This Pineapple and citrus glazed ham is a favorite of ours to break out for the holidays or even just to use up a ham I found on sale. My toddlers, husband and I literally eat this ham so fast that we barely have leftovers. If there are any leftovers, I like to freeze them to pull out for ham sliders or an easy main dish on a busy day. To save space in your oven, this ham can also be done in the slow cooker with the recipe for Slow cooker Pineapple and Citrus glazed Ham.
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Pineapple and citrus glazed ham.
- Large Roaster (linked below)
- sauce pan (linked below)
- Whisk (linked below)
- basting brush (linked below)
- 7-8 lb. smoked and precooked, butt portion ham *see note below on spiralized hams
- 20 oz. can pineapple rings (reserve juice)
For the glaze:
- 1/4 cup salted butter
- 3/4 cup pineapple juice
- 1/3 cup orange juice
- 1 cup brown sugar
- 1/8 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- 2 tablespoons cornstarch
- 2 tablespoons water
Preheat the oven to 300 degrees.
- To make the glaze; melt butter, then stir in 3/4 cup pineapple juice, orange juice, cloves, cinnamon and brown sugar. Bring all to a boil over medium-high heat. Create a slurry with the cornstarch and water, then pour it into the boiling juice. Reduce heat to medium and allow the glaze to boil for one minute, stirring rapidly until it has thickened and the brown sugar is dissolved.
- Grease a large roasting pan with butter, then remove ham from the packaging and place flat side down into the greased roaster. Cut a few shallow slices over the ham skin (be careful not to cut into the meat) to allow the glaze to soak in under the skin. Pour 2/3 of the glaze over the ham, reserving the rest for later.
- Cover the ham with foil or the lid that comes with the roasting pan. Bake the ham for 3-4 hours, until internal temperature has reached 145. After 11/2 to 2 hours, remove the ham from the oven and baste it with the juices that collect in the pan. Return it to the oven to finish baking.
- Remove cooked Ham from the oven and allow it to rest for 15 minutes before slicing. Pour glaze over sliced ham and serve with grilled pineapple slices (optional). Note* I grilled my pineapple slices on a panini grill which works very nicely.
Ingredients needed: Large ham, cornstarch, orange juice, brown sugar, cinnamon, cloves, butter and pineapple rings with juice.
- Large roaster I personally prefer to use a roaster with a lid and was blessed by my Mom who passed hers down to me before moving down south.
- Sauce pan I am a big fan of Farberware sauce pans (not and ad) probably because I grew up with them, but also because they have been so reliable for me.
- Whisk I prefer to use a wire handled whisk over plastic handled whisks because I have found them to be easier to clean and dry.
- Basting brush You will need a basting brush to brush the juices back over the ham half way through cooking. This results is a nice and juicy ham and helps to keep it from drying out while baking.
This pineapple citrus glazed ham can also be done in the slow cooker! See Slow cooker pineapple glazed ham for the recipe.
Glaze: Cook the glaze until thick and creamy. If you end up without enough pineapple juice, you can add more orange juice likewise if you see the glaze is too thick, more orange or pineapple juice can be added to thin it down a bit. I also prefer to reserve some of the glaze to pour over the ham after it has cooked.
My Toddler (who picks at most of her food and eats like a bird) ate three large slices of this ham!! we’ll definitely be making this ham with the pineapple citrus glaze again!
thank you for the recipe
You are welcome, enjoy!