Connie Perry Recipes - Pineapple Glazed Ham

Sticky Pineapple Glazed Ham

This Sticky Pineapple Glazed Ham is made with a juicy bone-in half ham coated in a sweet and savory Dr Pepper pineapple glaze with brown sugar and spicy brown mustard. The ham is baked until tender, then finished with layers of sticky glaze and caramelized pineapple chunks for a delicious holiday centerpiece that's perfect for Thanksgiving, Christmas, Easter, or any special family dinner.

Cook Time

Servings

Difficulty

12-16

Easy

Prep Time

20 Minutes

Ingredients

Prepare the Ham
Preheat the oven to 325°F.
Remove the ham from its packaging and pat the outside dry with paper towels.
Place the ham cut-side down in a large roasting pan.
Using a sharp knife, score the outside of the ham in a deep diamond pattern, cutting approximately ½ inch deep. This allows the sticky glaze to work its way into the ham as it bakes.
Add about ½ cup water to the bottom of the roasting pan to help keep the ham moist.
Cover the ham tightly with aluminum foil.
Heat the Ham
Bake the covered ham at 325°F, allowing approximately 15 minutes per pound for a fully cooked ham.
While the ham is heating, prepare the Sticky Dr Pepper Pineapple Glaze.
Make the Sticky Dr Pepper Pineapple Glaze
Add the Dr Pepper, brown sugar, reserved pineapple juice, spicy brown mustard, cinnamon, and salt to a medium saucepan.
Bring the mixture to a gentle simmer over medium heat, stirring until the brown sugar has completely dissolved.
Reduce the heat to medium-low and simmer for 10–15 minutes, stirring occasionally, allowing the glaze to reduce slightly.
In a small bowl, whisk together the cornstarch and cold water until completely smooth.
Slowly whisk the cornstarch slurry into the simmering glaze.
Cook for another 1–2 minutes, stirring constantly, until the glaze is thick, glossy, and sticky enough to coat the back of a spoon.
Remove from the heat and stir in the butter until melted and smooth.
Reserve the Serving Glaze
Before brushing any glaze onto the ham, transfer about ¾ cup of the finished glaze to a clean bowl or small saucepan.
Set this reserved glaze aside for coating the pineapple and drizzling over the sliced ham when serving.
Glaze the Ham
During the last 45 minutes of baking, remove the foil and generously brush the ham with the warm glaze, working some of it into the scored cuts.
Return the ham to the oven uncovered for 15 minutes.
Brush with another layer of glaze and bake for another 15 minutes.
Brush the ham once more with glaze for the final 15 minutes of baking.
Watch the ham closely during these final minutes. The glaze should become shiny, sticky, and lightly caramelized—not dark or burned.
Caramelize the Pineapple
During the final 15 minutes, toss the drained pineapple chunks with a few spoonfuls of the reserved clean glaze.
Arrange the glazed pineapple around the ham in the roasting pan.
Bake until the pineapple is hot, glossy, and lightly caramelized around the edges.
Rest, Slice & Serve
Remove the ham from the oven and loosely tent it with foil.
Let it rest for 15–20 minutes before slicing.
Warm the remaining reserved glaze over low heat if it has thickened too much. If necessary, stir in a small splash of Dr Pepper or pineapple juice until it reaches a thick but drizzleable consistency.
Slice the ham into natural slices, half slices, and smaller pieces as needed and arrange them on a serving platter.
Spoon the caramelized pineapple chunks over and around the ham.
Drizzle the warm Sticky Dr Pepper Pineapple Glaze over the sliced ham just before serving.
Serve additional glaze on the side for anyone who wants extra.

For the stickiest, glossiest Pineapple Glazed Ham, build the glaze in layers during the final 45 minutes instead of adding it all at once. Be sure to reserve some clean glaze before brushing the ham so you'll have plenty to drizzle over the sliced ham and caramelized pineapple just before serving.

Frequently Asked Questions

How often should I glaze the ham for the perfect sticky glaze?
For a thick, glossy glaze, start glazing the ham during the last 45 minutes of baking. Brush on a generous layer every 15 minutes, allowing each coat to become sticky and lightly caramelized before adding the next. Three layers give the ham a beautiful glazed finish without burning the sugars.
Can I make the Dr Pepper pineapple glaze ahead of time?
Yes. Prepare the glaze ahead of time, let it cool, and store it covered in the refrigerator. Gently reheat it over low heat before using. If it becomes too thick, stir in a small splash of Dr Pepper or pineapple juice until it is easy to brush and drizzle.
Why should I reserve some glaze before brushing the ham?
Reserving clean glaze ensures you have plenty for caramelizing the pineapple and drizzling over the sliced ham at serving time. Always reserve it before a brush that has touched the ham goes back into the glaze.
Can I use a spiral-sliced ham instead of an unsliced bone-in half ham?
Yes, but a spiral-sliced ham can dry out more quickly. Keep it covered for most of the reheating time and glaze it toward the end. This recipe was developed for an unsliced bone-in half ham, which can be deeply scored so the sticky glaze works into the surface.
How do I keep the pineapple glaze from burning?
Keep the ham covered during most of the baking time and add the glaze only during the final 45 minutes. Bake uncovered while building the glaze in layers and watch it closely near the end. You want the glaze sticky, glossy, and lightly caramelized—not dark or burnt.