Traditional recipes

Baked ham with sliced pineapple recipe

Baked ham with sliced pineapple recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Ham
  • Roast ham

A wonderful alternative to the classic Sunday roast or Christmas dinner. This ham is baked with a brown sugar glaze, sliced pineapple and cocktail cherries.

203 people made this

IngredientsServes: 20

  • 1 (5.4kg) bone-in ham
  • 50g whole cloves
  • 110g dark brown soft sugar
  • 1 (567g) tin pineapple slices in syrup
  • 1/2 (225g) jar cocktail cherries, halved
  • 330ml lemon-lime flavoured fizzy soft drink

MethodPrep:20min ›Cook:4hr ›Ready in:4hr20min

  1. Preheat the oven to 160 C / Gas 2 1/2.
  2. Place ham in a roasting tin. Score the rind of the ham with a diamond pattern. Press a clove into the centre of each diamond. Drain the syrup from the pineapple into a medium bowl and stir in the dark brown soft sugar and lemon-lime drink. Coat the ham with this mixture. Arrange the pineapple slices over the outside of the ham. Place a cherry in the centre of each pineapple ring and secure with a cocktail stick.
  3. Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 72 degrees C. Be sure the meat thermometer is not touching the bone. Remove cocktail sticks before serving.

Recently viewed

Reviews & ratingsAverage global rating:(226)

Reviews in English (163)


very good. my kids had three servings, a miracle around here. the only thing i can suggest is to keep an eye on the glaze as it thickens in the pan. we added some water half way and checked often when basting.-30 Mar 2004

by Janet Towles

This recipe is really great! I bought a pre-cooked spiral sliced ham and just followed the cooking directions, which brought cooking time down to 1.5 hours. I gently rinsed off most of the included glazed first, and I also sprinkled extra brown sugar on the outside. It was very good and very visually impressive.-17 Apr 2006

by BKcook

Delicious. I made this for Easter dinner with a few modifications: used ground cloves and pineapple chunks instead. I threw it all in the crockpot- first hour on high and then about 5 hours on low. Came out so juicy and tender.-29 Mar 2005

Recipe Summary

  • ½ cup pineapple juice
  • ½ cup brown sugar
  • 1 tablespoon dry mustard
  • 1 (4.5 pound) butt-end smoked ham
  • 1 (15.25 ounce) can pineapple rings, drained
  • 1 (4 ounce) jar maraschino cherries, drained
  • ¼ cup whole cloves

Preheat oven to 325 degrees F (165 degrees C).

Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved.

Place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries onto the ham secure with toothpicks if needed. Push cloves into ham and baste ham and fruit with pineapple juice glaze.

Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours baste with glaze every 30 minutes.

Broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes.

Hawaiian Brown Sugar Glazed Ham

Hawaiian Brown Sugar Glazed Ham makes a wonderfully easy old-fashioned Polynesian style ham for Easter Sunday or any holiday or family meal.

This is a more retro, old-fashioned and traditional way to make baked ham, one most are familiar with and enjoy. It is quite easy to make as well and makes a perfect addition to any holiday table or buffet. During holiday seasons, often what is best is what everyone is familiar with and have memories of eating all their lives. So in this way the breaking of bread not only is a festive and fun way to spend a holiday with loved ones, family and friends, but is also a way of keeping tradition, and remembering what has been.

I hope this recipe can become part of your family traditions if you don’t have a recipe you already use. Even if you do, look this one over and see if there is anything you can do to simplify or improve the recipe you have.

I have a recipe I use for a larger bone-in ham (Brown Sugar Glazed Baked Ham) but this recipe is written for the half ham size, boneless. You can also easily do this with a whole boneless ham- just double the glaze amounts accordingly.

I do hope you enjoy and that your Easter season is full of love, blessings and joy as we celebrate the renewal of life everywhere.

