Pineapple Glazed Ham with Honey | CookOS

Pineapple Glazed Ham

Name: Pineapple Glazed Ham with Honey
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 (8 lb) pre-cooked, spiral-sliced ham; 1/4 cup brown sugar; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 2 tbsp Dijon mustard; 1 cup pineapple juice; 1/3 cup honey; 1 can pineapple rings

This Pineapple Glazed Ham combines a savory dry rub of brown sugar, smoked paprika, and garlic powder with a rich pineapple juice and honey glaze, delivering a juicy, sweet-savory centerpiece for holiday meals.

🌍American 🏷️Ham 🏷️Glazed ham 🏷️Pineapple ham 🏷️Holiday 🏷️Easter

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Total

2h 15m

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

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Ingredients

1 (8 lb) pre-cooked, spiral-sliced ham
1/4 cup brown sugar
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
2 tbsp Dijon mustard
1 cup pineapple juice
1/3 cup honey
1 can pineapple ringsoptional

11 Ingredients

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Instructions

1
In a small bowl, combine the brown sugar, salt, black pepper, garlic powder, onion powder, and smoked paprika to create the dry rub. Mix well.
2
Brush the entire surface of the ham with Dijon mustard.
3
Place the ham in a large baking dish. Sprinkle and pat half of the dry rub all over the ham. Reserve the other half of the rub for the glaze.
4
In a separate bowl, prepare the glaze by whisking together the pineapple juice, honey, and the remaining half of the dry rub.
5
Pour half of the glaze mixture into the bottom of the baking dish. Place the ham flat-side down into the glaze.
6
Optionally, arrange pineapple rings in the bottom of the baking dish around the ham.
7
Bake in a preheated oven at 325°F for about 2 hours. The exact time will depend on the size of your ham.
8
When the ham is almost finished baking, pour the remaining glaze into a small saucepan.
9
Heat the glaze on the stove over medium heat, bringing it to a simmer until it thickens slightly. Then, remove from heat.
10
Remove the ham from the oven and transfer to a cutting board. Pour the thickened glaze all over the ham, making sure to get it in between the slices.
11
Let the ham rest for a few minutes before carving and serving.

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Tips & Notes

Pro tips

Score the ham surface in a crosshatch pattern before applying the dry rub to help flavors penetrate and allow the glaze to caramelize evenly.
Reserve some glaze before basting to brush on during the last 15 minutes of cooking for a glossy, caramelized finish without burning.
Use a meat thermometer to avoid overcooking; pre-cooked ham dries out quickly, so monitor internal temperature closely.
Let the ham rest for 10 minutes after baking before carving to keep slices juicy and intact.

Substitutions

Honey → maple syrup or agave nectar (note: use same amount, adjust sweetness to taste)
Pineapple juice → orange juice or apple juice (note: flavor will shift from tropical to citrus or apple undertones)
Dijon mustard → yellow mustard (note: milder flavor, less tangy)
Smoked paprika → regular paprika or cayenne (note: removes smokiness, increases heat if using cayenne)

Storage & make-ahead

Slice and refrigerate leftovers in an airtight container for up to 5 days. Reheat gently at 325°F with a little pineapple juice to preserve moisture.

Equipment

roasting pan · meat thermometer · pastry brush or basting brush

Common Questions

What temperature should I bake the ham at?

Bake at 325°F. Pre-cooked spiral-sliced ham typically needs 10-15 minutes per pound, basting with the pineapple glaze every 20-30 minutes for even coating and caramelization.

Can I make the glaze ahead of time?

Yes. Mix the pineapple juice, honey, Dijon mustard, and dry rub ingredients up to 1 day ahead. Store in an airtight container and bring to room temperature before basting.

How do I know when the ham is done?

Pre-cooked ham is done when it reaches 140°F internal temperature. If glazing, continue cooking until the glaze is caramelized and sticky on the surface.