Baked Ham with Brown Sugar and Pineapple Glaze Recipe: A Christmas Classic (With some extra twists if you’re feeling adventurous)

Instructions

1. Preheat and Prepare the Ham: Preheat your oven to 325°F (160°C). If your ham has a thick rind or skin, carefully trim it off, leaving a thin layer of fat behind. This thin fat layer will help the glaze caramelize and keep the ham moist as it cooks. Next, score the surface of the ham in a diamond pattern using a sharp knife. Don’t cut too deeply, just enough to make shallow, crisscross lines. This step not only makes the ham look beautiful but also allows the glaze to seep into the cuts, infusing the ham with even more flavor. If you want to add a hint of warm spice, stud the intersections of the diamond cuts with whole cloves, it’s optional but adds a lovely, subtle aroma.
2. Place the Ham in the Pan: Place the ham, cut side down, into a large roasting pan or deep baking dish. Positioning it this way helps keep the meat juicy and tender during baking. If your pan doesn’t have high sides, you can line it with foil for easy cleanup later, trust me, this glaze gets sticky, and you’ll be grateful when the pan rinses clean.
3. Make the Glaze: In a medium saucepan over low heat, combine the brown sugar, maple syrup, pineapple juice, Dijon mustard, cinnamon, and ground cloves. Whisk everything together until the sugar dissolves and the glaze becomes slightly thicker, which takes about 3-5 minutes. Don’t skip tasting it! At this point, I usually sneak a spoonful — it’s sweet, spiced, and has just the right tangy punch from the pineapple juice. Once the glaze is ready, remove it from the heat and set it aside.
4. Glaze and Bake: Brush about 1/3 of the glaze over the entire ham, paying special attention to get it into the scored cuts for maximum flavor. Then, take the pineapple rings and arrange them across the ham, securing each one with a toothpick. If you’re adding maraschino cherries (a fun and festive touch), place one in the center of each pineapple ring. Loosely tent the ham with aluminum foil, which will prevent the sugars in the glaze from browning too quickly, and transfer it to the preheated oven.
5. Basting Magic (and Treat Time): Bake the ham for 15 minutes per pound, basting it every 20-30 minutes with the remaining glaze. I usually set a timer so I don’t forget, and let’s be honest, I use the basting breaks as an excuse to sneak a little piece of chocolate from the pantry. As the ham bakes, you’ll notice the glaze getting thicker and stickier, and the kitchen will start to smell heavenly. After the first couple of bastings, everyone in the house will inevitably wander into the kitchen asking how much longer they have to wait.
6. Final Caramelization: About 30 minutes before the ham is finished cooking, remove the foil so the glaze can caramelize and the pineapples can turn golden. Brush on the last of the glaze at this point, making sure to coat every inch of the ham. The exposed glaze will start to bubble and form a shiny, sticky crust that’s completely irresistible. Keep an eye on it to ensure it doesn’t brown too much, as the sugars can burn quickly in these final moments.
7. Rest and Serve: Once the ham reaches an internal temperature of 140°F (check with a meat thermometer for accuracy), take it out of the oven and let it rest for at least an hour. Resting the ham is key because it allows the juices to settle back into the meat, keeping each slice tender and flavorful. When it’s time to serve, transfer the ham to a platter, leaving the pineapple rings intact for that picture-perfect finish. I like to sprinkle a little fresh parsley around the edges of the platter for a pop of color, then carve thin slices and watch as everyone dives in for seconds.

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Alternative Glazes To Consider

Maple-Bourbon Glaze

If you’re looking to add a more sophisticated twist to your baked ham, try this maple bourbon glaze. Replace half of the pineapple juice with rich maple syrup for a deeper sweetness, and add a splash (about 2 tablespoons) of bourbon to give the glaze a bold, grown-up kick. To round it out, stir in a pinch of smoked paprika, which lends a subtle smoky depth that pairs beautifully with the sweetness of the maple and the savory notes of the ham. As the glaze caramelizes, the bourbon’s warmth melds with the sticky-sweet maple syrup, creating an irresistible flavor that’s perfect for holiday tables or special family dinners. It’s a delightful balance of sweet, savory, and smoky, with just enough of a “wow” factor to impress your guests.

Spicy Honey and Orange Glaze

For a zesty, bold take on your baked ham, try this Spicy Honey and Orange Glaze. Start by adding fresh-squeezed orange juice and a bit of zest to the classic brown sugar glaze for a bright citrusy kick. To bring the heat, mix in a few tablespoons of hot honey or a chili paste like gochujang, the result is a tantalizing sweet-spicy flavor that wakes up your taste buds. As the ham bakes, the glaze caramelizes into a sticky, flavorful coating with just the right amount of heat. For a finishing touch, garnish the ham with fresh orange slices and a sprinkle of red pepper flakes, adding a pop of color and a hint of spice. This glaze is perfect for those who love a balance of sweet, tangy, and a little fiery flair at their holiday table.