What type of ham is best for baked ham with pineapple and brown sugar?

A pre-cooked, bone-in spiral-sliced ham is ideal for baked ham with pineapple and brown sugar. It delivers rich flavor from the bone and comes pre-sliced for easy serving. Choose a 7-10 pound ham to serve 8-12 people. Avoid fully cooked boneless hams, as they can dry out. Place the ham cut-side down in a roasting pan, score the fat lightly for better glaze absorption, and bake at 325°F. This setup ensures juicy results with minimal effort. If using a fresh ham, cook to an internal temperature of 145°F, but pre-cooked saves time—just warm to 140°F.

Do you drain the pineapple when making glaze for baked ham with pineapple and brown sugar?

No, do not drain the pineapple tidbits or crushed pineapple—use the entire can, including the juice, for the glaze. The juice adds natural sweetness and helps the mixture thicken as it simmers on the stovetop for 10-15 minutes with brown sugar, mustard, and spices. Stir in 1/2 cup brown sugar, 1/4 cup Dijon mustard, and a pinch of cloves per 20-oz can. Simmer until syrupy, then brush over the ham during the last 30 minutes of baking. This creates a caramelized, sticky glaze that soaks into every slice without extra liquid.

How long do you bake ham with pineapple and brown sugar glaze?

Bake a pre-cooked 8-10 pound ham with pineapple and brown sugar glaze at 325°F for 12-15 minutes per pound, about 2-2.5 hours total, until it reaches 140°F internally. Cover with foil for the first 1.5 hours to retain moisture, then uncover, add the glaze, and bake 30 more minutes, basting every 10 minutes. Add 1/2 cup pineapple juice to the pan for extra moisture if needed. Use a meat thermometer to avoid overcooking. Rest tented in foil for 15 minutes before slicing to lock in juices. This timing yields tender, flavorful ham perfect for holidays.

Can you cook baked ham with pineapple and brown sugar in a slow cooker?

Yes, a slow cooker works great for baked ham with pineapple and brown sugar if the ham fits (use a 6-8 qt model for up to 8 lbs; trim larger ones). Place the ham cut-side down, pour the glaze (undrained pineapple, brown sugar, mustard) over it, and cook on low 4-6 hours until 140°F. Baste halfway through. For crispier edges, finish under the broiler 3-5 minutes. Add pineapple juice to the bottom for moisture. This method is hands-off and keeps the ham juicy. Serve directly from the cooker—ideal for small kitchens or potlucks.

How do you store leftover baked ham with pineapple and brown sugar?

Store leftover baked ham with pineapple and brown sugar in an airtight container or wrap tightly in plastic and foil; refrigerate up to 3-4 days or freeze for 1-2 months. Thaw frozen ham overnight in the fridge before reheating. Reheat slices in a 325°F oven covered with foil for 10-15 minutes per pound, or microwave covered with a damp paper towel. Use leftovers in sandwiches, salads, or fried rice. Discard if it smells off or shows mold. Proper storage maintains flavor and safety—consume within guidelines from USDA for best quality.

Baked Ham With Pineapple And Brown Sugar Glaze Recipe

Ingredients

– 8-10 pounds bone-in fully-cooked spiral-cut ham for main protein and the easiest cut to serve

– 20 ounce can pineapple tidbits (with juice) for sweetness and thick syrupy glaze

– 3/4 cup light brown sugar for sweetening the glaze and caramelizing while baking

– 1/2 teaspoon ground cinnamon for warm cozy spice in every slice

– 1/4 teaspoon ground cloves for depth and classic holiday spice note

– pineapple juice for extra moisture

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Instructions

1-First Step: Remove the ham from the refrigerator 1-2 hours before baking to bring it closer to room temperature. This helps the ham reheat more evenly, which matters because you will bake it at a low temperature for part of the time. While it sits, you can line your roasting pan with aluminum foil for easier cleanup. This small move makes the cleanup fast after your baked ham pineapple brown sugar centerpiece is done.

2-Second Step: In a saucepan, combine pineapple tidbits with juice, 3/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon cloves. Stir until the brown sugar is mostly dissolved.

3-Third Step: Bring the mixture to a boil, then reduce the heat and simmer on medium-low for 20-30 minutes. You are aiming for a glaze that is thick and syrupy. This usually takes patience, but it is what makes the flavor cling to every slice.

4-Fourth Step: Preheat the oven to 300 degrees F. Next, remove the ham from packaging and discard the glaze packet and plastic disk.

5-Fifth Step: Place the ham cut side down in a foil-lined deep baking dish or roasting pan. Then brush a few spoonfuls of glaze over the ham.

6-Sixth Step: Cover the ham tightly with foil. Bake at 300 degrees F for 1 1/2 to 2 hours.

7-Seventh Step: Cook until the internal temperature reaches 110 degrees F. Because the ham is already fully cooked, this stage is mainly about reheating and warming the flavors through.

8-Eighth Step: Remove the foil tent and increase the oven temperature to 400 degrees F. Brush the remaining glaze all over the ham.

9-Ninth Step: Bake an additional 15 minutes, uncovered, to set the glaze. Keep an eye on it so the sugars caramelize without burning.

10-Final Step: Remove from the oven, tent with foil, and rest for 15 minutes before serving. Resting helps the juices redistribute so each slice stays juicy.

Last Step:

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Notes

🛡️ Line pan with foil for effortless cleanup and even heating.
🍍 Use entire can of pineapple with juice for moist, flavorful glaze.
⏲️ Let ham rest at room temp first and check temp to avoid drying out.

Author: Brandi Oshea
Prep Time: 30 minutes
Rest: 15 minutes
Cook Time: 2 hours
Category: Main Dishes
Method: Baking
Cuisine: American
Diet: Gluten Free

Nutrition

Serving Size: 1 slice
Calories: 54 kcal
Sugar: 13 g
Sodium: 3 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 0.4 g
Protein: 0.2 g
Cholesterol: 20 mg