Easy One-Pan Honey Glazed Ham Recipe with Pineapple Brown Sugar Glaze

“You know that feeling when you’re juggling a million things in the kitchen and suddenly realize you forgot to thaw the ham? Yeah, that was me last Christmas Eve. I was staring at a frozen block of meat, the oven already humming, and honestly, I thought dinner was doomed. But then, I remembered a little trick I picked up from my neighbor, Mrs. Lopez, who swore by simple, fuss-free dishes that taste like a million bucks. So, I threw together this Easy One-Pan Honey Glazed Ham with Pineapple Brown Sugar Glaze, and let me tell you—it turned out even better than I expected.

It all started when Mrs. Lopez, who you’d never peg as a culinary magician, casually mentioned how she always keeps a pineapple can and some brown sugar handy for last-minute ham glaze emergencies. I was skeptical, sure, but when I tasted that first slice, the sweet and tangy glaze with just the right amount of stickiness and caramelization, I was hooked. The glaze balanced the salty richness of the ham like a charm, and the one-pan method meant minimal cleanup—huge win in my book!

Maybe you’ve been there too—trying to impress guests with something simple but delicious or needing a quick dinner fix that feels special without hours of prep. That’s exactly why this recipe stayed with me. It’s approachable, totally doable on a busy day, and the flavors? Honestly, they sing. Plus, the little burst of pineapple sweetness gives it that unexpected pop that keeps everyone asking for seconds.

Why You’ll Love This Recipe

This Easy One-Pan Honey Glazed Ham with Pineapple Brown Sugar Glaze is a game-changer for anyone who loves delicious food without the hassle. As someone who’s tested countless ham recipes (and yes, made a mess or two in the process), I can confidently say this one nails the balance of sweet and savory with minimal effort.

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or unexpected guests.
• Simple Ingredients: No fancy trips to specialty stores—just pantry staples and a can of pineapple.
• Perfect for Any Occasion: Whether it’s a cozy family dinner or a festive holiday feast, this ham shines.
• Crowd-Pleaser: Kids and adults alike rave about the sticky, caramelized glaze and juicy ham slices.
• Unbelievably Delicious: The pineapple and brown sugar combo creates a glaze that’s sticky, tangy, and sweet without being overpowering.

What sets this apart from your typical glazed ham is the one-pan approach and the perfect pineapple touch. You don’t have to fuss with multiple bowls or sauces that overpower the ham’s natural flavor. Plus, the honey adds a subtle depth of sweetness and helps achieve that gorgeous golden crust. Honestly, once you try this, you might just make it your go-to ham recipe.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to create a bold flavor and satisfyingly sticky texture without any complicated steps. Most of these are pantry staples you probably already have, which makes it even better for those last-minute plans.

• Bone-in Ham (about 5 pounds / 2.3 kg): Pre-cooked, spiral sliced if possible for easy serving.
• Honey (¼ cup / 85g): Adds natural sweetness and helps with caramelization. I like using local wildflower honey for the best flavor.
• Brown Sugar (½ cup / 100g): Use packed light brown sugar for that deep, molasses-y flavor.
• Pineapple Juice (½ cup / 120 ml): From canned pineapple or fresh if you have on hand; it brightens the glaze.
• Pineapple Chunks (1 cup / 150g): Canned or fresh, these add juicy bursts throughout the dish.
• Dijon Mustard (1 tablespoon / 15 ml): Balances the sweet with a little tang and depth.
• Ground Cinnamon (½ teaspoon / 1g): Just a pinch for warmth.
• Ground Cloves (¼ teaspoon / 0.5g): Optional but adds a subtle holiday spice vibe.
• Black Pepper (to taste): Freshly cracked for a mild bite.
• Water (¼ cup / 60 ml): To thin the glaze if needed.

For best results, I recommend brands like Domino for brown sugar and Savannah Bee for honey, but honestly, any good-quality honey will do. If you want a gluten-free option, just double-check your mustard and brown sugar for additives. Also, if fresh pineapple isn’t available, canned works perfectly and keeps this recipe quick and accessible.

Equipment Needed

• Large Roasting Pan: Big enough to hold your ham comfortably with some space for glaze and pineapples.
• Basting Brush: Essential for evenly coating the ham with glaze throughout cooking.
• Meat Thermometer: Helps check that the ham is heated through without overcooking.
• Sharp Knife: For slicing pineapple chunks if using fresh and for any trimming.
• Small Mixing Bowl: To whisk together the glaze ingredients.

If you don’t have a roasting pan, a rimmed baking sheet with foil can work in a pinch. For basting brushes, silicone ones are easier to clean and last longer. I’ve used both plastic and silicone, and silicone definitely stands up better to sticky glazes like this one.

Preparation Method

1. Preheat your oven to 325°F (160°C). Make sure your oven rack is in the middle position for even cooking. This usually takes about 10 minutes.
2. Prepare the ham: Remove the ham from packaging and pat dry with paper towels. If it’s spiral sliced, gently loosen a few slices to allow glaze to seep in. Place the ham flat side down in your roasting pan.
3. Make the glaze: In a small bowl, whisk together honey, brown sugar, pineapple juice, Dijon mustard, cinnamon, cloves, and a pinch of black pepper until smooth. The mixture should be thick but pourable. If it seems too thick, add a splash of water (1-2 tablespoons) to loosen it.
4. Apply the first coat: Using your basting brush, generously coat the entire ham with about half of the glaze. Make sure to get between the slices if spiral cut. Scatter pineapple chunks around the ham in the pan for extra flavor and juiciness.
5. Roast the ham: Place the pan in the oven uncovered. Roast for about 45-60 minutes, basting every 15 minutes with the remaining glaze. The ham should be heated through and the glaze sticky and caramelized. A meat thermometer should read 140°F (60°C) when inserted into the thickest part.
6. Check and rest: About 10 minutes before done, if the glaze looks like it’s getting too dark, tent the ham loosely with foil to prevent burning. Once cooked, remove from oven and let rest for 10-15 minutes before slicing to allow juices to redistribute.

