Sticky Brown Sugar Pineapple Holiday Ham Tips, FAQ & printable recipe

Tips for success

To achieve a deeper color, you can place the ham under the broiler for the final three to five minutes of roasting after removing the foil. Watch it closely, as the sugar content makes the glaze prone to burning very quickly under direct high heat. This creates a beautiful, deep mahogany finish that looks professional and adds a delightful texture contrast to the soft meat.

If you find the glaze is getting too dark during the roasting process, simply tent the ham loosely with a piece of aluminum foil. This protects the sugars from direct heat while still allowing the internal temperature of the ham to climb steadily. This technique is particularly useful if you are roasting a larger ham that requires a longer time in the oven to heat through completely.

Variations

• Spiced Pineapple Glaze: Add a teaspoon of ground cloves and a half-teaspoon of cinnamon to the glaze mixture. These warm spices enhance the natural sweetness of the pineapple and brown sugar, providing a more traditional, festive flavor profile that pairs beautifully with the savory pork.
• Bourbon Pineapple Ham: Stir two tablespoons of bourbon into the glaze before applying it to the ham. The alcohol cooks off during the roasting process, leaving behind a subtle, oaky depth that balances the intense sweetness of the honey and brown sugar, making for a sophisticated holiday dish.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 to 4 days.

Freezer

Wrap tightly in plastic wrap and foil for up to 2 months.

Reheat

Gently reheat slices in a covered dish with a splash of water or broth in a 300°F oven until warmed through.

Store any leftover ham in an airtight container to prevent it from drying out in the refrigerator. It is best to remove the meat from the bone before storing to save space and make it easier to portion out for future meals.

Ensure the ham is cooled to room temperature within two hours of cooking before placing it in the fridge to maintain food safety standards and preserve the quality of the meat.

This dish is excellent for making ahead of time. You can prepare the glaze and score the ham the day before, keeping it covered in the refrigerator until you are ready to roast.

Even the roasting can be done partially in advance, though for the best texture and juiciness, it is recommended to complete the full roasting process on the day of serving to ensure the meat remains as tender as possible.

Serving ideas

Serve the ham on a large, decorative platter, arranging the roasted pineapple chunks artistically around the base to create a beautiful presentation.

Provide a sharp carving knife and a sturdy fork for guests to serve themselves, or pre-carve the slices and fan them out across the platter, drizzling any remaining pan juices over the top to keep the meat moist and flavorful until the very last bite.

Pair this sweet and savory ham with classic holiday sides such as roasted root vegetables, creamy mashed potatoes, or a fresh green salad to balance the richness of the glaze.

The sticky, caramelized pineapple adds a unique depth that works well with both herbaceous and earthy side dishes. Ensure that the ham is kept warm until the moment of service to maintain the best possible texture and flavor experience for your guests.

Frequently asked questions

Recipe card

Sticky Brown Sugar Pineapple Holiday Ham

Prep 15 minCook 3 hRest 20 minTotal 3 h 35 minServes 12

Ingredients

• 1 whole spiral-cut ham, about 10 lbs
• 1 cup packed light brown sugar
• 16 oz canned pineapple chunks in juice, drained
• 1/4 cup honey

Instructions

1. Preheat the oven to 325°F (165°C). Place the spiral-cut ham in a large roasting pan. Score the surface of the ham in a diamond pattern using a sharp knife to allow the glaze to penetrate deeply into the meat.
2. Whisk together the brown sugar, honey, and a portion of the pineapple juice in a bowl. Brush the mixture generously over the ham, ensuring it drips into the slices. Arrange the pineapple chunks around the ham. Cover with foil and roast until the internal temperature reaches 145°F (63°C). Let the meat rest at least 3 minutes.
3. Remove the ham from the oven and let it rest for at least 20 minutes before carving. Slice the ham between the pre-cut spiral sections. Use a carving fork to lift the glistening, sticky slices onto a plate and serve warm with the roasted pineapple.

Estimated nutrition per serving

Calories

320

Protein

28 g

Carbohydrates

35 g

Fat

8 g

Fiber

0.5 g

Sugar

32 g

Sodium

1200 mg

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