Fresh Pineapple Ham with Balsamic Honey Glaze
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This fresh pineapple ham puts a modern twist on your grandmother’s go-to Christmas meal. Enjoy the savory-sweet flavors as juicy pineapple complements the smokiness of the ham, smothered with a balsamic honey glaze that caramelizes to perfection. It’s a winning centerpiece for any occasion: Thanksgiving, Christmas, Easter – or whenever you’re just craving a delicious ham dinner!
Remember when grandma would bring out a delicious ham at Christmas time, adorned with toothpick-secured canned pineapple rings? Classic. Simple. Nostalgic. Delicious. Well, this recipe takes that, replaces the brown sugar with a delicious honey balsamic glaze, and switches the tinny canned pineapple for fresh. It also ditches the maraschino cherries, and serves it with a contemporary and beautiful presentation. This fresh pineapple with ham recipe will be requested at the Christmas tables for years to come.
Ingredients needed
This fresh pineapple ham recipe is a showstopper, yet it only calls for a handful of simple ingredients. Leave the brown sugar in the cupboard, this balanced, sweet, sticky glaze doesn’t need it! Here are the ingredients:
- Smoked ham: Smoky undertones contrast beautifully with the pineapple.
- Pineapple: Creates the sweet-savory contrast that defines the dish.
- Honey: Provides natural sweetness, caramelizes the ham, and gives a glossy finish.
- Balsamic vinegar: While it has a little sweetness, it brings the tangy and acidity to balance the other ingredients. It also makes the glaze dark and delicious.
- Dijon mustard: For a little tang.
- Cayenne: Just a pinch for subtle warmth.
How to pick the perfect pineapple
The perfect pineapple is your ticket to success in this recipe. As fresh pineapple contains an enzyme that breaks down meat proteins, an overly ripe or juicy pineapple will contribute excess juice that will soften your ham. You want to find a pineapple that is just turning ripe. Here are some tips:
- Color: Avoid overly green or brown pineapples and look for one that has some green but has a golden hue.
- Fragrance: The base of the pineapple should smell sweet and tropical. If there is no aroma, or if it smells over fermented, it points to being overripe.
- Feel: Push on the pineapple with your thumb, it should yield slightly but not have any soft spots or be rock hard.
- The frond test: Those leaves on top are called fronds (remember this for your next trivia night.) If you gently tug on a frond, it should feel loose or come off easily when the pineapple is ripe. If it’s holding on tight, the pineapple may not be ready yet.
Does fresh pineapple make ham mushy?
Fresh pineapple contains an enzyme called bromelain, which breaks down proteins. This is why your lip sometimes tingles when you enjoy a fresh pineapple! While it can soften meats, there are some simple tips you can do to maintain the texture of your ham:
- Use a fully-cooked, smoked ham: Choose a ham that is fully cooked and smoked. The pineapple won’t break it down in the same way it does to uncooked ham.
- Precook the pineapple: If you are using a cooked ham, you don’t need to worry about pre-cooking your pineapple. However, if you are feeling particularly cautious, put your pineapple slices in the oven at 350 degrees Fahrenheit for 20 minutes.
- Dry your pineapple: If your slices are on the juicy side, give them a quick pat to remove any excess, bromelain-laden juice.
What to serve with fresh pineapple ham
This dish is a star recipe for Christmas, Thanksgiving, or Easter lunches and dinners – or for any evening you’re craving a ham dinner. Round the meal out with some delicious side dishes that include vegetables:
- Garlic Parmesan Mashed Potatoes
- Roasted Broccoli and Carrots
- Pomegranate Salad with Spinach, Hazelnuts, and Mint
- Brussels Sprouts au Gratin
- Holiday Roasted Vegetables
Recipe FAQs
Can I store leftovers?
Your ham with fresh pineapple can be stored in an airtight container in the refrigerator for 3 to 4 days. You can reheat leftover ham or use it to make other meals, such as ham sandwiches or ham soup.
Can I use canned pineapple for pineapple ham?
While this recipe is best with fresh pineapple, you could use canned pineapple in a pinch. Drain the pineapple juice from the can before tucking it into the ham. The canned pineapple slices may be thicker than those of a cut-up fresh pineapple, so cut them accordingly.
Can I make this dairy-free or gluten-free?
It already is – just be sure to read any product labels in case there are additives outside of your dietary requirements.
Can I make this recipe with uncooked ham?
We recommend making this recipe with a pre-cooked, smoked ham.
If you want to use uncooked ham, bake the pineapple slices on a parchment paper-lined baking sheet at 350 degrees Fahrenheit for 20 minutes. This will neutralize the enzymes in the pineapple, preventing them from affecting the meat. You can use a boneless ham or a spiral-cut bone-in ham.
Fresh Pineapple Ham Recipe
Ingredients
- 3 ½ lb smoked ham (see notes!)
- ½ medium pineapple
- ⅓ cup honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- A pinch of cayenne
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line a baking dish large enough to fit the ham with parchment paper. (To make cleanup easier.)
- Slice your ham into ½-inch thick slices, cutting halfway through.3 ½ lb smoked ham
- Cut the bottom and top of your pineapple then cut it in half lengthwise. