A glossy, beginner-friendly holiday centerpiece with sweet-tart flavor, warm spice, and a reliable oven method, this ham brings classic celebration style to your table without making the rest of the meal feel complicated.
This is the kind of main dish that works beautifully when you want something festive but still practical. You get the deep savoriness of cured ham, the familiar look of pineapple rings and cherries, and a sticky glaze that makes every slice feel special.
What makes it especially appealing is how low-stress it is. Most of the cooking time is hands-off, and the finishing glaze does the heavy lifting when it comes to color, shine, and flavor.
It is also a great choice for gatherings because it serves a crowd, slices cleanly, and pairs well with everything from potatoes to lighter vegetable sides. Whether you are planning Easter, Christmas, or a weekend family meal, this dish fits right in.
What You Need to Make This Pineapple Honey Glazed Ham
Cured ham brings the rich, salty base and gives you a sturdy centerpiece that reheats beautifully in the oven.
Pineapple rings add the classic sweet finish and help create that familiar holiday look across the surface of the ham.
Maraschino cherries sit in the center of each ring for color and a nostalgic, decorative touch.
Brown sugar helps the glaze turn syrupy and glossy while encouraging deeper caramelization on the outside.
Honey gives the glaze smooth sweetness and a soft shine that clings well to the ham.
Pineapple juice and orange juice brighten the glaze and balance the richness with fruity acidity.
Dijon mustard adds a little sharpness so the glaze tastes balanced instead of flat or overly sweet.
Lemon juice cuts through the sweetness and keeps the finished flavor lively.
Nutmeg, cloves, ginger, and allspice bring that warm holiday spice profile that makes the glaze feel layered and cozy.
Rum adds depth and a slightly richer finish, though the ham still works nicely if you leave it out.
How to Make This Pineapple Honey Glazed Ham
STEP 1: Start by placing the ham cut-side down in a roasting pan and covering it tightly with foil. This first stage is all about gently warming the meat through without drying it out, so a covered roast is the best way to keep it tender and juicy.
STEP 2: Roast the ham until it is heated evenly, using the size of your ham as your guide. Since cured ham is usually already cooked, you are reheating rather than roasting from raw, which makes this a very forgiving main dish.
STEP 3: While the ham warms, make the glaze on the stovetop. Simmer the brown sugar, honey, fruit juices, mustard, lemon juice, spices, and rum until the mixture looks smooth, glossy, and slightly thickened. You want it syrupy enough to brush on, but still fluid.
STEP 4: Once the ham is nearly ready, remove it from the oven and decorate the outside with pineapple rings and cherries. Fasten them securely so they stay in place while the glaze sets and the ham finishes roasting.
STEP 5: Brush the ham generously with the warm glaze, making sure to coat the fruit as well as the exposed surface of the meat. This is where the color starts to build and the outside begins to turn shiny and caramelized.
STEP 6: Return the ham to the oven uncovered and continue baking, brushing with more glaze every so often. Repeated glazing creates those sticky layers of flavor and gives the outside a more polished finish.
STEP 7: When the ham is hot throughout and beautifully lacquered, let it rest before slicing. That short rest gives the juices time to settle and makes the slices neater for serving. Bring extra glaze to the table so everyone can spoon on a little more.
Perfect Pairings
A ham like this loves simple sides that soak up its sweet-savory glaze. Creamy mashed potatoes are an easy match because they mellow the spices and give you a soft base for every slice.
Roasted carrots or green beans work especially well if you want something lighter on the plate. Their fresh flavor balances the richness of the meat and keeps the meal from feeling too heavy.
For a more classic holiday spread, serve it with buttery rolls or a baked casserole on the side. The ham is flavorful enough to carry the table, so your supporting dishes do not need to be complicated.
Can I make the glaze ahead of time?
Yes, and it is a smart move for a holiday meal. You can make the glaze in advance, cool it, and refrigerate it until needed. Warm it gently before brushing so it spreads smoothly over the ham.
