Glazed Christmas Ham and Pineapple (Easy Holiday Recipe)

Elenor Craig

A show-stopping glazed Christmas ham and pineapple made with a sticky honey, brown sugar, and clove glaze. Juicy pineapple slices are tucked into every cut of a spiral ham for a sweet-and-savoury holiday centrepiece that's ready in just over an hour.

This simple Christmas Ham dish conjures up memories of holiday dinners, but you don’t have to wait until there is a holiday to enjoy a ham dinner.

5 from 1 vote

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Dinner

Cuisine American

Servings servings

Calories 655 kcal

Equipment

Halogen oven with extender ring and low rack
Large measuring cup (2-cup / 500ml)
Kitchen tongs
Aluminium foil
Serving platter
Small mixing bowl
Basting brush

Ingredients

5 pound spiral ham fully cooked and thawed
2 cans pineapple slices 20 oz each, in 100% pineapple juice, reserve the juice
3 pinches ground cloves divided
¼ cup honey
2 tablespoons dark brown sugar packed

Instructions

Set a low rack in the bottom of your halogen oven. If using a conventional oven, preheat to 275°F / 135°C (140°C fan-forced) and place the rack in the lower third. Use a roasting pan with a wire rack.
Drain pineapple juice into a measuring cup and set aside. Slice all but 5 pineapple slices in half and tuck the halves into the slices of ham. If you can’t get them into every slice, try every other slice.
Set whole slices aside. Place ham into a halogen oven.
Mix 1/4 cup of pineapple juice and 1 pinch of ground cloves. Slowly pour over the ham, careful to get juice in every slice. Place remaining pineapple slices on top of ham.
If using a halogen oven, place the extender ring on and then the lid. If using a conventional oven, simply place the roasting pan on the lower rack uncovered.
Set your halogen oven to 275°F / 135°C and cook for 45 minutes. For a conventional oven, cook at the same temperature for approximately 60 minutes.
Check the ham after 15–20 minutes. If the top is browning too quickly, loosely tent with aluminium foil. In a halogen oven, use tongs to tuck the edges of the foil down so the fan doesn't blow it around.
Mix together honey, brown sugar, 2 pinches of ground cloves, and 1/4 cup of reserved pineapple juice.
After 45 minutes remove the 5 pineapple slices on top of ham and set aside.
Pour honey mixture all over the ham and try to get in every slice.
Place the lid back on the oven and continue to cook until the edges are crisp (10–15 minutes.)
Remove the ham from the oven and transfer to a serving platter. Let it rest for 10–15 minutes before carving — this allows the juices to redistribute and the glaze to set.

Notes

Serve each slice of ham with pineapple.
Storage: Wrap leftover ham tightly in foil or transfer to an airtight container. Refrigerate for up to 5 days or freeze sliced portions for up to 2 months.
Make-ahead: Prepare the honey-brown sugar glaze up to 3 days in advance and refrigerate. Tuck the pineapple into the ham and refrigerate up to 12 hours before cooking.
Substitution: Maple syrup works beautifully in place of honey for a deeper, more autumnal flavour. Light brown sugar can replace dark brown sugar — the molasses flavour will just be slightly milder.
Pro tip: Reserve all the pineapple juice — after roasting, deglaze the pan drippings with it for a quick sauce to drizzle over sliced ham at the table.
Reheating: Warm individual slices in a covered dish at 275°F / 135°C with a splash of pineapple juice to prevent drying out.

Nutrition

Serving: 1servingCalories: 655kcalCarbohydrates: 27gProtein: 50gFat: 38gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.001gCholesterol: 141mgSodium: 2695mgPotassium: 800mgFiber: 2gSugar: 25gVitamin A: 57IUVitamin C: 11mgCalcium: 38mgIron: 2mg

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