Baked Ham with Pineapple Rings: Easy Festive Recipe for Perfect Holiday Dinners

Let me set the scene for you: the rich, sweet aroma of baked ham with pineapple rings swirling through your kitchen, mingling with hints of brown sugar and spice. The golden glaze bubbles gently as the ham roasts, sending out a scent that’s equal parts holiday magic and pure comfort. The first time I made this recipe, it was one of those chilly winter afternoons where the house just begged for something special—something that made everyone stop, take a big inhale, and smile. There’s a moment when you pull the ham from the oven, pineapple rings glistening and caramelized, and you just know you’ve struck gold.

Honestly, this baked ham with pineapple rings has deep roots in my family’s holiday traditions. My grandma used to whip it up every Easter and Christmas, and I remember being knee-high to a grasshopper, sneaking the sweet pineapples off the platter before dinner (she pretended not to notice, but I’m pretty sure she let it slide). Years ago, I tried to recreate the recipe for a big family gathering, and let’s face it—there were a few hiccups. But with a little tweaking and a lot of “research” (aka taste-testing), it’s become our go-to centerpiece for celebrations, potlucks, and those “just because” Sunday dinners.

My family is notorious for hovering around the kitchen, swiping pineapple rings straight from the ham as it rests. And if you’ve ever watched little ones try to wait patiently while it cools, you’ll know exactly what I mean! The best part? It’s dangerously easy and brings that pure, nostalgic comfort you crave. Whether you’re looking to brighten up your Pinterest board or impress your guests without breaking a sweat, this baked ham with pineapple rings is a must-save. It’s been tested in my kitchen more times than I can count—in the name of research, of course—and now, it’s a staple for every festive gathering. Feels like a warm hug on a plate, and you’re going to want to bookmark this one!

Why You’ll Love This Recipe

After years of holiday dinners, countless trial runs, and more than a few taste tests, I can say with absolute certainty that this baked ham with pineapple rings recipe stands out from the crowd. Here’s why it’s a total winner—whether you’re a seasoned cook or a kitchen newbie.

• Quick & Easy: Comes together in under two hours, so you’re not stuck in the kitchen all day. Perfect for busy holiday hosts or anyone juggling a million tasks.
• Simple Ingredients: No need for fancy shopping trips—you’ll probably have most of the ingredients waiting in your pantry. Ham, canned pineapple, brown sugar, a few spices. That’s it!
• Perfect for Festive Gatherings: This baked ham with pineapple rings recipe is the centerpiece for Easter, Thanksgiving, Christmas, or any celebration that needs a little extra love.
• Crowd-Pleaser: Both kids and adults rave about the sweet-and-savory combo. It disappears faster than you think—so maybe make a little extra!
• Unbelievably Delicious: The caramelized pineapple rings, sticky glaze, and tender ham create a flavor and texture combo that’s pure comfort food. Every bite is a little celebration.

What makes this recipe different? For starters, the glaze isn’t just slapped on—it’s basted several times, building layers of flavor. I use a blend of brown sugar, Dijon mustard, and pineapple juice that creates a glossy finish and a subtle tang. Trust me, you won’t find this level of depth in your average holiday ham.

It’s not only about taste—this recipe is also about those little moments. The “close your eyes and savor” kind. It’s healthier than the old-school version, thanks to smart ingredient swaps, and the method saves you time (without sacrificing tradition). Whether you’re impressing guests or just making a family meal special, baked ham with pineapple rings is the kind of dish that turns a regular dinner into a memory. If you want something that’s easy, festive, and genuinely delicious, this is it!

