Honey Glazed Ham Recipe: Easy Pineapple Brown Sugar Crust for Perfect Holiday Dinners

Let me paint you a picture: the sweet, smoky aroma of honey glazed ham swirling through your kitchen, mingling with the caramelized scent of brown sugar and roasted pineapple. The golden crust practically sparkles under the oven light—it’s the kind of sight that makes you pause, inhale deeply, and smile because you know you’re about to serve something downright unforgettable. The first time I pulled my own honey glazed ham with pineapple brown sugar crust from the oven, it was a chilly December evening, and honestly, I was just trying to recreate the magic of my grandma’s holiday table. That first bite—sticky, savory, and perfectly sweet—was pure nostalgic comfort. You know, the kind of moment where every worry melts away and all you can think about is how good food really does bring people together.

Back when I was knee-high to a grasshopper, my family would gather around the table for holiday feasts, and ham was always the star. But let’s face it, not all ham recipes are created equal. Some are dry, some are bland, and some just never hit that perfect balance of sweet and savory. This honey glazed ham recipe changed my perspective. I stumbled upon the idea during a rainy weekend, experimenting with leftover pineapple and a jar of honey. Wish I’d discovered this combination years ago—it’s dangerously easy and absolutely delicious. My family couldn’t stop sneaking slices off the cooling rack (and honestly, I couldn’t blame them). It became our go-to for family gatherings, gifting, and those lazy Sundays when you just want something that feels like a warm hug.

Whether you’re planning a showstopper for your holiday dinner, looking for a sweet treat for your kids, or just want to brighten up your Pinterest dinner board, this honey glazed ham recipe with pineapple brown sugar crust delivers every single time. I’ve tested it more times than I care to admit (all in the name of research, of course), and it’s become a staple that always gets rave reviews. Bookmark this one—you’ll thank yourself later!

Why You’ll Love This Recipe

There’s a reason this honey glazed ham with pineapple brown sugar crust has become a favorite in my kitchen. I’ve cooked a lot of hams over the years—some for big holiday dinners, others for quick Sunday suppers—and nothing compares to the flavor and simplicity of this recipe. Here’s what makes it a standout:

• Quick & Easy: Comes together with minimal prep and only needs a handful of ingredients. You can get this ham ready for the oven in under 15 minutes—perfect for hectic days or last-minute dinner plans.
• Simple Ingredients: You don’t need to hunt down anything fancy. Honey, brown sugar, pineapple, and a good-quality ham are all you need. Most of these are kitchen staples, so no emergency grocery runs required.
• Perfect for Gatherings: This recipe shines at holiday dinners, Easter brunch, family reunions, or any occasion that calls for a comforting centerpiece. It’s the kind of meal that looks impressive on the table but is secretly a breeze to make.
• Crowd-Pleaser: The sweet glaze and tangy pineapple crust appeal to adults and kids alike. I’ve watched picky eaters go back for seconds (and thirds)—it’s just that good.
• Unbelievably Delicious: The texture is juicy and tender, with a crisp, caramelized crust that sets it apart from ordinary ham. The balance of honey and pineapple gives every bite a burst of flavor.

Unlike traditional ham recipes, this one uses a homemade glaze that seeps into every nook and cranny, creating layers of flavor. Blending pineapple with brown sugar gives the crust an irresistible crunch and tang that you won’t find in store-bought versions. If you’re like me and want comfort food with a twist—something that feels special but doesn’t require hours of work—this honey glazed ham recipe delivers. It’s not just another generic ham; it’s the kind that makes you close your eyes and savor every bite.

Whether you’re trying to impress guests without breaking a sweat, or you just want a meal that brings everyone around the table, this recipe is your secret weapon. Trust me, once you try it, you’ll never go back to plain old ham again.

