Flavorful Honey Baked Ham Recipe with Easy Pineapple Glaze Guide

“The power went out halfway through Thanksgiving dinner,” my neighbor chuckled as she recounted her story. “So, I had to finish the honey baked ham by candlelight, and honestly, it turned out better than ever.” I remember thinking how strange it was that a simple power outage could lead to a new favorite recipe. That’s exactly how I stumbled upon this flavorful honey baked ham with pineapple glaze, a dish that’s now a staple when I want to impress without stress.

I wasn’t expecting a ham recipe to become my go-to, especially after a few less-than-stellar attempts in the past. But you know that feeling when you try something on a whim, and it just clicks? That’s what happened here. The glaze is sweet with a hint of tang, perfectly complementing the smoky, tender ham. And yes, I did forget the cloves the first time, making a mess with sticky glaze on the counter, but that only added to the charm — and the learning curve.

Maybe you’ve been there: craving a special holiday meal but without the fuss. This honey baked ham recipe delivers that warm, comforting satisfaction with a little tropical twist from pineapple juice and chunks that bring a fresh brightness. It’s the kind of dish that fills the kitchen with an inviting aroma and makes everyone linger a little longer at the table. Honestly, once you try this version, you’ll want to make it your signature for every gathering.

Why You’ll Love This Recipe

After testing countless ham recipes, this one truly stands out. I’ve cooked it for family, friends, and even picky eaters who usually shy away from ham. Here’s why it’s so special:

• Quick & Easy: You can prepare the glaze and get the ham in the oven in under 30 minutes, perfect for busy holiday schedules or last-minute dinners.
• Simple Ingredients: No need to hunt down exotic spices — pantry staples and fresh pineapple juice do all the magic here.
• Perfect for Celebrations: Whether it’s a Sunday supper or a festive gathering, this ham fits right in with the occasion.
• Crowd-Pleaser: It’s one of those dishes that always gets compliments, with the pineapple glaze adding a pleasant surprise.
• Unbelievably Delicious: The balance of sweet, tangy, and savory flavors, combined with a juicy, tender texture, makes each bite memorable.

What makes this recipe different is the easy pineapple glaze — not just a drizzle but a full-on flavor boost, thanks to the brown sugar and a touch of mustard. The slow baking method ensures the ham stays moist, while the glaze caramelizes beautifully. Honestly, it’s comfort food that’s approachable, satisfying, and a little bit fancy without the fuss.

This honey baked ham recipe isn’t just food; it’s a small celebration in every slice, and I bet you’ll find yourself making it again and again.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with the fresh pineapple juice giving it that special tropical zing. Feel free to swap in what you have on hand.

• Bone-in fully cooked ham (about 8-10 pounds): Look for a spiral-cut ham for easy slicing or a whole ham if you prefer carving yourself.
• Honey (½ cup): Choose a mild, runny honey like clover for smooth glazing.
• Brown sugar (⅔ cup, packed): Adds richness and helps caramelize the glaze.
• Fresh pineapple juice (½ cup): The star ingredient — fresh is best, but canned works fine too.
• Dijon mustard (2 tablespoons): Gives a subtle tang and depth to the glaze.
• Ground cinnamon (½ teaspoon): Adds warmth without overpowering.
• Ground cloves (¼ teaspoon): Optional, but highly recommended for authentic flavor.
• Pineapple chunks (½ cup): Fresh or canned, for garnishing and extra bursts of sweetness.
• Water (¼ cup): To keep the ham moist during baking.

Ingredient notes: I prefer Kirkland brand honey for its consistency, and Dole canned pineapple chunks are my go-to when fresh isn’t available. If you want a dairy-free glaze, this recipe is naturally friendly since it uses no butter or cream. For a gluten-free option, just double-check your mustard label.

If you want a bit of a twist, substitute maple syrup for honey or add a splash of rum to the glaze for a subtle kick. But honestly, the original combo is pretty hard to beat.

