Honey Glazed Easter Ham With Pineapple

There’s something about a golden, sticky honey-glazed ham that just makes Easter dinner feel complete. This recipe is my family’s tradition — a spiral-cut ham roasted low and slow with a glaze that caramelizes into this incredible sweet-savory crust that everyone fights over.

The pineapple rings and maraschino cherries pinned to the outside aren’t just for decoration — they add moisture and a fruity sweetness that cuts through the richness of the ham. It looks like something from a magazine, takes almost no hands-on time, and feeds a crowd. What more could you ask for on Easter Sunday?

Sarah Mitchell

Honey Glazed Easter Ham With Pineapple

There's something about a golden, sticky honey-glazed ham that just makes Easter dinner feel complete. This recipe is my family's tradition — a spiral-cut ham roasted low and slow with a glaze that caramelizes into this incredible sweet-savory crust that everyone fights over.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 12 servings

Course: Main Course

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 spiral-cut bone-in ham (8-10 pounds)
• 1 can (20 oz) pineapple rings, juice reserved
• 12 -15 maraschino cherries
• Whole cloves for decoration
• Toothpicks
• 1/2 cup honey
• 1/2 cup packed brown sugar
• 1/4 cup Dijon mustard
• 2 tablespoons unsalted butter
• 1/4 cup reserved pineapple juice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cinnamon

Method

 

1. Preheat your oven to 325°F (165°C). Place the ham cut-side down in a large roasting pan.
2. Score the surface of the ham in a diamond pattern with a sharp knife. Insert whole cloves at the intersections for a classic look.
3. Attach pineapple rings to the outside of the ham using toothpicks. Place a maraschino cherry in the center of each ring and secure with another toothpick.
4. Cover the ham tightly with foil and bake for 1 hour.
5. While the ham bakes, make the glaze: combine the honey, brown sugar, Dijon mustard, butter, pineapple juice, ground cloves, and cinnamon in a saucepan. Heat over medium until the butter melts and the sugar dissolves, stirring frequently. Simmer for 2-3 minutes until slightly thickened.
6. After the first hour, remove the foil and brush the ham generously with half of the glaze.
7. Return to the oven uncovered and bake for another 45 minutes, brushing with the remaining glaze every 15 minutes.
8. The ham is done when the internal temperature reaches 140°F and the glaze is deeply caramelized and sticky.
9. Let the ham rest for 15 minutes before slicing. Spoon any pan juices over the slices when serving.

Notes

Start with a fully cooked spiral-cut ham — you're really just heating it through and building that gorgeous glaze. The key is basting frequently in the last 45 minutes to build up layers of caramelized goodness. Save the ham bone for split pea soup or bean soup the next day — it's liquid gold.