This gorgeous Pineapple Roasted Ham is the ultimate centerpiece for your holiday table. It takes just 15 minutes to prep and is made with a simple, 7-ingredient glaze featuring pineapple juice and brown sugar that caramelizes to golden perfection in the oven.
In this article you'll learn:
- Pineapple roasted ham uses a homemade pineapple juice and brown sugar glaze that caramelizes in the oven for a sweet-savory crust.
- A 9-to-10-pound bone-in ham serves 10 to 16 people, making it ideal for holidays and large gatherings.
- Foil-covered roasting with pineapple juice in the pan is an expert technique that keeps the ham moist, while scoring helps the glaze soak into the meat.
- Tara's tips for basting during the final uncovered roasting stage builds the glossy pineapple glaze and deepens flavor.
- Leftover ham stores well and works in sandwiches, soups, and pasta recipes from Tara Teaspoon.
Generated with AI and experts from the Tara Teaspoon team.
When I’m hosting a big celebration, I love a showstopping main dish to take center stage on the table. Classics like Roasted Turkey for Thanksgiving and Prime Rib for Christmas really bring the whole meal together and add to the festivities.
For me, roasted ham is the traditional choice for an Easter feast. Ham, with its rich, salty flavor, pairs perfectly with sweet sauces like those used on my Honey Baked Ham and Brown Sugar Glazed Ham. It's also delightful with fruity sauces like my Pineapple Sauce for Ham!
Rethinking the classic pineapple ham
When I'm craving roast ham around holidays, I know it's time to make a Pineapple Roasted Ham and Pineapple Sauce; they make a dynamic duo when served together!
Many pineapple hams are cooked with pineapple and cherries pinned to the outside with toothpicks. Although it makes a pretty presentation, it can be difficult to get the fruit to stay put, and there's never enough pineapple for all of my guests.
I found that baking the ham with pineapple juice and basting it with pineapple ham glaze, gives it plenty of flavor; no toothpicks or stress needed! Making a side of easy pineapple sauce ensures that everyone can have as much pineapple as they'd like with their meal. It's a win-win!
The sweet and savory glaze I chose for this recipe gets its flavor from pineapple juice and brown sugar, mustard, spices, and herbs. It's applied during the last part of the baking process and caramelizes the outside of the ham, keeping the inside moist and juicy. No dry ham on my watch!
More reasons to make a ham roast with pineapple for your next gathering:
- Great for beginners: If you're new to hosting and want to make a great impression, this is the ham and pineapple recipe for you. With just 8 simple ingredients, it's easy to prep and the oven does most of the work!
- Versatile: The finished pineapple glazed ham is a total crowd-pleaser for major holidays and Sunday dinners alike.
- Great for meal prep: You'll only need 15 minutes to prep the roast and then you're free to make stovetop sides while it’s cooking.
- Feeds a crowd: A 9-to-10-pound cooked ham can feed 10 to 16 people, with plenty of tasty leftovers to use in other dishes.
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Ingredients and variations
A delicious pineapple ham glaze is really easy to make. Check out these ingredient tips to help you gather everything you'll need. See recipe card for full ingredient amounts.
- Cooked ham: You'll need a 9-to-10-pound, bone-in, shank-end uncut ham. Check the ham buying tips in the next section for more details. You can also use a spiral cut ham if you choose.
- Pineapple juice: Canned pineapple juice is perfect.
- Fresh thyme: You can substitute ½ teaspoon dried thyme for 1 teaspoon fresh thyme.
- Brown sugar: Light or dark brown sugar works. You can also use honey or maple syrup in place of the brown sugar.
- Dijon mustard: You can use smooth or grainy, but I prefer smooth.
- Garlic powder
- Ground coriander
- Ground black pepper
- Pineapple Sauce For Ham: Optional, but highly recommended! Serving Pineapple Sauce for Ham with your roast will take it over the top.
Variations – Make it your own by adding bourbon along with your pineapple juice or add cayenne for heat.
Type of ham to buy
Depending on where you live and what your store has available, you may find a variety of roasting hams. It can be hard to know what to choose, even if you read the labels! Here's some buying tips to keep in mind:
- Fully cooked, partially cooked, or uncooked/fresh: This recipe is designed to use cooked ham because it's easier to find and work with. If you really want to use a partially cooked or uncooked/fresh ham, this recipe will work, but you'll need to follow the package or butcher's directions for cooking it properly. If you have any questions, head to the meat counter for help.
- Bone-in or boneless: For the best flavor, texture, and presentation, use a bone-in ham.
- Uncut or spiral-cut: I chose to use an uncut ham for this recipe. I like the festive scoring on the outside that allows the juices and glaze to sink deep into the juicy meat. If you'd rather use a spiral-cut ham, skip the scoring and bake as directed on the recipe card.
