Last holiday season I stood in my kitchen watching the glossy surface of my Brown Sugar Baked Ham with Pineapple glisten under warm light. The sweet nutty scent of brown sugar mingled with the tang of pineapple as I scored the ham and tucked cloves into each diamond, a trick I refined through three full runs. My glaze bubbled gently in the saucepan before it met the ham, seeping into those cuts and turning the crust golden. Each trial taught me something new—let me share those juicy discoveries.
Why You’ll Love Brown Sugar Baked Ham with Pineapple
- A sweet-savory balance thanks to the brown sugar and pineapple glaze.
- Glazing in layers creates a tender interior with a caramelized exterior.
- Pineapple rings add juicy bursts and elegant color.
- Rooted in classic holiday tables from the American South.
A Little Background
My first test was last December when I inherited a 10-pound bone-in ham. I discovered that scoring deeper—just 1/8-inch—and spacing cuts a finger’s width apart allowed the glaze to seep right in. This tradition of baking ham with a pineapple crown dates back generations, and the bright fruit ties back to tropical trade routes of the 1800s.
Key Ingredients for Brown Sugar Baked Ham with Pineapple
- Bone-in smoked ham (8–10 lbs): Holds moisture; look for a spiral-cut for easier slicing.
- Light brown sugar (1 cup): Packs molasses flavor—substitute dark brown sugar for a deeper note.
- Dijon mustard (¼ cup): Adds tang and helps the glaze adhere.
- Apple cider or juice (¼ cup): Thins the glaze and keeps the ham juicy.
- Pineapple rings & maraschino cherries: Creates a festive look; fresh rings or canned will both work.
How to Make Brown Sugar Baked Ham with Pineapple
- Preheat oven to 325°F. Remove packaging, pat the ham dry. Score the surface in 1/8-inch deep diamonds about 1 inch apart and press a whole clove into each intersection. Place the ham flat side down on a rack in a shallow roasting pan.
- In a medium bowl, whisk together 1 cup brown sugar, ¼ cup Dijon mustard, and ¼ cup apple cider until smooth. Brush half of this mixture all over the ham, then pour any leftover cider into the bottom of the pan for steam and flavor.
- Bake uncovered for about 15 minutes per pound (roughly 1 hour 30 minutes), basting with pan juices and extra glaze every 20 minutes. You’ll see the glaze form a shiny crust and hear a soft bubbling as sugars caramelize.
- After the first hour, arrange pineapple rings on top, placing a cherry in each center and securing with a toothpick. Brush remaining glaze over fruit and ham. Return to oven for another 30 minutes or until edges of the pineapple begin to turn golden. Remove, tent with foil, and let rest 15 minutes before slicing.
Pro Tips & Troubleshooting
- Technique: I rotate the pan halfway to ensure the glaze caramelizes evenly around the ham.
- Problem: Edges burning? Lower the rack or cover loosely with foil and continue glazing.
- Variation: Swap Dijon for spicy brown mustard and add a pinch of cayenne for a winter twist.
- Scaling: For a smaller 4-lb ham, reduce baking to about 50 minutes total, keeping basting intervals the same.
Storage & Make-Ahead Guide
Cool to room temperature (within 2 hours), then wrap tightly. Refrigerate for up to 4 days or freeze up to 2 months. In one trial I layered slices in an airtight container with pan juices, and they stayed silky smooth for four days. To reheat, thaw in fridge, cover with foil, and warm at 325°F until internal temperature reaches 165°F. Always store leftovers within the safe 2-hour window to prevent bacterial growth.
Serving Suggestions
Serve slices alongside creamy scalloped potatoes, roasted Brussels sprouts, or a crisp green salad. Leftover ham makes stellar sandwiches with grainy mustard and melted Swiss cheese.
Frequently Asked Questions
- How do I carve a bone-in ham? Use a sharp slicing knife, cut along the bone to release slices, then trim each slice to your desired thickness.
- Can I use canned pineapple instead of fresh? Yes, drain the canned rings well to prevent excess moisture in the glaze.
- What internal temperature should baked ham reach? Aim for 130°F before resting; it will climb to about 140°F and stay moist.
- Is it safe to bake a fully cooked ham? Definitely—use low heat to reheat through, then finish with glaze for flavor.
- How long can I keep leftover ham? Store in the fridge up to 4 days or freeze for 2 months, always within 2 hours of cooking.
- Can I prepare this ham ahead of time? You can score and glaze up to a day early; cover and refrigerate, then bake as directed.
Final Thoughts
My go-to forever remains this Brown Sugar Baked Ham with Pineapple, turning holiday gatherings into warm, flavor-packed moments. I still smile at that first crackle when the glaze meets the hot ham. Give it a try and share your own twists—my kitchen can’t wait to hear your success stories.
More Recipes You’ll Love
- Pecan Sweet Potato Casserole – offers a nutty sweetness that mirrors the ham’s brown sugar glaze
- Candied Yams – echoes the caramelized sugar technique in a vibrant side dish
- Grandma’s Easy Green Bean Casserole – creamy, savory beans for a classic holiday pairing
- Classic Cranberry Sauce – bright tang cuts through the rich, sweet glaze
Brown Sugar Baked Ham with Pineapple
Ingredients
Ham & Glaze
- 10 pound fully cooked bone-in spiral-cut ham rind removed
- 0.5 cup packed light brown sugar
- 2 tablespoon Dijon mustard
- 0.5 cup apple cider or apple juice
Pineapple & Thicken
- 1 can (20 ounce) pineapple rings drained, juice reserved
- 2 tablespoon cornstarch
- 0.5 cup reserved pineapple juice
- maraschino cherries for garnish
Instructions
Prepare Ham
- Preheat oven to 325°F. Remove packaging and glaze packet. Score the ham 1/8″ deep in a diamond pattern and place cut side down on a rack in a roasting pan.
Make Glaze
- Whisk together brown sugar, Dijon mustard, and apple cider in a bowl. Brush one-quarter of the glaze over the ham and pour any remaining mixture into the bottom of the pan.
Bake & Baste
- Bake the ham for about 15 minutes per pound (approximately 2 hours 30 minutes), basting with pan juices every 20 minutes, until the glaze is glossy and the ham registers 140°F.
Thicken Pineapple Glaze
- While the ham bakes, combine reserved pineapple juice and cornstarch in a small saucepan. Bring to a simmer, whisking until thickened, then remove from heat.
Finish & Rest
- After the ham has baked about 1 hour 30 minutes, brush with the thickened pineapple glaze. Arrange pineapple rings and cherries on top and secure with toothpicks. Return to oven for 30 minutes more. Remove, tent with foil, and let rest for 20 minutes before slicing.