Pineapple Brown Sugar Glazed Ham

There is nothing that draws friends and family to the table quite like a show-stopping ham with a glossy, sweet-savory glaze. This juicy pineapple brown sugar glazed ham has been a must-have centerpiece at our family holidays for as long as I can remember. The glaze is lusciously sticky, balancing tang from pineapple and a whisper of warmth from Dijon. Even better, most of the magic happens in the oven with hardly any hands-on time.

The first time I served this at Easter I was nervous the glaze would burn but instead it came out glossy and fragrant and everyone asked for seconds. My kids absolutely love fighting over the caramelized pineapple chunks.

Ingredients

• Pre-cooked ham: A large cut weighing between three and a half to four and a half kilograms Heats evenly and stays moist Look for well-marbled meat for best flavor
• Pineapple juice: Delivers a bright tang and natural sweetness Choose a not from concentrate variety for a fresher taste
• Light brown sugar: Adds deep molasses flavor and assists in caramelization Use fresh soft sugar for easy dissolving
• Soy sauce: Brings balance and umami to offset the sweetness Choose a lower sodium version for less salt
• Honey: Intensifies the sticky texture while enhancing sweetness Use a floral honey for extra depth
• Dijon mustard: Adds a gentle heat and complexity Go for a smooth quality mustard
• Fresh pineapple chunks: The perfect sweet juicy bite to serve alongside the ham Use ripe pineapple with golden flesh for extra pop

Instructions

Prepare the Ham:

Pat the ham dry and set it on a large board Using a sharp knife gently score the surface of the ham in a crisscross pattern making shallow cuts to help the glaze seep in

Mix the Glaze:

Add pineapple juice light brown sugar soy sauce honey and Dijon mustard to a small saucepan Whisk to combine Place the pan over medium heat bring everything to a boil and then reduce to a low simmer Cook five minutes stirring often until the glaze becomes syrupy and slightly thickened

Glaze the Ham:

Transfer the scored ham into a sturdy roasting pan Pour about half of the prepared glaze slowly over the top using a brush to get into the crevices Reserve the rest of the glaze for basting and serving

Roast and Baste:

Place the ham uncovered in a preheated oven at one hundred sixty five degrees Celsius Roast for twenty to thirty minutes Baste every ten minutes with pan juices and additional glaze for deep flavor and a shiny finish The ham is ready when the exterior is richly caramelized and heated through

Finish and Serve:

Carefully remove the ham from the oven Let it rest ten minutes before slicing Serve with the leftover glaze and fresh pineapple chunks for a burst of color and sweetness

Pineapple juice in the glaze always reminds me of my grandmother who adored tropical flavors She believed the secret to every great ham was the tangy punch from good fruit juice and a really generous brush of glaze My favorite part is sneaking a caramelized crust piece right after slicing it hot from the oven

Storage Tips

Allow the ham to cool completely before wrapping tightly in foil and refrigerating Leftovers will keep well for up to four days If you have extra glaze store it in a covered jar and use to brighten up grilled meats or roasted veggies

Ingredient Substitutions

If you cannot get Dijon mustard try a good whole grain or ordinary yellow mustard Maple syrup can stand in for honey and apple juice works nicely if pineapple juice is out of reach

Serving Suggestions

Pile slices onto warm dinner rolls for effortless sandwiches Add smoked cheese and arugula for something fancier For a festive meal arrange sliced ham on a large platter and scatter with the reserved pineapple chunks and perhaps a few sprigs of fresh herbs

Cultural and Historical Context

Glazed ham has become a centerpiece at American and European feasts alike Especially during Easter and Christmas the sweet sticky glaze tradition stretches back to colonial times when pineapples were both status symbols and a rare treat The combination of pork pineapple and brown sugar is now a timeless classic in celebrations large and small

Seasonal Adaptations

Use spiced apple cider in fall for a more autumnal twist In summer garnish with extra fresh fruits such as cherries or papaya Add warm spices like cinnamon or a splash of bourbon in winter for holiday depth

Success Stories

A friend once brought this ham to a neighbor’s potluck The instant the lid came off the aroma had the entire kitchen buzzing Sheet pan was wiped clean and she returned home with only the serving fork left behind Guests compliment the golden sticky exterior every time

Freezer Meal Conversion

To freeze cooked ham slice and wrap tightly Label portions for easy weekday meals These thaw beautifully for ham fried rice stir fries or tucked into breakfast omelets Your future self will thank you

This easy glazed ham always draws a crowd and guarantees leftovers Now you can create a holiday-worthy main with confidence and a burst of sweet pineapple tang

Recipe FAQs

→ How do I choose between bone-in and boneless ham?

Bone-in ham adds extra flavor and juiciness, while boneless ham is easier to carve and serve. Choose based on preference and occasion.

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple juice and chunks work well. Drain thoroughly before using to prevent excess moisture.

→ How do I keep the ham moist?

Basting with the glaze and covering loosely with foil if it browns too quickly helps retain juiciness during roasting.

→ Can I prepare the glaze in advance?

Absolutely. Make the glaze up to two days ahead, store in the fridge, and reheat before using on the ham.

→ What sides pair best with this ham?

Great sides include roasted vegetables, mashed potatoes, or a light salad to balance the sweet and savory flavors.