Brown Sugar Pineapple Ham Bake

This easy brown sugar pineapple ham bake is my favorite when I want something crave-worthy and festive with almost zero effort or stress. The glaze gives savory ham a sweet tangy kick while juicy pineapple keeps every bite vibrant and tender. It is a holiday shortcut but honestly I have made it for busy weeknights too and everyone at the table cleans their plate.

The first time I made this I had leftover Easter ham and a random can of pineapple sitting in my pantry. Now it is my go to for any time I want something comforting that looks like I spent hours but really takes under an hour start to finish.

Ingredients

• Cooked ham diced: I always look for ham with an even pink color that is not too salty so the sweetness of the glaze shines
• Pineapple chunks in juice: canned pineapple saves time and makes prep easy but if you find fresh ripe pineapple you can use that too
• Brown sugar: deep rich sweetness with molasses notes choose a soft dark brown sugar for the best flavor
• Dijon mustard: gives the glaze a little tang I love the complexity of Dijon here but spicy brown mustard works too
• Soy sauce: adds a touch of umami and saltiness you will want real brewed soy sauce not an imitation for best depth
• Reserved pineapple juice: this ties the glaze together using what you drained from the can
• Ground cloves (optional): for warm aromatic notes I use just a pinch because it is strong
• Salt and pepper to taste: always taste first since ham and soy sauce both have salt

Instructions

Preheat and Prepare the Pan:

Set your oven to 375°F. Grease a nine by thirteen inch baking dish generously to prevent sticking and to help caramelize the edges

Mix the Glaze:

In a medium bowl whisk together the brown sugar Dijon mustard soy sauce reserved pineapple juice and ground cloves until completely smooth and shiny

Assemble the Bake:

Add your diced ham and pineapple chunks to the greased baking dish and spread them out for even coverage so every piece gets coated

Coat and Toss:

Pour the glaze evenly over the ham and pineapple mixture. Use clean hands or a spatula to toss well making sure every bite is draped in the glossy sauce

Bake and Caramelize:

Place the dish uncovered in your hot oven and bake for thirty to thirty five minutes. Watch for the glaze to bubble and the top of the ham to start taking on caramelized golden edges

Serve Hot:

Give the dish a gentle stir to mix in the sticky bits from the edges. Serve hot on its own or try it spooned over steamed rice or next to simple roasted veggies

Flexible for swapping in chicken sausage or turkey if you have different proteins. The pineapple is my absolute favorite ingredient here. I remember as a child always fishing out the pineapple chunks in my mom’s baked ham. It is a playful sweet pop that makes the whole dish sing. To this day when I serve it for dinner there is always a hand or two trying to snag the golden pineapple first.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat microwave single servings or warm the whole dish in a low oven covered so the ham does not dry out.

Ingredient Substitutions

No Dijon Mustard Use honey mustard or even a bit of yellow mustard for a milder taste. Turkey or chicken works in place of ham if you do not eat pork just choose a cooked version for the recipe. Fresh pineapple adds a wonderful bright flavor if you have it on hand.

Serving Suggestions

This dish shines with plain rice so the sweet and tangy glaze soaks into every bite. Roasted sweet potatoes or a simple green salad balance the meal perfectly. If you want to dress it up for a holiday table add a sprinkle of fresh parsley before serving.

Cultural and Historical Notes

Baked ham with fruit has roots in classic American Southern and holiday cooking. The brown sugar and pineapple combo became popular in the mid century era thanks to the rise of canned fruit and the love for easy all in one bakes. It is a nostalgic comfort food that has stood the test of time in so many families including mine.

Seasonal Adaptations

Use fresh pineapple during peak summer for extra juicy bites. Swap the cloves for a pinch of cinnamon or ginger in autumn and winter. In spring mix in a few sliced green onions for color and freshness.

This recipe makes any dinner feel special and is guaranteed to become a repeat favorite. Give it a try and watch how quickly it disappears from the table.

Recipe FAQs

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well—use an equal amount of fresh chunks and add a splash of juice for the glaze.

→ What's the best way to serve this ham bake?

It pairs well with rice, mashed potatoes, or roasted vegetables for a balanced meal.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

→ Is it possible to prepare ahead of time?

You can assemble the ingredients ahead, cover, and refrigerate. Bake just before serving for best taste.

→ What can I use instead of Dijon mustard?

Yellow mustard or honey mustard are good substitutes, offering a similar tangy flavor.