Savory Honey Glazed Ham Recipe – Easy with Caramelized Pineapple Rings

Picture this: a bubbling, golden glaze slowly dripping down a perfectly roasted ham, pooling around sweet, sticky pineapple rings that glisten like edible sunshine. The aroma is a heady mix of smoky ham, warm honey, tangy mustard, and a whisper of spice, filling your kitchen with the kind of scent that makes everyone wander in, hungry and hopeful. You hear the sizzle as the glaze thickens and caramelizes, and the ham’s edges get just a bit crispy—honestly, it’s impossible not to sneak a bite before dinner.

The first time I made this savory honey glazed ham with caramelized pineapple rings, I was a little skeptical (could it really be that easy?). I remember it was a chilly spring holiday—my family was scattered around the living room, and the house felt cozy in that way only a baking ham can manage. I pulled the pan from the oven, and there it was: the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. My husband snagged a crispy pineapple ring before I even had a chance to plate everything. My kids kept circling the kitchen, pretending to “help” just to get a taste. I can’t blame them. When I was knee-high to a grasshopper, my grandma used to bake a ham with a brown sugar crust, and this recipe brings me right back there—but with a modern, easy twist.

Honestly, I wish I had known about this savory honey glazed ham years ago. It’s dangerously easy, and the results are pure, nostalgic comfort. Perfect for Easter brunch, Christmas dinner, or making your average Sunday feel like a celebration, this recipe has become a staple for family gatherings and gifting (yes, I’ve wrapped slices in parchment and sent leftovers home with friends). After more than a few “research” sessions—tweaking the glaze, testing the pineapple caramelization—I’m confident you’re going to want to bookmark this one. It feels like a warm hug, and it always gets rave reviews (even from the picky eaters). If you’re looking to brighten up your Pinterest board or impress your in-laws, this savory honey glazed ham with caramelized pineapple rings is your ticket to the good kind of kitchen fame.

Why You’ll Love This Savory Honey Glazed Ham Recipe

Let’s face it—when it comes to holiday mains, a ham can make or break your dinner. Over the years, I’ve tested more glazes and roasting methods than I can count (some great, some…not so much). This savory honey glazed ham with caramelized pineapple rings stands out for a bunch of reasons, and I’m excited to share all the little secrets that make it a crowd-favorite in my house.

• Quick & Easy: Seriously, it comes together in about 15 minutes of active prep. The oven does the heavy lifting. Perfect for when you don’t want to be stuck in the kitchen all day.
• Simple Ingredients: Everything you need is probably already in your pantry or fridge—no specialty stores or wild goose chases required.
• Perfect for Any Occasion: This ham is equally at home on a holiday table, at a backyard barbecue, or as a make-ahead option for meal prep. (Leftovers? They’re magic in sandwiches.)
• Crowd-Pleaser: I’ve served this to both picky kids and discerning adults, and it always disappears faster than I expect. The sweet-salty combo hits all the right notes.
• Unbelievably Delicious: The honey glaze is sticky, savory, and just sweet enough, while the pineapple rings caramelize into little golden coins of flavor.

What really sets this savory honey glazed ham apart is the balance—just enough honey and brown sugar for a glossy, sweet finish, rounded out by mustard, garlic, and a hint of warm spice. The pineapple rings aren’t just for decoration; they get roasted right alongside the ham, soaking up glaze and turning into caramelized bites you’ll fight over (trust me). It’s foolproof, forgiving, and adaptable—whether you’re using a spiral-cut ham or a classic shank, the method is simple but feels special.

This isn’t just another ham recipe. It’s the kind that makes you close your eyes after the first bite, a little moment of “wow” in every slice. It’s comfort food that manages to be both nostalgic and new. Whether you want to impress guests with minimal stress or just treat your family to a dinner they’ll remember, this savory honey glazed ham with caramelized pineapple rings is your secret weapon. Give it a whirl. You’ll see why it’s the only ham recipe I make now!