Pro Tip: Sometimes the glaze thickens too much in the oven. If that happens, just add a little pineapple juice or water before basting to keep it smooth and sticky. And don’t forget to save some glaze to drizzle on the slices when serving—it’s the best part!

Cooking Tips & Techniques

Glazing ham might sound straightforward, but a few tricks can make all the difference between a dry, bland slice and a juicy, flavorful centerpiece. Here’s what I’ve learned over countless attempts:

• Don’t skip the resting time. It’s tempting to slice right away, but letting the ham rest locks in moisture and keeps each bite tender.
• Use a meat thermometer. Ham is usually pre-cooked, so you’re really just heating it through. Overcooking can dry it out fast, so aim for 140°F (60°C) internal temperature.
• Layer your glaze. Multiple thin coats of glaze create a shiny, sticky finish without burning the sugar.
• Watch the oven temperature. Too hot and your glaze will burn before the ham is warmed. Keeping it moderate at 325°F (160°C) works best.
• Don’t forget the pineapple. Those chunks don’t just add flavor—they keep the ham moist and create a nice contrast in texture.

Honestly, I once rushed the basting and ended up with a patchy glaze that looked sad and tasted uneven. Since then, I’ve made it a point to be patient and treat the glaze like a delicate paint job. It’s worth the extra few minutes.

Variations & Adaptations

This recipe is pretty flexible, so you can tweak it to your taste or dietary needs easily.

• Spicy Twist: Add a teaspoon of crushed red pepper flakes or a splash of hot sauce to the glaze for a subtle kick.
• Maple Substitute: Swap honey for pure maple syrup for a rich, earthy sweetness that pairs beautifully with brown sugar.
• Gluten-Free Option: Ensure your mustard and brown sugar are gluten-free (most are), and use fresh pineapple instead of canned if you want to be extra cautious.
• Slow Cooker Version: Place ham in a slow cooker with glaze and pineapple chunks, cook on low for 3-4 hours, basting occasionally. It won’t caramelize as much but will be tender and flavorful.
• Personal Favorite: I once added a splash of bourbon to the glaze, and it gave the ham a smoky, complex flavor that wowed the family.

Serving & Storage Suggestions

Serve this ham warm, ideally with a few pineapple chunks on top for that fresh burst. It pairs wonderfully with roasted vegetables, creamy mashed potatoes, or a crisp green salad to cut the sweetness.

Leftovers? No worries. Wrap tightly in foil or place in an airtight container and refrigerate for up to 4 days. For longer storage, slice and freeze in freezer bags up to 3 months. When reheating, do so gently in the oven at 275°F (135°C) covered with foil to prevent drying out.

Flavors actually deepen when the ham rests overnight, so if you can prep ahead, you’re in for a treat the next day. Just bring it back to room temperature before reheating.

Nutritional Information & Benefits

This recipe offers a balanced mix of protein and natural sweetness, making it a satisfying main dish for any meal. A typical serving (about 4 ounces or 115g) contains roughly:

Calories	280
Protein	20g
Fat	12g
Carbohydrates	18g
Sugars	15g (from honey and brown sugar)

The pineapple adds vitamin C and bromelain, an enzyme that can aid digestion. Honey provides natural antioxidants, and the spices contribute subtle anti-inflammatory benefits. Just keep in mind the sugar content from the glaze if you’re watching your intake.

Conclusion

This Easy One-Pan Honey Glazed Ham with Pineapple Brown Sugar Glaze is a winner because it’s straightforward, delicious, and perfect for those moments when you want impressive food without the stress. Whether you’re a seasoned cook or just starting out, the recipe invites you to enjoy the process and the results without fuss.

Feel free to tweak the glaze to suit your taste or try the variations I shared—you might find a new family favorite. I keep coming back to this recipe because it delivers on flavor, ease, and that little something special that makes meals memorable.

If you give it a try, I’d love to hear how it goes or any creative spins you put on it. Cooking should be fun, after all! Happy glazing!

FAQs

Can I use a boneless ham instead of bone-in?

Absolutely! Just adjust the cooking time slightly since boneless ham heats through faster. Keep an eye on internal temperature to prevent drying out.

Is it okay to use fresh pineapple instead of canned?

Yes, fresh pineapple works great and adds a bright freshness. Just chop into chunks and use the juice from the fruit or supplement with a bit of water if needed.

How do I prevent the glaze from burning?

Keep the oven temperature moderate (325°F/160°C) and tent the ham with foil if the glaze starts to darken too much towards the end of cooking.

Can I prepare this ham a day ahead?

Definitely! Make it the day before, refrigerate, and gently reheat covered at a low temperature to keep it moist and delicious.

What side dishes go well with this honey glazed ham?

Roasted veggies, creamy mashed potatoes, green beans, or a fresh salad all complement the sweet and savory flavors beautifully.

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