Holiday Cooking | December 16, 2019

Pineapple Brown Sugar Ham Glaze

Every Easter and Christmas, my mom topped her ham with a Pineapple Brown Sugar Ham Glaze. I can’t imagine eating holiday ham any other way! After baking ham for years, I’m going to share a few tips for the perfect holiday baked ham.

platter with pineapple brown sugar ham and glaze

The holidays would not be the same without my Mom’s ham and Pineapple Brown Sugar Ham Glaze. Every Thanksgiving we had  roasted turkey, and every Christmas Mom served ham. I love the sweet and slightly sticky glaze and the way it compliments the flavor of the ham. This glaze is easy to put together, it requires a pan, whisk and about 5 minutes. Your 8 year old can whisk this together for you while you watch!
Ham is best served with a  baked on glaze. Oh, and about the glaze packet inside of the package of ham? Toss that directly into the garbage, and gather the ingredients for Pineapple Brown Sugar Ham Glaze. In a few minutes, you’ll have the best and most simple glaze ready to pour on your ham! Mom used to place pineapple rings on the ham using toothpicks to secure the pineapple, I skip that step, but if you like pineapple pinned to your ham, pin away!

White platter with Pineapple Brown sugar Ham Glaze and a serving fork

-I like to purchase  bone-in ham for baking. Back in the day, my mom always bought a ham shaped like a large egg.  A ham with a bone-in insures your ham is a real ham, not a pressed together piece of pig and pig “parts”. I often purchase my ham at Costco or my local grocery store. Bone in hams have the best flavor!

-Let the ham sit on the counter for at least an hour before baking. I like to take it out 1 1/2 hours ahead of baking time.  This is an important step! If you take the ham directly from the fridge to oven,  it will need an additional hour in the oven to heat completely, which tends to lead to a drier ham. I cannot stress this tip enough.

-Turn oven on for at least 30 minutes before placing ham in oven. The oven will stay hot even after opening the door. I like to think of the oven this way- The longer it is preheated, the hotter the oven gets and stays. A good thing if you are roasting meat.

-Bake the ham for an hour without glaze,  covered, then glaze and remove the foil covering so the glaze has a chance to caramelize just a bit!

-Use the heaviest pan you have, or if you’re using a disposable aluminum pan, place a jelly roll pan or cookie sheet underneath to insure your ham doesn’t get scorched on the bottom.

White platter with Pineapple Brown sugar Ham Glaze and a serving fork
5 from 5 votes

Pineapple Brown Sugar Ham Glaze

Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Author Si Foster, A Bountiful Kitchen


  • 1 4-7 lb cooked sliced bone in ham
  • 1 cup pineapple juice
  • 1 3/4 cup light brown sugar
  • 1/2 cup orange juice
  • 1/2 to 1 teaspoon prepared mustard yellow or Dijon smooth
  • 1/2 teaspoon cinnamon optional


  1. Take ham out of refrigerator, completely unwrap packaging and discard. If there is a piece of plastic over the end of the bone (bone guard), discard.
  2. Let ham sit on counter for 1-1 1/2 hours in a heavy baking pan before baking.
  3. Thirty minutes before baking, place rack on lower 1/3 of oven and turn oven to 300 degrees.
  4. When ready to bake, place 1/2 cup water in bottom of pan, cover ham with foil and seal edges of foil to pan.
  5. Bake for 10-12 minutes per pound.
  6. Gather glaze ingredients while ham is baking, whisk together in a pan and cook over low heat until sugar is dissolved or the glaze is bubbly (about 3-5 minutes). Set aside until ready to pour onto ham.
  7. When ham is heated, remove ham from oven and turn heat to 400 degrees.
  8. Remove foil from ham and discard any liquid left in pan by spooning out or using a bulb baster.
  9. Spoon glaze over ham and return to oven for 10-15 minutes or just until glaze is bubbling a bit.
  10. Remove from oven and serve.

Recipe Notes

-Important to remember the ham is already cooked, you are simply warming the ham and glazing before serving!
-The use of mustard and cinnamon in the glaze are optional. I always use the mustard, but hardly ever add the cinnamon.

16 thoughts on “Our Favorite Pumpkin Pie

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Recipe Rating

  1. When you say “prepared pie crust” that doesn’t mean that you pre-bake them, does it? Sorry, I am a pie newbie. Thanks in advance

    1. Hi Jane,
      I am not sure, I haven’t used frozen pie crust? I am almost certain the directions for use will be on the packaging! Thanks for reading ABK and Happy Thanksgiving!

    1. Hi Sallee, I use a 20 oz can for this recipe because it makes two pumpkin pies. If you’re just making one, definitely use a 12 oz can. Thanks for asking!

  2. You recipe is almost excatly like Libby’s, other than your addition of vanilla. A significant difference is the ratio of pumpkin to all the other ingredients. You doubled everything else above the Libby’s recipe, but left the pumpkin at 29 oz. Was this a technical error, or did you really double the evaporated milk, eggs and everything else?

    1. Hi Rita, I doubled the recipe because it makes 2 pumpkin pies, if you want to just make one pie, then definitely halve the ingredients. Thanks for asking!

    1. Hi Lindsay, I usually don’t blind bake or seal with egg wash before filling for this pumpkin pie recipe, I immediately place the filling in the unbaked pie crust and bake! Hope this helps and thank you for asking,

  3. 5 stars
    This pie was so delicious and easy to make!! I’m only 16 but it only took me about 45 minutes to make and then the bake time and that was it! My family couldn’t believe how good the crust was so go check out her recipe for that!!