What Ingredients You Will Need

This honey glazed ham recipe relies on simple, wholesome ingredients that come together to create bold flavor and satisfying texture. Most are pantry staples, and you can easily swap or substitute if needed. Here’s what you’ll need:

• Whole or Half Ham (bone-in or boneless, about 8-10 lbs / 3.6-4.5 kg): Use cooked, unsliced ham for best results. Spiral-cut works too, but I find whole ham stays juicier.
• Honey (1 cup / 340 g): Adds natural sweetness and helps create that shiny, sticky glaze. I love using local wildflower honey, but any pure honey works.
• Brown Sugar (1 cup / 200 g, packed): The molasses in brown sugar gives depth and caramel notes to the crust. Light or dark brown sugar both work.
• Pineapple (1 ½ cups / 225 g, crushed or tidbits, drained): Adds tangy brightness and helps caramelize the crust. Fresh or canned is fine—just drain well to avoid sogginess.
• Dijon Mustard (2 tbsp / 30 g): Balances the sweetness and adds a little zing. You can swap for yellow mustard or omit for a milder flavor.
• Cloves (whole, about 20-30): Stud the ham for a classic look and added warmth. Optional but recommended for extra depth.
• Butter (2 tbsp / 28 g, melted): Helps the glaze stick and adds richness. Unsalted preferred, but salted works in a pinch.
• Salt (½ tsp / 3 g): Just enough to balance flavors. Taste and adjust if your ham is already salty.
• Black Pepper (¼ tsp / 1 g, freshly ground): Adds a subtle kick. Use more or less to suit your taste.

Optional Add-Ins:

• Cinnamon (½ tsp / 1 g): For a subtle holiday note.
• Orange Zest (1 tsp / 2 g): Adds citrusy brightness.
• Maple Syrup (swap up to half the honey): For deeper flavor.

Ingredient Tips:

• For gluten-free: Check labels on Dijon mustard and brown sugar to confirm they’re safe.
• For dairy-free: Use vegan butter or coconut oil.
• For low-sugar: Reduce brown sugar by half, or swap with coconut sugar.

I usually stick with classic brands like Sue Bee honey and Domino brown sugar, but any trusted brand works. If pineapples are in season, fresh is unbeatable. For holidays, I sometimes toss in a handful of dried cherries or cranberries for a festive twist. Honestly, this recipe is as flexible as you need it to be—just don’t skip the honey glaze!

Equipment Needed

You don’t need much fancy equipment to make this honey glazed ham recipe. Here’s what I use every time:

• Roasting Pan (large enough to fit your ham): Heavy-duty is best for even cooking. I use my old enamel pan—it’s seen a lot of holidays!
• Rack (fits inside the pan): Keeps the ham elevated so it crisps up on all sides. If you don’t have a rack, roll up balls of foil to prop up the ham.
• Basting Brush: For spreading the glaze over the ham. If you’re in a pinch, a spoon works, but brushes give a more even coat.
• Small Saucepan: To melt butter and mix the glaze ingredients. Nonstick works great and cleans up easily.
• Meat Thermometer: Essential for checking doneness. I use a digital thermometer for quick reads.
• Aluminum Foil: For tenting the ham and preventing burning.
• Sharp Knife: For scoring the ham and slicing for serving.

If you’re just starting out, don’t worry about getting the most expensive roasting pan. I used a thrift store pan for years! For cleaning, always soak pans with sticky glaze overnight—makes scrubbing so much easier the next day. If your basting brush is silicone, it’ll last through many sticky hams. Maintenance tip: Wash meat thermometer probes gently and avoid submerging them fully—trust me, I learned the hard way.

