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The Best Brown Sugar Pineapple Glazed Ham – Easy Holiday Recipe

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This brown sugar pineapple glazed ham is the ultimate holiday centerpiece—sweet, tangy, and caramelized to perfection. With simple ingredients and easy steps, it’s a crowd-pleaser that makes hosting stress-free.

Ingredients

Scale
  • 1 (8-10 pound) bone-in spiral-cut ham
  • 20–30 whole cloves (optional)
  • 1 cup packed brown sugar
  • 1 cup pineapple juice
  • 1/2 cup crushed pineapple (drained)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves (optional)
  • 2 tablespoons butter
  • 1 cup pineapple juice (for basting liquid)
  • 1/2 cup honey

Instructions

  1. Take the spiral-cut ham out of the refrigerator about 1 hour before cooking to let it come to room temperature. Preheat the oven to 325°F (163°C).
  2. If desired, score the fat on top of the ham in a diamond pattern and press a whole clove into the center of each diamond.
  3. In a small saucepan, combine 1 cup packed brown sugar, 1 cup pineapple juice, 1/2 cup drained crushed pineapple, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cloves (if using). Whisk over medium heat until the brown sugar dissolves.
  4. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until it thickens slightly. Remove from heat and stir in 2 tablespoons butter until melted and glossy. Set aside.
  5. In a small bowl, mix together 1 cup pineapple juice and 1/2 cup honey for the basting liquid.
  6. Place the ham cut-side down on a rack in a large roasting pan. Pour about 1/2 cup of the basting liquid into the bottom of the pan (not over the ham). Cover tightly with aluminum foil.
  7. Bake the ham for 12-15 minutes per pound (about 1 hour 36 minutes to 2 hours for an 8-pound ham, or 2 to 2.5 hours for a 10-pound ham), until the internal temperature reaches 140°F (60°C). Baste with the remaining basting liquid every 30 minutes.
  8. About 30 minutes before the ham is done, remove it from the oven and carefully take off the foil. Brush a generous layer of the brown sugar pineapple glaze all over the ham, getting it into the spiral cuts.
  9. Return the ham to the oven, uncovered, and continue baking for the remaining 30 minutes, brushing on another layer of glaze every 10 minutes.
  10. Once the ham reaches 140°F (60°C), remove it from the oven and let it rest for 15-20 minutes, loosely covered with foil.
  11. Transfer the ham to a cutting board or serving platter. Slice and serve warm, drizzling with extra glaze or pan juices if desired.

Notes

For best results, use a fully cooked spiral-cut ham. The glaze can be made up to 3 days ahead and stored in the refrigerator. Let the ham rest before carving to allow the glaze to set and juices to redistribute. If the glaze starts to burn, tent the ham loosely with foil.

Nutrition

Keywords: brown sugar pineapple glazed ham, holiday ham recipe, Easter ham, Christmas ham, glazed ham, pineapple ham, spiral ham

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