- Full leg, butt-end, or shank-end: Although you can sometimes find a full leg of ham, it is usually divided in half and sold as the butt-end or shank-end (lower leg). The butt-end of a ham is generally meatier, but can be more difficult to cut. I love to use the shank-end, because it is fattier, more tender, and easier to cut.
- Plain or pre-glazed: Since you'll be making a delicious pineapple ham glaze, don't use a pre-glazed ham. The homemade glaze will taste best on a plain smoked ham. If a glaze packet is included with your ham, just toss it.
- How many pounds? I created this recipe for a 9-to-10-pound ham. You can plan for ½ to ¾ pound of bone-in ham per person (the raw weight before cooking). A 9-pound ham serves about 10 to 12 people, and a 10-pound ham serves about 14 to 16. Choose the higher amount if you want leftovers for additional meals.
Ham often goes on sale around the holidays. It's always a good idea to buy an extra to freeze whole for future special occasions! Just remember to thaw it in the fridge for several days before roasting it.
How to make pineapple roast ham
When you are ready to get started, use these step-by-step instructions to guide you through how to roast a fully cooked uncut ham; in essence, you're just reheating it. In total, reheating a tinfoil-covered 9-to-10-pound cooked ham in a 325ºF oven will take anywhere from 1 hour 45 minutes to 2 hours, plus an additional 30 minutes uncovered to caramelize the glaze. See recipe card for comprehensive directions.
- Step 1: After you've removed the packaging from the ham, use a sharp knife to score the fat rind at 1-inch intervals making a criss-cross pattern. See scoring tips below.
- Step 2: Place the ham in a roasting pan with the scored side up. Pour the pineapple juice and water into the pan.
- Step 3: Put a few sprigs of fresh thyme into the bottom of the pan.
- Step 4: Wrap the pan tightly with foil to seal in moisture while it cooks and put the pan in the hot oven. You'll cook it for approximately 15 minutes per pound.
- Step 5: Once the ham reaches 120ºF (check around the 1 hour, 45 minute mark), remove the ham from the oven and baste with half the glaze. Cook uncovered for 15 minutes and baste again. Continue cooking until ham reaches 130ºF, about 15 more minutes.
- Step 6: Remove ham from oven and let it rest in the pan for 10 to 15 minutes before cutting. Working in sections, cut into the fatty portions to cut off large chunks of boneless meat.
- Step 7: It's helpful to follow the natural breaks in the ham and cut around the bone.
- Step 8: Trim off excess fat and then cut the larger portions of meat into slices. Cut across the grain as thick or thin as you want
Tara's top tips
Scoring tips: The purpose of scoring ham is to create shallow channels for the glaze to sink into and caramelize. The cuts don't need to be very deep (if you go too deep, the meat might dry out a bit). It's best to use a sharp knife to score the top portion of the ham and down the sides. First make straight lines going one direction, spaced about 1-inch apart. Then make straight intersecting lines going the opposite direction, still spaced about 1-inch apart. This creates a crosshatch pattern and should look as though the top is covered with a series of connecting x's. Place the ham scored-side up in the pan.
Keep the ham moist: The key to a moist, juicy ham is to trap moisture around it while it cooks covered under foil. The pineapple juice and water in the bottom of the roasting pan will get steamy and create moisture. It will also help the meat not to scorch and add flavor.
Don't overcook: Roasting a fully cooked ham is more like reheating it in 2 portions: first covered, then uncovered with the glaze. The ham is fully cooked (reheated) once the internal temperature reaches 130ºF. Expect to cook it covered for 15 minutes per pound (between 1 hour 45 minutes to 2 hours), plus 30 minutes uncovered to reach that temperature. Make sure to remove the ham from the oven once it reaches 130ºF. Cooking it past the point could make your ham dry.
Baste multiple times: When the ham reaches an internal temperature of 120ºF (around the 1 hour 45 minute mark), remove the foil tent, baste with glaze, and return to the oven for the final 30 minutes. For the best flavor, baste one to two more times before the ham finishes.
Ham cutting tips: Use a sharp knife to cut the ham shank into sections and follow the muscle lines and fat separations. Lift and cut away each section, then slice sections into pretty pieces. Some bits of ham will remain on and around the bone. You can use the bone to make a broth for ham and bean soup like Charro Beans (Frijoles Charros), or discard it.
Cut against the grain: To make the prettiest slices that are easy to chew, you should cut across the grain of the meat. The grain refers to parallel lines of closely grouped muscle fibers. To cut against the grain means to cut the meat perpendicular to the lines of muscle fibers.
What to serve with pineapple glazed ham
My favorite way to serve this roast is with a liberal amount of Pineapple for Ham Sauce! I also like to serve the leftover juices from the roasting pan with the meal. Just pour the juices into a small serving bowl.
