In the South, a baked ham with pineapple, brown sugar, and cherries is more than just a recipe, it’s a tradition. I grew up watching my great-grandmother layer pineapple slices on a holiday ham, brushing on that sticky-sweet glaze until it turned caramelized and golden. With my Louisiana roots and years of recipe testing, I can promise you this ham comes out moist, well-seasoned, and worthy of being the centerpiece on your table.
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Key Ingredients
- Ham: A spiral-cut ham will make it easy on you, but any will work.
- Pineapples: I like to use canned pineapple slices along with the leftover juice. This is simply family tradition. You can use fresh pineapple if you wish along with whatever pineapple juice you prefer. Using the canned pineapple rings is very easy to do.
- Cherries: Old-school Southern tradition right here. Maraschino cherries tucked into the center of each pineapple ring add a pop of color and just the right amount of sweetness. It’s as much about presentation as it is about taste.
- Brown Sugar or Sweetener: This is where the caramel magic happens. Brown sugar melts into the glaze, giving it that deep molasses flavor and sticky sweetness that clings to every bite of ham. If you want to lighten things up, a brown sugar substitute works too without losing the flavor.
- Honey: Honey adds another layer of sweetness, but it’s not just sugar, it brings warmth and richness that makes the glaze shine.
- Cinnamon and Cloves: A little spice goes a long way. These paired together will make the glaze feel and taste cozy.
- Cornstarch: This is your secret weapon for a glaze that actually sticks. Cornstarch thickens the pineapple and brown sugar juices into a silky sauce that clings to the ham instead of running off, so every slice is coated with flavor.
What Type of Ham to Use
Start with whether you plan to buy a fresh ham or a cured, smoked, and pre-cooked ham. Fresh hams aren't that common. Most people prefer cured hams, so that's what you will typically find in grocery stores, especially around the holidays.
I like to use bone-in hams because they have more flavor. You can also use the leftover ham bone can be used in other recipes to add flavor, like my Instant Pot Split Pea Soup.
I'm not a huge fan of carving, so I like to grab spiral sliced hams. The smoked ham is placed on a spit and rotated against a blade while moving lengthwise so it’s sliced in a spiral, right to the bone. You will still have to cut along the bone to remove your slices, but the hard part is already done and the presentation is beautiful. The slices fall right off the bone.
Some people prefer to use a whole ham instead of spiral cut because they feel spiral cut will lose moisture. I find that if I tent a spiral ham with foil while baking, it stays juicy.
You can use a boneless ham steak if you wish. These are usually a lot smaller and aren't typically served for most holiday gatherings. They are great for things like sandwiches and paninis.
When buying a ham, read the labels. Some hams are artificially plumped up with water or solutions, but this dilutes the flavor. Look for one with no added water or juices. The label should just read “ham” — not Ham, water added or Ham with natural juices. Check out this complete guide to buying hams.
How to Score the Ham
Hams are really thick, so scoring a ham before you bake it is necessary in order to help the ham glaze penetrate into the meat. Scoring will also make the ham gorgeous and very presentable. You will make diagonal cuts into the ham.
I don't score spiral sliced hams because they are already cut and you can baste the glaze into the cut sections of the meat.
While scoring, use a sharp knife and a cutting board. Start at one end of the ham, and near the bottom cut about ⅓ of an inch into the ham and in a complete line across.
Continue to make similar cuts and lines about an inch apart.
Turn the ham and repeat the diagonal lines to form a criss cross pattern.
How to Make Ham Glaze
I like to use a combination of pineapple juice, brown sugar or brown sweetener, honey, cinnamon, ground cloves, and cornstarch (as a thickener) to make the glaze. Combine the ingredients in a saucepan on the stove until thick.
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How to Make Baked Ham with Pineapple and Brown Sugar
Detailed measurements and full instructions can be found in the recipe card at the bottom of the post.
- Prep the ham. Place your ham in a large roasting pan, flat side down. If the ham has a thick layer of fat, score it lightly (if necessary) with a sharp knife in a diamond pattern. This helps the glaze soak in.
- Make the glaze. In a saucepan, combine brown sugar (or sweetener), honey, pineapple juice (from the can), cinnamon, and ground cloves. Bring to a simmer over medium heat. Stir in cornstarch mixed with a splash of water, whisking until the glaze thickens and becomes glossy.
