This classic Pineapple Baked Ham is moist, full of flavor, and sure to be the centerpiece at your next special meal. Topped with cloves, pineapple rings, and a buttery brown sugar glaze, this ham is both impressive and simple to prepare.
A quick tip: pineapple contains an enzyme that helps tenderize meat, which is why it pairs so well with ham. Beyond that chemistry, the sweetness and acidity of pineapple brighten the dish and complement the savory glaze.
This recipe uses minimal ingredients and straightforward steps, but it benefits from time—baking the ham low and slow keeps it juicy. The glaze is the highlight here: apply it generously so the ham develops a glossy, caramelized finish.
Why You Will Love This Pineapple Baked Ham
Full of flavor – Simple ingredients combine for a rich, well-balanced dish that will impress guests.
Juicy – Baking slowly at a moderate temperature preserves moisture so the ham stays tender.
Easy to make – Assembly is quick; most of the time is passive while the ham bakes and the glaze caramelizes.
Key Ingredients
Whole cloves – Pressed into the ham, cloves add a distinctive aromatic note that pairs beautifully with the sweetness of the glaze.
Pineapple rings – The juice helps tenderize and flavors the ham. Use rings, chunks, or crushed pineapple depending on what you have.
Beer (or alternative) – Beer adds moisture and depth during baking; you can substitute wine or a cola like Coke or Dr. Pepper if you prefer.
Tips for the Best Ham
- Choose the right ham – A pre-cooked, bone-in ham is ideal for flavor and moisture; avoid very thin spiral-sliced hams if you want to retain juiciness.
- Glaze generously – Apply the glaze liberally toward the end of cooking and again during the final caramelizing step.
- Cook low and slow – Moderate oven heat and longer cooking preserve juices.
- Defrost completely – If frozen, thaw fully before baking for even heat penetration.
- Cover with foil – Keep the ham covered for most of the bake to retain moisture, removing foil near the end to brown.
- Use a meat thermometer – Check internal temperature to ensure doneness without overcooking; remove when the target temperature is reached.
FAQs
How long should you cook a ham in the oven?
Cook a pre-cooked ham about 15–20 minutes per pound at 325°F. For example, a 12-pound ham will take roughly 3 hours. For extra tenderness, bake at a slightly lower temperature for longer. Always verify with a meat thermometer.
Can I freeze leftover ham?
Yes. Store leftovers in an airtight, freezer-safe container and freeze for up to four months. Thaw in the refrigerator before reheating.
What to Serve with Pineapple Baked Ham
- Buttery green beans with bacon
- Creamy potato casseroles (funeral potatoes)
- Macaroni and cheese
- Parmesan-crusted roasted potatoes
- Sweet potato casserole
Ingredients
- 12 pound smoked cooked ham shank end
- 2 tablespoons whole cloves
- 20 ounce can pineapple rings do not drain
- 20 ounce beer
- 1 cup light brown sugar packed
- 2 tablespoons yellow mustard
Instructions
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Preheat oven to 325°F. If your ham has a rind you can remove it or leave it; removing it reduces chewiness. Place the ham in a large, deep baking dish.
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Score the fat in a diamond pattern. Press whole cloves into the ham where desired—remember cloves are strong. Secure pineapple rings to the ham with toothpicks, then pour beer and the pineapple juice over the ham. Cover with foil and bake; plan for about 15–20 minutes per pound. For a 12‑pound ham, bake approximately 3 hours. Remove foil about 30 minutes before the end to allow browning.
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Whisk together brown sugar and mustard in a bowl to make the glaze. Add a little cooking liquid as needed to achieve a brushable consistency. Brush glaze all over the ham, then bake uncovered 15–20 minutes more until caramelized. Let the ham rest at least 30 minutes before slicing. Remove toothpicks and cloves before serving.
Notes
To make a simple gravy, skim fat from the drippings, bring to a simmer, and whisk in a cornstarch slurry until thickened to taste.