Name: Honey Pineapple Glazed Ham Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 20 oz canned pineapple slices (retain the pineapple juice); 1/4 cup honey; 1/2 cup brown sweetener or sugar (dark or light); 1/2 teaspoon ground cloves; 1/2 teaspoon cinnamon; 1 tablespoon cornstarch; 1 tablespoon water; 10-12 pound fully cooked ham (bone-in and spiral cut preferred); Maraschino cherries (optional); Toothpicks; Foil

There's something about the sweet and tangy dance of pineapple and honey that turns an ordinary ham into a showstopper. This Honey Pineapple Glazed Ham Recipe is a family favorite that’s all about balancing rich, savory flavors with a glossy, caramelized finish that’ll have everyone asking for seconds.

A baked ham covered with a shiny brown glaze, topped with multiple yellow pineapple rings arranged in layers on the top and sides, each pineapple ring held in place with a wooden toothpick skewering a bright red cherry in the center. The ham rests on a base covered in silver foil with a white marbled surface in the background. The glaze gives the ham a glossy, sticky texture, enhancing the vibrant colors of the pineapples and cherries. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Pineapple Glazed Ham Recipe
Top Tip
How to Serve Honey Pineapple Glazed Ham Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Pineapple Glazed Ham Recipe

Why You'll Love This Recipe

I can’t tell you how many holiday dinners this ham has stolen the spotlight at. It’s that glorious mixture of sticky honey sweetness and pineapple tang that turns the humble ham into something you actually look forward to carving and sharing.

Perfect balance of flavors: The blend of honey, pineapple, brown sugar, and warm spices creates a burst of sweet and savory goodness that’s irresistible.
Simple ingredients, stunning result: You only need a handful of pantry staples to pull off this crowd-pleaser.
Glaze that sticks just right: Thanks to the cornstarch thickener, the glaze clings beautifully to every nook and cranny of the ham.
Visually impressive: Pineapple rings and maraschino cherries turn this ham into a centerpiece worthy of any celebration.

The image shows a close-up of a sliced glazed ham on a white plate. The ham is cut into many thin layers, each with a shiny, caramelized brown glaze and a mix of darker and lighter pink meat inside. The outer edges have a slightly crispy texture with hints of char. The plate beneath has some yellowish bits, possibly small pieces of cooked fruit or sauce, adding a contrast in color. The background has a white marbled texture, and to the side, part of a woman's hand holding a utensil is visible near the bottom right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because each ingredient plays its own special role — creating that signature sweet-tart flavor and beautiful glossy look that clings to the ham’s surface. Here are some tips on how to choose and use each one:

Flat lay of a large raw bone-in spiral-sliced ham with a light pink color and visible scoring, a small stack of fresh golden pineapple slices arranged neatly on a simple white ceramic plate, a small white bowl filled with golden honey, another small white bowl containing dark brown sugar crystals, a third small white bowl holding warm cinnamon powder, a tiny white bowl with whole brown cloves, a small white bowl with white cornstarch powder, and a separate small white bowl of clear water, all ingredients fresh and natural, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Canned pineapple slices: I always use the canned kind because it’s juicy and consistent, plus you get that extra pineapple juice that adds natural sweetness to the glaze.
Honey: Adds a smooth, floral sweetness that deepens the flavor better than plain sugar alone.
Brown sugar (light or dark): The molasses in brown sugar brings warm, caramel undertones that contrast nicely with the pineapple.
Ground cloves: Just a pinch packs in a warm spice note that pairs perfectly with ham.
Cinnamon: Adds subtle depth and a cozy hint of spice.
Cornstarch: Helps thicken the glaze into that luscious coating that sticks and doesn’t drip off.
Water: Used to make the cornstarch slurry, ensuring your glaze thickens evenly without lumps.
Fully cooked bone-in ham (spiral-cut preferred): Using a bone-in spiral ham means easier slicing and better flavor absorption.
Maraschino cherries (optional): They bring a pop of color and a bit of fruity tang that’s just classic.
Toothpicks and foil: To secure the pineapple and cherries and wrap the ham nicely without trapping sticky glaze.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking the glaze sometimes depending on the mood or occasion—you absolutely can make it your own! A little more spice or swapping out brown sugar for maple syrup can make this recipe feel fresh each time you serve it.

Spicy variation: One Christmas, I added a splash of apple cider vinegar and a pinch of cayenne pepper to the glaze. It added a nice tang and a subtle kick that surprised everyone in the best way.
Dietary tweaks: If you want to skip the sugar, try using maple syrup or agave nectar instead of brown sugar and honey—it still gets you that glaze magic.
Fresh pineapple swap: While canned pineapple is my go-to for juiciness, fresh pineapple chunks can also work if you don't mind a slightly less “syrupy” finish.

Step-by-Step: How I Make Honey Pineapple Glazed Ham Recipe

Step 1: Bring the Ham to Room Temperature

Before you even preheat your oven, take that ham out of the fridge. Let it sit on the counter for about an hour to lose that chill. It helps the ham heat evenly and keeps it juicy instead of drying out. Trust me, I learned this the hard way once when I rushed and ended up with a less succulent ham.

Step 2: Prepare the Glaze

Pour the pineapple juice (don’t toss it!) into a saucepan and add brown sugar, honey, cinnamon, and ground cloves. Warm it over medium-high heat, stirring gently. It only takes about 3-4 minutes for the sugar to melt and all those flavors to mingle into a syrupy, fragrant glaze.

