Baked Ham with Brown Sugar and Pineapple brings a sweet, tangy glaze to a tender, savory ham. Golden pineapple rings cover the curved top and sides for a classic centerpiece. The ham warms under foil first, then finishes uncovered so the glaze turns glossy and sticky. A thermometer takes the guesswork out of keeping the meat juicy.
Why I Love This Recipe
This is the kind of centerpiece that does plenty of the decorating for you. Pineapple rings bring color and a little tartness, while brown sugar makes a shiny coating that suits the salty ham. Most of the oven time is hands-off, leaving room to get the rest of dinner ready.
- A classic look: Pineapple rings sit right on the ham, from the dome down the sides.
- Tender slices: Covered heating helps limit moisture loss before the glaze goes on.
- Balanced flavor: Mustard and cider vinegar keep the sweetness in check.
- Useful leftovers: Extra ham works in sandwiches, soups and breakfast dishes.
What You’ll Need
- Servings: 16, with about 5 ounces of carved ham per serving, depending on bone and trimming loss
- Prep Time: 25 minutes
- Cook Time: About 2 hours 40 minutes; allow 2 hours 20 minutes to 3 hours, following the ham’s package guidance
- Rest Time: 15 minutes
- Total Time: About 3 hours 20 minutes, including rest
- Oven Temperature: 325°F (163°C), then 400°F (204°C)
- Pan: Deep white 10×15-inch rectangular ceramic roasting dish with two built-in side handles, rated for 400°F and large enough to leave space around the ham
Ingredients
- 1 (8-pound) fully cooked, unsliced bone-in half ham, rind removed, with a rounded dome; choose one in its original USDA-inspected plant packaging
- 2 (20-ounce) cans pineapple rings in juice, drained, with 1 cup juice reserved for the glaze; keep the rings intact
- 1 cup packed light brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon ground cinnamon
- 1 cup water, plus more in 1/4-cup additions only if the pan dries out
Choose a ham labeled fully cooked or ready to eat, rather than fresh ham or one marked cook before eating. A spiral-sliced ham heats differently and does not give this intact decorated shape. The exact number of pineapple rings varies by brand; use the drained rings to cover the dome and sides in a snug layer with slight overlaps where needed.
Tools You Need
- Deep white 10×15-inch rectangular ceramic roasting dish with two built-in side handles, oven-safe to 400°F
- Heavy-duty aluminum foil
- Small saucepan
- Measuring cups and spoons
- Pastry brush and heatproof spoon
- Instant-read or oven-safe meat thermometer
- Plain wooden toothpicks, without plastic decorations
- Wooden carving board and carving knife
- Serving platter
How to Make Baked Ham with Brown Sugar and Pineapple
Read the ham’s heating label before you begin, then use the thermometer to guide the final timing.
Step 1: Set Up the Ham
Move an oven rack into the lower third and preheat to 325°F (163°C).
Remove all packaging, the glaze packet if supplied, and any plastic bone cap from 1 (8-pound) fully cooked, unsliced bone-in half ham.
Place the ham flat cut-side down, rounded dome up, in the deep white 10×15-inch rectangular ceramic roasting dish with two built-in side handles. Leave the surface unscored.
Pour 1 cup water into the dish around the ham, then seal the dish tightly with foil.
Step 2: Warm Gently Under Foil
Bake the covered ham at 325°F (163°C), following its package heating guidance. For planning, an unsliced bone-in half ham often needs about 18–24 minutes per pound in total, including the uncovered finish.
Start checking the center after 1 hour 45 minutes, inserting the thermometer into the thickest meat without touching bone. Keep heating under foil until it reaches about 120–125°F (49–52°C) before glazing; this is an intermediate reading, not the finished temperature.
If the dish becomes dry, add water in 1/4-cup increments around the ham and cover again. Keep the meat moist rather than letting the pan juices scorch.
Step 3: Make the Pineapple Glaze
While the ham warms, drain 2 (20-ounce) cans pineapple rings, saving 1 cup pineapple juice. Keep all the rings intact and set them aside; save any extra juice for another use.
Combine the 1 cup reserved pineapple juice, 1 cup packed light brown sugar, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar and 1/4 teaspoon ground cinnamon in a small saucepan.
Bring to a gentle simmer over medium heat, then reduce the heat and cook for 12–18 minutes, stirring often, until the sugar dissolves and the glaze lightly coats the back of a spoon. Aim for about 1 cup glaze; it should brush easily and will thicken more as it cools.
Pour 1/4 cup glaze into a clean glass bowl and reserve it for serving. Keep this portion away from the basting brush.
Step 4: Fasten the Pineapple Rings
Remove the ham from the oven and carefully uncover it. Increase the oven to 400°F (204°C).
Brush 1/4 cup of the basting glaze over the curved ham surface.
Fasten the intact pineapple rings drained from 2 (20-ounce) cans directly onto the dome and all sides of the ham, using plain wooden toothpicks. Keep the center holes visible and slightly overlap rings where needed. Do not simply scatter the rings around the base.
Count the toothpicks as you add them, and write the count down so every toothpick can be removed before carving.
Brush another 1/4 cup basting glaze over the pineapple and exposed ham.
Step 5: Finish the Glaze
Return the decorated ham to the oven uncovered for 20–30 minutes. After 10 minutes, brush it with the remaining 1/4 cup basting glaze.
Check the thickest part of the meat, away from the bone. For a fully cooked ham in its original USDA-inspected plant packaging, heat to 140°F (60°C), or the higher temperature stated on its label. Fully cooked ham repackaged outside that plant needs 165°F (74°C) instead.
