone’s list. If you make this recipe, tag me on Instagram. I love seeing your pics!😍
Watch How To Make It
This blog post was originally published in December 2016 and has been updated with additional tips, new photos, and a video.
Pineapple Honey Baked Ham
Ingredients
- 1 8-10 pound (3.5-4.5kg) cured ham, shank end (cooked or smoked)
- ¾ cup (150g) brown sugar or more for sprinkling and glaze
- 1 tablespoon (15g) Dijon mustard or more
- ¼ cup (62ml) orange juice
- ½ cup (125ml) pineapple juice
- ½ cup (170g) honey
- 1 teaspoon (2g) allspice
- ½ teaspoon (1g) nutmeg
- ¼ teaspoon (0.5g) cloves
- ½-1 teaspoon (1-2g) ground ginger
- 2 tablespoons (30ml) rum , optional
- ½ fresh lemon, squeezed (about 1-2 tablespoons juice)
- 1 20-ounce can pineapple rings, drained (reserve ½ cup juice)
- 1 small can maraschino cherries, optional
- toothpicks to hold the cherries in place
Instructions
The Ham
- Preheat oven to 325℉ (160℃).
- Place the ham cut side down in a roasting pan and cover. Sprinkle it with about ½ cup of brown sugar (optional). Then, cover tightly with foil.
- Place in the preheated oven and roast for 10-12 minutes per pound. (1½-2 hours depending on how many pounds.) During the last 30 minutes of cooking, apply the glaze all over it.
The Glaze
- Add the remaining brown sugar, mustard, orange and pineapple juice, honey, allspice, nutmeg, cloves, ginger, rum, and lemon juice to a small saucepan. Bring to a boil and simmer for about 5 minutes or more until it’s syrupy.
- Approximately 30 minutes before the cooking time ends, remove the ham from the oven and arrange the pineapple rings on it in a decorative manner. Place a cherry in the middle of each ring, then hold the cherries in place with a toothpick. Repeat until the pineapple covers the ham's surface.
- Brush the ham with pineapple honey glaze and bake for 15-20 minutes (basting the ham every 10 minutes), depending on the ham's size, or until an instant-read thermometer registers 120°F when inserted into the thickest portion.
- Remove from the oven to a serving platter and let rest for 15 minutes before serving. Serve with a side of the glaze.
Tips & Notes:
- Double the glaze if you want an additional glaze to serve.
- Fully cooked spiraled ham from the supermarket is cheaper during the holidays.
- On the day of serving, you reheat your ham – not cook it. You want your ham warm through but not dried out. Low and slow, tightly covered in the oven is the best way to retain moisture.
- Adjust the spices to suit your tastes, especially the sugar content.
- Any baking pan or cast iron large enough to hold the ham is fine to bake it. I usually use what I have on hand. If you have a rack that fits in it, even better.
- Let the ham rest for 10 minutes so the juices redistribute throughout the ham before slicing. You don’t want to lose any of that goodness.
- You don’t need to remove the skin if you bake a spiral-cut ham because it keeps it moist and flavorful.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Aldaiz Richard says
I do love this recipe, especially because I love ham. My question is, what type Rum is best recommended?
ImmaculateBites says
Hi Aldaiz,
I’m glad to hear you love the Pineapple Glazed Ham recipe! When it comes to adding rum to the glaze, the type of rum can influence the final flavor.
Dark Rum: This will give your glaze a rich, molasses-like sweetness with a bit of spice. It pairs well with the smoky, salty flavors of the ham.
Spiced Rum: If you like a bit of extra spice, a spiced rum can add interesting notes to your glaze.
White Rum: This is a cleaner, lighter option that won’t overpower the other flavors in the glaze but will still add a nice depth.
Gold Rum: This is a middle-ground option between dark and white rums, offering some richness without being too overpowering.
Coconut Rum: If you want to add a tropical twist to your ham, coconut rum could be a fun choice.
Quality Matters: Regardless of the type, go for a good-quality rum that you enjoy drinking. The better the rum, the better the glaze.
enjoy!!
MochaMama100 says
This was delicious! I did not have rum and used bourbon instead. I followed all other direction and ingredients. My family loved it.
ImmaculateBites says
Great! Thanks for the feedback
Laura says
Can this be made the day before then reheated on serving day
ImmaculateBites says
Yes. you’ll want to freeze them in an airtight container.