Pineapple Brown Sugar Glaze for Baked Ham
I’ve always liked a little sweetness on a baked ham, especially around the holidays. This pineapple brown sugar glaze is the one I use when I want that old-fashioned sweet and tangy flavor without making things complicated.
It’s made with crushed pineapple, dark brown sugar, mustard and lemon juice, then cooked for just a few minutes until it thickens. I brush it over the ham toward the end of baking so the glaze has time to get glossy and caramelized without burning.
Why You’ll Love This Pineapple Ham Glaze
There isn’t much work involved here, which is exactly what I want when I already have several dishes going at once.
- It only takes about 15 minutes to make.
- Crushed pineapple gives you both pineapple juice and little bits of fruit in the glaze.
- Dark brown sugar gives the glaze a deeper caramel flavor.
- Mustard and lemon juice keep all that sweetness nicely balanced.
- You can make it ahead and warm it gently before glazing your ham.
- It also works well with pork chops or chicken.
Key Ingredients I Use
This is a short ingredient list, but each one has a job to do.
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Dark brown sugar: I prefer dark brown sugar here because the extra molasses gives the glaze a richer flavor and darker color.
Crushed pineapple with juice: Use the entire can, juice and all. The juice gives us the liquid for the glaze while those small pieces of pineapple stay right on the ham.
Cornstarch: This thickens the mixture enough to cling to the ham instead of immediately running into the bottom of the roasting pan.
Prepared mustard: Just a tablespoon helps cut through the sweetness. You get that little tang without turning this into a mustard glaze.
Lemon juice: This brightens the pineapple and brown sugar. Fresh lemon juice is lovely if you have it, but bottled will work too.
Salt: Just a small amount helps balance all those sweet flavors.
Equipment:
- Small saucepan
- basting brush
How to Make Pineapple Brown Sugar Glaze for Ham
The full recipe is in the recipe card below, but this is how I prepare the glaze and add it to my ham.
Step 1: Start with the pineapple
Pour one 8.5-ounce can of crushed pineapple into a small or medium saucepan. Don’t drain it. You want both the pineapple and all of its juice.
Step 2: Add the remaining glaze ingredients
Add the packed dark brown sugar, cornstarch, salt, lemon juice and prepared mustard.
I like to whisk the cornstarch in well before the mixture gets hot. That helps it dissolve evenly and keeps little lumps from forming as the glaze thickens.
And if your brown sugar always seems to turn into a brick before you can use it, this brown sugar keeperis one of those simple kitchen tools that comes in handy. The little terra-cotta disk helps keep the sugar soft.
Step 3: Cook until thickened
Place the saucepan over medium heat and cook, stirring or whisking frequently, until the brown sugar has dissolved and the glaze has thickened.
You’re looking for a sauce that will coat the ham instead of running straight off. It should still be easy enough to spread with a basting brush.
Remove it from the heat and let it cool slightly before using.
Step 4: Glaze the baked ham
I wait until the last 30 minutes of baking before I start adding the pineapple glaze.
Brush a generous layer over the outside of the ham, then return it to the oven. You can brush on another layer every 10 minutes or so during those final 30 minutes.
Adding the glaze toward the end is important. There is quite a bit of sugar here, and putting it on too early can cause the outside to get too dark before the ham is finished.
Expert Tips
This is a forgiving little recipe, but here are a few things you can do to make a difference:
- Keep stirring while it thickens. Cornstarch thickens fairly quickly once it gets hot, so don’t walk too far away from the stove.
- Don’t glaze too early. I save it for the last 30 minutes so the sugars can caramelize without burning.
- Apply it more than once. Two or three thinner layers give me a nicer coating than pouring or brushing on one very heavy layer.
- Use a food-safe basting brush. A silicone pastry brush works especially well because the thick glaze is easy to spread and the brush is easy to clean afterward.
- Watch the ham during the last few minutes. Every oven is a little different, and a sugary glaze can go from beautifully browned to too dark fairly quickly.
A Few Easy Variations
I usually make this glaze as written, but there are a few simple changes you can make without changing the basic recipe.
For a slightly stronger mustard flavor, you can use Dijon mustard instead of regular prepared mustard.
If you like a little spice with sweet ham, add a small pinch of cayenne or ground cloves.
And if you prefer a smooth glaze without pieces of pineapple, you can blend or strain it after cooking. I personally like the crushed pineapple left in because it gives the ham that familiar pineapple-glazed look and flavor.
Can I Make Pineapple Ham Glaze Ahead?
Yes. This is an easy one to get out of the way before a holiday meal.
Make the glaze as directed, let it cool, and refrigerate it in a covered container. When you’re ready to use it, warm it gently in a small saucepan.
If it has thickened more than you want in the refrigerator, stir in a small splash of pineapple juice or water until it is easy to brush over the ham again.
Leftover glaze should be refrigerated in a covered container. If any glaze has come into contact with raw or partially cooked meat through the basting brush, I would not save that portion.
Frequently Asked Questions
Crushed pineapple works better for this recipe because the small pieces stay suspended throughout the glaze and are easy to brush over the ham. If pineapple chunks are all you have, chop or pulse them into much smaller pieces first.
Yes. The glaze will still work with light brown sugar. I prefer dark brown sugar because it has a little more molasses flavor and gives the finished glaze a deeper color.
Cornstarch continues to thicken the glaze as it cooks and as it cools. Stir in a tablespoon or two of pineapple juice or water over low heat until it reaches the consistency you want.
Yes. I also like this sweet pineapple glaze with pork, and it can be used on chicken as well. Just adjust when you apply it based on the cooking time of the meat. Because the glaze contains brown sugar, I would add it toward the end of cooking so it doesn’t burn.
What to Serve with Pineapple Glazed Ham
A sweet glazed ham needs simple, savory sides alongside it. I’d serve it with Cornbread Dressing or Garlic Mashed Potato Casserole. Roasted Butternut Squash also works nicely for a holiday meal.
This pineapple brown sugar glaze is one of those simple recipes that does exactly what I need it to do. It gives a baked ham that familiar sweet pineapple coating without adding much extra work to an already busy meal.
If you make this pineapple brown sugar glaze, leave me a comment and star rating below. I love hearing when one of my recipes makes it onto your table. And if you share it on Facebook or Instagram, be sure to tag me so I can see your ham!
🥣 Recipe
Equipment
Ingredients
- 1 cup dark brown sugar packed
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 1 8.5 oz can crushed pineapple in juice
- 2 tablespoons lemon juice
- 1 tablespoon prepared mustard
Instructions
- Add the crushed pineapple with juice to a small saucepan.
- Stir in the brown sugar, cornstarch, salt, lemon juice, and mustard.
- Cook over medium heat, stirring frequently, until the sugar dissolves and the glaze thickens.
- Remove from the heat and let cool slightly.
- During the last 30 minutes of baking, brush the glaze generously over the ham.
- Return the ham to the oven and brush with additional glaze every 10 minutes, if desired.
- Continue baking until the ham is heated through and the glaze is glossy and caramelized.
Notes
- Use the pineapple juice from the can; do not drain it.
- Add the glaze near the end of baking so the sugar does not burn.
- If the glaze becomes too thick, stir in a small splash of pineapple juice or water.
- You can also use this glaze on pork chops or chicken. For a smoother glaze, blend or strain it after cooking.
Nutrition
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