Equipment Needed

• Roasting pan with rack: Essential for even cooking and to keep the ham out of its own juices.
• Basting brush: To apply the glaze evenly without missing a spot.
• Meat thermometer: A must-have to check internal temperature (aim for 140°F / 60°C).
• Small saucepan: For warming and mixing the glaze ingredients smoothly.
• Sharp carving knife: To slice the ham neatly after baking.
• Aluminum foil: To tent the ham during resting.

If you don’t have a roasting pan, a rimmed baking sheet with a wire rack works just fine. I’ve used disposable foil pans when hosting large family dinners — budget-friendly and saves cleanup time. A digital meat thermometer with an alarm is a kitchen game-changer; it saves you from overcooking or undercooking, trust me on that.

Preparation Method

1. Preheat your oven to 325°F (163°C). This moderate temperature allows the ham to warm through slowly without drying out. It helps the glaze caramelize gently.
2. Prepare the ham: Remove the ham from packaging and pat dry with paper towels. Score the surface in a diamond pattern about ½ inch deep — this allows the glaze to soak in and creates a beautiful presentation.
3. Place the ham on the roasting rack: Position it fat side up in your roasting pan. Pour ¼ cup (60 ml) of water into the bottom of the pan to create steam and keep the ham moist.
4. Make the pineapple glaze: In a small saucepan over medium heat, combine ½ cup (170 g) honey, ⅔ cup (135 g) packed brown sugar, ½ cup (120 ml) pineapple juice, 2 tablespoons Dijon mustard, ½ teaspoon ground cinnamon, and ¼ teaspoon ground cloves. Stir gently until sugar dissolves and the mixture bubbles lightly (about 4-5 minutes). Remove from heat.
5. Baste the ham: Using a basting brush, generously coat the surface of the ham with the glaze. Don’t be shy — get into the scored crevices.
6. Cover the ham loosely with foil: This prevents the glaze from burning during the first hour of baking.
7. Bake the ham: Place the pan in the oven and bake for about 1 hour 30 minutes to 2 hours (15-18 minutes per pound). Every 20-30 minutes, remove the foil and baste again with the glaze, then cover and return to the oven. This layering builds a sticky, flavorful crust.
8. Final glaze and pineapple chunks: For the last 20 minutes, remove foil and pour the remaining glaze over the ham. Scatter pineapple chunks on top to caramelize slightly and add juicy bursts.
9. Check internal temperature: Insert a meat thermometer into the thickest part of the ham, avoiding bone. It should read 140°F (60°C). If not, continue baking and glazing as needed.
10. Rest the ham: Remove from oven, tent with foil, and let rest for 15-20 minutes. This redistributes juices and makes slicing easier.
11. Carve and serve: Slice thinly against the grain, arrange on a platter with pineapple chunks, and pour any pan juices over the top.

Pro tip: If your glaze thickens too much while resting, gently warm it up again before basting. Also, watch the pineapple pieces closely during the last bake to prevent burning — you want them golden, not charred.

Cooking Tips & Techniques

Cooking ham might sound straightforward, but a few tricks can make all the difference between a dry, bland roast and a juicy, flavorful centerpiece.

• Low and slow wins: Baking at 325°F (163°C) keeps the ham moist and allows the glaze to caramelize without burning. High heat can dry the meat quickly.
• Score for flavor: Scoring the ham lets the sweet glaze seep in, creating pockets of flavor and a beautiful crust.
• Use a meat thermometer: This is the best way to avoid overcooking. Ham is fully cooked when purchased; your goal is to warm it to 140°F (60°C).
• Baste often: Reapplying the glaze every 20-30 minutes builds layers of flavor and a shiny finish.
• Don’t skip resting: Letting the ham rest keeps the juices locked in and makes slicing a breeze.
• Watch your glaze’s sugar content: The brown sugar and honey can burn quickly, so keep the foil tent in place during most of the bake.

I once left the glaze unattended during the last 20 minutes and ended up with a slightly burnt crust — lesson learned! Also, I find using fresh pineapple juice brightens the glaze much more than canned, though both work in a pinch. Multitasking tip? Prepare your glaze while the oven preheats, and baste while checking on side dishes.

