FREE 5-Ingredient Recipe EBook

• Why You Need My Ham Glaze Recipe
• Ingredients & Substitutions
• How To Make Pineapple Glazed Ham
• My Recipe Tips
• Ham Cook Time Chart
• Flavor Variations
• Serving Ideas
• Pineapple Glazed Ham (3-Ingredient Glaze) Recipe card
• Leftover Ideas
• Recipe Reviews

I first made this pineapple glazed ham for a spring dinner when we had visitors, and it’s been a favorite ever since. I can’t wait to make it for holidays! The 3-ingredient ham glaze is super simple but packs so much flavor—sweet, tangy, and sticky in all the best ways. If you need an easy, but impressive centerpiece for Easter , Thanksgiving , Christmas dinner , or any big holiday meal, this is it. I find it a lot easier than most mains, too. Make it with me for your next special occasion!

Why You Need My Ham Glaze Recipe

• Smoky ham with sticky, caramelized glaze – This pineapple glaze is sweet, fruity, tangy, and turns beautifully golden in the oven, which all pairs perfectly with the smoky ham. I want every last drop!
• Juicy, foolproof method – With my best tips and cook time chart , your ham is guaranteed to taste juicy every time. And it works for different types of ham you might have!
• Naturally sweetened with my 3-ingredient ham glaze – Most glazed ham recipes rely on brown sugar to sweeten, but mine uses just real fruit, honey, and one ingredient to balance them out. Easier and healthier.
• No need to pre-cook the glaze – Unlike most glazes, you don’t need to boil this one, so the prep time is minimal. I also love that I can blend it the day before, so prep the day-of is super quick.

Ingredients & Substitutions

Here I explain the best ingredients for my honey glazed ham recipe, what each one does, and substitution options. For measurements, see the recipe card .

The Best Ham To Get:

I typically get a bone-in spiral-cut ham. Some other kinds can work, but here are my top tips for getting the best kind for this recipe:

• Make sure to get a precooked ham , not a raw one (which is called a gammon). I’ve actually never seen a raw ham at the store, but butchers may have them, so just confirm that you’re getting the cooked kind!
• Look for ham labeled “natural juices” or “water added”. Ones that say “ham and water product” will release more moisture and dilute your glaze.
• Can you use a whole ham that isn’t pre-sliced? Absolutely! You’ll just need to peel off the rind (a.k.a. the skin) and trim the fat if needed to about 1/4 inch thick (but don’t remove it completely). Then, score the outside in a criss-cross pattern and proceed with my pineapple glazed ham recipe. I just prefer spiral ham because it’s easier, but an uncut ham does turn out a little more juicy.
• Can you use boneless ham? Also yes, but I recommend bone-in because it retains moisture better. Boneless hams will cook faster, too. (See my time chart .)

3-Ingredient Ham Glaze:

• Pineapple Chunks In Juice – Get chunks in 100% juice like this , not the sweetened ones in syrup. And you’ll need the juice itself as part of this glazed ham recipe, so don’t drain (or drink) it!
• Honey – I use my Wholesome Yum natural Zero Sugar Honey to keep it lower in sugar, but regular honey works.
• Dijon Mustard – Mustard is the key acidic component here and adds a nice punch of flavor. I prefer the flavor of Dijon. Yellow mustard or even spicy brown mustard will work, but they’re stronger, so I would use less.

How To Make Pineapple Glazed Ham

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Drain the pineapple juice. While your oven preheats, drain the pineapple juice and save for later. (You can use a bowl, but I use a glass measuring cup from this set for easy pouring after.)
2. Blend the ham glaze. Toss the pineapple chunks, honey, and mustard in a blender (I have and recommend this powerful one for a super smooth texture), and blend until smooth. You’ll get about 2 3/4 cups of glaze.

1. Prep the ham. Place the ham flat side down in a roasting pan with a rack . Brush on 1/4 of the glaze. (I have these brushes — easy to clean and no falling bristles.)
2. Fill the bottom of the pan. Pour the pineapple juice into the bottom of pan, then add enough water to come up about 1/2 inch (I used 4 cups). Just don’t pour it over the ham.

1. Bake ham covered. Cover tightly with aluminum foil, and bake until the ham is warmed through. I aim for an internal temperature of 110 degrees F in the thickest part at the end of this step.
2. Bake uncovered, adding more glaze as you go. Remove the foil and turn up the oven heat. Brush on half the remaining ham glaze, getting between the slices, and pop it back in to start caramelizing. Repeat this step again 20 minutes later. Bake until the glaze is caramelized and the ham hits 140 degrees F — see my timing tips below.
3. Rest and enjoy! Move the pineapple glazed ham to a platter, and spoon the juices over it (honestly, I usually just pour them on!). Cover loosely with foil, and let the ham rest before serving.