What Ingredients You Will Need

This baked ham with pineapple rings recipe uses wholesome, straightforward ingredients—each chosen for maximum flavor and that holiday wow-factor. You’ll find most of them are pantry staples, and there’s plenty of room for substitutions if needed. Here’s what you’ll need to create this festive centerpiece:

• For the Ham:
  • 1 fully cooked bone-in ham (8-10 lbs / 3.6-4.5 kg)—spiral-cut or unsliced works, but spiral is my favorite for serving
  • Whole cloves (optional, for studding—adds a subtle warmth)
• For the Pineapple Topping:
  • 1 can (20 oz / 567 g) pineapple rings in juice (reserve the juice for the glaze)
  • Maraschino cherries (one for each pineapple ring—these add a pop of color and a sweet finish)
  • Toothpicks (for securing rings and cherries—don’t skip these, they really help with presentation!)
• For the Glaze:
  • 1 cup (220 g) packed brown sugar (light or dark—dark adds a richer molasses note)
  • 1/2 cup (120 ml) pineapple juice (from the can—don’t toss it!)
  • 2 tablespoons (30 ml) Dijon mustard (adds tang, trust me)
  • 1 tablespoon (15 ml) apple cider vinegar (balances the sweetness)
  • 1/2 teaspoon ground ginger (optional, but I love the gentle warmth)
  • 1/2 teaspoon ground cinnamon (for a festive touch)
  • 1/4 teaspoon ground cloves (only if you’re not using whole cloves)
  • Pinch of salt (just a bit to round out the flavors)

Ingredient Notes & Substitutions:

• For a gluten-free version, double-check the ham label—some glazes may contain gluten.
• If you prefer fresh pineapple, slice it thin and use instead of canned.
• Honey or maple syrup can sub for brown sugar, though the texture may be a tad different.
• Don’t have Dijon? Regular yellow mustard works in a pinch, but the flavor profile shifts slightly.
• Vegetarian guests? Try making the glaze and serving over baked tofu or plant-based ham alternatives.

I always reach for Dole pineapple rings—they’re consistently sweet and the rings hold up well without breaking. For ham, I’ve had great results with Smithfield spiral-cut, but honestly, any good-quality bone-in ham will shine here. If you’re shopping in-season, fresh pineapple is a treat, but canned is more reliable (especially when you’re prepping for a crowd).

Equipment Needed

You don’t need a fancy kitchen setup to make baked ham with pineapple rings—just a few trusty tools. Here’s my go-to list (along with a couple of alternatives and budget-friendly tips):

• Roasting Pan: Large enough to fit the ham with some room for juices. If you don’t have one, a sturdy baking dish works in a pinch.
• Aluminum Foil: For tenting the ham to prevent over-browning and keeping things juicy.
• Sharp Knife: For scoring the ham’s fat and slicing for serving. I’ve used both chef’s knives and serrated bread knives—both do the job.
• Basting Brush: Helps spread the glaze evenly. If you don’t own one, a spoon or ladle works (just be gentle).
• Toothpicks: Essential for securing pineapple rings and cherries. Wooden ones are best; just remember to remove before serving!
• Meat Thermometer: For checking doneness—especially helpful if you’re new to ham or want to be precise.
• Small Saucepan: For simmering the glaze. Any small pot will do.

Honestly, I’ve made this recipe with just a basic baking dish and a borrowed basting brush, and it turned out great. If you invest in one specialty item, make it a meat thermometer—it’s saved me from dry ham more than once! And for cleanup, non-stick roasting pans are a lifesaver.

Preparation Method

1. Preheat & Prep the Ham:
   Preheat your oven to 325°F (163°C). Unwrap the ham and place it flat-side down in your roasting pan. Pat dry with paper towels if needed. Score the fat in a diamond pattern (about 1/4 inch deep)—this helps the glaze soak in. If you like, stud the intersections with whole cloves.
2. Arrange Pineapple Rings:
   Drain the pineapple rings, reserving the juice for glaze. Arrange the rings over the ham, securing each with a toothpick. Place a maraschino cherry in the center of each ring (makes it pop visually and adds sweetness).
3. Make the Glaze:
   In a small saucepan, combine brown sugar, pineapple juice, Dijon mustard, apple cider vinegar, ginger, cinnamon, ground cloves (if not using whole), and a pinch of salt. Bring to a simmer over medium heat, stirring until smooth. Let bubble gently for 2-3 minutes, then remove from heat. The glaze will be slightly thick but pourable.
4. Glaze & Bake:
   Brush half the glaze over the ham, making sure to cover the pineapple rings and exposed surfaces. Tent loosely with foil (don’t wrap tightly—you want air to circulate). Bake for 1 hour (about 7-10 minutes per pound, but always check ham packaging for specifics).
5. Baste Regularly:
   After 1 hour, remove foil and brush on more glaze. Continue baking, basting every 20 minutes until the ham is glossy and heated through (about 1.5–2 hours total for an 8–10 lb ham). Internal temp should reach 140°F (60°C) for a precooked ham. If glaze starts to burn, tent again or lower oven temp slightly.
6. Final Caramelization:
   For extra caramelization, crank oven to 400°F (205°C) for the last 10 minutes. Watch closely—pineapple can brown quickly! This step is optional but adds gorgeous color and flavor.
7. Rest & Serve:
   Remove ham from oven and let rest, tented with foil, for 15–20 minutes. This helps the juices settle. Slice between the pineapple rings for beautiful presentation (and easy servings). Remove toothpicks before serving (I always forget one—double-check!).

