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This Holiday Glazed Ham Roast with Pineapple is the classic centerpiece of any festive table - a fully cooked ham studded with cloves, draped in pineapple rings, and basted with a sticky brown sugar glaze until the outside caramelizes into a glossy, sweet-tangy crust. It's an easy showstopper that needs minimal hands-on effort for maximum holiday wow.
Prep Time
20 min
Per serving
310kcal
Calories
26g
Protein
22g
Carbs
13g
Cook Time
100 min
Servings
10 people
Difficulty
easy
Fat
1g
Fiber
19g
Sugar
Follow step-by-step with voice guidance.
Preheat the oven to 160°C (325°F). Remove the ham from packaging and pat dry. If it has a rind, score the fat in a diamond pattern with a sharp knife, being careful not to cut into the meat.
Stud the intersections of the diamond pattern with the whole cloves for classic flavor and presentation.
Place the ham cut-side down in a roasting pan and arrange the pineapple rings over the top, securing with toothpicks if needed, with a maraschino cherry in the center of each ring.
In a saucepan, combine the brown sugar, reserved pineapple juice, Dijon mustard, and ground cinnamon; simmer for 5 minutes until slightly thickened into a glaze.
Brush half the glaze over the ham and pineapple, then cover loosely with foil and bake, allowing about 15-18 minutes per 450g (1 lb), basting with remaining glaze every 20 minutes.
Remove the foil for the last 20-25 minutes of baking to let the glaze caramelize into a sticky, golden crust.
The ham is ready when a meat thermometer reads 60°C (140°F) for a fully pre-cooked ham. Rest for 15 minutes before slicing.
Use a Fully Cooked Ham: Most store-bought hams are pre-cooked, so you're really just reheating and glazing - this keeps cooking time short and the meat from drying out. Baste Often: Regular basting every 20 minutes builds up layers of glaze for that deep, glossy caramelized finish. Score, Don't Cut Deep: Shallow diamond scoring lets the glaze seep into the fat without drying out the meat underneath.
No, most hams sold for holidays are already fully cooked and smoked. You're simply reheating it gently and building a caramelized glaze on the outside.
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