Classic Pineapple and Cherry Glazed Ham

6 steps

Updated at: Sat, 20 Dec 2025 14:18:09 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per recipe

Calories755.8 kcal (38%)

Total Fat0.8 g (1%)

Carbs191.5 g (74%)

Sugars185.6 g (206%)

Protein1.2 g (2%)

Sodium271.5 mg (14%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cbrown sugar

light or dark

¼ cpineapple juice

reserved from a can of pineapple

¼ cmaraschino juice

Dijon mustard

for a savory balance

maple syrup

or honey, for richness or better caramelization

cornstarch

optional, for a thicker glaze

water

cold, if using cornstarch

½ tspground cinnamon

optional

ground cloves

Optional, Additional spices like, ginger, or nutmeg can enhance the holiday flavor profile

Instructions

Step 1

Prepare Ham: Place your ham (typically a fully cooked, spiral-cut ham works best) in a large, foil-lined roasting pan.

Step 2

Combine Ingredients: In a small saucepan, combine the brown sugar, pineapple juice, cherry juice, and Dijon mustard (and optional spices) over medium-low heat. Stir until the brown sugar is completely dissolved.

Step 3

Simmer: Bring the mixture to a gentle simmer and cook for about 5 minutes, stirring occasionally

Step 4

Cool Slightly: Remove the glaze from the heat and set it aside. It will continue to thicken as it cools.

Step 5

For a classic presentationsecure pineapple rings and a maraschino cherry in the center of each ring to the ham's surface using toothpicks. I have skipped this step. I take the pineapple and cherries and chop finely. Incorporate these into glaze. Bake and Baste: Bake the ham according to its package directions (usually around 15 minutes per pound at 325°F). During the last 30 minutes to an hour of baking, generously brush the ham with the prepared glaze every 10-15 minutes. This allows the glaze to caramelize into a sticky, flavorful crust.

Step 6

Bake and Baste: Bake the ham according to its package directions (usually around 15 minutes per pound at 325°F). During the last 30 minutes to an hour of baking, generously brush the ham with the prepared glaze every 10-15 minutes. This allows the glaze to caramelize into a sticky, flavorful crust. Rest and Serve: Let the ham rest for 10-15 minutes before carving to allow the juices to redistribute. Serve with any remaining glaze on the side.