The Heartbeat of the Holiday Table: Your Ultimate Honey-Glazed Ham

Picture this: the oven is humming, the kitchen windows are lightly fogged, and an aroma so profoundly good it feels like a hug is wafting through every room. That smell—the sweet, smoky, savory perfume of a honey-glazed ham baking with pineapple—is the unmistakable soundtrack to so many of my favorite memories. It’s the sound of family arriving, of laughter bubbling over, and of that beautiful, collective sigh of contentment as everyone gathers around the table.

If you’ve ever felt a little flutter of intimidation at the thought of preparing the holiday centerpiece, let me be the first to tell you: you’ve got this. This honey-glazed ham with pineapple isn’t just a recipe; it’s a friendly, forgiving, and fantastically delicious project that promises big rewards. We’re taking a fully cooked ham (the secret to stress-free success!) and transforming it with a simple, shimmering glaze into a showstopper. The pineapple doesn’t just look pretty—it caramelizes into sweet-tart jewels, and its juices mingle with the glaze to create something magical. My goal today is to walk with you, step-by-step, and unlock the secrets to a ham that’s juicy on the inside, gloriously sticky and caramelized on the outside, and absolutely destined to be the star of your celebration. So tie on that apron (messy is totally welcome here), and let’s make some magic together.

Nana’s Apron and the Glaze Pot

My love affair with this ham started long before I ever owned a roasting pan. It began at my grandmother’s house, where I’d stand on a wobbly step stool, peering over the edge of the stove as she stirred the glaze. To me, it was a potion—golden honey, dark brown sugar, and the sharp tang of mustard merging into this glossy, bubbling syrup. She’d let me dip a spoon in to taste, always warning, “Careful, Olivia, it’s hotter than a July sidewalk!” The ritual of scoring the ham felt like an ancient art, and the ceremonial placement of the pineapple rings and cherries was my favorite job. I took it very seriously, ensuring each cherry sat perfectly in the center.

Years later, the roles reversed. I was the one preparing the ham, with Nana now sitting at the kitchen table, offering commentary that ranged from “A bit more glaze on the left, dear!” to “Smells just right.” That dish, for me, is so much more than food. It’s a thread that connects generations—a taste of home, of patience, and of the simple, profound joy that comes from preparing something beautiful for the people you love. Every time I make it, I feel that connection, and I hope this recipe helps you create your own delicious traditions.

Gathering Your Cast of Characters

Here’s everything you’ll need to create your holiday masterpiece. I’ve included some notes and swaps so you can shop and cook with confidence!

• 1 fully cooked bone-in or spiral ham (8–10 lb): This is our superstar! Bone-in hams are my personal favorite—the bone adds incredible flavor and helps keep the meat succulent. A spiral-cut ham is a fantastic time-saver and gives you those perfect, ready-to-serve slices. “Fully cooked” is key; we’re just reheating and flavor-building, so no stress about food safety!
• 1 cup honey: The heart of our glaze. Honey adds a floral, mellow sweetness that browns beautifully. For a deeper flavor, try using a dark honey like buckwheat. In a pinch, pure maple syrup makes a lovely substitute.
• 1/2 cup brown sugar: Team this with the honey, and you get a deeper, almost molasses-like sweetness and that perfect sticky texture. Light or dark brown sugar works—dark will give you a richer flavor.
• 1/4 cup pineapple juice: We’re pulling double duty! Use the juice from the can of pineapple we’ll open for decorating. It adds a bright, acidic note that cuts through the sweetness and keeps the glaze from being one-dimensional. Freshly squeezed works too!
• 2 tbsp Dijon mustard: My secret weapon! Dijon brings a subtle tang and complexity that balances the sugar. It also helps emulsify the glaze into a smooth, brushable consistency. Don’t skip it!
• 1/2 tsp ground cloves (optional): A tiny pinch goes a long way. Cloves give that classic, warm “ham spice” aroma. If you’re not a fan or don’t have any, a pinch of cinnamon or allspice is nice, or you can omit it entirely.
• Pineapple slices or chunks: For that iconic, beautiful presentation. Canned rings are classic and lay flat beautifully. Fresh pineapple works too—just know it may release a little less juice.
• Maraschino cherries (optional): The festive “button” in the center of the pineapple ring! They add a pop of color and a bit of extra sweetness. Totally optional but so cheerful.

Let’s Get Cooking: Your Foolproof Roadmap to Ham Heaven

Ready? Let’s do this. I’ll guide you through each step with all my favorite tips and hacks. Remember, cooking is about feeling, not just following—use your senses!

