Honey Glazed Easter Ham with Pineapple: Easy Recipe for Perfect Holiday Dinner

Let me tell you, the moment the scent of sweet honey, tangy pineapple, and smoky ham starts wafting through my kitchen, it’s like a holiday memory coming to life. That first whiff—warm, caramelized edges mingling with the fruity brightness of pineapple—makes my whole house feel festive. The kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

The very first time I made this Honey Glazed Easter Ham with Pineapple, I was knee-high to a grasshopper, helping my grandma press sticky pineapple rings onto the ham’s glistening surface. She’d always say, “Don’t skimp on the honey, sweetheart!” and that wisdom stuck with me. Years ago, I tried to recreate her recipe for a rainy weekend dinner, and (not gonna lie) my family couldn’t stop sneaking slices off the cutting board while it was still warm. Honestly, I can’t really blame them. That crunchy, golden glaze and juicy ham just call your name.

This recipe is pure, nostalgic comfort with a shiny twist—the pineapple rings caramelize right onto the ham, giving every bite a burst of sunshine. It’s the star of any Easter table, perfect for potlucks, holiday brunches, or even a sweet treat for your kids after church. You know what? I wish I’d rediscovered this ham years ago, because it’s dangerously easy and always makes my guests rave. I’ve tested this one more times than I care to admit (in the name of research, of course), and it’s become my go-to for family gatherings, gifting, and even those “just-because” Sunday dinners. It feels like a warm hug from the inside out, and you’re going to want to bookmark this one!

Why You’ll Love This Recipe

After years of hosting holiday dinners and experimenting with countless glazed ham recipes, I can say hand-over-heart that this Honey Glazed Easter Ham with Pineapple is a keeper. Not only have I tweaked and tested every detail, but I’ve seen the joy it brings to both kids and adults—my niece swears by the crispy edges, and my dad always reaches for seconds. Here’s why you’ll fall in love with this recipe too:

• Quick & Easy: Comes together in under 2 hours (hands-on time is even less!), so you don’t have to spend your whole day in the kitchen. Perfect for busy holidays or last-minute gatherings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen—just grab a ham, honey, pineapple, and a few basics.
• Perfect for Celebrations: This ham is a showstopper for Easter, Christmas, or any holiday dinner. The glaze sparkles and the pineapple rings make it totally Pinterest-worthy.
• Crowd-Pleaser: It’s always a hit with all ages. My family gives it rave reviews every time, and even picky eaters clean their plates.
• Unbelievably Delicious: The texture—crisp glaze outside, tender meat inside—and flavor combo is pure comfort food. The honey and pineapple bring a sweet zing that balances the salty ham beautifully.

Here’s what makes my version stand apart: I use a blend of honey, brown sugar, and pineapple juice for a glaze that’s glossy and not too sticky. The pineapple rings are pressed right onto the ham, caramelizing in the oven for a golden finish. No dry ham here—just juicy, flavorful slices every time. Whether you’re a seasoned cook or just dipping your toes into holiday hosting, this recipe takes the stress out of impressing your guests.

This isn’t just another ham—it’s a memory maker. The kind of dish that makes you close your eyes after the first bite (trust me, you’ll want to savor it). It’s wholesome comfort food, made simpler and a bit lighter, but with all the soul-soothing satisfaction you crave. Ready to make your next holiday meal truly memorable?

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most of these are pantry staples—nothing obscure—and you can swap as needed to suit your family’s tastes or dietary needs.

• For the Ham:
  • 1 bone-in spiral ham (about 8-10 lbs / 3.6-4.5 kg), pre-sliced if possible (makes serving a breeze)
• For the Glaze:
  • 1 cup (340 g) honey (I prefer raw local honey for the fullest flavor)
  • 1/2 cup (100 g) brown sugar (light or dark both work; adds richness)
  • 1/2 cup (120 ml) pineapple juice (from the canned pineapple or fresh)
  • 2 tablespoons (28 g) unsalted butter, melted (helps the glaze stick and adds shine)
  • 1 tablespoon (15 ml) Dijon mustard (balances the sweetness with a gentle kick)
  • 1/2 teaspoon ground cloves (optional, but adds classic warming spice)
• For the Pineapple Topping:
  • 1 can (20 oz / 567 g) pineapple rings in juice, drained (reserve juice for the glaze)
  • Maraschino cherries (optional, for a traditional retro look)
  • Toothpicks (for securing pineapple and cherries)
• Optional Flavor Boosts:
  • Fresh cracked black pepper (a pinch for extra zing)
  • Orange zest (about 1 teaspoon, if you want a citrus nuance)
  • Smoked paprika (1/2 teaspoon, for subtle smokiness)

Ingredient Tips: For the ham, I trust brands like Smithfield or Boar’s Head for reliable flavor. If you need a gluten-free option, double-check your ham’s label (some glazes may contain gluten). In summer, swap canned pineapple for fresh slices—just be sure to use ripe fruit for best sweetness. For a dairy-free version, use olive oil instead of butter.