Depending on the occasion (Easter, Christmas, or Sunday dinner), serve seasonal sides with pineapple roasted ham. Here are afew of my favorites to try:
Leftover ham ideas
I often choose to make a little more ham than I need to make sure I have plenty of leftovers! These are my favorite dishes to use up leftovers:
Storage & reheating
Refrigerate: Store leftover cooked and reheated ham in an airtight container in the refrigerator for up to a week.
Freeze: You can also freeze leftover roasted ham for up to 4 months. For easy thawing, slice and portion leftover ham before freezing it.
Reheat: Wrap leftover ham in foil and heat in a 350ºF oven, or in an air fryer on low heat. To reheat it in the microwave, wrap it in parchment paper, place on a plate, and reheat for a minute or so.
FAQ
Definitely! Keeping the ham covered under foil during the initial cooking allows the juices in the bottom of the pan to get steamy and swirl around the roast, maintaining moisture. During the last 30 minutes of roasting, remove the cover to caramelize the glaze.
Canned pineapple juice is preferrable because it is easy to find and has consistent flavor. If you decide to use fresh pineapple juice, it may not be as sweet as canned, so you may need to add a little more sugar to the glaze.
If you are swapping fresh for canned pineapple in the optional pineapple for ham sauce, be aware that it will be less sweet, and may not thicken the same because of the enzymes found in fresh pineapple. I'd recommend avoiding fresh pineapple if possible.
Yes, you can make the glaze up to 2 days in advance and store it in a container in the fridge until you are ready to use it.
Ham is usually dry because it has been over-cooked or exposed to too much dry heat. Most hams are already fully cooked, so they only need gentle reheating. If a ham is baked too long, especially uncovered, moisture evaporates and the meat tightens and dries out. Spiral-cut hams are also more prone to drying because the slices are already cut, which exposes more surface area to the heat. For the juiciest results, warm the ham slowly, keep it covered with foil for most of the cooking time, and avoid letting the internal temperature climb much above about 140°F.
More delicious holiday recipe ideas
A show-stopping main dish needs plenty of holiday-worthy sides! Try these blog favorites:
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📖 Full Recipe
Pineapple Roasted Ham
Ingredients
Ham
- 1 9-to-10-pound fully cooked, uncut, bone-in shank ham*
- ¼ cup water
- ½ cup pineapple juice
- 5 to 6 sprigs fresh thyme (plus more for garnish, or ½ teaspoon dried thyme)
Glaze
- ½ cup pineapple juice
- 3 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped thyme leaves (or ½ teaspoon dried thyme)
- 1 teaspoon garlic powder
- 1 teaspoon ground coriander
- ½ teaspoon ground black pepper
- Pineapple Sauce For Ham (for serving, optional)
Instructions
- Heat oven to 325ºF and position the rack in the lower third rather than the center.
- Make the glaze now or while the ham roasts: In a saucepan over medium high heat combine the pineapple juice and all the other ingredients. Bring to a simmer and stir until sugar is dissolved, about 2 minutes. Remove from heat and set aside. Make Pineapple Sauce for Ham if using.
- Remove the packaging from the ham including any netting or plastic.
- Use a sharp knife to score the top portion of the ham and down the sides, making shallow slices in a cross-hatch pattern over the surface. Don’t cut into the meat too much, you really just want to have shallow scoring for the glaze to caramelize in, and for the ham to look pretty!
- Place ham in a roasting pan or shallow oven-proof pan or dish. Add ½ cup water and ½ cup pineapple juice to the pan, along with 5 or 6 sprigs of thyme or the dried thyme. Then cover the pan tightly with aluminum foil to retain moisture as it roasts.
- Roast 15 minutes per pound until the internal temperature reads 120ºF on an instant read thermometer (about 30 minutes before roasting time is finished). Remove foil and brush half the glaze over the ham and return to the oven for 15 minutes. Glaze again with remaining glaze and continue roasting until the internal temperature is 130ºF, about 15 more minutes.
- Remove from oven and let rest for 10 to 15 minutes before slicing and serving.
- To slice, cut large pieces of ham away from the bone and then slice those pieces and arrange on a platter. Serve, garnished with extra thyme, or with Pineapple Sauce for Ham.
Notes
- This recipe is designed to use cooked ham. If you want to use a partially cooked or uncooked/fresh ham with this recipe, follow the package or butcher's directions to cook it properly.
- For the best flavor, texture, and presentation, use a bone-in ham.
- I chose to use an uncut ham because I think it roasts to be more tender and juicy. Plus, I can slice pieces as thick or thin as I like. You can easily use a spiral sliced ham in this recipe. Just skip “scoring” it and proceed.
- I love to use the shank-end, because it is fattier, more tender, and easier to cut.
- Don't use a pre-glazed ham.
- This recipe is for a 9-to-10-pound ham. You can plan for ½ to ¾ pound of bone-in ham per person (the raw weight before cooking).
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
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