What Ingredients You Will Need

This savory honey glazed ham recipe uses straightforward, wholesome ingredients to create big flavors and beautiful presentation. It’s the kind of list you can glance at and think, “Yep, I can do this,” even on a busy week. Here’s what you’ll need (and a few tips to make your ham shine):

• For the Ham:
  • 8 to 10 lb (3.6 to 4.5 kg) fully cooked bone-in ham (spiral-sliced or classic shank—choose what you love; I prefer spiral for easy serving)
• For the Glaze:
  • 1/2 cup (170g) honey (runny honey works best; local is always a plus)
  • 1/2 cup (110g) light brown sugar (for that molasses-y depth)
  • 1/4 cup (60ml) Dijon mustard (smooth or grainy—both work, but I love the little mustard seeds in grainy)
  • 2 tablespoons (30ml) apple cider vinegar (brightens the glaze and balances the sweetness)
  • 2 tablespoons (30ml) soy sauce (for umami richness; gluten-free tamari works too)
  • 2 teaspoons (8g) smoked paprika (adds subtle smokiness; swap for regular if you prefer)
  • 1 teaspoon (4g) ground black pepper
  • 2 garlic cloves, finely minced (or 1 teaspoon garlic powder if you’re in a pinch)
• For the Caramelized Pineapple Rings:
  • 1 large fresh pineapple, peeled, cored, and sliced into 1/2-inch (1.25cm) rings (or 1 can sliced pineapple in juice—drained, but reserve the juice for basting!)
  • 2 tablespoons (28g) unsalted butter, melted (for brushing the pineapple)
  • 2 tablespoons (28g) brown sugar (helps caramelize the rings beautifully)
  • Optional: pinch of cinnamon or ground ginger (for a warm, spiced note)
  • Maraschino cherries for garnish (classic, but totally optional—my grandma always added them!)

Ingredient Tips:

• Boneless hams work too, just reduce roasting time a bit.
• Can’t find fresh pineapple? Canned works in a pinch—just pat dry before caramelizing.
• Swap honey with maple syrup for a darker, earthier sweetness.
• Want it spicy? Add a pinch of cayenne to the glaze.
• If you need dairy-free, use olive oil instead of butter for brushing the pineapple.

I usually grab a Smithfield or Farmer John ham for great texture and flavor. For honey, any runny, golden honey works—local wildflower honey is lovely if you can snag some.

Equipment Needed

You don’t need a fancy kitchen to make this savory honey glazed ham with caramelized pineapple rings—just a few basics. Here’s what you’ll want on hand:

• Large roasting pan with rack: Holds the ham above the juices. No rack? Crumple some foil into coils or use thick onion slices as a platform.
• Small saucepan: For simmering the glaze. A nonstick pan makes cleanup easier.
• Basting brush: Silicone brushes are great for sticky glazes and dishwasher-safe, but a spoon works in a pinch.
• Sharp knife and cutting board: For slicing pineapple and carving ham.
• Aluminum foil: To cover the ham as it bakes, keeping it moist.
• Meat thermometer: Not essential, but helps keep you from overcooking (ham should be warmed to about 140°F/60°C).
• Small baking sheet: For caramelizing pineapple rings if your roasting pan is crowded.

I’ve used everything from heavy-duty roasting pans to thrift-store finds—and, honestly, as long as the pan is sturdy and big enough, you’re set. Don’t stress if you don’t have a meat thermometer; just check for hot, juicy slices. And if your basting brush has seen better days (mine melted once!), a clean spoon or even a wad of parchment works. No kitchen snobbery here—use what you’ve got, and keep it fun!

Preparation Method

1. Let the Ham Come to Room Temp:
   
   Remove the ham from the fridge at least 1 hour before baking. This helps it heat evenly. Preheat your oven to 325°F (160°C).
2. Score the Ham (Optional):
   
   With a sharp knife, gently score the surface of the ham in a diamond pattern (about 1/4-inch/6mm deep). This isn’t essential, but it helps the glaze soak in and looks fancy.
3. Prepare the Glaze:
   
   In a small saucepan, combine 1/2 cup honey, 1/2 cup brown sugar, 1/4 cup Dijon mustard, 2 tablespoons apple cider vinegar, 2 tablespoons soy sauce, 2 teaspoons smoked paprika, 1 teaspoon black pepper, and 2 minced garlic cloves. Heat over medium heat, stirring constantly, until the sugar dissolves and the glaze is thick and glossy (about 3-5 minutes). If it thickens too much, add a splash of pineapple juice or water.
4. Glaze and Bake the Ham:
   
   Place the ham cut-side down on a rack in your roasting pan. Brush generously with the honey glaze, getting into all the nooks. Cover loosely with foil. Bake for 1 hour (for an 8-10 lb ham), basting with more glaze every 20-30 minutes. If using a smaller ham, check after 45 minutes.
5. Caramelize the Pineapple Rings:
   