My Recipe Tips

• Let the ham come to room temperature before cooking. This will help it cook more evenly. The time can vary depending on the size of your ham, but I find it usually takes 1-2 hours.
• Line the bottom of your pan (below the rack) with foil for easier cleanup. This is not required, but the ham glaze is sticky, so I much prefer to just fold in the foil and toss than scrub a pan!
• Don’t have a roasting pan with rack? I have and recommend this one , but you can use a baking dish if you need to. Skip the water in this case. You can also try a sheet pan with rack , like the kind I use for oven bacon .
• Bake the ham flat side down. A.k.a. cut side down. This helps it cook evenly, reduces the chances of drying out, and keeps the glaze from running off as easily. Don’t flip it over, either.
• Get the glaze between every slice. The more you get it between the layers, the juicier your baked ham will be.
• How much ham do you need for your guests? On average, about 70% of your bone-in ham’s weight is the edible meat. For example, a 10-pound ham will yield about 7 pounds of meat. I usually assume 1/2 pound of protein for each guest, so that’s 3/4 pound of bone-in ham per person. In this example, a 10-pound ham will feed ~13-14 people. But ham leftovers are amazing and also freeze well, so don’t worry if you have extra!
• Tip to transfer the ham to a platter: This is tricky and you have to be careful not to rub off the glaze. My preferred method is to slide a huge turner like this underneath the pineapple glazed ham (the flat side) and hold the bone at the top with my hand in a silicone oven mitt. I wouldn’t do this with fabric mitts because they will be hard to clean, so if you don’t have silicone ones ( I do love mine ), I recommend sturdy tongs for the bone instead.
• If you want extra glaze to drizzle over the ham, you can simmer the pan drippings in a small saucepan. I don’t bother with this step and just baste with the liquid — the glaze on the ham itself is baked on enough not to slide off at this point. (I have this baster and love it.)

Ham Cook Time Chart

I made this glazed ham recipe so many times to figure out the perfect timing for different types and weights! Use my handy time chart as a starting point for your baking time — I included time per pound and a 10-pound ham as an example. But for best results, don’t miss my tips below the chart!

My tips for timing:

• For best results, use a meat thermometer. I use this probe thermometer to determine when to remove the foil (at 110 degrees F) and finish uncovered. Without it, you’re just guessing, and while my times above are a good estimate, the time can vary by the shape of your ham. Just make sure you’re inserting the probe into the thickest part of the meat, and not between the slices or near the bone. You can insert it first and then cover with foil, or just poke a tiny hole through the foil.
• The target temp for ham is 140 degrees F. Compared to my other holiday centerpieces, like beef tenderloin or prime rib , the internal temperature of a glazed ham doesn’t rise as dramatically, especially if it’s spiral-cut. You can pull it at 135 degrees F instead of 140 if you want it extra juicy, though, and it should climb to 140 as it rests. You do want the glaze to have 20-25 minutes to caramelize at the end, so you may need to reduce the amount of time for baking before removing the foil and increasing the oven temp.

Flavor Variations

I wanted a 3-ingredient ham glaze, but you can make these additions or swaps:

• Umami: Add a few tablespoons of coconut aminos or Worcestershire sauce to the ham glaze ingredients.
• Brown sugar flavor: Replace 1/2 cup of the honey with 1/2 cup of light or dark brown sugar (but personally I use natural Besti brown sweetener when I choose this option).
• Maple: Replace the honey with maple syrup (I use sugar free maple syrup ). This will make your glaze thinner, so you may want to simmer it on the stove before using it to thicken a bit.
• Spices: Add 1/2 to 1 teaspoon each of garlic powder, onion powder, cinnamon, and/or ground cloves at the blending step.

Serving Ideas

My pineapple glazed ham is the perfect centerpiece for your special occasion! Just add some sides and you’re good to go:

• Vegetables – In the spring, my seasonal picks are roasted asparagus (pictured above), asparagus casserole , sugar snap peas , or honey roasted carrots . They pair perfectly with the sweet, tangy flavors here! For Thanksgiving or Christmas, try it with my parmesan brussels sprouts , cheesy cauliflower casserole , or roasted root vegetables .
• Potatoes – You can’t go wrong with roasted potatoes ! For lighter options, whip up my mashed cauliflower (pictured above) or roasted radishes . During the fall season, my family loves sweet potato casserole .
• Salads – I’ve loved spring salad and spring mix salad alongside honey glazed ham this spring, but for fall holidays I love serving kale salad , fall salad , or beet salad .