Hawaiian Brown Sugar Glazed Ham
by Sue Lau | Palatable Pastime

Hawaiian Brown Sugar Glazed Ham

  • Servings: 8
  • Time: 2 hours
  • Difficulty: Easy


  • Ham:
  • 1 3-pound boneless ham
  • 1 15-ounce can sliced pineapple in juice
  • 1 jar maraschino cherries (no stems)
  • wooden toothpicks (not the frilled type)
  • Glaze:
  • 1/4 cup brown sugar
  • 2 tablespoons light corn syrup
  • >1 tablespoon pineapple juice
  • pinch cloves
  1. Preheat oven to 325F.
  2. Score ham lightly across the skin side.
  3. Place cut side down in a square casserole dish or glass brownie pan and pour juice from the canned pineapple around it.
  4. Pin pineapple rings and cherries to the ham using toothpicks.
  5. Tent ham with foil (it doesn’t matter if the toothpicks poke through).
  6. Bake, covered, at 325F for 30 minutes.
  7. Meanwhile, mix brown sugar, corn syrup, pineapple juice and cloves in a pyrex measurng cup and stir.
  8. Microwave mixture for 30 seconds to 1 minute, stirring halfway through, until the sugar dissolves into a thick syrup set aside.
  9. Remove foil from ham and using a silicone basting brush, paint the syrup mixture around the top and sides of ham.
  10. Return to oven, uncovered, and bake for another 30-60 minutes or until hot, basting occasionally with pan juices.
  11. Slice ham before serving and serve with a garnish of pineapple and cherry.

Join my recipe group on Facebook for more recipes from blogger friends around the world!

Glazed Ham

This glazed ham with brown sugar, pineapple, honey, mustard, and marmalade is a centerpiece-worthy baked ham that we adore for its good looks and classic taste. Easy as can be and impressive as heck. Best cured pork we’ve ever had.

Adapted from Nichola Fletcher | The Meat Cookbook | DK Publishing, 2014

Plonk this glazed ham on your holiday table and then step back, listen to the gasps and oohs and aahs, accept countless accolades, and watch it disappear. The innate ham-iness of this baked ham is a big draw but the hints of pineapple, marmalade, and mustard certainly don’t do it any wrong. Quite the contrary, actually. Quite frankly, most folks who’ve tried this have declared it to be the best ham ever. Even our editor-in-chief’s family clamors for it each Christmas and Easter. Sorta makes you want to see what all the fuss is about, eh?–Renee Schettler

*How to buy a ham

Let’s be honest, shall we? It can be intimidating to step up to the butcher counter and be confronted with countless different types of ham. Spiral-sliced. Smoked. Cured. Uncured. With natural juices. Water added. It’s enough to make you want to just walk away. We have answers. And you’ll find them in our handy How To Buy A Ham cheat sheet.

Elevating Baked Ham

There&rsquos nothing quite like a big juicy baked ham for holiday gatherings. I can&rsquot tell you how excited I get when I see a table spread with ample cozy side dishes with a huge pearly pink sliced ham in the center.

Although I&rsquove never met a ham I didn&rsquot like, there definitely are specific ham experiences I remember as outstanding, because of how they were prepared before baking. With just a handful of ingredients, and a few minutes of time, you can turn a good ham into an exceptional ham.

First off, when you buy a ham at the grocery store, most will state that they are &ldquoready to serve.&rdquo That means the ham is in fact fully cooked and can be picked at and nibbled on immediately after opening.

The reason for baking a fully cooked ham is to warm the huge piece of meat all the way to the center, releasing the juices for a moist and tender texture. And to infused additional flavor!

I like to start with a &ldquospiral cut&rdquo ham, because it removes the need for slicing the ham later, and it&rsquos easier to ramp up the flavor.

1 - Stuff your ham

A big spiral ham with layers and layers of delicate pork slices offers a huge opportunity to squeeze flavor between the layers.

Over the years, I&rsquove stuffed all kinds of ingredients between juicy ham slices, but these are my favorites &hellip

Believe it or not, thinly sliced apples, peaches, and canned pineapple make a wonderful stuffing for baked ham. Cut paper-thin slices of fruit, slide them in between the ham layers, and bake. They make the ham extra sweet and juicy!

Notice I mentioned &ldquocanned pineapple&rdquo. Fresh pineapple is so acidic it will actually cause the ham to break down into mush. Stick with canned pineapple, but apples and peaches can be fresh.

Herb Stuffing

Prepare a simple mixture of panko bread crumbs, fresh chopped herbs like rosemary or thyme, and black pepper together. Then spoon it into the nooks and crannies of your spiral cut ham. Bake as directed on the ham wrapping.

2 - Glaze your ham

A rich salty ham can be enhanced by brushing a lovely glazed over the surface several times while baking. The glaze seeps down into the ham, flavoring the meat and creating a crusty exterior.

