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Yields:
12 - 16 serving(s)
Prep Time:
30 mins
Total Time:
3 hrs 45 mins
This retro cherry-pineapple glazed ham takes me right back to those classic holiday tables I’ve always loved in big magazine spreads and movies. It’s a little bit old-school in the best possible way, with sweet fruit, a sticky glaze, and that beautiful diamond pattern that makes you feel like you’ve really done something in the kitchen.
The combination of brown sugar, pineapple, and bright red maraschino cherries is pure nostalgia—but it’s not just for looks! The glaze is sweet and tangy, with a little mustard and vinegar to balance things out, plus warm spices that make the whole kitchen smell amazing while it bakes.
And the best part? It’s surprisingly simple. You’re starting with a fully cooked ham, so most of the work is just letting that gorgeous cherry-pineapple glaze do its thing in the oven. Whether it’s Easter brunch, Christmas dinner, or just a big Sunday dinner on the ranch, this ham is the kind of centerpiece that gets everyone gathered around the table in a hurry.
How do you keep baked ham from drying out?
Covering the ham tightly with foil while it warms and adding water to the roasting pan help keep it moist. Basting with the glaze in stages also locks in flavor and juiciness.
How long does leftover glazed ham last in the fridge?
Store leftovers in an airtight container in the refrigerator for up to four days. It’s great for sandwiches, breakfast scrambles, or soups!
Can you use a bone-in ham instead of boneless?
Yes! A bone-in ham works great in this cherry-pineapple glazed ham recipe. Just note that it may take slightly longer to heat through, so adjust the timing accordingly.
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Ingredients
- 1 6- to 8-pound fully cooked boneless ham
- 1 1/2 cups packed dark brown sugar
- 1 20-ounce can pineapple slices, drained, juice reserved (about 3/4 cup)
- 1/2 cup maraschino cherries, plus 1/4 cup juice from the jar
- 2 Tbsp. grainy or dijon mustard
- 1/4 cup apple cider vinegar
- 1 1/2 tsp. paprika
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground cloves
Directions
- Step 1Let the ham sit at room temperature 1 hour before baking. Preheat the oven to 325 ̊. Score the top and sides of the ham with a sharp knife in a diamond pattern, 1/8-inch deep. Line a roasting pan with foil and set a roasting rack in the pan. Position the ham scored-side up on the rack, then add about 1/2 inch of water to the bottom of the roasting pan. Cover the pan tightly with foil and bake until the ham is warmed through, about 12 minutes per pound (1 hour 15 minutes to 1 hour 35 minutes).
- Step 2Meanwhile, for the glaze: Combine the brown sugar, pineapple juice, cherry juice, mustard, vinegar, paprika, cinnamon and cloves in a medium pot. Bring to a boil over medium-high heat, then reduce to a gentle boil and cook, stirring occasionally, until the glaze is thick enough to coat the back of a spoon, 15 to 18 minutes. Let cool to room temperature.
- Step 3Remove the ham from the oven and uncover. Increase the oven temperature to 375 ̊. Brush the ham with one-third of the glaze. Use toothpicks to attach the pineapple slices all over the top and sides of the ham. Use toothpicks to stick the cherries in the center of the pineapple slices. Return the ham to the oven, uncovered, and bake until the ham looks glossy, about 15 minutes.
- Step 4Brush with another one-third of the glaze and bake 15 minutes, then brush with the remaining glaze and bake 15 more minutes. Let the ham rest at least 15 minutes before slicing.
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