Marilyns Treats

Pineapple Glazed Ham

by 82 Comments

Pineapple Glazed Ham new Pineapple Glazed Ham ~Pineapple, dark rum, and dry mustard create a tantalizing, tropical-inspired glaze for baked ham.

For the holiday ham we serve up two different versions. The boneless ham has ginger ale added to the marinade. This recipe includes pineapple, dark rum, and dry mustard create a tantalizing, tropical-inspired glaze for baked ham. They are both so different we usually make one for Thanksgiving and a the other for Christmas. The entire gathering loves this version with the pineapple glaze and look forward to spending a day eating in my home. If you like one pan dishes try my Cheesy Rice Casserole, Pineapple Glazed Ham or Beer Marinated Italian Sausage.

For more ham ideas see How To Use Ham Leftovers

Pineapple Glazed Ham https://www.marilynstreats.com/pineapple-glazed-ham/ via @Marilyn_Lesniak

Pineapple Glazed Ham

Pineapple, dark rum, and dry mustard make a tantalizing, tropical-inspired glaze for baked ham.
4.77 from 13 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: ham, holiday, pineapple
Method: Bake
Skill Level: Intermediate
Prep Time: 25 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 35 minutes
Adjust Servings: 10 Servings
Calories: 281kcal
Author: Marilyn

Ingredients

  • 1 Pre-cooked spiral-cut ham Cook as directed.
  • 1 pineapple cored and cut in chunks or rings
  • ¼ cup dark rum or 1 can diet pepsi
  • 1 teaspoon dry mustard

Instructions

  • While ham warms in the oven, combine  ¼ cup dark rum (or diet pepsi), and 1 teaspoon dry mustard in a small saucepan.
  • Bring to boiling; remove from heat.
  • Brush ham with glaze and add pineapple for the last 30 minutes of baking time; pass remaining glaze.

Notes

If you like one pan dishes try my Cheesy Rice Casserole, Pineapple Glazed Ham or Beer Marinated Italian Sausage. For more ham ideas see How To Use Ham Leftovers
©MARILYN'S TREATS. All images are copyright protected. 

Nutrition

Serving: 1slice | Calories: 281kcal | Carbohydrates: 5.2g (2%) | Protein: 24.7g (49%) | Fat: 31g (48%) | Saturated Fat: 10g (50%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 105mg (35%) | Sodium: 1884mg (79%) | Potassium: 0mg | Fiber: 0.3g (1%) | Sugar: 1.7g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!

NUTRITION DISCLAIMER

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Comments

  1. Chas Greener

    December 26, 2018 at 10:00 AM

    All of your ham recipes sound wonderful. We had ribs for Christmas dinner that my brother smoked but we have New Year’s coming… maybe this is just what I need. Hugs to you my friend and well done!

    Reply

    • Marilyn

      December 26, 2018 at 3:54 PM

      Ham for New Year is a great idea. I usually go with my signature Lasagna dish since it is NOTHING like the holidays just past. I need to switch things up a bit! Enjoy Chas. We will talk soon.

      Reply

  2. Kippi

    December 26, 2018 at 8:56 AM

    Yum, I going to bake a ham tonight. I have to shop anyway for my dried black-eyed peas and I can pick one up. I am looking for things to be easy for the next couple of days. The family can make sandwiches with the leftovers. Hope you are enjoying the holiday season, Kippi

    Reply

    • Marilyn

      December 26, 2018 at 3:52 PM

      I understand the fast and left overs. I love how I cqn dress and fortget. I have time for other parts of the meal. There are so many recipes for the leftover ham. Enjoy!!

      Reply

  5. April J Harris

    December 30, 2017 at 10:41 AM

    Love the flavours in this recipe, Marilyn! Your Pineapple Glazed Ham is perfect for holiday entertaining! I’m sharing it on the Hearth and Soul Facebook page this evening. Thank you so much for sharing it! Hope to see you at the first Hearth and Soul Link Party of the year on January 8th. Happy New Year to you and yours!

    Reply

    • Marilyn

      December 22, 2017 at 11:28 PM

      Vernors?? You must be a Michigan girl!! I know the glaze you are talking about and it is delicious. I love when my recipes can bring up fond recipes for someone. Merry Christmas!

      Reply

    • Marilyn

      December 22, 2017 at 8:54 PM

      I love the flavor it adds to the ham. Alas, though, the alcohol burns off so I have to add some to my cola in a glass!! Merry Christmas and Happy Holidays!

      Reply

  21. Jodie

    August 15, 2017 at 8:28 AM

    This looks AMAZING!!! I want an invite for dinner (haha).

