Brown Sugar Pineapple Ham

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Who doesn’t love a tasty Brown Sugar & Pineapple Baked Ham? With a balance of sweet and savory flavors, minimal prep, and crowd-pleasing appeal, this dish is a holiday favorite in my house. As a bonus, it’s easy to make, and it’s been around since about the 1950s when canned pineapple was readily available.

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When you need to feed a crowd, nothing tastes as good as this Brown Sugar & Pineapple Baked Ham. This is a vintage recipe that my grandmother used to make. She’d use whole cloves to stick the pineapple rings to the pineapple, but thanks to spiral-cut hams, now you can just tuck the rings between slices of ham.

Plus, you hardly even need to cook this recipe! Because ham is already cooked, you just need to heat it. You can prep it ahead of time, let it warm up a bit on the counter before popping it in the oven, and then bake before serving. Voila! A delish dinner and show-stopping vintage recipe is ready in no time!

History

Brown Sugar Pineapple Ham has roots in American holiday cooking traditions. It became popular in the post-World War II era, around the 1950s and 1960s, when home-cooked ham gained a place on many American dinner tables due to its availability and the rise of canned pineapple as a common pantry item. At this time, canned fruit and sweet glazes were frequently used in cooking, and brown sugar-glazed ham with pineapple became a signature holiday dish, celebrated for its balance of sweet and savory flavors. By the 1970s and 1980s, this dish had cemented itself as a holiday classic, and it remains a favorite for Easter, Christmas, and other gatherings today.

Ingredients

• Bone-in spiral ham – Any size ham will work but just keep an eye on the cooking time. Larger hams will take longer to heat.
• Pineapple slices – Use canned slices with juice.
• Brown sugar – Dark brown sugar gives richer flavor; golden is a safe substitute.

How To Make Brown Sugar Pineapple Ham

Scroll down for the full recipe card with exact measurements and printable instructions.

Preheat your oven to 350°F. Remove the packaging from your pre-cooked ham and place it in an oven-safe casserole dish. Let it rest on the counter for about an hour to take the chill off. This helps it heat evenly and keeps it juicy.

Slip the pineapple slices between the spiral cuts of the ham. Drizzle the pineapple juice over the top—it adds extra sweetness and keeps the meat moist.

Sprinkle the brown sugar evenly over the ham and pineapple. You can adjust the amount depending on how sweet you like it. I love using a small offset spatula to press the sugar gently into the spirals so it melts in beautifully.

Cover the ham loosely with aluminum foil and bake for about 1.5 hours. The exact time depends on your ham’s size, so just aim for it to be heated through.

Baste 2 to 3 times with the pan juices to keep everything glossy and flavorful.

When the ham is ready, slice it into portions and serve with the caramelized pineapple as a garnish. Garnish with fresh parsley for a bright pop of color and a fresh, herbaceous note that makes the dish look and taste extra festive.

Enjoy this sweet, juicy, and tender ham. It’s perfect for holidays, Sunday dinners, or any time you want a showstopper on the table.

Chef Jenn’s Tips

• Use canned pineapple in juice rather than syrup for a natural sweetness.
• Adjust the brown sugar to taste if you prefer a less sweet glaze.
• For a bolder flavor, try adding a small amount of ground cloves or cinnamon to the brown sugar.

Make It A Meal

This Brown Sugar Pineapple Ham pairs wonderfully with classic holiday sides like creamy mashed potatoes, roasted vegetables, or a green bean casserole. For a light and fresh option, serve it with a mixed green salad or coleslaw. Dinner rolls and warm cornbread are also great additions, as they can help soak up the delicious ham juices.

Storage

To store leftovers, slice the ham and place it in an airtight container in the refrigerator for up to four days. The ham also freezes well; wrap it in foil, then store in a freezer-safe bag or container for up to two months. To reheat, let thaw in the fridge overnight, then warm gently in the oven with a bit of leftover pineapple juice or water to keep it moist.