Homemade Baked Ham With Brown Sugar and Pineapple

I grew up thinking baked ham was only for Easter Sunday, but honestly, that feels like such a waste now. My mom would pull out all the stops once a year—the pineapple rings, the brown sugar glaze, the whole production. Then she’d serve regular old sandwiches the rest of the time.

Here’s the thing though: baked ham isn’t actually fancy or complicated. You basically stick it in the oven, brush on some sweet stuff, and let it do its thing. The brown sugar and pineapple make it taste like you tried way harder than you did. And the leftovers? They’re perfect for sandwiches, scrambled eggs, or just eating straight from the fridge at midnight when nobody’s watching.

What Kind of Ham Should I Use?

For this recipe, you’ll want to grab a fully cooked ham from the store, which means all you’re really doing is heating it through and adding that sweet glaze. I prefer using a bone-in spiral cut ham because the pre-sliced sections make serving super easy, and the bone adds extra flavor while it bakes. If you can only find a boneless ham, that’ll work just fine too – it might cook a bit faster, so keep an eye on it. Just make sure the label says “fully cooked” so you’re not accidentally buying a ham that needs hours of cooking time.

Options for Substitutions

This classic baked ham recipe is pretty forgiving when it comes to swaps:

• Canned pineapple slices: Fresh pineapple works great too – just slice it into rings and simmer with a bit of water to create your own juice for the glaze. You’ll need about 1 cup of liquid.
• Brown sugar: You can use all honey instead of brown sugar, or try maple syrup for a different flavor profile. If using maple syrup, reduce the amount to about 1/3 cup since it’s thinner than brown sugar.
• Honey: Swap this with additional brown sugar or use agave nectar if you prefer. The measurements stay the same.
• Ground cloves: If you’re not a fan of cloves, you can leave them out or replace with a pinch of nutmeg or allspice. The ham will still taste great without them.
• Cornstarch: For thickening the glaze, you can use flour instead – just double the amount to 2 tablespoons mixed with water.
• Fully cooked ham: While spiral cut makes serving easier, a regular bone-in or even boneless ham works fine. Just adjust your slicing method at the end.

Watch Out for These Mistakes While Baking

The biggest mistake when baking ham is not scoring the surface before adding the glaze, which prevents the sweet mixture from penetrating the meat and can result in a bland interior with only surface flavor – make shallow diagonal cuts in a diamond pattern for the best results.

Another common error is applying the glaze too early in the cooking process, as the sugar will burn and turn bitter instead of caramelizing beautifully, so wait until the last 30-45 minutes of baking time to brush it on.

Skipping the tent of foil during the first part of baking can dry out your ham, so cover it loosely for most of the cooking time and only remove it when you add the glaze to let everything caramelize.

Finally, don’t forget to let your ham rest for 15-20 minutes after removing it from the oven, which allows the juices to redistribute throughout the meat and makes slicing much easier.

What to Serve With Baked Ham?

Baked ham with that sweet pineapple glaze pairs perfectly with classic sides like creamy mashed potatoes, roasted sweet potatoes, or scalloped potatoes. I love serving it alongside some green beans or roasted Brussels sprouts to balance out all that sweetness, and don’t forget a basket of dinner rolls for soaking up the delicious glaze. Mac and cheese is always a crowd-pleaser with ham, especially if you’re feeding a big group for the holidays. For a lighter option, a fresh fruit salad or coleslaw adds a nice crisp contrast to the rich, savory meat.

Storage Instructions

Store: Leftover baked ham keeps really well in the fridge for up to 5 days. Just wrap it tightly in foil or store it in an airtight container. I like to slice some of it up for easy sandwiches and keep the rest in larger pieces for reheating.

Freeze: Ham freezes great for up to 2 months. Slice it into portions that work for your family, wrap each portion in plastic wrap, then place in freezer bags. This way you can thaw just what you need instead of the whole thing.

Reheat: To warm up your ham, place slices in a baking dish with a splash of water or leftover glaze, cover with foil, and heat at 325°F for about 10 minutes per pound. You can also microwave individual slices with a damp paper towel on top to keep them moist.

Estimated Nutrition

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

• Calories: 4600-5200
• Protein: 420-480 g
• Fat: 240-280 g
• Carbohydrates: 180-220 g

Ingredients

For the glaze:

• 1 can (20 oz) pineapple slices, with juice reserved
• 1/2 tsp ground cloves
• 1 tbsp cornstarch
• 1/4 cup honey
• 1/2 cup brown sugar (I prefer dark brown sugar)
• 1/2 tsp cinnamon (freshly ground preferred)
• 1 tbsp water

For the ham:

• maraschino cherries (optional but recommended for presentation)
• toothpicks
• 1 fully cooked ham (10 to 12 lb, scored if desired)
• foil

Step 1: Bring Ham to Room Temperature & Prep

• 1 fully cooked ham (10 to 12 lb, scored if desired)

Remove the fully cooked ham from the refrigerator and allow it to come to room temperature for about an hour.