    Thanks for sharing at last week’s reader tip tuesday. Hope you join us back with more inspirational shares..xo

    Reply

    • Marilyn

      August 15, 2017 at 9:08 AM

      Wow!! I am not sure if I could handle the pressure Jodie. You are one of the bloggers that inspire me. Ok, kiss up over. LOL. You are welcome anytime. I am pleased you found it interesting. Have a blessed week!

      Reply

    • Marilyn

      August 13, 2017 at 8:12 PM

      You are welcome Sandra. I thought about you today and waved as we passed by going to Bay City! Stopped in Frankenmuth for lunch. Have a great week!

      Reply

  26. Jill

    August 13, 2017 at 7:52 PM

    Your recipe sounds delicious!

    I love baked ham. I usually make it for the holidays instead of turkey. I use pineapple and mustard, but I also include brown sugar, orange marmalade and maraschino cherry juice (along with the pineapples and cherries stuck all over the ham).

    I never get the spiral sliced hams tho, they’re usually more expensive. I can slice it myself after (and cut cross hatch before cooking so basting works better).

    I will try your recipe next time since I really like the idea of the rum. 😉

    Reply

      • Jill

        August 13, 2017 at 8:31 PM

        Sure! Tho my recipe is not nearly as detailed as yours. I don’t usually measure anything, just eyeball it. I don’t have any kind of ‘nutrition facts’.
        I take one ham and cut it cross ways about 1/2 inch. I stick whole cloves in where the cuts meet. I take a can of pineapple and attach the rings to the ham with toothpicks. I stick a maraschino cherry in the middle of each pineapple.
        I pour the juice from the pineapple can into a small bowl. Then I put probably a half cup of brown sugar, a quarter cup of the cherry juice, a couple of big scoops of orange marmalade, a couple of good squirts of mustard, and maybe a quarter cup of honey (a few good squirts).
        Mix that up real good and spoon it over the ham. Keep basting with it every half hour or so as the ham cooks. It should thicken up as it gets hot. Cover ham with tin foil so it doesn’t burn, especially towards the end.
        I haven’t made a ham since last Christmas, so I may have forgotten something, but this sounds about right.
        Give it a try and let me know how you like it. 🙂

        Reply

  28. Miz Helen

    August 12, 2017 at 10:05 AM

    Hi Marilyn,
    Thanks so much for sharing your delicious Pineapple Glazed Ham with us at Full Plate Thursday. I can never get enough holiday ham. Hope you have a great weekend and come back to see us soon!
    Miz Helen

    Reply

  29. FLORENCE @ VintageSouthernPicks

    August 12, 2017 at 9:28 AM

    Hi Marilyn!
    You got me on this one! Ham is my favorite meat & always looked forward to having it at the holidays. I’m assuming you’re starting out with raw ham, right?

    I’ve never been able to replicate my mama’s version. I love the sound of this with pineapple & mustard! I’m glad to have the recipe! Pinning & thanking you for sharing it at Sweet Inspiration!

    Reply

    • Marilyn

      August 12, 2017 at 1:46 PM

      Actually Florence I but the cheapest ham I can find as I think they are juicier. Most of my hams are smoked or previously cooked. I warm them and add the glazes to allow the flavor to sink into the ham. They turn out well either way. Have a blessed week!

      Reply

    • Marilyn

      August 12, 2017 at 1:42 PM

      You would think so Teresa. But I make them do the cleaning, shopping, setting, clearing and dishes. But the eating goes over very smoothly. ? Thanks for the kind words. Have a blessed week!

      Reply

  32. Cindy Richter

    August 10, 2017 at 1:12 PM

    Saw this on the Homestead Hop. It sounds delicious. I’ve always been a little intimidated about ham and glazing so we’ve always purchased one. I seriously think I’m going to try it. Thanks!

    Reply

    • Marilyn

      August 10, 2017 at 2:39 PM

      I take the quick route a lot too. But this is great to make and glaze as you are cooking. The aroma is so tantalizing! Have a blessed and fun week.

      Reply

    • Marilyn

      August 6, 2017 at 7:15 PM

      Thanks Shelley. I really try toi make folks hungry. I am always hungry and I hate to do things alone!! You are a great friend. Have a blessed and fun week!

      Reply

    • Marilyn

      August 6, 2017 at 1:10 PM

      A nice salad, this ham and scalloped potatoes followed later by a nice light cake like my Strawberry Poke Cake. Exactly what we had for Mother’s Day! Thanks Jean for the kind words. Have a blessed and fun week!

      Reply

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