Perfect Honey Glazed Ham Recipe with Easy Pineapple Brown Sugar Glaze

“You won’t believe where I first tasted this honey glazed ham,” my neighbor chuckled one chilly Saturday afternoon. She had just pulled a gleaming golden ham from the oven, its surface shimmering with a sticky, caramelized glaze. Honestly, I was skeptical—ham can be tricky to get just right without drying out or tasting too salty. But the moment I took a bite, the juicy tenderness combined with that sweet, tangy pineapple brown sugar glaze instantly transported me to a small family gathering I hadn’t thought about in years.

My own first attempt at this recipe was a bit of a comedy of errors. I forgot to score the ham properly and almost burned the glaze in my rush to finish dinner. But after a few tweaks and a lot of taste testing (and, okay, maybe sneaking bites when no one was looking), I nailed the perfect balance of flavors and textures.

Maybe you’ve been there—looking for that one recipe that feels like a warm hug on a plate, something both impressive and inviting. This perfect honey glazed ham with pineapple brown sugar glaze is exactly that. It’s not just about the sweet and savory combo; it’s the way the glaze forms that irresistible crust, locking in moisture while adding a tropical twist. I keep making it for holidays, Sunday dinners, and even the occasional midweek treat because, well, it’s honestly that good.

Why You’ll Love This Recipe

After testing countless ham recipes and glaze combinations, this one stood out for a bunch of reasons. I mean, it’s not every day you get a glaze that’s both simple and packs such a flavorful punch. Here’s why this recipe might just become your go-to:

• Quick & Easy: The glaze comes together in under 15 minutes, so you’re not stuck in the kitchen all day.
• Simple Ingredients: You probably have most of these in your pantry already—no fancy shopping trips required.
• Perfect for Holidays and Gatherings: Whether it’s Christmas, Easter, or a casual potluck, this ham always steals the show.
• Crowd-Pleaser: Kids, adults, picky eaters—they all ask for seconds (and thirds, honestly).
• Unbelievably Delicious: That sweet pineapple and brown sugar glaze with honey is a total game-changer, giving the ham a juicy, tender finish with a sticky, caramelized crust.

This isn’t just another ham recipe. Scoring the ham before glazing lets the flavors sink in deeper, while the glaze’s balance of sweet and tangy layers keeps every bite interesting. Plus, the pineapple juice adds a subtle tropical brightness that’s unexpected but utterly satisfying. It’s the kind of dish that makes you close your eyes and smile, the kind you want to share with friends and family.

What Ingredients You Will Need

This recipe calls for straightforward, wholesome ingredients that come together to create a bold, satisfying flavor. Most are pantry staples, but the pineapple adds a nice seasonal touch you can swap out if needed.

• Bone-in spiral-cut ham (about 7-8 lbs / 3.2-3.6 kg) – I recommend a fully cooked, smoked ham for best results.
• Honey (1/2 cup / 120 ml) – opt for a mild, runny honey for smooth glazing.
• Brown sugar (1 cup / 200 g), packed – dark brown sugar gives a richer molasses flavor.
• Pineapple juice (1/2 cup / 120 ml) – fresh if possible, but canned works just fine.
• Dijon mustard (2 tablespoons / 30 ml) – adds a subtle tang to balance sweetness.
• Ground cinnamon (1/2 teaspoon) – a warm spice that complements the glaze’s sweetness.
• Ground cloves (1/4 teaspoon) – just a pinch for that classic ham aroma.
• Pineapple rings (optional, 8-10 rings) – for garnish and extra flavor.
• Whole cloves (for studding, optional) – enhances aroma and presentation.

If you want a dairy-free glaze, this recipe is naturally free of dairy, so no worries there. For a gluten-free option, double-check your mustard and any packaged items for hidden gluten.

Pro tip: I’ve found that using a trusted brand like Bee Happy Honey really helps get the glaze shine just right. Also, look for a ham with a nice fat cap — that fat renders and keeps things juicy.