1. Prep & Preheat: Start by positioning your oven rack in the lower third of the oven and preheating to 325°F (165°C). This ensures even cooking without the top getting too dark too fast. Place your ham, cut-side down, in a roasting pan. The cut side down traps juices inside, making every bite moist. Tent the pan very loosely with aluminum foil—you’re creating a little steamy environment to reheat the ham gently without drying it out. Chef’s Hack: If your ham didn’t come with a plastic cap on the bone, cut a small piece of foil to cover just the exposed bone tip so it doesn’t char.
2. Craft the Glaze: While the oven heats, let’s make the magic potion! In a small saucepan, combine the honey, brown sugar, pineapple juice, Dijon mustard, and cloves (if using). Whisk it together over medium heat until it comes to a gentle simmer. Let it bubble for 3-5 minutes, stirring often. You’ll see it transform from a separated, grainy mixture into a smooth, glossy, cohesive glaze. It should coat the back of a spoon nicely. Tip: Don’t walk away! Sugar mixtures can go from perfect to burnt in a flash. Once done, remove it from the heat.
3. The First Bake (The Warm-Up): Slide your tented ham into the preheated oven. The general rule is to bake for about 15 minutes per pound for a fully cooked ham. For a 10-pound ham, that’s about 2.5 hours total. We’re not just reheating; we’re letting the flavors settle in. About every 30 minutes, carefully open the oven, pull out the rack, and brush the ham generously with your warm glaze. Use those pan drippings too! This layering builds incredible flavor.
4. The Grand Finale (Uncover & Caramelize): This is where the beauty happens! During the last 30 minutes of the calculated cooking time, remove the ham from the oven (close the door to keep heat in!). Increase the oven temp to 375°F (190°C). Carefully remove and discard the foil tent. Now, artfully arrange your pineapple slices over the surface of the ham, securing them with toothpicks if you like. Pop a cherry in the center of each ring if using. Brush the entire ham, pineapple and all, with a very generous amount of the remaining glaze. This is your last chance, so be lavish!
5. Caramelize & Rest: Return the ham, now uncovered and beautiful, to the hotter oven. Bake for those final 25-30 minutes. Watch it closely—the glaze will bubble, darken, and become gorgeously sticky and caramelized. The pineapple edges will brown slightly. When it looks like a glossy holiday dream, it’s done! Here’s the most crucial step: let it rest. Transfer the ham to a cutting board or platter and tent it loosely with foil for a full 15 minutes. This allows the frantic juices to redistribute throughout the meat, ensuring every slice is juicy and tender, not dry.

Plating Your Masterpiece

Presentation is part of the fun! Transfer the rested ham to a large, clean platter. You can leave the pineapple and cherries in place for a rustic, festive look. For slicing, a sharp, long carving knife is your best friend. For a spiral ham, simply follow the pre-cut lines. For a bone-in ham, slice perpendicular to the bone for beautiful, long slices. Don’t forget to drizzle any of those incredible sticky-sweet pan juices from the roasting pan over the slices on the platter. Serve it right in the center of the table and get ready for the oohs and aahs!

Make It Your Own: Creative Twists

Love the classic but want to play? Here are a few of my favorite riffs:

• Bourbon-Spiked Glaze: Replace 2 tablespoons of the pineapple juice with good bourbon. It adds a wonderful, warm oakiness.
• Citrus & Herb: Swap pineapple juice for orange juice and add a tablespoon of fresh chopped rosemary to the glaze. Use orange slices instead of pineapple for decorating.
• Spicy & Sweet: Add 1-2 teaspoons of sriracha or a pinch of cayenne pepper to the glaze for a delightful sweet-heat kick.
• Maple-Mustard: Use pure maple syrup instead of honey and add an extra tablespoon of whole-grain mustard for texture.
• Pineapple-Chunk Crust: Skip the rings. In the last 30 minutes, toss pineapple chunks in the glaze and scatter them thickly around the ham in the pan to roast and caramelize.

From My Kitchen to Yours

This recipe has been my holiday workhorse for years, and it’s evolved with me. I once, in a pre-coffee haze, used spicy brown mustard instead of Dijon. It was…aggressive. We still ate it, but I learned to label my fridge jars! The biggest lesson? Don’t rush the rest. I’ve carved too early out of excitement, and while it still tastes good, those perfectly juicy slices are worth the wait. I also started saving the ham bone and any pan scrapings—they make the absolute best base for a pot of soul-warming split pea or white bean soup the next day. Nothing goes to waste in this kitchen!