If desired, score the surface of the ham in a diamond pattern.

Preheat your oven to 325°F (165°C) while the ham is warming.

Step 2: Make the Pineapple Brown Sugar Glaze

• 1/2 cup brown sugar (I prefer dark brown sugar)
• 1/4 cup honey
• all of the reserved juice from 1 can (20 oz) pineapple slices
• 1/2 tsp ground cloves
• 1/2 tsp cinnamon (freshly ground preferred)
• 1 tbsp cornstarch
• 1 tbsp water

In a saucepan over medium-high heat, combine the brown sugar, honey, all of the reserved pineapple juice from the can, cinnamon, and ground cloves.

Stir for 3-4 minutes until the sugar has melted and the mixture is smooth.

In a small bowl, mix the cornstarch and water to make a slurry, then slowly add this to the saucepan while stirring.

Continue cooking until the glaze thickens.

I like to use freshly ground cinnamon for a richer flavor in the glaze.

Step 3: Glaze and Decorate the Ham

• fully cooked ham from Step 1
• glaze from Step 2
• 1 can (20 oz) pineapple slices, drained (juice used in Step 2)
• maraschino cherries (optional but recommended for presentation)
• toothpicks
• foil

Place the ham on a foil-lined sheet pan or in a roasting pan.

Drizzle the thickened glaze from Step 2 over the ham, using a brush to work the glaze into the cuts if the ham was scored.

Arrange the pineapple slices over the surface of the ham and secure them with toothpicks.

If desired, add maraschino cherries in the center of the pineapple rings, securing with additional toothpicks for a festive look.

Step 4: Bake the Ham

Wrap the ham with foil, creating a loose tent to insulate it without touching the glaze.

Bake in the preheated oven at 325°F (165°C) for 1 1/2 hours.

Carefully remove the foil and baste the ham with any glaze collected in the pan.

Return the ham to the oven uncovered and bake for an additional 30 minutes, until the exterior is caramelized and beautifully glazed.

Step 5: Rest and Serve

Remove the ham from the oven and let it rest for at least 20 minutes before carving.

This helps the juices redistribute and makes for a juicier, more flavorful ham.

I like to let it rest just enough to be easy to carve, but still warm for serving.

Homemade Baked Ham With Brown Sugar and Pineapple

Delicious Homemade Baked Ham With Brown Sugar and Pineapple recipe with step-by-step instructions.

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Prep Time 1 hour hr 5 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 3 hours hrs 15 minutes mins

Servings 4

Calories 4900 kcal

Ingredients

  

For the glaze:

• 1 can (20 oz) pineapple slices, with juice reserved
• 1/2 tsp ground cloves
• 1 tbsp cornstarch
• 1/4 cup honey
• 1/2 cup brown sugar (I prefer dark brown sugar)
• 1/2 tsp cinnamon (freshly ground preferred)
• 1 tbsp water

For the ham:

• maraschino cherries (optional but recommended for presentation)
• toothpicks
• 1 fully cooked ham (10 to 12 lb, scored if desired)
• foil

Instructions

 

• Remove the fully cooked ham from the refrigerator and allow it to come to room temperature for about an hour. If desired, score the surface of the ham in a diamond pattern. Preheat your oven to 325°F (165°C) while the ham is warming.
• In a saucepan over medium-high heat, combine the brown sugar, honey, all of the reserved pineapple juice from the can, cinnamon, and ground cloves. Stir for 3-4 minutes until the sugar has melted and the mixture is smooth. In a small bowl, mix the cornstarch and water to make a slurry, then slowly add this to the saucepan while stirring. Continue cooking until the glaze thickens. I like to use freshly ground cinnamon for a richer flavor in the glaze.
• Place the ham on a foil-lined sheet pan or in a roasting pan. Drizzle the thickened glaze from Step 2 over the ham, using a brush to work the glaze into the cuts if the ham was scored. Arrange the pineapple slices over the surface of the ham and secure them with toothpicks. If desired, add maraschino cherries in the center of the pineapple rings, securing with additional toothpicks for a festive look.
• Wrap the ham with foil, creating a loose tent to insulate it without touching the glaze. Bake in the preheated oven at 325°F (165°C) for 1 1/2 hours. Carefully remove the foil and baste the ham with any glaze collected in the pan. Return the ham to the oven uncovered and bake for an additional 30 minutes, until the exterior is caramelized and beautifully glazed.
• Remove the ham from the oven and let it rest for at least 20 minutes before carving. This helps the juices redistribute and makes for a juicier, more flavorful ham. I like to let it rest just enough to be easy to carve, but still warm for serving.