Equipment Needed

• Large roasting pan with rack – essential for even cooking and catching those delicious drippings.
• Sharp paring knife or utility knife – for scoring the ham’s surface.
• Measuring cups and spoons – accuracy helps the glaze balance perfectly.
• Small saucepan – to gently warm and combine the glaze ingredients.
• Basting brush – for applying glaze evenly.
• Aluminum foil – to tent the ham if it browns too quickly.
• Meat thermometer – to check internal temperature for perfect doneness (aim for 140°F / 60°C).

If you don’t have a roasting rack, you can improvise by crumpling foil to create a makeshift rack. I once roasted a ham on a baking sheet lined with foil and it worked fine, but the rack definitely helps with airflow and caramelization.

Keeping your basting brush clean during glazing can be tricky, so I usually have a damp cloth nearby to wipe off excess glaze before re-dipping.

Preparation Method

1. Preheat your oven to 325°F (163°C). Position a rack in the middle to ensure even heat distribution. This usually takes about 10 minutes.
2. Prepare the ham: Remove the ham from packaging and pat dry with paper towels. Using a sharp knife, score the surface in a diamond pattern, about 1/8 inch (3 mm) deep. This helps the glaze soak in, and also makes the ham look pretty once cooked.
3. Optional studding: If you like, stud the intersections of the scored diamonds with whole cloves. It adds a lovely aroma and a classic look. Just poke gently to avoid splintering the ham.
4. Place the ham on the roasting rack with the scored side up. Tent loosely with foil to keep moisture in during the initial cooking phase.
5. Calculate your cooking time: Plan for about 15-18 minutes per pound (33-40 minutes per kg). For a 7-pound (3.2 kg) ham, that’s roughly 1 hour 45 minutes to 2 hours.
6. Prepare the glaze: In a small saucepan over low heat, combine honey, brown sugar, pineapple juice, Dijon mustard, cinnamon, and ground cloves. Stir gently until the sugar dissolves and the mixture is warmed through, about 5 minutes. Don’t let it boil—just warm enough to meld the flavors.
7. Start glazing: After the ham has cooked for about 1 hour, remove foil and brush the glaze generously over the surface. Return to oven, uncovered.
8. Glaze every 15-20 minutes: Continue to baste the ham with the glaze until the internal temperature reaches 140°F (60°C) and the surface is beautifully caramelized. This usually takes another 30-45 minutes.
9. Check for doneness: Use a meat thermometer inserted into the thickest part of the ham, avoiding the bone. When it hits 140°F (60°C), it’s ready to come out.
10. Rest before slicing: Tent the ham loosely with foil and let it rest for 15-20 minutes. This helps the juices redistribute so the meat stays moist.
11. Optional garnish: Warm pineapple rings in the oven for a few minutes and arrange on top of the ham before serving.

Quick tip: I once got distracted and almost let the glaze burn—watch it closely during the last 20 minutes. That sticky glaze can go from perfect to bitter if left unattended.

Cooking Tips & Techniques

Getting the perfect honey glazed ham isn’t rocket science, but a few tricks can really make a difference.

• Scoring the ham: This isn’t just for looks. Scoring allows the glaze to penetrate deeper, infusing flavor rather than just sitting on the surface.
• Low and slow wins: Cooking at a moderate temperature (325°F / 163°C) ensures the ham stays juicy without drying out.
• Don’t skip the resting step: Letting the ham rest after cooking locks in juices. I’ve learned this the hard way—cutting too soon means drier meat.
• Use a meat thermometer: It’s the best way to avoid overcooking. The right internal temperature guarantees tenderness.
• Glaze timing: Start glazing halfway through cooking to avoid burning sugars. Reapply glaze every 15-20 minutes for that sticky, shiny finish.
• Multitasking: While the ham roasts, prep side dishes or set the table. The glaze steps are short, so you won’t miss much if you’re organized.

A little patience in the glazing process makes a huge difference. I usually set a timer to remind myself to baste—because, you know, distractions happen.

