Easy Ninja Foodi Honey Glazed Ham

I’ll be honest—for years, I thought making a holiday ham was way too complicated for a weeknight dinner. It seemed like one of those recipes that required hours of oven-watching and constant basting. Then I got my Ninja Foodi, and everything changed.

Turns out, you can make a honey glazed ham that tastes like you spent all day on it, but really takes a fraction of the time. The pressure cooking function does most of the work, and then you finish it with that sweet, sticky glaze that caramelizes perfectly. No more worrying about drying out the meat or heating up your entire kitchen with the oven running for hours.

What I love most about this recipe is the combination of pineapple, cherries, and apples with that honey glaze. It’s sweet without being too much, and those cinnamon sticks give it that cozy smell that fills up your house. My family thinks I’m some kind of fancy cook when I make this, but between you and me, the Ninja Foodi does the heavy lifting.

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What Kind of Ham Should I Use?

For this Ninja Foodi recipe, you’ll want to grab a pre-cooked spiral-cut ham from your grocery store, which makes serving super easy later on. Most hams you’ll find at the store are already fully cooked, so you’re really just heating it through and adding that delicious honey glaze. A bone-in ham will give you the most flavor, but a boneless ham works just fine if that’s what you prefer or if you’re feeding a smaller crowd. Just make sure whatever ham you choose will fit comfortably in your Ninja Foodi with the lid closed – most 8 to 10 pound hams should work perfectly.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Sour cherries: If you can’t find sour cherries, sweet cherries work fine – just reduce the brown sugar by 2 tablespoons to balance the sweetness. You can also use dried cherries rehydrated in warm water for about 15 minutes.
• Pineapple chunks: Crushed pineapple is mentioned as an option and works great. You can also use fresh pineapple if you prefer – just save some of the juice by blending a few chunks.
• Fuji apples: Granny Smith, Honeycrisp, or Gala apples all work well here. Just pick a firm apple that holds its shape when cooked.
• Brown sugar: You can swap this with maple syrup (use about 1/2 cup) or coconut sugar for a slightly different flavor profile. The glaze will be a bit thinner with maple syrup.
• Whole cloves: If you don’t have whole cloves, use 1/2 teaspoon ground cloves instead. Just mix it into the glaze rather than studding the ham.
• Butter: Either salted or unsalted butter works fine – if using salted, you might want to taste the glaze before adding any extra salt.

Watch Out for These Mistakes While Cooking

The biggest mistake when making glazed ham is applying the honey glaze too early, which causes it to burn and turn bitter – wait until the last 20-30 minutes of cooking to brush it on for a beautiful, caramelized finish.

Another common error is not scoring the ham properly before adding the cloves, so make shallow diagonal cuts about an inch apart in a diamond pattern to help the flavors penetrate and give the cloves something to grip onto.

Skipping the resting period after cooking is a recipe for dry meat, so let your ham sit for at least 15 minutes before slicing to allow the juices to redistribute throughout.

Finally, don’t forget to baste the ham every 10 minutes once you’ve added the glaze, as this builds up those sticky, sweet layers that make honey glazed ham so good.

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What to Serve With Honey Glazed Ham?

This sweet and fruity ham pairs beautifully with classic sides that balance out all those rich flavors. Creamy mashed potatoes or scalloped potatoes are always a crowd-pleaser and help soak up that delicious honey glaze. Green beans almondine or roasted Brussels sprouts add a nice fresh crunch to the plate, while dinner rolls give you something to mop up any extra sauce. For a complete holiday-style meal, consider adding a simple mixed green salad or some roasted root vegetables like carrots and parsnips on the side.

Storage Instructions

Store: Leftover ham keeps really well in the fridge for up to 5 days. Just wrap it tightly in aluminum foil or store it in an airtight container with any remaining glaze. The fruit topping can be stored separately in a covered container and will stay good for about 3-4 days.

Freeze: You can freeze sliced ham for up to 2 months in freezer-safe bags with as much air pressed out as possible. I like to portion it out into meal-sized amounts so I can grab just what I need. The fruit mixture doesn’t freeze as well, so I’d recommend enjoying that fresh.