P.S. If you’re serving this for Easter, I recommend finishing your meal with my healthy carrot cake !

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 10 lb Bone-in spiral cut ham (fully cooked) ▢
• 1 20-oz can Pineapple chunks (in pineapple juice) ▢
• 1 cup Honey (I use my natural Wholesome Yum Zero Sugar Honey ) ▢
• 1/3 cup Dijon mustard ▢
• Water ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Take the ham out of the fridge and remove the plastic disc from the bottom, if present. Let the ham come to room temperature (this will take 1-2 hours).
2. Place the oven rack at the lowest setting in the oven, with enough space above it to fit the ham. Preheat the oven to 300 degrees F (149 degrees C). Pat the ham dry with paper towels.
3. Drain the juice from the canned pineapple into a glass measuring cup or other container (you should get almost 1 cup) and reserve for later. Combine the pineapple chunks, honey, and mustard in a blender . Blend until smooth. You should get about 2 3/4 cups of glaze.
4. Place the ham in a large roasting pan , flat side down (cut side down). Brush the ham with 1/4 of the glaze. Pour the juice from the can into the bottom of the pan, then fill with water as needed to go up the sides about 1/2 inch. (I needed 4 cups of water for my pan.) Don’t pour the juice or water directly over the ham. Cover tightly with foil.
5. Bake the ham in the oven for about 1 1/2 hours , or 8-10 minutes per pound. The internal temperature should reach 110 degrees F (43 degrees C), in the thickest part and not near the bone.
6. Remove the ham and discard the foil on top. Increase the oven temperature to 400 degrees F (204 degrees C). Brush half of the remaining glaze over the ham, making sure to get between the slices. Return the glazed ham to the oven and bake for 20 minutes .
7. Brush on the remaining glaze, again getting between the slices. Bake for 20-30 more minutes , until the glaze is caramelized and the ham reaches an internal temperature of 140 degrees F (60 degrees C).
8. Remove the ham from the oven and transfer to a platter. Baste with juices from the bottom of the pan, or just pour them on top. Cover (loosely this time) with foil again and rest for 15-20 minutes before serving.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/2 pound of ham

• Tips: Check out my recipe tips above to help you get juicy glazed ham with that perfect golden glaze, an easy cleanup trick, alternative pans you can use, tips for transferring the ham, how to plan your meal for the number of people you have, and how to make extra ham glaze for slathering on top.
• Time chart: I used a 10 lb bone-in spiral ham. If yours is a different size or cut, check out my time chart above to get the best results.
• Flavor variations: See my flavor variations above for easy additions or swaps for the 3-ingredient ham glaze.
• Leftovers: Store them in an airtight container in the fridge for up to 4-5 days. They’re just as delicious the next day! Check out my leftover ideas below.
• Meal prep: You can make the ham glaze 1-2 days in advance and store it in the fridge. Just give it a quick stir before using.
• Reheat: I recommend warming up slices rather than the whole ham, as it doesn’t dry out as easily this way. You can use the oven with an extra splash of water or pineapple juice, or even fry them on the stove. That being said, I did reheat the whole ham once at 300 degrees F, covered with water in the bottom of the roasting pan.
• Freeze: Remove the slices from the bone, pop in a zip lock bag, and freeze for up to 3 months. I use these for kids’ lunches!
• Note on serving size: This is a pretty generous serving. Honestly, in my family none of us ever eat a whole 8 ounces with all the other holiday food in the mix, but this is the amount I recommend planning for people just in case. You can change the serving size by customizing the recipe in my Wholesome Yum App to see how that changes the nutrition info per serving.
• Note on nutrition info: I used my natural Wholesome Yum Zero Sugar Honey to make this and calculate nutrition facts. If you use regular honey instead, the carbs and sugar will be higher.

