So, Here’s Why Baked Ham with Pineapple is My Secret Weapon
If you’ve ever found yourself racing against the clock (or the kids’ gnawing hunger), you know a recipe that mostly sits there in the oven by itself is basically a tiny miracle. That’s what this baked ham with pineapple is to me. I started making it when I was trying to impress my in-laws for the first time; I ended up burning the rolls, but nobody remembered that because the ham was gone so fast I barely got a slice. You can call it a festive dish, sure, but I think it’s equally good on a rainy Sunday. And let’s be real — something about pineapple rings just makes any meal feel a bit retro fun, dont you think?
I Make This Ham When…
I make this ham when I don’t want to hover over the stove, or when I somehow agreed to host an entire family dinner and then promptly forgot until the day before. My crew loves it (except my nephew who, let’s be honest, only eats the pineapple and bread rolls). Sometimes I even do it for a random Tuesday just for the leftovers — ham sandwiches on good bread the next day are my guilty pleasure. And honestly, I used to get so annoyed when the pineapple would slide off; then I just… sorta stopped caring. Now the mess is part of the charm.
What You’ll Need (Plus a Few Cheeky Swaps)
- 1 fully cooked bone-in ham (about 2.5-3kg; I grab whatever’s on special, Granny always said to stick with Smithfield, but I find most hams do fine)
- 1 can sliced pineapple rings in juice (fresh pineapple works in a pinch, but it’s more faff and sometimes too tangy for my lot)
- 1 cup brown sugar, packed — light or dark, honestly whichever is in the cupboard
- 2-3 tbsp Dijon mustard (or honestly, Colman’s hot English if you fancy a kick, or plain yellow in a pinch)
- Whole cloves, a big handful (optional; I do sometimes forget these and nobody’s noticed)
- Maraschino cherries for that classic camp look (optional, though my daughter swears it’s crucial)
- A splash of pineapple juice reserved from the can — don’t toss it!
Let’s Get This Party in the Oven
- Preheat the oven to 180°C/350°F. (If you forget and put the ham in cold, just don’t tell anyone. The cook’s union won’t come knocking.)
- Score the ham. Take a sharp knife and gently score the fat in a diamond pattern; about a centimeter deep is fine. Looks fancy, takes about 2 minutes. I sometimes hum old Elvis songs while doing this, for no real reason.
- Stud with cloves (if you’re using). Poke a clove in each diamond. Or don’t; seriously, the world keeps turning.
- Lay on the pineapple rings over the top, securing with toothpicks. If you only have cocktail sticks, break them in half. Place a cherry in the center of each ring if you like some old-school drama.
- Mix the glaze: Stir together brown sugar, mustard, and about 3 tbsp pineapple juice in a little bowl. Pour (or, er, slather) this all over the ham and pineapple. Give it a good pat, like you’re tucking the ham in for a nap.
- Bake uncovered for about 1.5 to 2 hours, basting every now and then with the syrupy stuff collecting at the bottom. (This is when I inevitably sneak a bit of caramelized pineapple. Perks of being the cook.) If the top gets a bit too brown, tent it with foil — not too tight though, or you’ll lose some of that sticky finish.
- Let it rest 15 minutes before cutting. On second thought, 10 if people are hovering. It’s not an exam. Slice and serve!
Stuff I’ve Learned Along the Way
- If you run out of cloves, nobody will mutiny. I promise.
- Pineapple out of a tin is, dare I say, better than the fresh one for this — who can be bothered fussing with a sticky fruit anyway?
- If it looks a bit weird when you first put it in the oven… it always does. Trust the process.
Things I’ve Tried (Some Good, Some… Less So)
I once tried adding ginger ale to the glaze, hoping for something magical; it just made the surface sticky in an odd way. Maple syrup instead of brown sugar? Actually works! Bourbon instead of pineapple juice? Not bad, but use less, or it’ll taste more like a cocktail party than dinner. Apple slices? Meh, not the same zing. I’ve heard some Aussie mates use apricot jam, but, well, I haven’t tried (yet).
Got No Roasting Pan? Here’s What To Do
Honestly, you don’t need anything fancy. I’ve used a deep Pyrex dish or even one of those foil trays from the supermarket (on a baking tray for stability). Don’t sweat it if you haven’t got a rack — I just nestle the ham on some rough-chopped onions, and it adds a bit of flavor anyway.
Will It Last? (Sort Of)
You can pop leftover ham in an airtight container in the fridge and it’ll keep for 3-4 days, theoretically. In my world, it never actually lasts that long. If it does, use it for ham and cheese toasties or dice into pea and ham soup. Freezing is fine too, though I think it tastes best within the week.
Here’s How I Like to Serve It
I usually just slice it at the table so everyone can grab what they want. Always with buttery mashed potatoes — it’s basically the law in our house — and maybe some green beans or roasted carrots if I’m feeling virtuous. A hunk of crusty bread for mopping up the syrup is non-negotiable for me. On Boxing Day, cold ham sandwiches are the real holiday miracle.
Lessons in Ham (Trial, Error, and Slightly Singed Fingers)
- I once got too ambitious and tried to double the brown sugar for extra gloss — ended up with a burnt, tar-like shell. Don’t do that.
- Don’t try to slice while it’s hot-hot. It just falls apart and, well, you’ll burn your mitts.
- If you skip basting, the pineapple on top can get a bit leathery. Not the end of the world, but texturally odd.
Questions I Get All the Time
- Can I make this ahead of time? Sort of. You can prep the ham with glaze, then just bake when you need it. Or serve cold slices — honestly, it’s still brilliant cold.
- What if I don’t have mustard? Skip it, or use a blob of honey, or even a splash of vinegar. Won’t taste exactly the same, but the world won’t end.
- My glaze isn’t thickening! If it’s a bit runny, scoop some into a small saucepan and simmer till it’s like syrup then pour back on. Or just embrace the mess — sometimes it’s more about flavor than looks, yeah?
- Can I use boneless ham? Absolutely. Just watch the baking time, since boneless can dry out faster. I almost prefer it for easier slicing, if we’re honest.
Anyway — now you know how I make baked ham with pineapple, foibles and all! No recipe police here, just a bit of fun, a lot of sticky fingers, and hopefully some leftovers (if you’re lucky). If you want more wild ideas, Serious Eats has a good guide on ham glazes that’s worth a peek (serious eats ham glaze guide) — but honestly, start simple, and you’ll be grand.
Ingredients
- 1 fully cooked bone-in ham (about 7-8 lbs)
- 1 cup brown sugar
- 1/4 cup Dijon mustard
- 1/2 cup pineapple juice
- 1 can (20 oz) pineapple slices in juice, drained
- 12 whole cloves
- Maraschino cherries (optional)
- 1 tablespoon honey
Instructions
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1Preheat the oven to 325°F (163°C). Place the ham, flat side down, in a roasting pan lined with foil.
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2Score the surface of the ham in a diamond pattern and insert a clove into each intersection.
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3In a small bowl, mix together the brown sugar, Dijon mustard, pineapple juice, and honey to form a glaze.
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4Brush half of the glaze over the ham. Arrange pineapple slices on the ham, securing with toothpicks, and place a cherry in the center of each ring if desired.
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5Cover the ham loosely with foil and bake for 1 hour. Remove the foil, brush with remaining glaze, and continue baking for another 1 hour, basting occasionally, until heated through and caramelized.
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6Let the ham rest for 15 minutes before slicing. Serve with roasted pineapple slices.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
330 caloriescal
Protein:
29 gg
Fat:
11 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
31 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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