A baked ham with pineapple and brown sugar glaze is one of those classic centerpiece recipes that feels nostalgic and celebratory at the same time. The slow heating in the oven keeps the ham tender, while the sweet, glossy glaze reduces into a caramel-like coating that clings to every slice. The combination of pineapple, cherries and warm spices creates a rich aroma that fills the kitchen as it bakes.
This version uses a fully cooked smoked ham, so the process is mostly about gentle reheating and building flavor. The pineapple rings and cherries create that traditional holiday look, but they also add moisture and a subtle tang that balances the sweetness of the glaze. It’s ideal for Easter, Christmas or any gathering where you want something impressive but stress free.
Everything can be prepared with simple steps, and the glaze comes together on the stovetop before being poured over the ham. As it bakes, it turns thick, sticky and deeply flavored, giving you a beautiful finish and plenty of pan juices for basting.
Ingredients
Ham
8 to 10 lb smoked ham fully cooked
20 oz canned pineapple rings, juice reserved
6 oz jar maraschino cherries, juice reserved
Pineapple Brown Sugar Glaze
Juice from canned pineapple rings
Juice from maraschino cherries
1/3 cup pure honey
1/4 cup yellow mustard
1/4 cup brown sugar
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground clove
1/4 cup cornstarch
Instructions
Preheat the oven
Set your oven to 325 F so it is fully heated before the ham goes in.
Since the ham is already cooked, this gentle temperature helps warm it through without drying the meat.
Prepare the ham
Place the thawed ham in a roasting pan, flat side down.
Pat the surface dry so the glaze adheres better. Arrange pineapple rings over the top and sides, pressing them gently so they sit flush against the ham.
Tuck a cherry into the center of each ring.
Use toothpicks to hold everything in place.
This helps the fruit stay secure as the glaze thickens and the ham heats.
Combine the liquids
Pour the reserved pineapple juice and cherry juice into a large measuring cup or bowl.
Add the honey, mustard, brown sugar and all of the spices.
Whisk until the mixture is smooth and the mustard is fully incorporated.
The warm spices should smell fragrant and slightly sweet at this stage.
Add the cornstarch
Sprinkle the cornstarch over the liquid mixture. Whisk steadily until it dissolves.
It may look slightly cloudy, which is normal.
As the glaze heats later, the cornstarch will activate and create a thick, glossy texture.
Cook the glaze
Transfer the mixture to a saucepan and place it over medium high heat.
Whisk as it warms so the sugar dissolves evenly. Once it begins to bubble, continue whisking for 3 to 5 minutes.
The glaze will thicken and take on a syrupy consistency.
If you lift the whisk, it should coat the tines instead of running straight off.
Remove the pan from the heat once it reaches this stage.
Coat the ham
Carefully pour the warm glaze over the pineapple covered ham.
Let it run down the sides and into the bottom of the pan. The glaze may pool slightly, which is ideal for basting later.
Use a spoon to nudge some glaze between the pineapple rings so the flavor gets into the surface of the ham.
Begin baking
Place the ham in the oven, uncovered, and bake for 30 minutes.
During this stage, the glaze begins to set and the spices bloom in the heat, creating the first layer of caramelization.
Baste with pan juices
Remove the ham from the oven and spoon the pan juices and remaining glaze over the top.
The heat will have loosened the glaze, making it easier to spread.
Basting now helps the second layer cling more deeply to the surface.
Finish baking
Return the ham to the oven for another 20 to 30 minutes, still uncovered.
The glaze should darken slightly and become sticky and glossy.
The edges of the pineapple will turn lightly golden and the cherries will deepen in color.
Rest the ham
Take the ham out of the oven and let it rest for about 15 minutes.
Resting helps the meat hold on to its juices so each slice stays tender and moist once carved.
Serve
Transfer the ham to a serving platter, remove all toothpicks and carve into warm slices.
Spoon extra pan juices over the cut pieces for added moisture and sweetness.