Preparation Method

1. Preheat the Oven: Set your oven to 325°F (163°C). Place the rack in the lower third position. This helps the ham cook evenly without burning the glaze.
2. Prepare the Ham: Remove the ham from packaging and pat dry with paper towels. If using bone-in, trim excess fat, leaving about ¼-inch (0.6 cm) for flavor. Score the surface in a diamond pattern with a sharp knife (about ½-inch / 1.3 cm deep). This lets the glaze soak in.
3. Stud with Cloves: Insert whole cloves into the intersections of the diamond cuts. You’ll need 20-30 cloves for a standard ham. Totally optional, but it gives a classic look and aroma.
4. Prepare the Glaze: In a small saucepan, combine 1 cup (340 g) honey, 1 cup (200 g) brown sugar, 1 ½ cups (225 g) crushed pineapple, 2 tbsp (30 g) Dijon mustard, 2 tbsp (28 g) melted butter, ½ tsp (3 g) salt, and ¼ tsp (1 g) black pepper. Add optional cinnamon or orange zest if desired. Heat over medium until smooth and bubbly (about 3-5 minutes), stirring frequently. Remove from heat.
5. Apply the Glaze: Place the ham on the rack in your roasting pan. Brush a generous layer of glaze over the entire ham, getting into the scored cuts. Reserve about half the glaze for basting later.
6. Tent with Foil: Loosely cover the ham with aluminum foil. This prevents the crust from burning during the first part of baking.
7. Bake the Ham: Place the pan in the oven. Bake for about 15 minutes per pound (33 minutes per kg)—an 8 lb (3.6 kg) ham takes roughly 2 hours. Check occasionally to avoid overcooking.
8. Baste Often: Every 30 minutes, uncover and baste with reserved glaze. This step is key for that sticky, shiny finish. If the crust starts to get too dark, re-tent with foil.
9. Finish the Crust: For the last 15 minutes of baking, remove the foil and brush on any remaining glaze. Increase oven temp to 400°F (205°C) for extra caramelization. Watch closely—don’t let it burn!
10. Check for Doneness: Use a meat thermometer to check the interior temperature. The ham should reach 140°F (60°C) if pre-cooked, or 160°F (71°C) if raw.
11. Rest the Ham: Remove from oven and let rest, tented loosely with foil, for at least 15-20 minutes. This lets the juices redistribute for maximum tenderness.
12. Slice and Serve: Use a sharp knife to cut thin slices. Spoon a little extra glaze and pineapple from the pan over each serving.

Troubleshooting Tips: If your glaze slides off, the ham might be too cold—let it sit at room temp for 30 minutes before glazing. If the crust burns, your oven may run hot—tent with foil and lower the temp slightly. For efficiency, prep the glaze while the oven heats and use that time to score and season the ham.

Sensory cues: The ham should look glossy, smell sweet and savory, and feel tender when pressed. The glaze will bubble and caramelize as it bakes—don’t be afraid to peek and adjust as needed. I always set a timer for basting so I don’t forget in the holiday chaos!

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks for making this honey glazed ham with pineapple brown sugar crust truly foolproof. Here are my best tips:

• Score Deeply: Don’t be shy with the knife—deep scores let the glaze seep in, making every bite flavorful. Just don’t cut all the way to the bone.
• Basting is Key: The more often you baste, the more caramelized and shiny your crust will be. I set a timer so I don’t forget (holiday distractions are real!).
• Don’t Overcook: Ham dries out fast if left in the oven too long. Always use a meat thermometer and pull the ham as soon as it hits the right temp. I learned that lesson the hard way one Christmas!
• Let It Rest: Resting is crucial—juices redistribute, and the ham stays moist. If you skip this, you might end up with dry slices.
• Use a Rack: Elevates the ham so heat circulates evenly, giving you a crisp crust rather than soggy bottom.
• Glaze Consistency: If your glaze is too thin, simmer it longer to thicken. If it’s too thick, add a splash of pineapple juice.
• Watch the Oven: Every oven runs a bit differently. If the glaze starts to burn, tent with foil immediately and lower the heat a touch.

Common mistakes include forgetting to score the ham (the glaze just slides off), skipping the resting period, and not basting often enough. Once, I tried to multitask and ended up with a burnt crust—now I stick close during the last 30 minutes. For consistency, use the same pan and thermometer each time. If you want perfect results, follow the steps and trust your senses—the smell, look, and feel will tell you everything you need to know. Honestly, with practice, you’ll get better every time!

Variations & Adaptations

This honey glazed ham recipe is endlessly versatile. Whether you’re dealing with dietary restrictions, seasonal changes, or just want to mix it up, here are a few favorite variations:

• Low-Carb Version: Swap brown sugar for a sugar substitute like Swerve or monk fruit sweetener. Use fresh pineapple sparingly or omit for fewer carbs.
• Gluten-Free Adaptation: Most ingredients are naturally gluten-free, but double-check your mustard and brown sugar labels. Serve with gluten-free sides for a safe meal.
• Spicy Pineapple Ham: Add ½ tsp cayenne or a splash of hot sauce to the glaze for a fiery kick. My family loves this twist when we want something bold!
• Slow Cooker Method: Place ham and glaze in your slow cooker, set to low for 4-6 hours. The glaze won’t caramelize as much, but the ham stays ultra juicy. Great for busy days.
• Vegan “Ham”: Use a plant-based roast (like Tofurky or Field Roast) and follow the same glaze steps. Works surprisingly well—my vegan friends swear by it.
• Seasonal Fruit Swap: In winter, use apples and cranberries instead of pineapple; in summer, try fresh peaches or cherries.

