A few winters ago, on the morning of our family’s first Christmas in our downsized home, I woke before the sun came up. The living room smelled faintly of pine needles, and the hum of the heater was the only sound in the house.
My husband was still asleep, but I slipped into the kitchen in my slippers, determined to prepare something that would feel both celebratory and comforting. That’s when I decided to make a pineapple brown sugar glazed ham, inspired by the way my grandmother used to pair sweet fruit with savory meats.
The house was still and quiet while I simmered the glaze. The scent of pineapple juice mingling with brown sugar and honey brought back memories of big family gatherings at my parents’ farmhouse. I remembered how my father used to carve the ham while teasing the kids for sneaking bites too early, and how my mother would save the pineapple juice from the can to use in desserts later.
By the time the glaze began to bubble and thicken, I could hear my grandchildren stirring in the guest room. That warm, caramelized smell drew them to the kitchen like bees to a blossom. When the ham finally came out of the oven, glistening under its golden glaze, everyone gathered around the table, and it felt like we had carried forward an old family tradition into a new chapter of our lives.
I’ve made this ham many times since that morning, and it never fails to fill the house with that same sweet-savory aroma that makes a holiday or any special dinner feel more meaningful.
Short Description
This pineapple brown sugar glazed ham is tender, juicy, and coated in a glossy caramelized glaze that’s sweet, tangy, and savory all at once. It’s simple enough for first-time cooks but elegant enough to be the star of your holiday table.
Key Ingredients
- 1 pre-cooked ham, bone-in or boneless, approximately 3.6–4.5 kg
- 240 ml pineapple juice
- 110 g light brown sugar
- 60 ml soy sauce
- 60 ml honey
- 60 ml Dijon mustard
- 60 g fresh pineapple chunks, drained (for serving)
Tools Needed
- Large roasting pan with rack
- Small saucepan
- Sharp knife for scoring the ham
- Basting brush or spoon
- Aluminum foil (optional, for covering edges if they brown too quickly)
Cooking Instructions
Step 1: Preheat the Oven
Set the oven to 165°C and allow it to preheat fully.
Step 2: Score the Ham
Place the ham on a cutting board. Using a sharp knife, score the surface in a crosshatch pattern about ½ inch deep. This helps the glaze seep in and caramelize beautifully.
Step 3: Make the Glaze
In a small saucepan, combine the pineapple juice, brown sugar, soy sauce, honey, and Dijon mustard. Bring to a gentle boil over medium heat, stirring often. Reduce the heat and let it simmer for 5 minutes until slightly thickened and glossy.
Step 4: Glaze and Roast
Transfer the ham to a roasting pan. Pour the glaze evenly over the ham, making sure it gets into the scored cuts. Place the pan uncovered in the oven and roast for 20–30 minutes, basting with the pan juices every 8–10 minutes. The ham is ready when heated through and the glaze forms a shiny, caramelized crust.
Step 5: Serve
Remove from the oven, let it rest for 10 minutes to keep it juicy, then slice and serve hot with pineapple chunks and extra glaze on the side.
Troubleshooting Tips:
If the edges begin to brown too quickly, loosely cover them with foil.
If the glaze seems too runny, simmer it for an additional 2–3 minutes before brushing it back over the ham.
Avoid overcooking; since the ham is pre-cooked, it just needs reheating and glazing.
Why You’ll Love This Recipe
Sweet and Savory Harmony: The pineapple juice and brown sugar create a sweet glaze that perfectly balances the salty, smoky ham.
Holiday-Ready Yet Easy: With only a handful of ingredients, this ham looks and tastes impressive but doesn’t require complicated steps.
Crowd-Pleasing: A 4 kg ham can feed a large group, making it ideal for gatherings.
Versatile Leftovers: The leftovers are delicious in sandwiches, omelets, or even fried rice.
Kid-Friendly Flavors: The sweet glaze makes it appealing to younger taste buds.
Mistakes to Avoid & Solutions
Skipping the Scoring: Without scoring, the glaze won’t cling properly. Make shallow crosshatch cuts to ensure flavor penetration.
Overcooking: Pre-cooked ham only needs heating through; too long in the oven can make it dry. Keep it at 165°C and check after 20 minutes.
Not Basting Enough: Basting every 8–10 minutes ensures a glossy, flavorful coating.