Serve: Cold ham makes amazing sandwiches straight from the fridge, or you can reheat slices in the microwave for about 1-2 minutes. If you want to warm up a larger portion, wrap it in foil and heat it in a 325°F oven for about 10 minutes per pound until warmed through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 7-10 g
• Fat: 55-65 g
• Carbohydrates: 390-430 g

Ingredients

For the sour cherry & pineapple glaze:

• 3 tbsp reserved pineapple juice
• 20 oz pineapple chunks (canned works perfectly)
• 3 tbsp reserved cherry juice
• 24 oz sour cherries (canned or jarred, drained)
• 1 tbsp whole cloves (for aromatic depth and traditional ham flavor)
• 3/4 cup brown sugar (packed for richer molasses flavor)

For the cinnamon apple honey glaze (alternative):

• 1/2 cup butter (unsalted)
• 4 Fuji apples (peeled, cored, and diced into 1/2-inch pieces)
• 1/4 cup water
• 1/4 cup honey (creates glossy, caramelized finish)
• 2 cinnamon sticks (or 1/2 tsp ground cinnamon)

Step 1: Prepare the Ham and Set Up the Ninja Foodi

• 1 tbsp whole cloves
• 1/4 cup water or 1/2 cup water

Score the surface of your ham in a crosshatch pattern, cutting about 1/4 inch deep into the fat layer—this helps the glaze penetrate and creates an attractive presentation.

Stud the scored ham generously with whole cloves, pressing them into the cuts at regular intervals for traditional flavor and aroma.

Add the appropriate amount of water to the Ninja Foodi pot based on your ham type: 1/4 cup for bone-in uncut ham, or 1/2 cup for boneless spiral ham.

Place the trivet or sling in the pot and position your scored ham on top, fat-side up.

Step 2: Pressure Cook the Ham to Perfection

Close the Ninja Foodi and set to pressure cook using the appropriate setting and time for your ham type: bone-in spiral on LOW for 1 minute per pound, bone-in uncut on HIGH for 3-3.5 minutes per pound, boneless uncut on HIGH for 3 minutes per pound, or boneless spiral on LOW for 2-2.5 minutes per pound.

Once the pressure cooking cycle completes, allow a natural pressure release for 15 minutes (10 minutes for boneless spiral), then carefully quick-release any remaining pressure.

Check that the ham has reached an internal temperature of 130-140°F using a meat thermometer in the thickest part without touching bone.

Step 3: Prepare Your Chosen Glaze Base

• cherry-pineapple option: 20 oz pineapple chunks, 24 oz sour cherries, 3 tbsp reserved pineapple juice, 3 tbsp reserved cherry juice, 3/4 cup brown sugar
• apple-cinnamon option: 4 Fuji apples, 1/2 cup butter, 2 cinnamon sticks, 3/4 cup brown sugar, 1/4 cup water

While the ham cooks, prepare whichever glaze appeals to you.

For the cherry-pineapple glaze: drain the canned pineapple chunks and sour cherries, reserving 3 tablespoons of pineapple juice and 3 tablespoons of cherry juice.

In a saucepan, combine the drained pineapple and cherries with the reserved juices and brown sugar over medium heat, stirring occasionally until the sugar dissolves and the mixture becomes glossy (about 5-7 minutes).

For the apple-cinnamon glaze: peel, core, and dice the Fuji apples into 1/2-inch pieces.

In a saucepan, melt the butter over medium heat, add the diced apples and cinnamon sticks (or ground cinnamon), and cook for 8-10 minutes until the apples soften slightly, then stir in the brown sugar and water until the mixture becomes syrupy.

Step 4: Remove Ham and Apply the Glaze

• glaze from Step 3

Carefully remove the cooked ham from the Ninja Foodi using the sling or tongs, and place it on a foil-lined baking sheet.

Reserve the cooking liquid for basting if desired.

Brush or spoon your prepared glaze generously over the entire surface of the ham, working it into the scored cuts and clove studded areas.

I like to reserve a few spoonfuls of glaze to apply again halfway through the next step for a deeper, more caramelized finish.

Step 5: Caramelize the Glaze and Finish the Ham

• 1/4 cup honey

Switch the Ninja Foodi to broil or air crisp mode and place the glazed ham inside for 5-10 minutes, watching carefully to ensure the glaze caramelizes without burning.

If you reserved glaze, apply the additional layer at the 3-minute mark for extra depth and shine.

The honey in the glaze (if using cherry-pineapple base) will create a beautiful glossy finish as it caramelizes under the high heat.

For a crispier exterior, broil closer to the top of the oven; for gentler caramelization, use air crisp mode.