Preparation Notes:

• If your ham is unsliced, carve thin slices for best texture. Spiral-cut hams are a breeze to serve.
• If the top starts to brown too quickly, tent with foil and lower oven rack.
• For best results, baste often—each layer adds flavor and keeps the ham moist.

Honestly, the step that made the biggest difference for me was being patient with basting. It’s tempting to rush, but slow layering is key for that sticky, gorgeous finish. And don’t skip the resting time—juicy ham is worth the wait!

Cooking Tips & Techniques

There’s more to making baked ham with pineapple rings than just following a recipe—here are some pro tips and lessons learned from real kitchen experience:

• Basting is Everything: The more you baste, the more flavorful and glossy your ham will be. I’ve tried skipping it (out of pure impatience), but it’s never quite as good.
• Score for Success: Scoring the fat lets the glaze soak in. Don’t skip this step—even a shallow diamond pattern works wonders.
• Watch the Heat: Low and slow is best for ham. High temps will dry it out. If your oven runs hot, tent with foil and lower the temp a notch.
• Pineapple Placement: Secure each ring well. If they slide off, just reposition before serving—no harm done, but they look prettiest when nestled in place.
• Glaze Consistency: If the glaze thickens too much as you bake, add a splash of pineapple juice and stir. Too thin? Simmer a few minutes more.
• Multitasking: While the ham bakes, prepare sides like mashed potatoes or roasted veggies. The oven does most of the work, so you’re free to focus elsewhere.
• Meat Thermometer: Don’t guess—check the internal temp for perfect results. I learned this the hard way after one too many dry hams!
• Resting Is Crucial: Letting the ham sit after baking keeps it juicy. Skipping this step leads to dryness (learned from experience!).

Honestly, my biggest “oops” moment was the time I forgot to tent the ham and ended up with a crunchy, over-browned top. Lesson learned: foil is your friend, especially during those last golden minutes. And if you’re aiming for Pinterest-worthy presentation, don’t rush the pineapple placement—take your time and enjoy the process!

Variations & Adaptations

Baked ham with pineapple rings is classic, but there’s plenty of room for creativity. Here are a few ways to make it your own:

• Low-Carb Version: Swap brown sugar for a sugar-free alternative like Swerve or monk fruit sweetener. Use fresh pineapple for lower sugar content. The glaze is still shiny and delicious!
• Spicy Kick: Add 1/2 teaspoon crushed red pepper flakes to the glaze for a little heat. I’ve tried this for summer cookouts—surprisingly awesome with sweet pineapple.
• Herb-Infused: Toss a handful of fresh rosemary or thyme sprigs in the roasting pan for a savory twist. The herbs infuse the ham and juices with a subtle, earthy layer.
• Vegetarian Adaptation: Use the same glaze and pineapple topping on a plant-based ham roast or baked tofu. My cousin swears by this version for her vegan holiday dinners.
• Grilled Variation: For summer, grill the pineapple rings separately and top the sliced ham just before serving. Adds a smoky depth and beautiful char marks.
• Gluten-Free & Allergy-Friendly: Double-check labels for gluten or allergens. Use certified gluten-free mustard and ham if needed.

