Pineapple-Glazed Ham

This pineapple-glazed ham recipe is a sweet, savory, and incredibly delicious comfort food centerpiece that’s perfect for holidays, family dinners, or any special occasion. It’s surprisingly easy to make and delivers rich, caramelized flavor with minimal effort.

If you’re wondering what to serve for a festive dinner, try this pineapple-glazed ham alongside creamy mashed potatoes, roasted vegetables, or buttery dinner rolls for a complete and satisfying meal.

Why you’ll love it

I absolutely love how this pineapple-glazed ham turns out every single time. The combination of juicy ham with the sweet pineapple and rich brown sugar glaze is just irresistible. The Dijon mustard adds a subtle tang that perfectly balances the sweetness, so it never feels overwhelming.

One of my favorite things about this recipe is how simple it is to prepare. Since the ham is already fully cooked, there’s no complicated process involved. You’re basically just heating it through and adding layers of flavor with the glaze.

It’s also a fantastic option when you’re feeding a crowd. Whether it’s a holiday gathering or a weekend family dinner, this dish always impresses. And honestly, the leftovers are just as good—if not better!

What you’ll need

Fully cooked bone-in ham – This is the main ingredient. I prefer bone-in because it stays more juicy and flavorful during baking.

Crushed pineapple – Adds natural sweetness and keeps the ham moist while baking.

Brown sugar – Helps create that sticky, caramelized glaze on the outside.

Dijon mustard – Brings a light tangy flavor that balances the sweetness perfectly.

Ground cloves – Adds a warm, slightly spicy aroma that pairs beautifully with ham.

Tools for this recipe

A large roasting pan
Aluminum foil
Basting brush or spoon
Sharp carving knife
Meat thermometer

How to make Pineapple-Glazed Ham

This is an overview with simple steps. Full instructions are in the recipe card below.

First, I preheat my oven to 325°F (165°C). Then I place the ham cut-side down in a roasting pan. If the ham isn’t pre-sliced, I lightly score the surface in a diamond pattern so the glaze can soak in better.

Next, I prepare the glaze by mixing crushed pineapple (with juice), brown sugar, Dijon mustard, and ground cloves in a bowl. It turns into a thick, sweet, and slightly tangy mixture.

I cover the ham loosely with foil and bake it for about 1.5 to 2 hours. This helps keep it juicy while it heats through.

During the last 30 to 45 minutes, I remove the foil and start brushing the glaze over the ham. I like to baste it every 10–15 minutes so the glaze builds up and caramelizes beautifully.

Once it’s glossy and heated through, I let it rest for about 10–15 minutes before slicing and serving.

Pro tips

I always baste the ham multiple times during the final stage—it really enhances the flavor.

Letting the ham rest before slicing keeps it juicy and tender.

If the glaze starts to brown too quickly, just cover it loosely with foil again.

Use a meat thermometer if possible. The ham is ready when it reaches about 140°F (60°C) internally.

Substitutions and variations

If you don’t have Dijon mustard, you can use yellow mustard or even a splash of vinegar.

For extra warmth, try adding a pinch of cinnamon or nutmeg.

If you want it sweeter, a bit of honey or maple syrup works really well.

You can also use pineapple rings instead of crushed pineapple for a more decorative look.

What to serve with this ham

This is a rich dish, so I like pairing it with simple sides:

Mashed potatoes
Roasted vegetables
Dinner rolls
Fresh green salad

Leftovers and storage

Leftovers are one of the best parts of this recipe!

Store in the fridge in an airtight container for 3–5 days.

Reheat gently in the oven or on the stove with a little moisture to keep it from drying out.

You can also freeze sliced ham for up to 2 months.