Your Questions, Answered

Q: My glaze isn’t getting sticky and caramelized in the last 30 minutes. What’s wrong?
A: No worries! This usually means the oven temp needs a boost or the glaze needs more sugar content. Make sure you increased the temp to 375°F for the final uncovered bake. If it’s still not browning, you can briefly (and carefully!) use the broiler for the last 2-3 minutes, watching it like a hawk to prevent burning.

Q: Can I make the glaze ahead of time?
A> Absolutely! You can mix and simmer the glaze up to 3 days in advance. Let it cool, store it in a jar in the fridge, and gently reheat it on the stove or in the microwave until it’s fluid again before using.

Q: How do I know for sure the ham is heated through?
A> The safest way is to use a meat thermometer. Insert it into the thickest part of the ham (avoiding the bone). A fully cooked, properly reheated ham should register 140°F (60°C).

Q: I have a lot of glaze left in the pan. What should I do with it?
A> That’s liquid gold! After removing the ham to rest, skim off any excess fat from the pan juices. You can then simmer the remaining glaze and juices on the stovetop for a few minutes to reduce it into a thicker, incredible sauce to serve on the side.

Honey-Glazed Ham with Pineapple (Classic Easter & Holiday Main)

---

• Author: OliviaBennett

Print Recipe

Pin Recipe

Description

Nothing says celebration like a glossy, caramelized honey-glazed ham coming out of the oven. The good news? It’s far easier than it looks. Starting with a fully cooked ham keeps things simple, and a quick homemade glaze turns it into a sweet-savory centerpiece with almost no stress. Perfect for holidays, big family meals, or anytime you want a show-stopping main dish.

---

Ingredients

Scale 1x2x3x

• 1 fully cooked bone-in or spiral ham (8–10 lb / 3.5–4.5 kg)

• 1 cup honey

• ½ cup brown sugar

• ¼ cup pineapple juice (from canned pineapple or fresh)

• 2 tbsp Dijon mustard

• ½ tsp ground cloves (optional)

• Pineapple slices or chunks

• Maraschino cherries (optional)

• Toothpicks (optional, for decorating)

---

Instructions

1. Preheat oven
   Heat oven to 325°F (165°C). Place rack in the lower third.

2. Prepare ham
   Put ham cut-side down in a roasting pan. Cover loosely with foil to keep moisture in.

3. Make the glaze
   In a small saucepan combine honey, brown sugar, pineapple juice, Dijon mustard, and cloves.
   Simmer over medium heat for 3–5 minutes, stirring, until smooth and slightly thickened.

4. Initial bake
   Bake ham covered for about 15 minutes per pound, brushing with glaze every 30 minutes.

5. Decorate & uncover
   During the last 30 minutes, raise oven to 375°F (190°C). Remove foil.
   Arrange pineapple and cherries on the ham (secure with toothpicks if needed). Brush generously with remaining glaze.

6. Caramelize
   Return ham to oven uncovered and bake 25–30 minutes more, until glaze is sticky and golden.

7. Rest
   Remove from oven and let rest 15 minutes before slicing. Spoon pan juices over slices when serving.

Notes

• Use a fully cooked ham — you’re reheating and glazing, not cooking from raw.

• Keep it covered for most of the bake to prevent drying.

• If glaze browns too fast, loosely tent with foil again.

• For extra caramelization, broil the ham for 1–2 minutes at the end — watch closely.

• Save the ham bone for soup or beans later.

Nutritional Information (Per Serving, Approximately)

Please note: This is an estimate based on the ingredients used and can vary depending on specific brands and portion sizes.
Calories: ~380 kcal | Protein: ~28 g | Fat: ~18 g | Carbohydrates: ~24 g | Sugars: ~22 g

Final Thoughts

The ham is resting now. The kitchen has settled into that quiet, expectant hush that comes just before the doorbell starts ringing. Outside, maybe the first few flakes of snow are falling, or maybe it’s just the streetlights flickering on as the afternoon melts into evening. Inside, everything glows. The table is set, the candles are waiting, and there, in the center of it all, sits your ham—darkly caramelized, studded with golden pineapple and bright cherries, glossy as a jewel box.

You did that.

I want you to pause here, just for a moment, before the chaos and the laughter and the “who gets the crispy edge piece” negotiations begin. Take a breath. Look at what your hands have made. That ham isn’t just dinner. It’s the culmination of a thousand small generosities—your grandmother’s whispered advice, your partner’s patient trip to three different stores for the right pineapple rings, your own willingness to stand at the stove and stir until the glaze turned from good to unforgettable.