- Add pineapple and cherries. Arrange pineapple rings all over the ham, securing them with toothpicks if needed. Place a maraschino cherry in the center of each pineapple ring.
- Glaze the ham. Brush a generous layer of glaze all over the ham and fruit. Reserve the extra glaze for basting.
- Bake low and slow. Cover the ham loosely with foil and bake.
- Rest before slicing. Once baked, let the ham rest for 15 minutes. Slice, spoon on a little extra glaze, and serve.
How Long to Bake
According to the USDA, to reheat cooked hams, set the oven temperature no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer.
To reheat a spiral-sliced, bone-in ham in a conventional oven, cover the entire ham or portion with heavy aluminum foil and heat at 325 °F for about 10 minutes per pound. Individual slices may also be warmed in a skillet or microwave.
For a smoked (pre-cooked) whole, bone-in ham with a weight of 10-14 pounds, bake for 15-18 minutes per pound.
For a whole, bone-in fresh, un-cooked ham with a weight of 12-16 pounds, cook for 22-26 minutes per pound.
Boneless hams should be cooked for 10-15 minutes per pound.
Frequently Asked Questions and Pro Tips
I like to use a sheet pan along with foil. Foil is highly recommended, especially if you are using a spiral sliced ham. The foil will tent excess heat and produce a juicy ham. You can use large foil pans or roasting pans if you wish.
Estimate about ½ pound per person. I typically grab a ham that weighs 10-12 pounds. These will feed around 20 people, making great leftovers if you have a smaller group.
For holiday celebrations, I prefer to make the ham in the morning. It always tastes best when it's freshly baked. You can make the ham up to 3-4 days in advance if preferred.
In the fridge: Once the ham has cooled, slice or leave it whole and store it in an airtight container or wrap it tightly in foil. It will keep in the refrigerator for up to 4 days. Don’t forget to save that extra glaze, it’s liquid gold for reheating leftovers.
In the freezer: If you want to keep it longer, wrap slices (or the whole ham, if you’ve got room) tightly in plastic wrap, then foil, and place it in a freezer bag. It’ll last up to 2 months. For easier reheating, I like to freeze slices in smaller portions so I can pull out just what I need.
Warm leftover ham in the oven at 300°F, covered with foil and a splash of broth or glaze to keep it from drying out. For smaller portions, the microwave works fine, just cover it and heat in short bursts so it stays juicy.
You can freeze leftovers (tightly sealed) for 1-2 months for optimal freshness. This is for quality only, as frozen hams remain safe to eat indefinitely.
More Holiday and Thanksgiving Main Dish Recipes
Baked Turkey Wings
Traeger Smoked Turkey
Air Fryer Turkey Legs
Baked Crab Legs
Lobster Mac and Cheese
Cajun Spiced Roasted Turkey
Seafood Mac and Cheese
Stuffed Turkey Legs
Slow Cooker Turkey Legs
Pair With These Southern Side Dishes
Southern Style Mac and Cheese
Southern Sweet Potato Casserole
Southern Cornbread Dressing
Southern Candied Sweet Potatoes
Southern Mustard Greens
Southern Okra and Tomatoes
Southern Style Green Beans
Southern Baked Beans
Southern Black Eyed Peas
Leftover Ham Recipes
Ham Potato and Vegetable Soup
Ham and Cheese Panini
Traeger Smoked Ham
Check out our list of the Best Authentic Soul Food Recipes here.
Baked Ham with Pineapple and Brown Sugar Glaze
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Ingredients
- 20 oz canned pineapple slices Retain the pineapple juice.
- ¼ cup honey
- ½ cup brown sweetener or sugar Dark or light.
- ½ teaspoon ground cloves
- ½ teaspoon cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon water
- 10-12 pound fully cooked ham I prefer bone-in and spiral cut.
- maraschino cherries Optional
- toothpicks
- foil
Instructions
- Allow the ham to come to room temperature prior to baking. This will usually take an hour.10-12 pound fully cooked ham
- Preheat oven to 325 degrees.
- Score the ham if necessary.
