This baked ham with brown sugar and pineapple is sweet, salty, sticky, and full of flavor.
It’s the kind of meal that smells amazing and makes your whole kitchen feel like something special is happening.
The glaze caramelizes while it bakes and gives the ham a golden, glossy finish. Simple ingredients, big flavor, and it’s always a crowd-pleaser.
Why I Love This Recipe
I grew up eating this ham on holidays, but now I make it year-round when I want leftovers for days. It’s got this mix of smoky, sweet, and tangy that just works. And it makes the best sandwiches the next day.
- Looks impressive but takes hardly any prep
- Uses simple pantry ingredients
- That glaze thickens into sticky magic while baking
- Great for gatherings or meal prep
What You’ll Need
- 5 to 7 lb bone-in, fully cooked ham (preferably spiral-cut)
- 1 cup brown sugar
- 1/2 cup pineapple juice
- 1/4 cup honey
- 1 tbsp Dijon mustard
- 1/2 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/4 tsp ground black pepper
- 1 can pineapple rings in juice (reserve juice)
- Whole cloves (optional for studding)
Pro Tips
- Use a roasting pan with a rack if you have one so the ham doesn’t sit in liquid the whole time
- Baste the ham a few times while baking to get that glossy, caramelized finish
- Let the ham rest before slicing so the juices settle
- For more flavor, push whole cloves into the ham before glazing
- Save the leftover juices to spoon over slices when serving
Tools You’ll Need
- Roasting pan (with or without rack)
- Small saucepan
- Basting brush or spoon
- Foil
- Sharp knife
Substitutions and Variations
- Swap honey with maple syrup or agave
- Use fresh pineapple instead of canned if you like
- You can skip the cloves or use fewer if you’re not into spice
- No Dijon? Try yellow mustard or spicy brown
Make Ahead Tips
- You can make the glaze 1–2 days ahead and store it in the fridge
- The ham can be glazed and wrapped in foil the night before—just bake it when you’re ready
Servings and Time
Serves: 10–12
Prep Time: 15 minutes
Cook Time: 2 to 2.5 hours
Total Time: About 2.5 hours
Cooking Steps
Step 1: Make the Glaze
In a small saucepan, combine 1 cup brown sugar, 1/2 cup pineapple juice, 1/4 cup honey, 1 tbsp Dijon mustard, 1/2 tsp ground cloves, 1/4 tsp cinnamon, and 1/4 tsp ground black pepper. Stir and bring to a simmer over medium heat. Let it simmer for 5–7 minutes until slightly thickened.
Step 2: Prepare the Ham
Place your 5 to 7 lb spiral-cut ham on a roasting pan lined with foil. Pat it dry if it’s wet. Optional: stud the outside with whole cloves by gently pressing them into the surface.
Step 3: Add Pineapple Rings
Place pineapple rings on top of the ham and secure them with toothpicks if needed. Pour about 1/4 cup of reserved pineapple juice into the bottom of the pan.
Step 4: Glaze the Ham
Brush half of the warm glaze over the entire ham, making sure to get into the slices if spiral cut. Cover loosely with foil.
Step 5: Bake and Baste
Bake at 325°F for 2 to 2.5 hours (about 15 minutes per pound). Uncover for the last 30 minutes. Baste every 30 minutes with the remaining glaze until caramelized and glossy.
Step 6: Rest and Serve
Let the ham rest for 10–15 minutes so the juices settle and the glaze thickens on the surface. During this resting time, remove all the whole cloves from the outside of the ham and discard them. Then slice through the spiral cuts and plate the pieces. Serve warm with extra glaze generously spooned over the top.
Macros (Per Serving, based on 12 servings)
- Calories: 280
- Protein: 25g
- Carbs: 18g
- Fat: 12g
- Sugar: 16g
Why This Recipe Works (Quick Science)
- Sugar + acid in the glaze helps create that perfect golden crust on the outside
- Covering with foil traps moisture so the ham doesn’t dry out
- Basting during cooking lets the glaze soak in while keeping the meat juicy
Common Mistakes
- Overbaking—fully cooked hams just need to be reheated, not cooked again
- Skipping the rest time—the juices need time to redistribute or the slices will dry out
- Forgetting to baste—the glaze builds flavor layer by layer
- Using a cold glaze—warm glaze sticks better and spreads easier
What to Serve With
- Scalloped potatoes or mashed sweet potatoes
- Roasted green beans or asparagus
- Mac and cheese
- Dinner rolls or cornbread
- A bright salad with citrus dressing
FAQ
Can I use boneless ham?
Yes! Just reduce the cooking time since boneless hams heat through faster.
Do I have to use whole cloves?
Nope, totally optional. They add a warm, spiced flavor but can be left out.
Can I use fresh pineapple?
Yes—just slice it into rings and use fresh juice if possible.
What if my ham isn’t spiral cut?
You can still make this! Just score the surface in a diamond pattern so the glaze soaks in.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 5 days
- Reheat gently in the oven or microwave with some glaze
- Leftovers are great for sandwiches, omelets, or chopped in fried rice
Final Thoughts
This baked ham with brown sugar and pineapple is the kind of recipe that brings people together around the table. It’s simple, smells amazing, and tastes even better. Whether you’re making it for a special dinner or just because—it’s always a win. Try it out and drop a comment to let me know how it turned out for you!