If the fruit or sugar darkens before the center reaches its target, tent loosely with foil and lower the oven to 325°F (163°C) to finish heating. The pineapple should be golden at the edges, and the glaze glossy rather than blackened.
Step 6: Rest, Carve and Serve
Rest the ham loosely tented with foil for 15 minutes. Transfer it to a serving platter while the rings are still attached for the intact centerpiece presentation.
Remove and count every toothpick before carving and serving. Lift off only the rings needed to reach the carving area; let the remaining rings rest naturally against the dome and sides.
Carve the ham away from the bone into 1/4-inch-thick slices, cutting across the grain. Arrange the slices beside the still-decorated remainder and divide the pineapple among the servings.
Spoon the reserved 1/4 cup clean glaze lightly over the carved ham. Serve with optional mashed potatoes and green beans for a complete meal.
Why This Recipe Works (Quick Science)
The ham is already cooked, so the goal is to heat it through without drying it out. Foil limits moisture loss during the longer first stage. Keeping the flat cut face down also shields that large exposed area.
Brown sugar dissolves in pineapple juice and thickens as water cooks off. That gives the glaze enough body to cling. Mustard and vinegar add tang without taking over the pineapple flavor. The short uncovered finish browns the fruit edges and concentrates the coating, while a thermometer helps prevent extra oven time.
Common Mistakes to Avoid
- Buying the wrong ham: Fresh ham and cook-before-eating ham need different instructions. Use the fully cooked, unsliced bone-in cut listed here.
- Trusting the clock alone: Shape, starting temperature and your oven all affect heating time. Check the label and use a thermometer.
- Glazing too early: A long bake with sugar exposed can burn the coating before the center is ready.
- Boiling the glaze too far: It should be brushable, not thick like candy. If needed, stir in water a teaspoon at a time.
- Letting the dish dry out: Check the liquid when you check the temperature, and add the measured water increments only as needed.
- Leaving toothpicks behind: Count them in and count them out before any carving or serving.
What to Serve With Baked Ham with Brown Sugar and Pineapple
Mashed potatoes and green beans make a simple match for the sweet glaze. Roasted carrots, a crisp green salad or soft dinner rolls also work well. Choose a less sweet side so the pineapple remains the sweet part of the meal. These sides are optional and are not included in the nutrition estimate.
Make-Ahead Tips
Make the glaze up to 3 days ahead and refrigerate it in a covered container. Rewarm it gently before brushing, adding a small splash of water if it has become too thick. Keep the ham refrigerated until you are ready to prepare it. For the neatest ring presentation, attach the pineapple during the final heating stage rather than far ahead.
Leftovers and Storage
Refrigerate carved ham and pineapple in shallow airtight containers within 2 hours of serving. Use within 3–4 days, or freeze meal-size portions for 1–2 months for best quality. Save the bone separately if you plan to make soup.
Reheat slices covered with a splash of water in a 325°F (163°C) oven until they reach 165°F (74°C). Check early so thin slices do not dry out. Store any untouched reserved glaze separately; discard glaze that has sat out too long or been contaminated by used utensils.
Macros Information
Estimated per serving, based on 16 servings with about 5 ounces of carved ham and a share of the pineapple and glaze. Actual values vary with the ham brand, edible yield and how much glaze stays in the dish.
- Calories: 330
- Protein: 30 g
- Carbohydrates: 28 g
- Fat: 11 g
- Saturated Fat: 4 g
- Fiber: 1 g
- Sugar: 25 g
- Sodium: 1,650 mg
Frequently Asked Questions (FAQ)
Q: Can I use a spiral-sliced ham?
A: This recipe is written for an unsliced bone-in half ham. A spiral ham loses moisture more easily and needs its own package timing. Choose the unsliced cut for the intact pineapple-covered centerpiece described here.
Q: Is this recipe for raw ham?
A: No. Start with a fully cooked ham labeled ready to eat. Fresh ham or ham labeled cook before eating needs a different cooking plan.
Q: Do I have to score the ham?
A: No. Leave the surface intact. The glaze coats the outside, and the rings attach with toothpicks without diamond cuts.
Q: Why add the pineapple near the end?
A: It gives the rings enough time to pick up glaze and golden edges without spending the entire heating time uncovered. It also makes it easier to keep them intact.
Q: Can I add cherries?
A: This version uses open pineapple centers without cherries. They are not needed for flavor or presentation.
Q: How do I keep the rings on the sides?
A: Pat the rings lightly dry and secure each directly against the curved ham with plain wooden toothpicks. Slight overlaps are fine. Keep a toothpick count and remove them all before carving.
Q: What temperature should the center reach?
A: Heat fully cooked ham in its original USDA-inspected plant packaging to 140°F (60°C), or a higher label temperature. Fully cooked ham repackaged elsewhere needs 165°F (74°C). Keep the probe away from bone.
Q: What if the pineapple starts getting too dark?
A: Tent the ham with foil and lower the oven to 325°F (163°C). Keep heating only until the center reaches its required temperature.
Q: Can I make the glaze less sweet?
A: For the listed recipe, use the full amount so the glaze thickens as directed. For a less sweet serving, brush on a thinner layer and leave some clean reserved glaze unused. The nutrition estimate will then be lower.
Final Thoughts
Baked Ham with Brown Sugar and Pineapple makes a generous centerpiece with golden fruit, a glossy coating and tender slices. Follow the ham’s label, watch the center temperature and give yourself time to remove every toothpick before carving. Leave a comment with your favorite side dish to serve alongside it. Happy cooking!