   While the ham bakes, arrange pineapple rings on a parchment-lined baking sheet. Brush both sides with melted butter and sprinkle with brown sugar (and cinnamon or ginger, if using). About 30 minutes before the ham is done, slide the pineapple into the oven. Bake until golden and caramelized, flipping halfway (about 20-25 minutes total).
6. Baste and Brown:
   
   Remove the foil for the last 20 minutes of baking. Baste the ham with glaze again and let it brown and bubble. If you like a deep caramelized crust, crank the oven to 400°F (200°C) for the last 5-10 minutes—but watch closely so it doesn’t burn!
7. Check for Doneness:
   
   The ham is ready when heated through and the glaze is sticky and golden (internal temp should be about 140°F/60°C). If you see spots getting too dark, tent with foil.
8. Arrange and Garnish:
   
   Transfer the ham to a serving platter. Tuck caramelized pineapple rings around and on top. Garnish with maraschino cherries if you like (so retro and fun!).
9. Rest and Slice:
   
   Let the ham rest at least 10-15 minutes before slicing. This keeps it juicy. Pour any remaining glaze over the top for extra shine.
10. Serve and Enjoy:
    
    Slice the ham and serve with the pineapple rings. Spoon pan juices over the slices for extra flavor. Don’t forget the crusty ends—that’s the best part!

Troubleshooting: If the glaze starts to burn, add a splash of pineapple juice and cover with foil. If the ham dries out, slice thinly and drizzle with warm pan juices. And if your pineapple rings stick, let them cool for a minute—then gently lift with a spatula.

My favorite tip: make extra glaze! It’s amazing drizzled over leftovers, on biscuits, or even whisked into salad dressing the next day.

Cooking Tips & Techniques

Over years of kitchen experiments (and a few ham fails), I’ve picked up some tricks for knock-out savory honey glazed ham every single time.

• Don’t Overbake: Ham is already cooked—you’re just reheating and glazing. Overdoing it makes it dry. Aim for internal temp of 140°F (60°C).
• Score for More Flavor: Scoring the surface lets the glaze soak in and makes for extra-tasty crusty bits. Not essential, but worth the few extra minutes.
• Glaze Often, But Don’t Drown: Basting every 20-30 minutes gives layers of flavor. If you slather on too much at once, it can burn, so go for thin, frequent coats.
• Caramelize Pineapple Separately: Roasting the rings on a sheet pan gets them perfectly golden without crowding the ham.
• Watch the Sugar: Brown sugar and honey can burn fast. If the top browns too quickly, cover loosely with foil.
• Let it Rest: Even with a cooked ham, resting 10-15 minutes keeps it juicy and tender.
• Get Creative with Leftovers: I always set aside some pineapple and glaze for sandwiches. Cold ham, pineapple, and a smear of Dijon on crusty bread? Next-level lunch.

Common mistake? Not checking the glaze consistency. Too thick, and it won’t spread; too thin, and it runs off. Aim for syrupy but spreadable. If you forget to score the ham, no big deal—just baste well. And if you burn the pineapple (guilty), try again with a lower oven rack. Nothing’s ruined, promise!

For multitasking, prep the glaze and pineapple while the ham gets a head start. And don’t stress about perfection—rustic edges and caramelized bits are what make this dish irresistible. Honestly, the best ham I ever made had a few “imperfections” (a little extra char, uneven rings)—and it was the first to disappear at the table.

Variations & Adaptations

One of the best things about this savory honey glazed ham recipe? You can tweak it to fit your taste, your pantry, and your guests. Here are some favorite twists and adaptations:

• Gluten-Free: Swap the soy sauce for gluten-free tamari or coconut aminos. Double-check your mustard for hidden gluten (it happens!).
• Low-Sugar: Use sugar-free honey and brown sugar substitutes (like Swerve or monk fruit sweetener). The glaze will still caramelize, just watch for quicker browning.
• Spicy Kick: Add 1/2 teaspoon cayenne or a few dashes of hot sauce to the glaze. Try chili powder for smoky heat.
• Winter Citrus: Replace pineapple rings with slices of orange or blood orange for a cold-weather twist. Roasted citrus is stunning and fragrant.
• Herb-Infused: Add a sprig of fresh rosemary or thyme to the glaze as it simmers. Remove before basting for a subtle, savory herbal note.
• Cooking Methods: Use a slow cooker for a smaller boneless ham—just add the glaze and pineapple, cook on low for 4-5 hours, and finish under the broiler for caramelization.