Personally, I love the spicy variation for casual gatherings—it’s a little unexpected, and guests always ask for the “secret ingredient.” Whether you’re adapting for dietary needs or just mixing things up, baked ham with pineapple rings is flexible and forgiving.

Serving & Storage Suggestions

The best way to serve baked ham with pineapple rings is warm, fresh from the oven, with the glaze still sticky and the pineapple rings glistening. Slice between the rings for even portions and a pretty presentation. Arrange on a platter, scatter a few extra cherries for color, and you’ve got a Pinterest-ready showstopper!

Pair with classic sides like scalloped potatoes, green beans, or a fresh salad. For drinks, I recommend sparkling apple cider or a crisp white wine—both balance the sweet and savory notes beautifully.

Storage Tips:

• Leftovers keep well in an airtight container in the fridge for up to 5 days. Reheat gently in the oven (covered with foil at 325°F / 163°C) or microwave slices for 1-2 minutes.
• For freezing, wrap slices tightly and store for up to 2 months. Thaw in the fridge overnight before reheating.
• The flavors deepen after a day—so if you’re planning ahead, make the ham a day early and reheat before serving. It’s just as tasty!

I always stash a few slices for sandwiches the next day—trust me, they’re amazing with a swipe of mustard and a little leftover glaze. And if you’re gifting leftovers, pack them in a festive container for an easy, heartfelt treat.

Nutritional Information & Benefits

Here’s a quick look at the nutrition for baked ham with pineapple rings (per serving, based on an 8 oz / 225 g portion):

• Calories: about 340
• Protein: 24g
• Fat: 12g
• Carbohydrates: 28g
• Sugar: 20g
• Sodium: 1200mg

Ham is a great source of lean protein, while pineapple brings vitamin C and natural sweetness. If you’re watching sodium, look for low-sodium ham and use less added salt. The glaze can be adapted for lower sugar or swapped for honey/maple for a different nutrient profile.

This baked ham with pineapple rings recipe is gluten-free if you double-check the ham and mustard labels. It’s not dairy-free, but there’s no dairy in the classic version. Major allergens to watch for: mustard and processed ham (sometimes contains soy or gluten).

Personally, I love knowing that a holiday dish can be festive and still offer wholesome ingredients. With smart swaps, you can enjoy this centerpiece without overdoing it—and it’s perfect for sharing with all kinds of guests.

Conclusion

Baked ham with pineapple rings is more than just a recipe—it’s a celebration on a platter. You get that perfect mix of sweet, savory, and nostalgic comfort, all wrapped up in a dish that’s as easy as it is impressive. Whether you’re hosting a big holiday dinner or looking for a way to make any meal special, this recipe is a surefire way to bring people together.

Don’t be afraid to tweak the glaze, switch up the pineapple, or add your own twist. Cooking is all about making memories and sharing love, after all. This is the ham I make for my favorite people, and I hope it brings joy to your table, too.

If you try this baked ham with pineapple rings, let me know how it goes! Drop a comment, share your adaptation, or tag me on social. And if you have your own family spin, I’d love to hear it—recipes are meant to be shared and celebrated. Here’s to good food, laughter, and lots of pineapple rings!

FAQs

Can I use fresh pineapple instead of canned pineapple rings?

Absolutely! Slice fresh pineapple into rings about 1/4 inch thick. You’ll need about 10–12 rings for an 8–10 lb ham. The flavor is slightly brighter, and it works just as well for baking.

How do I keep the ham from drying out?

Tent the ham with foil during baking and baste regularly with the glaze. Using a meat thermometer helps—pull the ham when it hits 140°F (60°C) for juicy results.

Can I make baked ham with pineapple rings ahead of time?

Yes! Bake, cool, and refrigerate the ham. Reheat gently in the oven (covered with foil) at 325°F (163°C) until warmed through. The flavors deepen overnight, making it even tastier.

Is this recipe gluten-free?

It can be! Choose a gluten-free ham and mustard and double-check all labels. Most classic versions are gluten-free, but always verify ingredients for safety.

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

Use a sharp knife to slice between the pineapple rings for even portions. Arrange slices on a platter with pineapple and cherries for a festive look—easy to serve and beautiful to display!

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