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Best Brown Sugar Glazed Ham with Pineapple (Easy & Juicy)

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This brown sugar glazed ham with pineapple is tender, juicy, and caramelized, perfect for holidays and gatherings. The layering basting technique builds a thick, sticky crust that doesn’t slide off.

Ingredients

Scale
  • 1 (8-10 lb) bone-in, spiral-cut ham
  • Whole cloves (optional, about 20-30 cloves)
  • 2 cups packed light brown sugar
  • 1 cup pineapple juice
  • 1/4 cup honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves (optional)
  • 1/4 teaspoon ground nutmeg
  • 1 can (20 oz) pineapple rings, drained (optional)
  • Maraschino cherries (for garnish, about 10-12 cherries)

Instructions

  1. Remove the ham from the refrigerator about 1 hour before cooking. Preheat oven to 325°F (163°C).
  2. If your ham has a plastic disk or cap on the bone, remove it. Rinse the ham briefly under cool water and pat it dry with paper towels. Place the ham flat-side down on the rack in your roasting pan. If it’s spiral-cut, make sure the cuts are facing up.
  3. Using a sharp knife, score the surface of the ham in a diamond pattern about 1/4-inch deep. If using whole cloves, press one into the center of each diamond.
  4. In a small saucepan over medium heat, combine the brown sugar, pineapple juice, honey, Dijon mustard, cinnamon, ground cloves, and nutmeg. Whisk continuously until the sugar dissolves and the mixture comes to a gentle simmer, about 3-4 minutes. Reduce heat to low and simmer for another 2 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside.
  5. Cover the ham loosely with aluminum foil, tenting it so the foil doesn’t touch the surface. Bake for 10 minutes per pound (for an 8-pound ham, about 1 hour 20 minutes; for a 10-pound ham, about 1 hour 40 minutes).
  6. After the initial bake, remove the ham from the oven. Carefully remove the foil. Using a basting brush, apply a generous layer of the glaze all over the surface of the ham, working it into the spiral cuts. If using pineapple rings, arrange them on top and secure with toothpicks if needed. Place a maraschino cherry in the center of each ring.
  7. Return the ham to the oven, uncovered, and bake for another 30 minutes.
  8. After 30 minutes, remove the ham from the oven and baste again with the remaining glaze and pan juices. Return to the oven and bake for another 20-30 minutes, basting every 10 minutes if possible. The ham is done when the internal temperature reaches 140°F (60°C) at the thickest part, away from the bone.
  9. Remove the ham from the oven and let it rest for 15-20 minutes before carving.
  10. Transfer the ham to a cutting board. Carve along the spiral cuts, or slice against the grain if it’s a whole ham. Serve with the pan juices drizzled on top.

Notes

For best results, baste every 10-15 minutes during the final hour. If the glaze starts to burn, tent the ham loosely with foil. The ham tastes even better the next day. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: brown sugar glazed ham, pineapple ham, holiday ham, Easter ham, Christmas ham, spiral ham, glazed ham

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