Easy Pineapple Ham Glaze Recipe
Published December 10, 2021. This post may contain affiliate links. Please read my disclosure policy.
You will love this very simple-to-prepare pineapple ham glaze that perfectly accompanies and baked ham recipe. The addition of pineapple to this glaze cuts so well with the salty umami-flavored ham.
Whether it’s a glaze or a sauce, these simple recipes have tremendous ability to enhance the flavor of whatever you want to serve them on. I personally love a good chimichurri sauce smothered over a steak or even a balsamic reduction with chicken and tomatoes, and you should for sure try these out.
Pineapple glaze for ham is one of the most common out there because it’s so simple to prepare and the taste is fantastic. You will even see some ham recipes that include ham slices that are pierced onto the ham with a toothpick, it’s that popular of a flavor combination. Don’t forget to check out my recipe video tutorial below which shows step-by-step instructions on how to make this.
Pineapple Ham Glaze Video
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Ingredients for Pineapple Ham Glaze
- Pineapple – I like to use finely roughly chopped fresh pineapple.
- Brown Sugar – Light brown sugar should be used and be sure to pack it in tight.
- Pineapple Juice – A regular can of pineapple juice will do, however if you only have the option to buy canned pineapple, simply use the juice from that can.
- Cinnamon – Either freshly ground or pre-ground cinnamon will work.
- Cloves – Use ground cloves unless you want to ground them yourself.
- Butter – I finish every sauce and glaze that I ever make with a little bit of cold whole unsalted butter.
How to Make a Pineapple Glaze for Ham
- Add the pineapple, pineapple juice, brown sugar, cinnamon, and cloves to a small to medium size pot and stir to combine.
- Bring the glaze to a boil over high heat and then turn it down to low heat and cook for about 10 minutes. It should thicken to a syrup.
- Finish the glaze by stirring in some butter until it is melted and incorporated. Use the glaze or store in the refrigerator.
Make-Ahead and Storage
Make-Ahead: You can make this recipe up to 3 days ahead of time. If you are using this during a large holiday meal, I recommend making it ahead of time.
How to Store: Transfer to a container and keep it in the refrigerator until cool. Add on a lid and keep it in the refrigerator for up to 7 days. This glaze will freeze well, once cool, in the freezer for up to 3 months. Be sure to thaw it before reheating and using.
How to Reheat: You do not have to reheat this glaze to use it, but if you want it warm, add it to a small size saucepot and heat over low heat until hot.
chef notes + tips
- If you are unable to find a fresh pineapple, replace it with crushed or chopped canned or frozen pineapple.
- Do not keep this recipe at a rolling boil, it will boil up over the pot as well as having the possibility to burn.
- You can replace the brown sugar with regular sugar.
- Be sure to check out my glazed ham recipe to understand when to use the glaze.
More Sauce Recipes
Video
Easy Pineapple Ham Glaze Recipe
Ingredients
- 1 cup finely chopped fresh pineapple
- 1 cup pineapple juice
- ½ teaspoon ground cinnamon
- 1/8 teaspoon cloves
- ¾ cup packed light brown sugar
- 1 tablespoon unsalted butter
Instructions
- Add the pineapple, pineapple juice, brown sugar, cinnamon, and cloves to a small to medium size pot and stir to combine and add it to a cooktop.
- Bring the glaze to a boil over high heat and then turn it down to low heat and cook for about 10 minutes. It should thicken to a syrup.
- Finish the glaze by stirring in some butter until it is melted and incorporated. Use the glaze immediately or store in the refrigerator.
Can this be used as a sauce instead of a glaze?
It’s pretty thick, maybe?
This is the same glaze my grandma’s used my entire life except she never boiled it, she just did it one by one on the ham to my recollection she never included cinnamon. I followed this recipe exactly except I also left out cinnamon, I hate the stuff so it just wasn’t an option. While the glaze was reducing i scored my ham and poured a heavy third of a cup ACV all over the ham and under the fat cap. Not sure why I do that, what the science or logic behind it is, I just know my grandmother insisted on it and the one and only time I forgot to do it my ham was so disgusting and sicking sweet we had to throw it out. Great recipe, tastes just like my Grams.
Very good
Thank you!
Would some ginger powder (1/2 tsp) be ok to add? Or some Dijon mustard?
try it
I’ve never had almost an entire ham demolished in one night. This glaze is now my secret recipe
Absolutely delicious and so easy. Made double recipe so can have it in freezer to use on pork loin.
Thank you for trying this!
Made this for my ham on Easter Sunday and everyone loved it. First time every piece of the ham was devoured.
Excellent!
This glaze was so darn easy as well as muy delisios!!
great!
Made this glaze for my ham on Easter it was so good! Thank you chef Billy once again.
Amazing