In a small bowl, mix the cornstarch with water to make a smooth slurry. Slowly whisk this into the simmering glaze. This is your secret weapon for that perfectly thick but still pourable consistency. Keep stirring until the glaze coats the back of your spoon—but don’t let it get too thick or it will become gummy.

Step 3: Glaze and Prepare the Ham for Baking

Place your ham on a foil-lined baking sheet or roasting pan. If your ham isn’t spiral sliced, score the surface lightly—though I usually skip scoring on spiral-cut to avoid drying it out. Brush or drizzle the glaze all over, making sure it seeps into every nook and cut. Use a basting brush if you have one, it makes a big difference.

Next, arrange pineapple slices on top, securing each one with a toothpick. Pop a maraschino cherry in the center of each pineapple for that classic look and extra pop of sweetness. Tent the ham loosely with foil—you want it insulated but not wrapped tight to avoid sticking.

Step 4: Bake and Baste

Bake your ham at 325°F. Depending on your ham size, the timing varies—generally around 10-15 minutes per pound for a pre-cooked spiral ham. After about 90 minutes, carefully remove the foil and baste the ham with the remaining glaze. Return to oven uncovered to get that sticky, caramelized finish—usually about 30 minutes more.

Step 5: Rest and Serve

Once out of the oven, let the ham rest for at least 20 minutes before slicing. This step lets the juices redistribute so your slices stay tender and juicy. Plus, it gives you a few minutes to admire your gorgeous centerpiece!

Top Tip

Over the years, I’ve learned that the glaze is everything when it comes to this recipe. A few simple tricks make all the difference and keep your honey pineapple glazed ham moist and flavorful.

Don’t rush the glaze: Take your time letting the sugar dissolve and thicken — it’s worth that few extra minutes.
Room temperature ham: It’s a game changer for even cooking and preventing dryness.
Light foil tent: Wrapping loosely keeps the glaze from sticking and prevents the ham from steaming instead of roasting.
Baste twice: Glazing halfway through baking and again uncovered really locks in that sticky, glossy finish.

How to Serve Honey Pineapple Glazed Ham Recipe

Honey Pineapple Glazed Ham - Serving Suggestion

Garnishes

I’m a sucker for the classic look—pineapple rings dotted with maraschino cherries secured by toothpicks. But sometimes I switch it up, adding fresh herbs like rosemary or thyme for a savory aroma and to contrast the sweetness. It gives the ham a fresh, festive touch.

Side Dishes

My go-to sides with this ham are creamy mashed potatoes, buttery green beans, and a bright cranberry sauce for tartness. The glaze’s sweetness balances beautifully with these classic flavors. I also love a simple arugula salad with a lemon vinaigrette to add a peppery freshness to the plate.

Creative Ways to Present

For a special occasion, try serving your glazed ham on a large wooden board surrounded by fresh pineapple chunks and orange slices. It turns slicing into a fun centerpiece experience. Another fun idea is to cut the ham into thick slices and layer the pineapple glaze like a glaze drizzle for a modern twist.

Make Ahead and Storage

Storing Leftovers

Leftover glazed ham stores beautifully in an airtight container in the fridge for up to 4 days. I find that slicing it thinly before storing helps it warm up more evenly the next day. Plus, it’s ready for quick sandwiches or frying up as ham hash.

Freezing

I’ve frozen leftover ham before by portioning slices into freezer-safe bags. It keeps well for about 2-3 months. Just thaw it overnight in the fridge to maintain flavor and texture. I’d recommend freezing the ham itself and glazing leftovers fresh instead of freezing with glaze, which can sometimes separate.

Reheating

To reheat, cover slices loosely with foil to keep moisture in and heat gently at 300°F until warmed through. For extra flavor, brush them with leftover glaze before popping back in the oven. Microwaving can work but risks drying the ham out quickly.

Frequently Asked Questions:

Can I use fresh pineapple instead of canned for the Honey Pineapple Glazed Ham Recipe?

Yes, you can use fresh pineapple. However, canned pineapple provides more juice for the glaze, which helps keep the ham moist and creates a thicker, more consistent glaze. If using fresh pineapple, consider adding some water or pineapple juice to compensate.

Do I have to score the ham before glazing it?

Scoring is optional, especially if you’re using a spiral-cut ham—it already has plenty of cuts to let the glaze soak in. For whole hams without pre-cut slices, scoring helps the glaze penetrate deeper and caramelize on the edges.

Can I prepare the honey pineapple glaze ahead of time?

Absolutely! You can make the glaze a day ahead and keep it refrigerated. Bring it back to a simmer and whisk gently before applying it to the ham. This makes your prep easier and flavors meld even more.

What type of ham is best for this Honey Pineapple Glazed Ham Recipe?

I recommend a fully cooked, bone-in spiral ham for the best flavor and ease of slicing. Spiral cuts also allow the glaze to penetrate well without additional scoring. Avoid fresh uncooked ham unless you’re comfortable with longer baking times and temperature monitoring.

Final Thoughts

This Honey Pineapple Glazed Ham Recipe holds a special place in my kitchen because it delivers both comfort and celebration in every bite. Whether it’s Christmas, Easter, or a simple Sunday dinner, this ham never fails to draw compliments and warm smiles. Give it a try—you’ll enjoy the sweet-savory harmony it brings to your table as much as I do.