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This glazed baked ham gets its irresistible sweet-savory flavor from a simple marinade made with honey, pineapple juice, brown sugar, garlic, and a splash of red wine. After a long soak, the ham is roasted and basted until it’s sticky, caramelized, and golden on the outside with juicy slices inside.
It’s the perfect centerpiece for a holiday meal, Sunday dinner, or anytime you want something a little special. Just be sure to plan ahead—this one needs to marinate for at least 5 hours, or preferably overnight, for maximum flavor.
What You’ll Like About This Dish
Sweet and savory glaze. The honey, pineapple, and red wine create a complex, flavorful coating that caramelizes beautifully.
Make-ahead friendly. The marinade is simple, and the ham can rest overnight for stress-free prep.
Perfect for holidays. This baked ham makes a gorgeous main dish for Easter, Christmas, or any special occasion.
Ingredient Notes
- Honey: Adds natural sweetness and helps create a sticky glaze.
- Pineapple juice: Brings brightness and acidity that balances the richness of the ham.
- Red wine: Use a dry red or rosé to deepen the flavor of the marinade.
- Brown sugar: Light or dark brown sugar works—choose dark for a more molasses-like flavor.
- Minced garlic: A small amount of garlic adds savory depth without overpowering.
- Fully cooked ham: Most store-bought hams are fully cooked—check the label and reheat to 140°F for best texture and flavor.
Steps to Make Honey and Pineapple Glazed Ham
- Mix the honey, pineapple juice, wine, brown sugar, and garlic in a large container.
- Add the ham and turn it to coat all sides in the marinade. Refrigerate for several hours or overnight.
- Preheat the oven and line a roasting pan with foil.
- Place the ham on a rack in the pan and bring the marinade to a boil in a saucepan.
- Bake the ham, basting frequently with the hot marinade, until heated through and golden.
Tips for Honey Glazed Ham
- Marinate the ham overnight if possible for the best flavor infusion.
- Use a bone-in ham for added flavor and moisture during baking.
- Boil the marinade before basting to ensure food safety if it touched raw meat.
- Use a brush or ladle to baste the ham every 20–30 minutes as it roasts.
Recipe Variations
- No wine version. Replace the red wine with extra pineapple juice or a splash of apple cider.
- Spiced glaze. Add ground cinnamon or cloves to the marinade for warm holiday flavor.
- Maple twist. Swap honey with real maple syrup for a New England-style glaze.
- Fresh pineapple. Add chunks of fresh or canned pineapple to the roasting pan for extra fruitiness.
- Picnic ham option. A smoked picnic shoulder works too, but expect more fat and bone.
Serving Suggestions
- Sweet Potatoes: They complement the flavor of the ham beautifully. Choose a sweet potato casserole, or candied or mashed sweet potatoes.
- Potatoes: There are too many options to mention. These light garlic mashed potatoes are excellent, or you might like these roasted potatoes.
- Green Bean Casserole: This classic casserole has been gracing American tables since 1955!
- Carrots: Honey or syrup adds sweetness to these easy glazed carrots.
- Corn: This quick scalloped corn has become one of our favorite sides.
How to Store and Reheat
Refrigerate: Cool leftover ham completely, then wrap tightly or store in an airtight container. Refrigerate for up to 4 days.
Freeze: Wrap slices in foil or freezer bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm slices in a covered dish in the oven or microwave until heated through. Add a splash of pineapple juice if the ham seems dry.
Honey and Pineapple Glazed Ham
Ingredients
- ½ cup honey
- ½ cup pineapple juice
- ½ cup dry red wine
- ⅓ cup packed light or dark brown sugar
- ½ tsp minced garlic
- 1 6-pound fully cooked ham
Recommended Equipment
Instructions
- Combine the honey, pineapple juice, wine, brown sugar, and garlic in an extra-large container or brining bag, and stir to blend.1/2 cup honey | 1/2 cup pineapple juice | 1/2 cup dry red wine | 1/3 cup packed light or dark brown sugar | 1/2 tsp minced garlic
- Add the ham to the marinade, turning to coat all sides. Refrigerate for at least 5 hours or overnight, turning frequently to keep all sides coated with the mixture.1 6-pound fully cooked ham
- Heat the oven to 325°F.
- Place the ham on a rack in a foil-lined roasting pan.
- Pour the marinade into a saucepan. Bring it to a full rolling boil and boil for 2 minutes. Remove from the heat and use it for basting.
- Tent the ham loosely with foil and bake for 1 hour. Remove the foil and continue baking, basting every 10 to 15 minutes with the boiled marinade, for 30 to 40 minutes longer, or until an instant-read thermometer inserted into the thickest part registers 140°F.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