- Place a saucepan on medium-high heat. Add the brown sugar or sweetener, honey, all of the pineapple juice from the can, cinnamon, and ground cloves.20 oz canned pineapple slices, ¼ cup honey, ½ cup brown sweetener or sugar, ½ teaspoon ground cloves, ½ teaspoon cinnamon
- Stir for 3-4 minutes until the sweetener has melted.
- Add the cornstarch and water to a small bowl and stir to combine.1 tablespoon cornstarch, 1 tablespoon water
- Add the cornstarch slurry mixture to the glaze. Stir as you pour and add it in slowly. Stir until the glaze thickens.
- Place the ham on a foil lined sheet pan or in a roasting pan. Drizzle the glaze over the ham. Use a cooking brush if necessary to add glaze into the cuts of the ham.
- Use toothpicks to secure the pineapple slices and cherries over the exterior of the ham. Wrap and tent foil around the ham. Do not wrap it tightly, the glaze will stick to the foil. Wrap it so that it's insulated.maraschino cherries, toothpicks
- Bake for 1 ½ hours. Remove the foil and baste the ham with the glaze. (Bake time will vary based on the size of your ham. See notes.)
- Return the ham to the oven uncovered. Bake for an additional 30 minutes.
- Allow the ham to rest for at least 20 minutes after baking.
Video
Notes
- Bake a (pre-cooked) spiral-sliced, bone-in ham for 10 minutes per pound.
- For a smoked (pre-cooked) whole, bone-in ham with a weight of 10-14 pounds, bake for 15-18 minutes per pound.
- For a whole, bone-in fresh, un-cooked ham with a weight of 12-16 pounds, cook for 22-26 minutes per pound.
-
Boneless hams should be cooked for 10-15 minutes per pound.
- I discard the glaze packet that comes with the ham.
- I don't find it necessary to score a spiral-sliced ham.
- Typically, flour can be substituted for cornstarch as a thickener. In this instance, I noticed it would form large clumps in the glaze. I don't recommend using it.
- You can use full cloves if you wish. They can be inserted into the ham using toothpicks.
- Make sure you bring the ham to room temperature prior to baking. You don’t want to shock your ham by transferring it straight from the fridge into the oven, which can be a jarring temperature change.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Danielle says
Used this recipe for our Christmas ham! It was delicious! I threw away the glaze packet included with my ham and went with the recipe! It was delicious! I’ll never use the glaze packet again! Thanks so much for another great recipe!
staysnatched says
Yay! No glaze packet.
Danielle says
Used this recipe for our Christmas Ham. Absolutely delicious! I will be throwing out thr glaze packet and using this from now on! Thanks for a great recipe!
staysnatched says
You're welcome! I'm glad it worked out.
Breana says
If cooking this in a counter top roaster, should I still tent the ham with foil?
staysnatched says
I've never used a counter top roaster. I assume you should follow the same instructions if it functions like an oven.
Cathy says
I cannot find the measures to make this? You mention what you put in it but I don't see the amounts. Help.
staysnatched says
Scroll to the recipe card. It’s directly above the box you wrote this comment in.
Felicia says
I’m not a fan of those glaze packets come with hams. This ham was so good and it wasn’t dry. My 6 year old daughter ate this up and has been enjoying the leftovers. My husband already put it on the Christmas menu. I included the pineapples and added the cherries.
staysnatched says
Yum!
Kathleen Black says
Very delicious recipe. Made a beautiful looking (and tasting ham). I did run out of glaze so next time I’ll double the recipe.
staysnatched says
More glaze is never a problem. Love it.
Joyce says
Can this ham be prepped a day ahead with the glaze and pineapples and then just stick in the oven on baking day?
staysnatched says
The glaze will harden, so I've never tried it. If you test it out, let me know!
Kim says
Too much pineapple juice. It was still runny with the cornstarch added.
staysnatched says
I recommend you follow the tips on how to make the glaze even thicker if that’s what you’re looking for.
Brandy says
why are there no measurments for the ingredients.
staysnatched says
The measurements are in the recipe card. Please read the entire post.
Jill says
Followed recipe exactly and it was straight soup. Even after adding nearly half a cup of corn starch.
staysnatched says
Your cornstarch is old or expired. A half cup of cornstarch would have made it a big ball of clay.