Substitutions: Use maple syrup in place of honey if you prefer a different sweet profile. Coconut sugar works instead of brown sugar for a lower glycemic option. If you’re out of Dijon, yellow mustard is a fine swap—just a different flavor, still tasty.

Equipment Needed

Here’s what you’ll need to make your Honey Glazed Easter Ham with Pineapple:

• Large roasting pan (with a rack if possible; helps the heat circulate evenly)
• Aluminum foil (for tenting and keeping moisture in)
• Small saucepan (for simmering the glaze)
• Basting brush (or a large spoon for drizzling glaze)
• Sharp carving knife (for clean, even slices)
• Meat thermometer (optional, but handy for checking doneness—aim for 140°F / 60°C)
• Toothpicks (for securing pineapple rings and cherries)

If you don’t have a roasting rack, no worries—just layer thick slices of onion or carrots under the ham to lift it off the pan. I’ve done this plenty of times and it works like a charm. For basting, even a silicone pastry brush does the job. My grandma used a spoon, and her ham turned out perfect every time. If you’re on a budget, skip the fancy pan and use a sturdy, deep dish or even a disposable foil pan for easy cleanup (great for potlucks!).

After each use, I scrub my roasting pan with baking soda and hot water—keeps it fresh for the next holiday bash.

Preparation Method

1. Prep the Ham:

   Remove the ham from packaging and let it sit at room temperature for about 30 minutes. This helps it cook evenly. Pat it dry with paper towels and place it, cut side down, on your roasting rack. Preheat your oven to 325°F (163°C).

2. Make the Glaze:

   In a small saucepan, combine 1 cup (340 g) honey, 1/2 cup (100 g) brown sugar, 1/2 cup (120 ml) pineapple juice, 2 tablespoons (28 g) melted butter, 1 tablespoon (15 ml) Dijon mustard, and 1/2 teaspoon cloves. Stir and bring to a gentle simmer over medium heat. Let it bubble for 3-5 minutes until slightly thickened. Remove from heat.

   Tip: Don’t let it boil too hard or the sugars may burn. The glaze should smell sweet and spicy—like a summer picnic in a pot!

3. Score and Decorate:

   Score the surface of the ham with a sharp knife in a diamond pattern, about 1/4 inch (6 mm) deep. This helps the glaze soak in. Arrange pineapple rings over the ham, securing each with toothpicks. Add maraschino cherries to the center of each ring if you like a retro look (my kids love this part!).

4. Glaze and Bake:

   Brush or spoon half the glaze over the ham, making sure to get into the scored crevices. Cover loosely with foil. Bake in the preheated oven for 1 hour (for an 8-10 lb / 3.6-4.5 kg ham). Every 20 minutes, baste with additional glaze.

   Sensory cue: The glaze should start to bubble and brown, with a sweet, sticky aroma filling your kitchen.

5. Finish and Caramelize:

   After 1 hour, remove foil and brush on the remaining glaze. Increase oven temperature to 400°F (205°C) and bake uncovered for 15-25 minutes, or until the exterior is deeply caramelized and the pineapple rings have golden edges.

   Troubleshooting: If the glaze starts getting too dark, tent with foil again. If using a spiral-cut ham, gently separate slices to let glaze seep in.

6. Rest and Carve:

   Remove from oven and let the ham rest for at least 15 minutes before carving. This keeps it juicy. Slice along the spiral cuts with a sharp knife or electric slicer.

   Personal tip: Don’t rush the resting—juices settle and every bite stays tender.

7. Serve:

   Transfer to a serving platter (pineapple rings on top!). Spoon any pan juices over the slices. Enjoy the beautiful shine and sweet aroma—your guests will be lining up for seconds.

Efficiency tip: Prep your glaze while the ham comes to temperature, and set up your serving platter ahead of time. Less last-minute stress!

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks to make sure my Honey Glazed Easter Ham with Pineapple turns out perfect every time. Here are some tips you’ll want to keep handy:

• Don’t Overcook: Ham can dry out if left in the oven too long. Aim for 140°F (60°C) internal temperature, then stop! I use a meat thermometer for peace of mind.
• Basting Is Key: Baste every 20 minutes for a beautifully lacquered glaze. If you forget and it dries out a little, a quick brush of warm glaze before serving saves the day.
• Score Deeply But Not Too Deep: Too deep, and your ham will fall apart. Too shallow, and the glaze won’t soak in. About 1/4 inch (6 mm) is just right.
• Glaze Consistency: If your glaze is too runny, simmer another minute or two. If it thickens up too much, whisk in a splash of pineapple juice.
• Caramelizing Pineapple: Press those rings firmly to the ham so they caramelize, not slide off. Toothpicks are your friend—just remember to remove them before serving!
• Personal Failures: One year, I skipped the foil tent, and my ham turned a bit tough on the edges. Now I always cover loosely for the first hour, then finish uncovered for that perfect crust.
• Multitasking: While the ham bakes, prep your sides (mashed potatoes, roasted veggies, you name it). The hands-off oven time is a gift—use it!

