Easy Pineapple Ham Glaze Recipe
- Updated
- 25 comments
My homemade pineapple ham glaze is made with fresh pineapple, brown sugar, and warm spices that cook down into a thick sweet syrup ready in about 10 minutes of prep. The addition of pineapple to this glaze cuts so well with the salty umami-flavored ham.
I am going to be honest with you, ham glaze is one of those recipes that most people completely forget about until the last minute. But I am telling you right now, it has the potential to take your ham from good to incredible. This pineapple version is one of my absolute favorites because the sweetness of the pineapple cuts through the salty and savory flavor of the ham in the best way. If you love glazes and sauces as much as I do, my brown sugar ham glaze and honey ham glaze are two more that I highly recommend.
Pineapple Ham Glaze
Glazing ham has been practiced for centuries, not as a preservation method, but as a way to enhance flavor and create an impressive presentation. The combination of pineapple and ham became popular in America during the mid 1900s when canned pineapple became widely available and affordable. The acidity of the pineapple acts as a natural tenderizer while the sugars caramelize in the oven, creating that glossy, lacquered finish that makes a holiday ham look as good as it tastes.
Simple recipes coupled with fundamental basic techniques is what I always talk about, and this glaze is a perfect example. I combine fresh pineapple, pineapple juice, brown sugar, cinnamon, and cloves in a pot, bring it to a low boil, and let it cook down until it thickens into a syrup. Then I finish it with cold butter, which is something I was taught early on in my career and have done with every sauce and glaze since.
My wife loves this one on Easter because it is so easy to prepare and makes the whole ham look like it came out of a magazine. You can make it up to 3 days ahead and keep it in the fridge, so one less thing to worry about on the big day. Grab a pot and let me show you how to make it.
Ingredients and Substitutions
- Pineapple – I like to use fresh pineapple, roughly chopped. If you cannot find a fresh one, crushed or chopped canned pineapple works just as well. Frozen pineapple is another option.
- Brown Sugar – Light brown sugar, packed tight. You can substitute regular granulated sugar if that is all you have, but the molasses in brown sugar adds more depth.
- Pineapple Juice – A regular can of pineapple juice will do, however if you only have the option to buy canned pineapple, simply use the juice from that can.
- Cinnamon – Either freshly ground or pre-ground cinnamon will work.
- Cloves – Use ground cloves unless you want to ground them yourself.
- Butter – I finish every sauce and glaze that I ever make with a little bit of cold whole unsalted butter.
How to Make a Pineapple Glaze for Ham
Combine the ingredients: I add the chopped pineapple, pineapple juice, brown sugar, cinnamon, and cloves to a small to medium pot and stir everything together.
Cook the glaze: I bring the mixture to a boil over high heat, then immediately turn it down to low and let it simmer for about 10 minutes. I stir it occasionally and watch for it to thicken into a syrup consistency. The pineapple should break down a little bit during this time, which adds even more flavor to the glaze.
Finish with butter: I stir in cold unsalted butter until it is fully melted and incorporated. This is what gives the glaze that glossy finish.
Use or store: I either use the glaze right away or let it cool and transfer it to a container for the refrigerator.
chef tip + notes
The key to this glaze is letting it simmer long enough to thicken without letting it boil too much. If you keep it at a rolling boil, it can bubble up over the pot and also has the potential to burn on the bottom. Low and slow once it hits that first boil is all you need.
- Do not skip the butter: I finish every glaze and sauce with cold butter. It was one of the first things I learned in culinary school and it makes a noticeable difference in both the texture and the appearance.
- Spiralized vs whole ham: If your ham is not pre-sliced, score it in a crosshatch pattern about one inch apart before glazing. This lets the glaze get down into the cuts and adds flavor throughout.
- How to glaze a ham: I brush about a quarter of the glaze over the ham before wrapping it in foil and baking at 325 degrees for about 90 minutes. Then I remove the foil, brush on more glaze, crank the heat up to 400 degrees, and bake uncovered for another 30 to 40 minutes until it is caramelized and glossy.
Serving Suggestions
On Easter I like making a massive spread and this glaze goes right on top of our glazed ham. I set the ham on a big platter, pour all the pan juices and extra glaze right over the top, and let everyone go at it. My scalloped potatoes and homemade dinner rolls are always on the table next to it.
This is not just an Easter recipe though. Any time I am baking a ham for a crowd, whether it is Christmas, Thanksgiving, or just a big Sunday dinner, this glaze is what I go for.
Make-Ahead and Storage
Make-Ahead: I recommend making this glaze up to 3 days ahead of time. If you are using it during a large holiday meal, having it ready in the fridge saves you time and stress.
How to Store: I transfer the glaze to a container and let it cool completely before putting the lid on. It keeps in the refrigerator for up to 7 days. It also freezes well covered for up to 3 months. I thaw it in the refrigerator before reheating and using.
How to Reheat: I add the glaze to a small saucepot and heat it over low heat until it is warm. You do not have to reheat it to use it, but warm glaze spreads more easily over the ham.
More Sauce Recipes
Video
Easy Pineapple Ham Glaze Recipe
Ingredients
- 1 cup finely chopped fresh pineapple
- 1 cup pineapple juice
- ½ teaspoon ground cinnamon
- 1/8 teaspoon cloves
- ¾ cup packed light brown sugar
- 1 tablespoon unsalted butter
Instructions
- Add the pineapple, pineapple juice, brown sugar, cinnamon, and cloves to a small to medium size pot and stir to combine and add it to a cooktop.
- Bring the glaze to a boil over high heat and then turn it down to low heat and cook for about 10 minutes. It should thicken to a syrup.
- Finish the glaze by stirring in some butter until it is melted and incorporated. Use the glaze immediately or store in the refrigerator.
Amazing ingredients I can’t wait to make this
Loved the glaze recipe…I replaced the cinnamon and clove with a teaspoon of Chinese Fibe spice….turned out awesome!!
nice
Can this be used as a sauce instead of a glaze?
It’s pretty thick, maybe?
This is the same glaze my grandma’s used my entire life except she never boiled it, she just did it one by one on the ham to my recollection she never included cinnamon. I followed this recipe exactly except I also left out cinnamon, I hate the stuff so it just wasn’t an option. While the glaze was reducing i scored my ham and poured a heavy third of a cup ACV all over the ham and under the fat cap. Not sure why I do that, what the science or logic behind it is, I just know my grandmother insisted on it and the one and only time I forgot to do it my ham was so disgusting and sicking sweet we had to throw it out. Great recipe, tastes just like my Grams.
Very good
Thank you!
Would some ginger powder (1/2 tsp) be ok to add? Or some Dijon mustard?
try it
I’ve never had almost an entire ham demolished in one night. This glaze is now my secret recipe
Absolutely delicious and so easy. Made double recipe so can have it in freezer to use on pork loin.
Thank you for trying this!
Made this for my ham on Easter Sunday and everyone loved it. First time every piece of the ham was devoured.
Excellent!
This glaze was so darn easy as well as muy delisios!!
great!
Made this glaze for my ham on Easter it was so good! Thank you chef Billy once again.
Amazing