Fresh Pineapple Ham Glaze

This fresh pineapple ham has become our family’s holiday showstopper — the kind of main dish that fills the whole house with sweet and savory aromas. Swapping out canned pineapple and brown sugar for juicy fresh fruit and a tangy balsamic honey glaze creates a deeply flavorful ham with a beautiful caramelized finish. Whether it is Christmas or just a weekend when we are craving something special, this recipe draws everyone to the table with anticipation.

I remember making this ham for Christmas the first time my in-laws visited. They could not believe fresh pineapple could make such a difference. Now everyone asks for it at the holidays and I secretly love the look on their faces when the glaze sizzles under the broiler.

Ingredients

• Smoked ham: Adds rich savory notes and classic holiday flavor Look for a bone in ham with good marbling for moist results
• Fresh pineapple: Delivers real juicy sweetness and balances the smoky meat Pick a pineapple that feels heavy for its size and smells fragrant at the base
• Honey: Provides luscious caramelization and glaze Stick with good quality pure honey for best taste
• Balsamic vinegar: Infuses deep tanginess and beautiful color Choose a thick aged vinegar if possible for full flavor
• Dijon mustard: Brings a subtle heat and zippy contrast Go for traditional Dijon for smooth blending
• Cayenne: A pinch wakes up the glaze with gentle warmth Freshly ground is best for potency

Instructions

Preheat and Prepare:

Heat your oven to 350 degrees Place a rack in the lower third of your oven and line your roasting pan with parchment or foil for easy cleanup

Score the Ham:

Using a sharp carving knife slice crosswise into the ham every half inch making cuts that go halfway into the meat This lets the glaze and pineapple seep in Do not slice all the way through

Stuff with Pineapple:

Cut a fresh pineapple into thin half moons or wedges Slide pineapple pieces into each score filling every cut fully The pineapple will soften and soak with the ham juices as it cooks

Mix the Glaze:

In a small bowl whisk together honey balsamic vinegar Dijon mustard and a pinch of cayenne Whisk until smooth and glossy

Glaze and Start Baking:

Brush or spoon a generous layer of glaze over all surfaces of the ham Place the ham in your prepared pan and loosely tent with foil Bake for 90 minutes to let flavors meld and glaze begin to caramelize

Re Glaze and Finish:

Remove the ham from the oven Uncover and pour the remaining glaze over making sure it soaks into the pineapple filled slices Return to oven uncovered for 30 more minutes so the outside develops a beautiful caramelized finish

Rest and Serve:

When the timer goes off carefully transfer the ham to a carving board Let it rest uncovered for 15 minutes before slicing so juices redistribute Slice thick and serve with extra glaze spooned over

My favorite part of this dish is the pineapple slices that roast alongside the ham They caramelize on the edges and soak up the smoky juices Every year my youngest tries to sneak a piece before the ham is carved and we all laugh as savory sweet aroma fills the kitchen

Storage Tips

After cooling slice the ham completely and store it with pineapple in airtight containers in the refrigerator The ham stays juicy for up to five days and makes great sandwiches or breakfast hash

Ingredient Substitutions

If you only have canned pineapple rinse off the syrup and pat the rings dry for a less sweet option Maple syrup can replace honey for a woodsy note Whole grain mustard will add extra texture if you love a pop of seeds

Serving Suggestions

Pile slices on a large wooden platter topped with those glazed pineapple wedges Pair with roasted vegetables garlicky greens or creamy mashed potatoes A little bowl of warm extra glaze is always welcomed

Cultural and Historical Context

Baked ham studded with pineapple became an American holiday tradition post war when canned pineapple and brown sugar were splurges This version takes that spirit but lets the real fruit and a modern glaze shine making it worthy of any celebration

Seasonal Adaptations

In spring swap pineapple for fresh apricot halves For fall try thin slices of apple or pear and smoked ham Use orange blossom honey for floral depth in summer

Success Stories

One Easter my neighbor tried this with a spiral cut ham and said her guests thought it came from a fancy restaurant I have shared the recipe at a few community potlucks and now it is part of several friends traditions too

Freezer Meal Conversion

Fully baked ham freezes well Slice and portion with some pineapple and glaze into freezer bags Thaw in the fridge and reheat gently covered with foil in a low oven The flavor improves as it sits

Fresh pineapple brings this ham to life with sweet and tangy depth. Let your family enjoy every bite — and sneak a few pineapple wedges while you carve.

Common Questions About the Recipe

→ What type of ham works best?

Smoked, bone-in hams provide a flavorful base and retain juiciness during baking for best results.

→ Can canned pineapple be used?

Fresh pineapple adds brightness and texture, but canned pineapple can be substituted in a pinch.

→ How do you keep the ham moist?

Basting with the honey balsamic glaze and using foil during part of baking helps maintain moisture and flavor.

→ Is the glaze spicy?

The glaze is mostly sweet and tangy; a touch of cayenne adds only subtle warmth without overwhelming the taste.

→ What sides pair well with this dish?

Classic accompaniments like roasted vegetables, mashed potatoes, or a bright green salad balance the sweet-savory flavors.