Step 6: Rest and Serve

Remove the ham from the Ninja Foodi and let it rest on the baking sheet for 10-15 minutes before slicing—this allows the juices to redistribute throughout the meat, keeping every slice moist and tender.

Slice the ham against the grain into your desired thickness, and arrange on a serving platter with the caramelized glaze spooned over the top.

Serve warm with any additional glaze on the side.

Easy Ninja Foodi Honey Glazed Ham

Delicious Easy Ninja Foodi Honey Glazed Ham recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 42 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4

Calories 2000 kcal

Ingredients

  

For the sour cherry & pineapple glaze:

• 3 tbsp reserved pineapple juice
• 20 oz pineapple chunks (canned works perfectly)
• 3 tbsp reserved cherry juice
• 24 oz sour cherries (canned or jarred, drained)
• 1 tbsp whole cloves (for aromatic depth and traditional ham flavor)
• 3/4 cup brown sugar (packed for richer molasses flavor)

For the cinnamon apple honey glaze (alternative):

• 1/2 cup butter (unsalted)
• 4 Fuji apples (peeled, cored, and diced into 1/2-inch pieces)
• 1/4 cup water
• 1/4 cup honey (creates glossy, caramelized finish)
• 2 cinnamon sticks (or 1/2 tsp ground cinnamon)

Instructions

 

• Score the surface of your ham in a crosshatch pattern, cutting about 1/4 inch deep into the fat layer—this helps the glaze penetrate and creates an attractive presentation. Stud the scored ham generously with whole cloves, pressing them into the cuts at regular intervals for traditional flavor and aroma. Add the appropriate amount of water to the Ninja Foodi pot based on your ham type: 1/4 cup for bone-in uncut ham, or 1/2 cup for boneless spiral ham. Place the trivet or sling in the pot and position your scored ham on top, fat-side up.
• Close the Ninja Foodi and set to pressure cook using the appropriate setting and time for your ham type: bone-in spiral on LOW for 1 minute per pound, bone-in uncut on HIGH for 3-3.5 minutes per pound, boneless uncut on HIGH for 3 minutes per pound, or boneless spiral on LOW for 2-2.5 minutes per pound. Once the pressure cooking cycle completes, allow a natural pressure release for 15 minutes (10 minutes for boneless spiral), then carefully quick-release any remaining pressure. Check that the ham has reached an internal temperature of 130-140°F using a meat thermometer in the thickest part without touching bone.
• While the ham cooks, prepare whichever glaze appeals to you. For the cherry-pineapple glaze: drain the canned pineapple chunks and sour cherries, reserving 3 tablespoons of pineapple juice and 3 tablespoons of cherry juice. In a saucepan, combine the drained pineapple and cherries with the reserved juices and brown sugar over medium heat, stirring occasionally until the sugar dissolves and the mixture becomes glossy (about 5-7 minutes). For the apple-cinnamon glaze: peel, core, and dice the Fuji apples into 1/2-inch pieces. In a saucepan, melt the butter over medium heat, add the diced apples and cinnamon sticks (or ground cinnamon), and cook for 8-10 minutes until the apples soften slightly, then stir in the brown sugar and water until the mixture becomes syrupy.
• Carefully remove the cooked ham from the Ninja Foodi using the sling or tongs, and place it on a foil-lined baking sheet. Reserve the cooking liquid for basting if desired. Brush or spoon your prepared glaze generously over the entire surface of the ham, working it into the scored cuts and clove studded areas. I like to reserve a few spoonfuls of glaze to apply again halfway through the next step for a deeper, more caramelized finish.
• Switch the Ninja Foodi to broil or air crisp mode and place the glazed ham inside for 5-10 minutes, watching carefully to ensure the glaze caramelizes without burning. If you reserved glaze, apply the additional layer at the 3-minute mark for extra depth and shine. The honey in the glaze (if using cherry-pineapple base) will create a beautiful glossy finish as it caramelizes under the high heat. For a crispier exterior, broil closer to the top of the oven; for gentler caramelization, use air crisp mode.
• Remove the ham from the Ninja Foodi and let it rest on the baking sheet for 10-15 minutes before slicing—this allows the juices to redistribute throughout the meat, keeping every slice moist and tender. Slice the ham against the grain into your desired thickness, and arrange on a serving platter with the caramelized glaze spooned over the top. Serve warm with any additional glaze on the side.