Variations & Adaptations

This flavorful honey baked ham recipe is versatile and easy to tweak based on your preferences or dietary needs.

• Dietary variation: For a lower-sugar version, reduce brown sugar by half and substitute honey with pure maple syrup or a sugar-free syrup alternative.
• Seasonal twist: Swap pineapple juice and chunks for orange juice and zest with slices of fresh peaches or apricots in summer for a bright, fruity glaze.
• Spice it up: Add a pinch of cayenne pepper or ground ginger to the glaze for a subtle kick and warm spice notes.
• Cooking method: Try this glaze on a smoked ham cooked low and slow on the grill for a smoky, caramelized finish.
• Allergen-friendly: This recipe is naturally gluten-free and dairy-free. Just double-check your mustard and any packaged ingredients for hidden gluten.

One of my favorite adaptations is adding a splash of rum to the glaze — it adds complexity and a subtle boozy warmth. I tried it last Christmas, and it was a hit with the adults, though I kept a non-alcoholic version for the kids (and myself, honestly!).

Serving & Storage Suggestions

This honey baked ham is best served warm or at room temperature. The glaze shines brightest this way, and the pineapple chunks add a juicy contrast.

• Serving ideas: Pair with classic sides like roasted vegetables, creamy mashed potatoes, or a fresh green salad to balance the sweetness.
• Beverage pairings: A crisp white wine like Riesling or a fruity cider complements the ham’s glaze beautifully.
• Storing leftovers: Wrap slices tightly in plastic wrap or store in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze cooked ham slices for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating tips: Warm gently in the oven at 275°F (135°C), covered with foil, to prevent drying out. Alternatively, microwave with a damp paper towel to retain moisture.

Flavors deepen after a day or two, so leftover ham sandwiches or salads are actually tastier the next day. I like to add a bit of leftover pineapple glaze drizzle to keep things lively.

Nutritional Information & Benefits

This honey baked ham recipe provides a good source of protein and a satisfying dish without being overly heavy. Here’s an estimate per 4-ounce (113 g) serving:

Nutrient	Amount
Calories	280
Protein	22 g
Fat	14 g
Carbohydrates	12 g
Sugar	10 g
Sodium	900 mg

Ham is rich in B vitamins and minerals like zinc and iron. The pineapple adds vitamin C and bromelain, which can aid digestion. For those watching carbs, the glaze contains natural sugars but swapping honey with sugar substitutes can help. Just keep in mind this recipe naturally contains sodium from the ham itself, so balance your meal accordingly.

Conclusion

This flavorful honey baked ham with pineapple glaze is more than just a recipe; it’s a crowd-pleasing classic with a little tropical sunshine. Whether you’re cooking for a holiday, a special occasion, or a cozy family dinner, it offers simplicity, deliciousness, and that sticky-sweet charm that makes everyone come back for seconds.

Feel free to customize the glaze or try different fruit juices to find your perfect balance. I love this recipe because it’s forgiving, approachable, and packed with personality — just the kind of dish you want in your repertoire.

Why not give it a try and see if it becomes your own kitchen favorite? Drop a comment below with your tweaks or stories — I’d love to hear how your honey baked ham adventure turns out. Happy cooking!

FAQs

Can I use a boneless ham for this recipe?

Absolutely! Just adjust the cooking time since boneless hams are usually smaller and cook faster. Aim for about 12-15 minutes per pound and keep an eye on internal temperature.

Do I need to soak the ham before baking?

No need to soak a fully cooked ham. Just score and glaze it. The water in the pan helps keep it moist during heating.

Can I prepare the glaze ahead of time?

Yes, you can make the glaze a day in advance and store it in the refrigerator. Warm it gently before basting to restore its smooth texture.

What if I don’t have fresh pineapple juice?

Canned pineapple juice works well, just choose one without added sugar for best results. Avoid pineapple juice cocktail as it’s often diluted.

How do I prevent the glaze from burning in the oven?

Cover the ham loosely with foil during most of the baking and baste periodically. Remove the foil only for the last 20 minutes to let the glaze caramelize without burning.

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