Variations & Adaptations

You can tweak this perfect honey glazed ham recipe to suit different tastes and dietary needs. Here are some ideas I’ve tried or considered:

• Spicy twist: Add a tablespoon of sriracha or chili flakes to the glaze for a sweet-heat combo that wakes up the palate.
• Gluten-free option: Ensure your Dijon mustard is gluten-free and use pure pineapple juice without additives. This glaze naturally suits gluten-free diets.
• Fruit swap: Instead of pineapple, try orange juice with zest for a citrusy glaze, or apple cider with a dash of cinnamon for fall vibes.
• Maple syrup glaze: Replace honey with pure maple syrup for a deeper, woodsy sweetness.
• Smoky flavor: Add a teaspoon of smoked paprika to the glaze for a subtle smoky note that pairs beautifully with ham.

One time, I experimented by adding crushed ginger to the glaze, and it gave the ham a fresh zing that was surprisingly delightful. Don’t be afraid to make it your own!

Serving & Storage Suggestions

This honey glazed ham is best served warm, sliced thick or thin depending on your preference. The sticky glaze makes it perfect for pairing with:

• Roasted root vegetables or mashed potatoes
• Green beans with toasted almonds
• Fresh dinner rolls or buttery biscuits
• A crisp, slightly sweet white wine or sparkling cider

Leftovers keep beautifully in the refrigerator for 3-4 days, sealed tightly in an airtight container. Reheat gently in a covered baking dish at 275°F (135°C) until warmed through, brushing with leftover glaze to keep it moist.

If you want to freeze leftovers, slice the ham first and freeze in portioned freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.

Fun fact: the flavors of the glaze deepen and meld beautifully after a day or two, so leftovers often taste even better than the first serving.

Nutritional Information & Benefits

This ham recipe is a flavorful source of protein, providing about 20-25 grams per serving (3 ounces / 85 grams). The pineapple juice contributes vitamin C and antioxidants, while the brown sugar and honey add natural sweetness without refined sugars.

Because it’s a bone-in spiral ham, you get a good balance of lean meat and fat, which keeps every bite juicy and satisfying. The spices like cinnamon and cloves offer subtle anti-inflammatory benefits.

It’s naturally gluten-free and dairy-free, making it suitable for many dietary preferences. Just watch the portion size if you’re mindful of sugar content, as the glaze does add a touch of sweetness.

Honestly, it’s a treat that feels indulgent but can be part of a balanced meal when paired with veggies and whole grains.

Conclusion

If you’re after a ham recipe that’s both simple and show-stopping, this perfect honey glazed ham with pineapple brown sugar glaze is a winner. Its sticky, sweet, and tangy glaze transforms an ordinary ham into something that feels special and delicious.

Feel free to make it your own with spice tweaks or fruit swaps—it’s a recipe that welcomes creativity. I love this dish because it’s a crowd-pleaser that doesn’t require complicated techniques or hard-to-find ingredients.

Give it a try, and when you do, come back and share your favorite variations or tips. I’d love to hear how it turns out in your kitchen!

Happy cooking, and here’s to many delicious gatherings ahead!

FAQs

How long does it take to cook a honey glazed ham?

Plan for about 15-18 minutes per pound (33-40 minutes per kilogram) at 325°F (163°C). For example, a 7-pound ham will take roughly 1 hour 45 minutes to 2 hours.

Can I use a pre-cooked ham for this recipe?

Yes! This recipe works best with a fully cooked, bone-in spiral ham. The cooking time mainly focuses on warming and glazing.

What if I don’t have pineapple juice?

You can substitute with orange juice or apple cider, though it will slightly change the flavor profile. Both make great alternatives for the glaze.

How do I prevent the glaze from burning?

Apply the glaze halfway through cooking and baste every 15-20 minutes. Keep the oven temperature moderate and watch the glaze closely during the final 20 minutes.

Can I prepare the glaze ahead of time?

Absolutely! You can make the glaze a day in advance and store it in the refrigerator. Warm gently before using to melt any crystallized sugar.

Print