I’ve personally tried the spicy version with hot honey and extra pineapple—it’s a hit for game days! If you have allergies, omit nuts (some folks add pecans), and always check for hidden gluten in packaged ingredients. Don’t be afraid to experiment—this recipe welcomes your personal flair!

Serving & Storage Suggestions

For the best experience, serve your honey glazed ham with pineapple brown sugar crust warm, straight from the oven. Slice thin and spoon extra glaze and pineapple bits over each serving. I love presenting the ham on a wooden board, surrounded by roasted potatoes or steamed green beans—makes for a gorgeous Pinterest-worthy spread!

Pair with classic sides like mashed potatoes, mac and cheese, or a crisp salad. For drinks, sparkling apple cider or a light white wine works wonders. If you’re serving leftovers, store ham slices in an airtight container in the fridge for up to 5 days. The glaze keeps the meat moist, and the flavors deepen over time.

For longer storage, freeze individual slices (separated with parchment paper) for up to 2 months. Thaw overnight in the fridge, then reheat gently in the oven at 300°F (150°C), covered with foil. Microwave works too, but use low power to avoid drying out. Sometimes, I even fry up leftover slices for breakfast sandwiches—total game changer! The pineapple and brown sugar crust tastes amazing even days later.

Nutritional Information & Benefits

Here’s a general overview of the nutrition you’ll get from this honey glazed ham recipe (per serving, about 4 oz / 115 g):

• Calories: 320
• Protein: 22 g
• Fat: 10 g
• Carbohydrates: 28 g
• Sugar: 20 g
• Sodium: 890 mg

Ham provides a solid source of protein and essential vitamins like B6 and zinc. Pineapple is packed with vitamin C and antioxidants, while the honey adds natural sweetness. If you’re watching your sugar intake, reduce the brown sugar or swap with a low-glycemic alternative. Most ingredients are gluten-free—just check mustard labels. Allergens to note: pork, honey, and dairy (if you use butter).

Personally, I love that this recipe balances indulgence with a few natural ingredients. It’s a treat, but it doesn’t feel heavy or overly processed. Moderation is key, and it’s worth every bite on special occasions!

Conclusion

If you’ve been searching for a holiday centerpiece that’s equal parts easy and impressive, this honey glazed ham with pineapple brown sugar crust is the answer. It’s juicy, flavorful, and looks downright stunning on the table. Whether you follow the classic steps or try one of the fun variations, you’ll end up with a meal that draws everyone in (and makes the kitchen smell amazing). I love this recipe because it’s flexible, forgiving, and always delivers those “wow” moments with family and friends.

Don’t be afraid to tweak the glaze, try new fruits, or experiment with spices—make it your own! Honestly, that’s half the fun. If you give this honey glazed ham recipe a try, let me know how it turns out! Share your thoughts, favorite tweaks, or your own family traditions in the comments below. And if you’re feeling generous, pass the recipe along to someone who needs a little comfort food in their life.

Here’s to holiday dinners, warm hugs, and recipes that bring everyone together. You’ve got this—enjoy every delicious bite!

Frequently Asked Questions

How do I keep my honey glazed ham from drying out?

Always tent your ham with foil during baking and baste often with the glaze. Let it rest after baking so the juices redistribute. Using a meat thermometer ensures you don’t overcook it—pull it out as soon as it hits the right temperature.

Can I make this recipe ahead of time?

Yes! You can prepare and glaze the ham a day before, then bake right before serving. Leftovers reheat beautifully in the oven or microwave—just cover slices with foil to keep them moist.

What’s the best type of ham for this recipe?

I recommend a bone-in, unsliced ham for the juiciest results. Spiral-cut works too, but whole hams tend to stay tender and soak up the glaze better.

Is this honey glazed ham recipe gluten-free?

Yes, most ingredients are naturally gluten-free. Just check your mustard and brown sugar labels to be sure. Pair with gluten-free sides for a safe meal.

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple gives a brighter flavor. Just chop or crush it finely and drain off extra juice so the glaze isn’t too runny.

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