Try these amazing ham glazes:

  • Bourbo, brown sugar, and vanilla extract
  • Honey, Dijon mustard, and fresh chopped thyme
  • Cranberry sauce, maple syrup, and fresh chopped rosemary
  • Orange marmalade, soy sauce, and fresh ginger
  • Cherry jam and root beer

You don&rsquot need a recipe for any of these. Just mix a little of each ingredient at a time, until it&rsquos thick and saucy, and it tastes good to you.

Brush the glaze over the entire surface of the ham and bake. Make sure to spoon up the pan juices and re-glaze 2-3 times while baking.

3 - Insulate your ham

After you&rsquove stuffed and glazed your lovely spiral ham, make sure to cover it well in the oven so it doesn&rsquot dry out.

I usually bake a ham for around 2 hours on 350ºF. Keep it covered with heavy duty foil for the first 75 to 90 minutes, glazing twice. Then glaze again and uncover for the last 30 minutes, so the skin can get crusty.

See how moist the inside looks?

Elevating your baked ham will make this holiday season even more memorable than ever!

Pineapple Sauce for Ham

Published on January 7, 2018 - Updated on January 17, 2021 by Chef Rodney - 8 Comments - This post may contain affiliate links.

I really wanted to make something a little different to go with this New Year’s honey baked ham. I could’ve taken the easy way out and offer up mustard but what fun is that? So I decided to make this Pineapple Sauce for Ham.

Not only does this pineapple sauce go great with baked ham, but it's also so easy to make. I have literally made it an hour before heading over to my mother-in-law’s for dinner.

You most likely already have all the ingredients in your pantry except possibly the cans of crushed pineapples. If you have cans of sliced pineapples you can chop them up or even pulse them in your food processor.

If you are looking for other Traditional Holiday recipes you should check out my Southern Cornbread Dressing or Nancy's Cranberry Gingersnap Pie or my Cranberry Sauce with Grand Marnier.

Have a leftover Ham Bone and not sure what to do with it? Check out my Slow Cooker Ham and 15 Bean Soup recipe. Absolutely delicious!

What I prefer around the Holidays are easy to make recipes. We all have a lot going on and don't have time to spend days in the kitchen making all sorts of dishes. This pineapple sauce recipe is super quick & easy to make!

If you are in need of a glaze for your ham, you have to make my Brown Sugar Glaze for Ham recipe. Easy to make and gives your ham a delicious flavor.

For more awesome recipes like this one, make sure you check these recipes out:

Southern Honey Baked Ham

Honey-glazed ham, only made at home and much cheaper.


  • 1 whole 5-10 Lb Precooked, Spiral Cut Ham (whole Or Half)
  • 1 stick Butter
  • ½ cups Brown Sugar
  • ¼ cups Honey
  • ⅛ cups Orange Juice
  • ¼ teaspoons Ground Cinnamon
  • ¼ teaspoons Ground Cloves


Preheat oven to 325 degrees.

Prepare a pan large enough to hold the ham and its juices by lining it with a few layers of heavy duty aluminum foil, or use one of those throw-away roasting pans for easy clean up.

Combine butter, brown sugar, honey, orange juice and spices in a double boiler or heavy nonstick saucepan. Heat on low until butter is melted and ingredients are evenly mixed. (I like to use the double boiler because the hot water will keep the glaze warm as you use it for basting.)

Place ham in the prepared pan and brush it with the warm glaze.

Bake the ham for 1 to 1- 1/2 hours – depending on size of ham. (Check packaging for exact cooking times.) Brush on additional glaze every 15 minutes or so.

Watch to make sure glaze does not burn. If it’s not brown enough for your taste, you can turn the broiler on for a bit to caramelize the top. I’ve known some to even add additional glaze with some extra brown sugar added and then use a kitchen butane torch to get that store-bought effect.

Let rest for about 10-15 minutes and serve. Or you can prepare the day ahead and serve cold.

Note: you can use pineapple, apple or pear juice instead of orange juice. Also, you can cover the ham with additional foil during the first half of the cooking time to keep the top of the ham from drying out.

Step 1

Line a 2-inch deep roasting pan with aluminum foil.

Place the whole pork shoulder package in the pan.

Carefully cut the outer plastic packaging and remove it entirely, discard.

Remove any other packing materials that might be included.

Leave the netting on the meat, do not remove at this time.

Place the meat skin side up in the pan. Add one cup of water to the pan. Cover the meat with aluminum foil.

