Brown Sugar Pineapple Holiday Ham Tips, FAQ & printable recipe

Tips for success

For an extra touch of holiday flair, you can secure the pineapple chunks directly onto the ham using toothpicks before the final bake. This allows the pineapple juices to run directly down the sides of the ham, adding extra moisture and flavor to the crust.

If you find the glaze is thickening too much in the saucepan before you are ready to brush it on, simply stir in a tablespoon of warm water or additional pineapple juice over low heat to loosen it up.

When carving the ham, always use a very sharp carving knife to get clean, elegant slices. Cut horizontally across the grain toward the bone, then make a vertical cut along the bone to release the slices easily.

Save the leftover ham bone! It is packed with deep, smoky flavor and makes an incredible base for split pea soup, navy bean stew, or a rich collard greens broth. Freeze the bone if you do not plan to use it immediately.

Variations

• Spiced Maple Ham: Swap the honey for pure maple syrup and add a pinch of ground cloves, cinnamon, and nutmeg to the glaze for a warm, spiced autumn flavor profile.
• Bourbon Pineapple Glaze: Stir two tablespoons of bourbon into the brown sugar glaze while simmering to add a rich, oaky depth that pairs perfectly with the sweet pineapple.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze sliced ham in airtight freezer bags for up to 2 months.

Reheat

Reheat individual slices in a skillet over medium heat, or warm a larger portion covered with foil in a 325°F (163°C) oven with a splash of water.

Leftover ham should be cooled completely at room temperature for no more than two hours before being stored. Wrap the ham tightly in plastic wrap or aluminum foil, or place sliced portions into airtight containers. Store in the refrigerator for up to three to four days. For longer storage, slice the ham and freeze it in airtight freezer-safe bags with the air squeezed out for up to two months.

The glaze can easily be prepared up to three days in advance and stored in an airtight container in the refrigerator. When ready to use, gently reheat the glaze on the stove over low heat until it becomes fluid and easy to brush. You can also score the ham the night before, wrap it tightly, and keep it in the refrigerator so it is ready to go straight into the roasting pan the next day.

Serving ideas

Present this spectacular ham on a large, elegant serving platter surrounded by the caramelized pineapple chunks and a drizzle of the warm pan juices.

Garnish the platter with fresh herbs like rosemary sprigs or parsley to add a vibrant pop of festive green color. Serve the remaining caramelized pan juices in a warm gravy boat on the side so guests can spoon extra sweet glaze over their individual portions.

This sweet and savory ham pairs beautifully with classic holiday side dishes. Serve it alongside creamy mashed potatoes, roasted brussels sprouts, or a warm green bean casserole.

It also makes an exceptional addition to a holiday brunch buffet, served with fluffy biscuits, scrambled eggs, and a bright citrus salad. Any leftovers are absolutely perfect for building the ultimate gourmet ham and cheese sliders the next day.

Frequently asked questions

Recipe card

Brown Sugar Pineapple Holiday Ham

Prep 15 minCook 1 h 50 minRest 15 minTotal 2 h 20 minServes 12

Ingredients

• 1 (8 to 10-pound) fully cooked bone-in ham
• 1 cup packed light brown sugar
• 1/2 cup honey
• 1 can (20-ounce) pineapple chunks, drained with juice reserved
• 1/2 cup reserved pineapple juice

Instructions

1. Heat the oven to 325°F (163°C). Place the fully cooked bone-in ham on a cutting board. Using a sharp chef's knife, score the surface of the ham in a diamond pattern, making cuts about 1/4 inch deep and 1 inch apart. Transfer the scored ham to a rack set inside a large roasting pan.
2. In a small saucepan over medium heat, combine the light brown sugar, honey, and reserved pineapple juice. Bring the mixture to a gentle simmer, whisking constantly, until the sugar is completely dissolved and a smooth, glossy syrup forms, about 3 to 5 minutes.
3. Pour 1 cup of water into the bottom of the roasting pan to create steam. Cover the ham loosely with aluminum foil to trap the moisture. Bake in the preheated oven for 1 hour and 30 minutes, or until the ham is warmed through.
4. Carefully remove the roasting pan from the oven and discard the foil. Brush half of the prepared honey-brown sugar glaze generously over the entire ham, working it deep into the diamond cuts. Arrange the drained pineapple chunks in the bottom of the roasting pan around the base of the ham.
5. Increase the oven temperature to 400°F (204°C). Return the ham to the oven uncovered. Bake for another 15 to 20 minutes, basting the ham and pineapples with the remaining glaze and bubbling pan juices every 5 minutes, until the crust is deeply caramelized and the pineapples are browned.

Estimated nutrition per serving

Calories

450

Protein

35 g

Carbohydrates

25 g

Fat

20 g

Fiber

0.5 g

Sugar

22 g

Sodium

1200 mg

Automatic estimate from the ingredient list, not laboratory-verified.