And here’s a personal favorite: I tried adding a splash of bourbon to the glaze one year for a grown-up holiday dinner. The result? Deep caramel notes and a hint of warmth—so good, it’s now my go-to for special occasions. Don’t be afraid to experiment. This recipe is forgiving, and every family puts their own spin on a classic ham!

Serving & Storage Suggestions

For the best presentation, serve your savory honey glazed ham warm, arranged on a big platter with the caramelized pineapple rings around and on top. Spoon extra glaze and pan juices over the slices for shine and flavor. A sprinkle of chopped parsley or a few maraschino cherries adds color and a festive touch.

This ham pairs beautifully with classic sides like scalloped potatoes, buttery green beans, or a crisp salad. For drinks, try a light white wine, sparkling cider, or even a cold craft beer (let’s keep it casual and fun). Leftover ham makes killer sandwiches, omelets, and even hash the next day—honestly, sometimes I look forward to those more than the main event.

Storage: Cool the ham completely, then wrap slices tightly in foil or store in an airtight container. It’ll keep in the fridge for up to 5 days. For longer storage, freeze in meal-size portions for up to 2 months (just thaw overnight in the fridge).

To reheat, place slices in a baking dish with a splash of water or reserved glaze, cover with foil, and warm at 300°F (150°C) until hot. The flavors deepen after a day or two, so don’t be shy about making this ahead for stress-free hosting.

Nutritional Information & Benefits

Here’s a general rundown for a serving (about 4 oz/115g ham with a pineapple ring):

• Calories: ~270
• Protein: 22g
• Carbohydrates: 18g (mostly from glaze and pineapple)
• Fat: 10g
• Sugar: 14g
• Sodium: 920mg (varies by ham brand)

Ham is a good source of protein, B vitamins, and minerals like zinc and selenium. Pineapple adds a dose of vitamin C and digestive enzymes (bromelain helps break down protein—how neat is that?). If you’re watching sodium or sugar, adjust the glaze and choose a lower-salt ham. This recipe can be made gluten-free and dairy-free with simple swaps, so almost everyone can enjoy a slice (or two). As always, check ingredient labels for allergens if you’re cooking for a crowd.

Conclusion

There’s just something about a savory honey glazed ham with caramelized pineapple rings that brings everyone to the table—no matter the season. The glossy, sticky glaze, the sweet golden pineapple, the tender, juicy ham…it’s comfort food at its best, but with enough wow-factor for any celebration.

Don’t be afraid to make this recipe your own—swap the spices, try a different fruit, or go bold with a splash of bourbon. I love this ham because it’s easy enough for a weeknight and special enough for the holidays. It’s become a tradition in my family, and I hope it becomes one in yours, too.

If you try this recipe, I’d love to hear how it turns out! Leave a comment below, share your favorite variations, or snap a photo for Pinterest. Recipes are meant to be shared, tweaked, and enjoyed—so go ahead and make this one your own. Here’s to good food, good company, and plenty of sweet, sticky pineapple rings. Happy cooking!

Frequently Asked Questions

Can I use canned pineapple instead of fresh?

Absolutely! Just drain the rings well and pat them dry before caramelizing. Use the reserved juice in the glaze if you want an extra punch of pineapple flavor.

What’s the best way to slice and serve the ham?

If using a spiral-sliced ham, just cut along the bone for easy servings. For a whole ham, slice against the grain in thin portions. Always let the ham rest before slicing to keep it juicy.

Can I make this ham ahead of time?

Yes! You can bake the ham and caramelize the pineapple up to 2 days in advance. Store everything in the fridge, then reheat gently in a foil-covered baking dish with a splash of glaze or water.

What should I do with leftovers?

Leftover ham and pineapple are fantastic in sandwiches, salads, omelets, or even pizza. Store in an airtight container in the fridge for up to 5 days, or freeze for longer storage.

Is this recipe gluten-free?

It can be! Just swap the soy sauce for tamari or coconut aminos, and double-check your mustard and other ingredients for hidden gluten. The rest of the recipe is naturally gluten-free.

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