Best Easter Pineapple Honey Glazed Ham

Let’s face it – finding the perfect Easter ham recipe that’ll please the whole family can feel like a real challenge. Between juggling all the side dishes, decorating eggs with the kids, and trying to create that special holiday magic, the last thing you need is a complicated main course to stress about.

That’s why this pineapple honey glazed ham has become my go-to Easter centerpiece – it’s straightforward to prepare, uses simple ingredients you can easily find, and brings just the right balance of sweet and savory flavors that everyone at the table will love.

What Kind of Ham Should I Use?

For this holiday recipe, you’ll want to start with a cured ham, specifically a shank end portion that’s already been cooked or smoked. The shank end (from the lower part of the leg) is a great choice because it’s easier to carve and has a manageable amount of fat that helps keep the meat moist during cooking. Most grocery stores offer both bone-in and boneless options – while boneless is easier to slice, a bone-in ham typically has better flavor and stays juicier during cooking. Just make sure to check the label for “fully cooked” or “ready to eat,” as you’ll just be reheating and glazing the ham rather than cooking it from raw.

Options for Substitutions

This classic holiday ham recipe can be adapted with several substitutions if needed:

• Ham: While a shank-end ham is traditional, you can use a butt-end ham or spiral-cut ham instead. Just keep in mind that cooking times might need to be adjusted for different cuts.
• Brown sugar: You can swap brown sugar with maple syrup or coconut sugar. If using maple syrup, reduce other liquid ingredients by about 2 tablespoons to maintain the right consistency.
• Dijon mustard: Regular yellow mustard or whole grain mustard work fine here. You can even use honey mustard – just reduce the honey in the recipe by 1 tablespoon.
• Pineapple juice and rings: No pineapple? Use apple juice instead of pineapple juice, and skip the rings. You could decorate with apple slices instead, though they won’t hold up as well during baking.
• Honey: Maple syrup, agave nectar, or corn syrup can replace honey. The flavor will be slightly different but still good.
• Maraschino cherries: These are purely decorative and can be left out, or you could use cranberries for a different look.
• Rum: Since it’s optional, you can skip it entirely or use bourbon or brandy. For an alcohol-free version, add a splash more orange juice.

Watch Out for These Mistakes While Baking

The biggest mistake when preparing a glazed ham is basting too early in the cooking process, as this can cause the sugars in your glaze to burn – instead, wait until the last 30-45 minutes of cooking to start applying your glaze. Another common error is cooking the ham at too high a temperature; keep it at 325°F (165°C) to prevent the outside from drying out before the inside is properly heated through. To avoid a dry ham, make sure you’re checking the internal temperature with a meat thermometer (it should reach 140°F/60°C for a pre-cooked ham) rather than relying solely on cooking time, as different sizes and shapes can affect how long it takes to heat through. For the best results, score your ham in a diamond pattern about 1/4-inch deep before cooking – this allows the glaze to penetrate deeper into the meat and creates those beautiful caramelized edges everyone loves.

What to Serve With Glazed Ham?

This sweet and savory glazed ham pairs perfectly with classic holiday side dishes that balance out its rich flavors. Creamy mashed potatoes or sweet potato casserole make excellent companions, soaking up all that delicious glaze that drips down. For some green vegetables, try roasted asparagus, green beans, or Brussels sprouts – they provide a nice contrast to the ham’s sweetness. I also love serving it with some warm dinner rolls or buttermilk biscuits, plus a simple macaroni and cheese for the kids (and let’s be honest, the adults too!).

Storage Instructions

Keep Fresh: After your holiday feast, wrap any leftover ham tightly in aluminum foil or place it in an airtight container. It’ll stay good in the fridge for 4-5 days. The glaze might get a bit sticky, but the ham will still taste great!

Freeze: If you’ve got more ham than you can eat within a few days, freezing is your friend! Remove the pineapple rings and cherries, then wrap portions in foil and place in freezer bags. Your ham will keep well for up to 2 months in the freezer. Just remember to squeeze out as much air as possible to prevent freezer burn.

Reheat: To warm up your leftover ham, place it in a baking dish with a splash of pineapple juice or water, cover with foil, and heat at 325°F until warm through. You can also slice it thin and warm individual portions in a skillet. The microwave works too – just heat in short intervals to keep the meat from drying out.

Preparation Time	30-45 minutes
Cooking Time	90-120 minutes
Total Time	120-165 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 250-300 g
• Fat: 200-250 g
• Carbohydrates: 300-350 g

Ingredients

For the ham:

• 1 cured ham (8-10 lb)
• 1 can pineapple rings (20 oz), drained
• toothpicks (for securing pineapple and cherries)
• 1 small jar maraschino cherries

For the glaze:

• 1/2 tsp nutmeg
• 3/4 cup brown sugar (light or dark, packed)
• 1/4 tsp ground cloves
• 1 tsp allspice (freshly ground preferred)
• 1/2 cup honey
• 1/4 cup orange juice
• 2 tbsp rum (dark or spiced rum for deeper flavor)
• 1/2 cup pineapple juice (from the canned pineapple is fine)
• 1 tbsp Dijon mustard (I use Grey Poupon)
• 1/2 to 1 tsp ground ginger
• juice of 1/2 fresh lemon

Step 1: Prepare the Ham and Oven

Preheat your oven to 325℉ (160℃).

Place the ham cut side down in a roasting pan.

Optionally, sprinkle about ½ cup of brown sugar over the ham for added sweetness.

Cover the ham tightly with aluminum foil to keep it moist during roasting.

Step 2: Cook the Ham

Put the covered roasting pan in the preheated oven.

Roast the ham for about 10-12 minutes per pound, which typically equates to 1½-2 hours depending on its size.

This slow roast will allow the ham to cook evenly and thoroughly.

Step 3: Prepare the Glaze

While the ham is roasting, prepare the glaze.

In a small saucepan, combine the remaining brown sugar, mustard, orange and pineapple juice, honey, allspice, nutmeg, cloves, ginger, rum, and lemon juice.

Bring this mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, or until it becomes syrupy.

Step 4: Glaze and Decorate the Ham

About 30 minutes before the cooking time is up, take the ham out of the oven.

Arrange pineapple rings over the surface of the ham in a decorative manner.

Place a cherry in the center of each ring and secure it with a toothpick.

Brush the surface of the ham generously with the prepared pineapple honey glaze.

Step 5: Final Baking

Return the ham to the oven uncovered and bake for another 15-20 minutes, brushing it with more glaze every 10 minutes.

Cook until an instant-read thermometer inserted into the thickest part of the ham reads 120°F.

Step 6: Rest and Serve

Once the ham is done, transfer it to a serving platter and allow it to rest for about 15 minutes.

This resting period will allow the juices to redistribute, ensuring a juicy and flavorful ham.

Serve the ham with additional glaze on the side for extra flavor.