Glaze Too Thin: Always simmer until the glaze lightly coats a spoon. If too thin, cook it a bit longer.
Uneven Heating: Place the ham on a roasting rack so heat circulates evenly around it.
Serving and Pairing Suggestions
Slice the ham thickly for a main course or thinly for sandwiches.
Serve with sides like creamy mashed potatoes, roasted green beans, or buttery dinner rolls.
For drinks, pair with sparkling apple cider, dry white wine, or iced tea.
Present it on a large platter with pineapple chunks scattered around for a festive touch.
Works well for buffet-style serving at parties or plated dinners for more formal occasions.
Storage and Reheating Tips
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Wrap slices tightly in plastic wrap and then in foil, freezing for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm slices in a 160°C oven, covered with foil to prevent drying out, for about 10–12 minutes or until hot. Drizzle with leftover glaze before serving.
FAQs
1. Can I use canned pineapple juice instead of fresh?
Yes, canned pineapple juice works just as well and is often more convenient.
2. Can I make the glaze ahead of time?
Absolutely. Prepare the glaze up to two days in advance and refrigerate it. Warm it slightly before pouring over the ham.
3. What if I don’t have Dijon mustard?
You can substitute it with yellow mustard or even a bit of grainy mustard for texture.
4. Can I use spiral-cut ham for this recipe?
Yes, just be gentle when basting so the slices stay intact. Reduce roasting time slightly since spiral hams heat faster.
5. How do I keep the ham from drying out?
Cover the edges with foil if they darken too quickly, and avoid overcooking. Basting frequently helps keep it moist.
Tips & Tricks
For extra flavor, add a splash of orange juice to the glaze for a citrusy kick.
If you like a spicier glaze, stir in ½ teaspoon of crushed red pepper flakes.
Use a carving knife with a long blade for clean, even slices.
Save the ham bone for soups or beans later—it adds incredible depth of flavor.
Recipe Variations
Maple-Peach Glazed Ham: Replace pineapple juice with 240 ml peach nectar and swap honey for 60 ml maple syrup for a fruity, earthy sweetness.
Spicy Pineapple Ham: Stir 1 tablespoon of hot sauce into the glaze for a sweet-and-spicy contrast.
Ginger-Pineapple Ham: Add 1 teaspoon of freshly grated ginger to the glaze for a warm, aromatic twist.
Pineapple Bourbon Glazed Ham: Substitute 2 tablespoons of pineapple juice with bourbon for a deeper, smoky sweetness.
Tropical Mango Glazed Ham: Blend 120 ml mango puree with 120 ml pineapple juice for a brighter tropical flavor.
Final Thoughts
Making this ham always feels like a special occasion, no matter the day. The aroma alone is enough to lift everyone’s mood, especially when it starts to caramelize in the oven. I love watching how the glaze transforms from a glossy syrup to a rich, sticky coating that clings to every slice.
The best part is gathering everyone around the table to carve into that tender, glistening ham. It’s the kind of dish that brings people closer, encouraging slow meals and long conversations. Over the years, I’ve come to appreciate recipes that are simple but meaningful—ones that let the ingredients speak for themselves.
This pineapple brown sugar glazed ham is just that: straightforward, flavorful, and beautiful in its simplicity. I hope it finds a place at your table and becomes part of your own celebrations, just as it has in ours.
Pineapple Brown Sugar Glazed Ham
Ingredients
- 1 pre-cooked ham bone-in or boneless, approximately 3.6–4.5 kg
- 240 ml pineapple juice
- 110 g light brown sugar
- 60 ml soy sauce
- 60 ml honey
- 60 ml Dijon mustard
- 60 g fresh pineapple chunks drained (for serving)
Instructions
- Preheat the oven to 165°C.
- Score the ham in a crosshatch pattern about ½ inch deep to let the glaze soak in.
- In a small saucepan, mix pineapple juice, brown sugar, soy sauce, honey, and Dijon mustard. Bring to a gentle boil, then simmer for 5 minutes until slightly thickened and glossy.
- Place the ham in a roasting pan and pour the glaze over it, letting it seep into the cuts. Roast uncovered for 20–30 minutes, basting every 8–10 minutes, until heated through and caramelized.
- Rest for 10 minutes before slicing. Serve hot with pineapple chunks and extra glaze.