Place in oven on middle rack. Meat should cook about 18-22 minutes per pound of weight.

In a small bowl, add the light brown sugar. Add yellow mustard and a few tablespoons of the juice from the sliced pineapples. Stir until it forms a thick paste.

About 45 minutes before the pork should be done, remove the pan from the oven and remove foil.

Reduce the oven heat to 250º F.

Carefully cut away the netting from around the meat. It may stick in some places so be careful.Using tongs and a knife, carefully remove the layer of skin and fat from the meat. Set aside.

Use a sharp knife and score the meat about every one inch and about ½ inch deep. Crosscut again.

If using cloves, place one clove in each of the squares made from the cuts. Drizzle half of the glaze over the cooked meat.

Use toothpicks to attach the pineapple slices to the meat and drizzle remaining glaze over the top.

Return the meat to the oven, uncovered and bake for about 30-45 minutes or until a meat thermometer placed in the thickest part of the meat reaches a temperature of 170º F.

I decided to add some extra glaze to my ham, it's not necessary, just a matter of preference.

Remove the toothpicks, pineapple and cloves. Spread a thin layer of mustard all over the baked shoulder. Sprinkle an even coating of brown sugar on top of that. Set your oven to BROIL.

Return the shoulder, uncovered, to the oven and Broil for about 10 minutes longer or, until it's a nice brown color. Sugar should be melted but don't let it burn. Oven temperatures will vary so, keep a close eye on it during this final step.

Spicy Pineapple-Glazed Ham

Preheat the oven to 450°. Cut off the ham skin, leaving a thick layer of fat. Lightly score the fat in a diamond pattern. Arrange the pineapple rings in a roasting pan. Add the onions, bay leaves, Marsala, Riesling, water and nutmeg. Set the ham on top, fat side up. Cover with parchment paper, then tightly cover the pan with foil. Bake the ham for 40 minutes. Turn the oven to 325° and bake for 2 hours and 30 minutes longer, or until an instant-read thermometer inserted in the thickest part without touching the bone registers 120°.

Meanwhile, in a food processor, puree the chopped pineapple, then blend with the mustards.

Remove the ham from the oven. Turn the oven to 400°. Spread the pineapple mustard all over the ham and arrange the jalapeño rings on top in even rows. Bake the ham for 15 minutes, or until nicely browned. Transfer to a cutting board and let rest for 20 minutes.

Meanwhile, strain the pan juices into a saucepan and boil over high heat until reduced to 3 cups, about 20 minutes. Skim off the fat and pour the juices into a warmed gravy boat. Carve the ham in thin slices and serve with the pan juices.

Baked Ham With Pineapple & Chilli

I’ve had my fair share of bacon and other cured pork products but I’ve never really had much (or any) gammon until I lived in the United Kingdom, where you’d often see it on the menus and in the supermarket’s meat section.

For those of you not familiar with gammon, it’s a British term for dry-cured and brined pork meat from the hind leg of pork that is most similar to thick cut bacon or raw ham.

It can be smoked and unsmoked, and like bacon, it needs to be cooked before being eaten. Think of it as cured, raw ham (in the U.S. it is often referred to as ‘fresh ham’). Gammon can come as sliced steaks or sell as a large piece of pork on or off the bone. Once cooked, it’s similar to roasted or glazed ham, and the salty meat goes well with sweet condiments, hence why I decided to bake it with pineapple.

For this recipe, I bought a large piece of gammon off the bone and sliced it into steaks. You can buy pre-sliced gammon steaks, thick cut bacon, or even regular pork chops, which would work perfectly in this recipe. You could even do a combination of regular pork steaks and some bacon strips, all baked together with diced pineapple and chilli.

For the chilli, I used a long green chilli pepper (e.g. jalapeños), which have just enough heat to add a little kick to the dish. You can omit the chilli or use dried flakes instead. I imagine that even pickled jalapeños could be used in this recipe.

I enjoyed serving these gammon steaks with some roasted sweet potatoes and a green salad. You could potatoes at the same time in the oven. Leftovers were lovely in a salad or as a filling in a paleo wrap.

PS. I know it’s bad to cook with foil but I was making this dish at a friend’s house and they didn’t have any parchment/baking paper, which I recommend using instead. The pineapple will release juices which will caramelise and can burn slightly, so foil or parchment paper is useful to keep the baking pan easier to clean.