There are certain dishes that instantly signal a celebration. A baked ham with pineapple is definitely one of them.
Maybe it shows up on your Easter table with carrot cake for dessert. Maybe it’s the centerpiece of Christmas dinner served with scalloped potatoes. Or maybe it’s one of those classic Sunday meals that makes the whole house smell amazing for hours.
This Ham with Pineapple recipe leans into that nostalgic flavor combination everyone loves: smoky brown sugar glazed ham, warm cloves, and juicy pineapple slices caramelizing around the edges. It’s simple, classic, and exactly the kind of dish that brings everyone to the table early to see when dinner will be ready.
And the best part? Most of the work is done by the oven. If you prefer using your crockpot, you might also like to try my slow cooker ham recipe for Cider Ham.
A Little History of Pineapple Ham
Ham glazed with pineapple became popular in the mid-1900s when canned pineapple became widely available. Home cooks quickly embraced the sweet-savory combination, and the iconic pineapple rings secured with toothpicks became a familiar sight on holiday tables.
Today it’s still one of the easiest and most beloved ways to serve baked ham.
Why Pineapple and Ham Are Such a Good Match
Sweet and salty is one of the most satisfying flavor combinations in cooking. Pineapple adds a juicy brightness that cuts through the richness of the ham, while brown sugar and cloves deepen the glaze into something slightly caramelized and fragrant.
As the ham bakes, the glaze slowly seeps into the scored cuts of the meat, while the pineapple slices soften and lightly caramelize. It’s simple chemistry — and it works every time.
How to Make Ham with Pineapple
- Start by preheating your oven to 325°F.
- Drain the pineapple slices and reserve the juice. The juice becomes the base of the glaze, while the slices will decorate the outside of the ham.
- In a small saucepan, combine the pineapple juice, brown sugar, and cloves. Bring the mixture to a boil, whisking until the sugar dissolves into a sweet, fragrant glaze.
- Next, score the ham in a shallow diamond pattern, about ¼-inch deep.
- Place the ham into a roasting pan or large baking dish and drizzle the glaze over the top.
- Secure the pineapple slices around the outside of the ham with toothpicks. Cover loosely with foil and bake until the internal temperature reaches 140°F (about 15 to 20 minutes per pound).
- During the last few minutes of cooking, remove the foil and baste the ham again. A quick pass under the broiler helps caramelize the glaze for that beautiful finish.
- Let the ham rest briefly before slicing.
Recipe Tips
A few simple tips will help make sure your baked ham with pineapple turns out juicy, flavorful, and beautifully glazed every time.
- Score the ham before baking. Cutting shallow diamond-shaped lines across the surface allows the glaze to seep into the meat and helps the outside caramelize nicely.
- Use the pineapple juice in the glaze. The juice adds natural sweetness and acidity, which balances the richness of the ham and helps create that classic sticky glaze.
- Secure the pineapple slices well. Use toothpicks to attach the pineapple rings so they stay in place while the ham bakes and browns.
- Cover the ham for most of the baking time. Keeping the ham covered with foil prevents it from drying out while it warms through.
- Baste near the end of cooking. Once the ham reaches temperature, spoon some of the glaze from the pan back over the top to intensify the flavor.
- Finish under the broiler for color. A quick broil during the last few minutes caramelizes the glaze and gives the ham that beautiful golden finish.
- Let the ham rest before slicing. Allowing the ham to rest for about 10 minutes helps the juices redistribute and makes slicing easier.
How to Keep Ham Moist While Baking
The good news is that most hams sold in grocery stores are already fully cooked, so the goal when baking is simply to warm the ham without drying it out. A few simple techniques will keep your ham juicy and tender.
- Cover the ham while it bakes. Loosely tenting the ham with foil traps steam and prevents the surface from drying out while it warms through.
- Bake at a moderate temperature. Cooking ham at 325°F is ideal. Higher temperatures can cause the outside to dry out before the inside is heated through.
- Use a glaze or liquid. Adding a glaze like the pineapple-brown sugar mixture in this recipe helps keep the outside moist and flavorful. The juices in the pan also help baste the ham as it cooks.
- Don’t overcook the ham. Since the ham is already cooked, it only needs to reach an internal temperature of 140°F. Cooking it longer can make the meat dry.
- Let the ham rest before carving. Allowing the ham to sit for about 10 minutes after removing it from the oven helps the juices redistribute, resulting in more tender slices.
How Much Ham Per Person?
Planning a holiday meal can be tricky, so here’s a simple guideline.
- For bone-in ham, plan on about ¾ pound per person.
- For boneless ham, plan on ½ pound per person.
This recipe uses a 7-pound ham, which comfortably serves about 12 to 14 people and usually leaves plenty for leftovers.
The Best Part: Leftovers
If you’re lucky enough to have extra ham, there are so many ways to use it the next day.
Think:
- ham and sour cream omelets
- ham and cheese sandwiches
- ham soup
- ham and cheese baked gnocchi
- ham and grilled cheese
- ham and potatoes au gratin
- ham and cheese manicotti
Holiday ham tends to stretch into several meals!
Ham with Pineapple
Ingredients
- One 20-ounce can sliced pineapple (with juice)
- ¾ cup packed brown sugar
- ⅛ teaspoon ground cloves
- One 7-pound semi-boneless ham
Instructions
- Preheat the oven to 325 ° F.
- Drain the pineapple slices, reserving the juice. Set the pineapple slices aside for now. Add the pineapple juice, brown sugar, and cloves to a saucepan. Bring to a boil over medium heat, whisking to combine. Remove from the heat.
- Place the ham on a large cutting board. Score lines in the ham about ¼-inch deep to make a diamond pattern. Put the ham into a roasting pan or 9×13-inch baking dish. Drizzle the glaze on top.
- Use toothpicks to secure the pineapple slices to the outside of the ham. Cover with foil, and bake until the ham reaches an internal temperature of 140°F. This takes about 15 to 20 minutes per 1 pound of meat.
- Once the ham reaches an internal temperature of 140°F, remove the foil and baste the ham. To brown the top, broil a few minutes. Let the ham rest for a few minutes before carving and serving.
Notes
- Score the ham before glazing so the flavor penetrates the meat.
- Baste once or twice during the final baking stage for deeper caramelization.
- If your ham is spiral-cut, reduce baking time slightly.
- Store leftovers in the refrigerator up to 4 days.
- Leftover ham is great for soups, casseroles, or breakfast dishes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