Consistency comes from not rushing—let the ham rest, let the glaze bubble, and always taste your glaze before brushing. Trust your senses (and your nose!) for a truly memorable meal.

Variations & Adaptations

This Honey Glazed Easter Ham with Pineapple recipe is endlessly adaptable—here are some of my favorite ways to make it your own:

• Dietary Variations: For gluten-free, double-check ham and mustard labels. Dairy-free? Use olive oil instead of butter in the glaze.
• Flavor Twists: Swap out pineapple for orange slices for a citrus twist, or layer with thin apple rounds for a fall flavor. Add a splash of bourbon to the glaze for adult gatherings (just 1 tablespoon does wonders).
• Seasonal Adaptations: In summer, use fresh pineapple chunks instead of rings—roast alongside the ham for juicy bursts. For winter holidays, add a few sprigs of rosemary or thyme to the pan for herbal aroma.
• Cooking Methods: Try smoking your ham on a grill for extra depth. Or, for a smaller crowd, halve the recipe and use a slow cooker—just pour glaze over and cook on low for 4-5 hours.
• Personal Favorite: I love swapping the honey for maple syrup and adding a dash of cinnamon. It’s cozy and the leftovers are amazing in breakfast sandwiches.

Whether you’re working around allergies, seasonal ingredients, or just mixing things up for fun, this recipe is flexible and forgiving. Tweak it to suit your family’s tastes—no fuss, no stress!

Serving & Storage Suggestions

Serve your Honey Glazed Easter Ham with Pineapple warm, straight from the oven, for the best flavor and juiciness. I like to arrange it on a big platter with pineapple rings on top and a sprinkle of fresh parsley for color.

• Serving Temperature: Hot is best, but room temperature works for buffets or picnics.
• Presentation: Fan out slices, tuck in pineapple rings, and add cherries for a classic, festive look.
• Pair With: Roasted potatoes, spring veggies, or a simple green salad. A crisp white wine or sparkling cider is perfect alongside.
• Storage: Refrigerate leftovers in an airtight container for up to 5 days. For longer storage, slice and freeze in zip bags for up to 2 months—wrap tightly to avoid freezer burn.
• Reheating: Warm slices gently in a covered dish at 325°F (163°C) with a splash of pineapple juice to keep them moist. Individual slices reheat fast in the microwave (but watch for drying out).
• Flavor Notes: The glaze and pineapple deepen in flavor overnight, so leftovers are even better the next day. I love sneaking cold slices for a midnight snack!

Nutritional Information & Benefits

This Honey Glazed Easter Ham with Pineapple is hearty and satisfying, but also packs some nutritional perks:

• Per Serving (based on 12 servings): About 320 calories, 12g fat, 24g protein, 26g carbs, 22g sugar.
• Key Benefits: Ham is a great source of lean protein and B vitamins. Pineapple adds vitamin C and digestive enzymes (bromelain), which can help with post-feast comfort.
• Dietary Notes: Gluten-free if you check labels. Can be made dairy-free with a simple swap. Contains pork and honey (not suitable for strict vegetarians or vegans).
• Potential Allergens: Mustard and butter—use alternatives if needed.

From my own wellness perspective, I love that this recipe is balanced—lean protein, a touch of natural sweetness, and real ingredients. It’s a special meal, but not a heavy one, so you feel good enjoying every bite.

Conclusion

If you’re searching for a recipe that’ll make your holiday table shine—and fill your kitchen with irresistible aromas—this Honey Glazed Easter Ham with Pineapple is the one to try. It’s easy, adaptable, and guaranteed to win hearts, whether you’re hosting a crowd or just feeding your favorite people.

Don’t be afraid to tweak the glaze, swap up the fruit, or try a new side dish—make it yours! For me, this ham is a tradition wrapped in a sweet, golden hug. I love how it brings everyone together and sparks those “remember when…” conversations around the table.

So, go ahead—give it a whirl, and let me know how yours turns out! Drop a comment, share your own twist, or tag your Pinterest-worthy creation. I can’t wait to hear your stories and see your holiday spreads. Happy cooking, and may your celebrations be warm and delicious!

FAQs

Can I use a boneless ham instead of bone-in?

Absolutely! Boneless hams work just fine—just watch the cook time, as they may finish faster. Bone-in gives more flavor, but both turn out delicious with the honey pineapple glaze.

What’s the best way to keep ham moist?

Tenting with foil for the first part of baking traps steam and juices. Baste regularly with glaze, and let the ham rest before carving for maximum juiciness.

Can I make this ahead of time?

Yes! Bake the ham, cool, and refrigerate in slices. Reheat covered with a splash of pineapple juice to keep it tender. The flavors actually deepen overnight.

What sides go well with Honey Glazed Easter Ham?

Mashed potatoes, roasted carrots, green beans, or a fresh spring salad pair beautifully. For drinks, try sparkling cider or a light white wine.

Can I use fresh pineapple instead of canned?

Definitely! Just slice fresh pineapple into rings and use as directed. The flavor is a bit brighter and the caramelization even better.

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