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Pineapple honey glazed spiral cut ham on a platter with fresh rosemary, cherries and pineapple.
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Pineapple Honey Glazed Ham

This Pineapple Honey Glazed Ham is simple with subtle sweetness of pineapple and a delectable crunchy brown sugar honey glaze.
Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings 10
Calories 928kcal

Ingredients

  • 1 fully cooked spiral ham 7 to 9 pounds
  • 1 ½ cups pineapple juice 2 6oz
  • ¼ cup honey
  • ½ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 2 tablespoons cornstarch or more
US Customary - Metric

Instructions

  • If frozen, thaw ham in the refrigerator for 2 days.
  • Remove ham from the fridge and get your roasting pan ready. Line it with heavy foil for easy clean-up.
  • Remove ham packaging, making sure liquid from ham is transferred in the pan. Place ham on roasting pan with the meatier portion side up.
  • Use a fork, knife or cake spatula and slightly (not fully) separate the slices and pour pineapple juice in between slices.
  • Leave ham in room temperature for an hour to fully thaw and keep basting with pineapple juice for the next hour.
  • Before putting in the oven, brush ham with ¼ cup honey.
  • Cover pan tightly with heavy foil and warm ham.
  • FOLLOW THE WARMING INSTRUCTIONS THAT CAME WITH THE HAM. I usually go with the shorter warming time. If warming time is 1 hour and 15 minutes, I remove ham from the oven 10 minutes earlier. Place ham at 2nd rack from the bottom.
  • PREPARE THE BROWN SUGAR HONEY GLAZE - In the meantime, prepare honey and combine brown sugar, cinnamon and cloves in a small bowl. (Do not combine honey with brown sugar mixture.)
  • Remove foil, baste ham with pan juices and let it sit for a minute. Carefully move ham to the foil and place rack on the roasting pan and transfer ham flat side down. Brush honey all over ham then pat the brown sugar mixture evenly around ham.
  • Pre-heat oven and BROIL UNCOVERED at 500 degrees F (HIGH) for 3 to 4 minutes or until brown sugar starts to bubble. Note: Be sure to be next to your oven and watch your ham. It can burn easily at this point.
  • Transfer ham to serving platter.
  • MAKE THE HAM SAUCE – Transfer the pan juices to a small saucepan. For 2 cups of pan juices, use 2 tablespoons of cornstarch diluted in ¼ cup of pan juice. Bring liquid to a simmer then slowly pour cornstarch mixture stirring constantly until sauce thickens. Transfer right away to sauce dish.

Notes

  1. When warming, I don’t place ham on a rack. I find that ham is tastier as it picks up the pineapple flavor. Ham will not dry out. It’s your call, if you want to place it on a rack.
  2. If using a gas oven, close the oven door. If using an electric oven, the oven door should be ajar while broiling.
  3. Fry, microwave or bake and broil to reheat leftover ham.
  4. Store leftover ham in an airtight container up to 3 days in the refrigerator or freeze in an airtight container up to a month, if vacuum sealed up to 3 months. Thaw in the refrigerator before warming.
  5. For more tips and frequently asked questions, refer to the post above.

Nutrition

Calories: 928kcal | Carbohydrates: 24g | Protein: 74g | Fat: 58g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 27g | Cholesterol: 213mg | Sodium: 4086mg | Potassium: 1049mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 3mg