Do I need to keep the ham covered at first?
Yes. Covering it during the first part of roasting helps the ham heat through without losing moisture. The uncovered portion comes later, once the glaze goes on and you want the exterior to caramelize.
Can I leave out the rum?
Absolutely. The glaze will still taste rich and balanced without it. The fruit juices, brown sugar, mustard, and spices provide plenty of flavor, so skipping the rum does not take away the classic holiday feel.
How do I keep the glaze from burning?
Apply the glaze during the final stretch of baking rather than from the start. Since it contains sugar and honey, it can darken quickly. Brushing in layers near the end gives you shine and caramelization without scorching.
Helpful Tips
- Pat the pineapple rings lightly with paper towels before attaching them so they stay in place more easily and do not water down the glaze.
- Warm glaze brushes on better than cooled glaze, so keep it just loose enough to spread smoothly.
- Let the ham rest before slicing so the juices stay in the meat instead of running onto the platter.
How to Store & Reheat
Leftover ham keeps well in the refrigerator for up to 4 days when stored in an airtight container or wrapped tightly. If you have extra glaze, store that separately and spoon a little over the slices before reheating to help keep them moist.
For longer storage, freeze sliced ham in well-wrapped portions for up to 2 months. This makes it easier to thaw only what you need for another meal.
To reheat, place slices or a larger piece of ham in a covered baking dish with a small splash of pineapple juice, orange juice, or water. Warm it gently in the oven until heated through. You can also reheat individual portions in short bursts in the microwave, but covering them will help prevent the edges from drying out.
This is one of those reliable dishes that looks impressive without demanding constant attention. The ham stays savory and tender, the glaze brings that sweet spiced finish, and the pineapple-cherry topping gives it the classic look many people remember from holiday tables. It is familiar, festive, and exactly the kind of centerpiece that makes serving a crowd feel simpler.
Pineapple Honey Glazed Ham
Ingredients
For the Ham
- 1 small jar maraschino cherries
- 1 cured ham 8 to 10 pounds
- Toothpicks for fastening the pineapple and cherries
- 1 can 20 ounces pineapple rings, drained
For the Glaze
- 1 tablespoon Dijon mustard
- 1/2 teaspoon ground nutmeg
- 1/2 cup honey
- 1/4 cup orange juice
- 3/4 cup packed brown sugar either light or dark
- 1/4 teaspoon ground cloves
- 1 tablespoon Dijon mustard
- Juice from 1/2 fresh lemon
- 1/2 cup pineapple juice
- 2 tablespoons rum preferably dark or spiced
- 1/2 to 1 teaspoon ground ginger
- 1 teaspoon allspice preferably freshly ground
Instructions
- Preheat the oven to 325°F (160°C). Set the ham cut-side down in a roasting pan. For additional sweetness, you may scatter about 1/2 cup of brown sugar over the surface. Cover the pan tightly with aluminum foil to help retain moisture.
- Place the covered ham in the oven and roast for 10 to 12 minutes per pound, about 1 1/2 to 2 hours depending on size, so it heats evenly throughout.
- Meanwhile, prepare the glaze. In a small saucepan, combine the remaining brown sugar, Dijon mustard, orange juice, pineapple juice, honey, allspice, nutmeg, cloves, ginger, rum, and lemon juice. Bring the mixture to a boil, then lower the heat and simmer for about 5 minutes, or until slightly thickened and syrupy.
- About 30 minutes before the ham is finished roasting, remove it from the oven. Arrange the pineapple rings over the ham in a decorative pattern. Set one cherry in the center of each ring and secure each with a toothpick. Brush the ham generously with the prepared glaze.
- Return the ham to the oven uncovered and continue baking for 15 to 20 minutes, brushing with more glaze every 10 minutes. Cook until an instant-read thermometer inserted into the thickest part registers 120°F.
- Transfer the ham to a serving platter and let it rest for 15 minutes before slicing. Serve with any remaining glaze on the side.
