Pineapple Glazed Ham

Ingredients & Substitutions

Here I explain the best ingredients for my honey glazed ham recipe, what each one does, and substitution options. For measurements, see the recipe card.

The Best Ham To Get:

I typically get a bone-in spiral-cut ham. Some other kinds can work, but here are my top tips for getting the best kind for this recipe:

• Make sure to get a precooked ham, not a raw one (which is called a gammon). I’ve actually never seen a raw ham at the store, but butchers may have them, so just confirm that you’re getting the cooked kind!
• Look for ham labeled “natural juices” or “water added”. Ones that say “ham and water product” will release more moisture and dilute your glaze.
• Can you use a whole ham that isn’t pre-sliced? Absolutely! You’ll just need to peel off the rind (a.k.a. the skin) and trim the fat if needed to about 1/4 inch thick (but don’t remove it completely). Then, score the outside in a criss-cross pattern and proceed with my pineapple glazed ham recipe. I just prefer spiral ham because it’s easier, but an uncut ham does turn out a little more juicy.
• Can you use boneless ham? Also yes, but I recommend bone-in because it retains moisture better. Boneless hams will cook faster, too. (See my time chart.)

3-Ingredient Ham Glaze:

• Pineapple Chunks In Juice – Get chunks in 100% juice like this, not the sweetened ones in syrup. And you’ll need the juice itself as part of this glazed ham recipe, so don’t drain (or drink) it!
• Honey – I use my Wholesome Yum natural Zero Sugar Honey to keep it lower in sugar, but regular honey works.
• Dijon Mustard – Mustard is the key acidic component here and adds a nice punch of flavor. I prefer the flavor of Dijon. Yellow mustard or even spicy brown mustard will work, but they’re stronger, so I would use less.

How To Make Pineapple Glazed Ham

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Drain the pineapple juice. While your oven preheats, drain the pineapple juice and save for later. (You can use a bowl, but I use a glass measuring cup from this set for easy pouring after.)
2. Blend the ham glaze. Toss the pineapple chunks, honey, and mustard in a blender (I have and recommend this powerful one for a super smooth texture), and blend until smooth. You’ll get about 2 3/4 cups of glaze.

3. Prep the ham. Place the ham flat side down in a roasting pan with a rack. Brush on 1/4 of the glaze. (I have these brushes — easy to clean and no falling bristles.)
4. Fill the bottom of the pan. Pour the pineapple juice into the bottom of pan, then add enough water to come up about 1/2 inch (I used 4 cups). Just don’t pour it over the ham.

5. Bake ham covered. Cover tightly with aluminum foil, and bake until the ham is warmed through. I aim for an internal temperature of 110 degrees F in the thickest part at the end of this step.
6. Bake uncovered, adding more glaze as you go. Remove the foil and turn up the oven heat. Brush on half the remaining ham glaze, getting between the slices, and pop it back in to start caramelizing. Repeat this step again 20 minutes later. Bake until the glaze is caramelized and the ham hits 140 degrees F — see my timing tips below.
7. Rest and enjoy! Move the pineapple glazed ham to a platter, and spoon the juices over it (honestly, I usually just pour them on!). Cover loosely with foil, and let the ham rest before serving.

Ham Cook Time Chart

I made this glazed ham recipe so many times to figure out the perfect timing for different types and weights! Use my handy time chart as a starting point for your baking time — I included time per pound and a 10-pound ham as an example. But for best results, don’t miss my tips below the chart!

My tips for timing:

• For best results, use a meat thermometer. I use this probe thermometer to determine when to remove the foil (at 110 degrees F) and finish uncovered. Without it, you’re just guessing, and while my times above are a good estimate, the time can vary by the shape of your ham. Just make sure you’re inserting the probe into the thickest part of the meat, and not between the slices or near the bone. You can insert it first and then cover with foil, or just poke a tiny hole through the foil.
• The target temp for ham is 140 degrees F. Compared to my other holiday centerpieces, like beef tenderloin or prime rib, the internal temperature of a glazed ham doesn’t rise as dramatically, especially if it’s spiral-cut. You can pull it at 135 degrees F instead of 140 if you want it extra juicy, though, and it should climb to 140 as it rests. You do want the glaze to have 20-25 minutes to caramelize at the end, so you may need to reduce the amount of time for baking before removing the foil and increasing the oven temp.

Flavor Variations

I wanted a 3-ingredient ham glaze, but you can make these additions or swaps:

• Umami: Add a few tablespoons of coconut aminos or Worcestershire sauce to the ham glaze ingredients.
• Brown sugar flavor: Replace 1/2 cup of the honey with 1/2 cup of light or dark brown sugar (but personally I use natural Besti brown sweetener when I choose this option).
• Maple: Replace the honey with maple syrup (I use sugar free maple syrup). This will make your glaze thinner, so you may want to simmer it on the stove before using it to thicken a bit.
• Spices: Add 1/2 to 1 teaspoon each of garlic powder, onion powder, cinnamon, and/or ground cloves at the blending step.

Serving Ideas

My pineapple glazed ham is the perfect centerpiece for your special occasion! Just add some sides and you’re good to go:

• Vegetables – In the spring, my seasonal picks are roasted asparagus (pictured above), asparagus casserole, sugar snap peas, or honey roasted carrots. They pair perfectly with the sweet, tangy flavors here! For Thanksgiving or Christmas, try it with my parmesan brussels sprouts, cheesy cauliflower casserole, or roasted root vegetables.
• Potatoes – You can’t go wrong with roasted potatoes! For lighter options, whip up my mashed cauliflower (pictured above) or roasted radishes. During the fall season, my family loves sweet potato casserole.
• Salads – I’ve loved spring salad and spring mix salad alongside honey glazed ham this spring, but for fall holidays I love serving kale salad, fall salad, or beet salad.

P.S. If you’re serving this for Easter, I recommend finishing your meal with my healthy carrot cake!

Leftover Ideas

I always have leftover ham after I make this, and it’s the best. Here are some easy, tasty ways I like to use it up:

• Breakfast – I like dicing up the ham and tossing it into omelettes or egg muffins for an easy breakfast the next day.
• Salads – My go-to is ham salad because it can use up a lot of ham! You can also use it for my chef salad recipe, or swap the chicken in my Cobb salad.
• Soups – Leftover pineapple glazed ham adds so much flavor to veggie soup or fresh pea soup — and turns them into a meal.
• Sandwiches & Wraps – I love sliced ham and cheese lettuce wraps for something quick, or make ham roll ups as snacks. A regular sandwich is great, too!
• Casseroles – Last time I made this honey glazed ham, I diced the leftovers and tossed them into a baking dish with baked spaghetti squash, peas, carrots, and lots of shredded cheese.