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Pineapple Glazed Ham

Leftover Ideas

I always have leftover ham after I make this, and it’s the best. Here are some easy, tasty ways I like to use it up:

• Breakfast – I like dicing up the ham and tossing it into omelettes or egg muffins for an easy breakfast the next day.
• Salads – My go-to is ham salad because it can use up a lot of ham! You can also use it for my chef salad recipe , or swap the chicken in my Cobb salad .
• Soups – Leftover pineapple glazed ham adds so much flavor to veggie soup or fresh pea soup — and turns them into a meal.
• Sandwiches & Wraps – I love sliced ham and cheese lettuce wraps for something quick, or make ham roll ups as snacks. A regular sandwich is great, too!
• Casseroles – Last time I made this honey glazed ham, I diced the leftovers and tossed them into a baking dish with baked spaghetti squash , peas, carrots, and lots of shredded cheese.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Pineapple Glazed Ham (3-Ingredient Glaze)

This pineapple glazed ham recipe has an easy 3-ingredient glaze that doesn’t need pre-cooking! Juicy, caramelized, and perfect for holidays.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/pineapple-glazed-ham/

Ingredients

• 10 lb Bone-in spiral cut ham (fully cooked)
• 1 20-oz can Pineapple chunks (in pineapple juice)
• 1 cup Honey (I use my natural Wholesome Yum Zero Sugar Honey )
• 1/3 cup Dijon mustard
• Water

Instructions

1. Take the ham out of the fridge and remove the plastic disc from the bottom, if present. Let the ham come to room temperature (this will take 1-2 hours).
2. Place the oven rack at the lowest setting in the oven, with enough space above it to fit the ham. Preheat the oven to 300 degrees F (149 degrees C). Pat the ham dry with paper towels.
3. Drain the juice from the canned pineapple into a glass measuring cup or other container (you should get almost 1 cup) and reserve for later. Combine the pineapple chunks, honey, and mustard in a blender . Blend until smooth. You should get about 2 3/4 cups of glaze.
4. Place the ham in a large roasting pan , flat side down (cut side down). Brush the ham with 1/4 of the glaze. Pour the juice from the can into the bottom of the pan, then fill with water as needed to go up the sides about 1/2 inch. (I needed 4 cups of water for my pan.) Don’t pour the juice or water directly over the ham. Cover tightly with foil.
5. Bake the ham in the oven for about 1 1/2 hours , or 8-10 minutes per pound. The internal temperature should reach 110 degrees F (43 degrees C), in the thickest part and not near the bone.
6. Remove the ham and discard the foil on top. Increase the oven temperature to 400 degrees F (204 degrees C). Brush half of the remaining glaze over the ham, making sure to get between the slices. Return the glazed ham to the oven and bake for 20 minutes .
7. Brush on the remaining glaze, again getting between the slices. Bake for 20-30 more minutes , until the glaze is caramelized and the ham reaches an internal temperature of 140 degrees F (60 degrees C).
8. Remove the ham from the oven and transfer to a platter. Baste with juices from the bottom of the pan, or just pour them on top. Cover (loosely this time) with foil again and rest for 15-20 minutes before serving.

Maya’s Recipe Notes

Serving size: 1/2 pound of ham

• Tips: Check out my recipe tips above to help you get juicy glazed ham with that perfect golden glaze, an easy cleanup trick, alternative pans you can use, tips for transferring the ham, how to plan your meal for the number of people you have, and how to make extra ham glaze for slathering on top.
• Time chart: I used a 10 lb bone-in spiral ham. If yours is a different size or cut, check out my time chart above to get the best results.
• Flavor variations: See my flavor variations above for easy additions or swaps for the 3-ingredient ham glaze.
• Leftovers: Store them in an airtight container in the fridge for up to 4-5 days. They’re just as delicious the next day! Check out my leftover ideas below.
• Meal prep: You can make the ham glaze 1-2 days in advance and store it in the fridge. Just give it a quick stir before using.
• Reheat: I recommend warming up slices rather than the whole ham, as it doesn’t dry out as easily this way. You can use the oven with an extra splash of water or pineapple juice, or even fry them on the stove. That being said, I did reheat the whole ham once at 300 degrees F, covered with water in the bottom of the roasting pan.
• Freeze: Remove the slices from the bone, pop in a zip lock bag, and freeze for up to 3 months. I use these for kids’ lunches!
• Note on serving size: This is a pretty generous serving. Honestly, in my family none of us ever eat a whole 8 ounces with all the other holiday food in the mix, but this is the amount I recommend planning for people just in case. You can change the serving size by customizing the recipe in my Wholesome Yum App to see how that changes the nutrition info per serving.
• Note on nutrition info: I used my natural Wholesome Yum Zero Sugar Honey to make this and calculate nutrition facts. If you use regular honey instead, the carbs and sugar will be higher.

📖 Want more recipes like this? Find this one and many more in my Spring Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

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