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Perfect Honey Glazed Ham Recipe with Easy Pineapple Brown Sugar Glaze

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A quick and easy honey glazed ham with a pineapple brown sugar glaze that caramelizes into a sticky, sweet crust, perfect for holidays or any occasion.

Ingredients

Scale
  • Spiral-Cut Ham (about 8-10 pounds), pre-cooked and bone-in
  • ½ cup honey (raw preferred)
  • 1 cup packed brown sugar (dark brown sugar preferred)
  • ¾ cup pineapple juice (fresh or canned, avoid cocktail juice)
  • 2 tablespoons Dijon mustard
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon (optional)
  • Pineapple rings (1 can or fresh, drained)
  • Whole cloves (optional, about 15-20)

Instructions

  1. Preheat your oven to 325°F (165°C).
  2. Score the ham’s surface with diagonal cuts about ½ inch deep in a diamond pattern.
  3. Optional: stud whole cloves into the intersections of the diamond cuts.
  4. In a medium bowl, whisk together honey, brown sugar, pineapple juice, Dijon mustard, ground cloves, and cinnamon until smooth.
  5. Place the ham on a roasting rack inside a roasting pan, cut side down.
  6. Brush the ham generously with the pineapple brown sugar glaze, coating all scored surfaces.
  7. Arrange pineapple rings on top of the ham, securing with toothpicks if needed.
  8. Cover loosely with aluminum foil to prevent burning during the first part of baking.
  9. Bake for about 1½ to 2 hours (approximately 10-12 minutes per pound), basting with glaze every 20-30 minutes.
  10. Remove the foil during the last 20 minutes of baking to allow the glaze to caramelize and form a sticky crust.
  11. Check for doneness by ensuring the internal temperature reaches 140°F (60°C) using a meat thermometer inserted into the thickest part, avoiding the bone.
  12. Rest the ham loosely covered with foil for 15 minutes before slicing.
  13. Carve and serve warm, spooning extra glaze from the pan over the slices if desired.

Notes

If glaze thickens too much during basting, warm it slightly with a splash of pineapple juice to keep it spreadable. Avoid overbaking to prevent drying out. Use a meat thermometer to ensure internal temperature reaches 140°F (60°C). Rest ham before carving to retain juices. For a spicy twist, add cayenne or chipotle powder to the glaze. The glaze can be prepared up to 24 hours ahead and refrigerated.

Nutrition

Keywords: honey glazed ham, pineapple brown sugar glaze, holiday ham, spiral-cut ham, easy ham recipe, Christmas ham, baked ham, sweet and savory ham

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