Honey Glazed Ham Pineapple

The scent of honey and cloves drifting from the oven always made the house feel like something important was about to happen. I first made this Honey Glazed Ham with Pineapple on a chilly morning when the sun shone brighter than usual, promising company and laughter. The anticipation started when I opened the jar of cherries, their glossy color hinting at the sweetness to come. Every step feels like unwrapping a present—especially as the glaze bubbles and you stud the ham. That festive hum in the kitchen is nearly as delicious as the meal itself.

My cousin, who always gravitated towards the kitchen, watched as I layered pineapple rings over the ham and laughed about the sticky glaze landing on my fingers. We swapped stories as the ham roasted, and she insisted on being in charge of basting, wielding the pastry brush like a paintbrush. The voices from the dining room grew louder, drawn in by the sweet aroma. When we sliced the ham, everyone circled the table, eager to snag a pineapple ring. That day, cooking felt less like a task and more like an invitation to share, taste, and celebrate together.

Ingredients

• Fully cooked bone-in ham: A hefty ham delivers juicy slices, and I found the bone keeps the meat exceptionally tender.
• Honey: The honey creates a golden, sticky glaze—warm it gently to help it dissolve smoothly.
• Brown sugar: Packed brown sugar adds depth and a gentle molasses note; make sure to measure tightly so every spoonful counts.
• Dijon mustard: This sharp mustard cuts through the sweetness and makes the glaze complex without overpowering.
• Apple cider vinegar: The acidity balances the honey and sugar—don’t skip it; it’s the secret to avoiding a cloying glaze.
• Unsalted butter: Melted in, butter softens the glaze and helps it cling to each slice.
• Ground cloves: Cloves are potent, so measure carefully; their warmth lingers in every bite.
• Sliced pineapple rings: Pineapple rings caramelize on the ham; pressing the juice from the can is worth the effort for the glaze.
• Maraschino cherries: They add color and a sweet pop—don’t forget to drain them, or the ham gets soggy.
• Whole cloves (optional): Studding the surface gives a visual flair, but they are strong, so use to taste.

Instructions

Set up your ham:

Preheat the oven and lay the ham cut side down in a roasting pan lined with foil; you’ll avoid sticking and make cleanup simple.

Score and stud:

Using a sharp knife, carefully score diamonds across the skin—my favorite moment is pressing cloves into the intersections for a spicy burst.

Mix your glaze:

Combine honey, brown sugar, Dijon, vinegar, butter, ground cloves, and a splash of pineapple juice in a saucepan; let the mixture bubble gently until glossy and fragrant.

Begin glazing:

Brush a third of the hot glaze over the ham, cover loosely with foil, and let the oven fill with sweet warmth as it roasts for an hour.

Pineapple decor:

Remove foil and arrange pineapple rings over the top, tucking a cherry inside each; secure them with toothpicks so every slice gets a little surprise.

Baste and roast:

Brush more glaze over the ham and roast uncovered, basting every 15 minutes so the caramel coating deepens and the kitchen smells heavenly.

Rest and slice:

Let the ham rest for 15 minutes—then remove pineapple and cherries, slice, and serve drizzled with those sticky pan juices.

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Serving this ham once for a springtime brunch, I remember everyone’s delighted surprise at how the pineapple melted into the glaze. Someone always reaches for the end slices, which are extra caramelized and just a bit crunchy. The joyful clatter of plates and forks made every hour spent in the kitchen completely worthwhile.

How To Keep The Ham Moist

Basting is your friend here—every 15 minutes makes sure the ham stays glossy and never dries out. Tent the foil loosely so the glaze doesn’t burn and the slices stay juicy.

Best Ways To Serve Leftovers

Leftover ham makes breakfast omelets feel luxurious or can transform into creamy ham salad for lunch. I once tucked slices into warm rolls with a dollop of leftover glaze, and everyone forgot these were leftovers.

Easy Clean-Up Tricks

Line your pan with foil and let the sticky drippings cool before removing—it saves scrubbing time. Wash your basting brush right away or the glaze dries rock hard. Double check for stray toothpicks before serving slices to guests.

• Let pan juices sit to loosen any burnt bits.
• Slice ham on a board with grooves to catch drips.
• Always count your toothpicks before tossing the pineapple rings.

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May your kitchen always fill with laughter and honeyed aromas. Every slice promises both flavor and a memory worth sharing.

Recipe FAQ

→ How do I prepare the glaze?

Combine honey, brown sugar, Dijon mustard, apple cider vinegar, butter, ground cloves, and pineapple juice in a saucepan, then heat and stir until smooth.

→ What's the best way to stud the ham?

Score the surface in a diamond pattern and optionally insert whole cloves at the intersections for extra flavor and aroma.

→ Can I use fresh pineapple instead of canned?

Yes, fresh pineapple adds a brighter flavor and works well for both garnish and basting.

→ How do I ensure the ham stays moist while baking?

Tent loosely with foil during the initial bake and baste regularly with the glaze to keep the ham juicy.

→ What internal temperature should ham reach?

Heat the ham until it reaches an internal temperature of 140°F (60°C) for safe serving and optimal tenderness.

→ What can I do with leftovers?

Leftover ham is great in sandwiches, omelets, or alongside salads for delicious meals after your celebration.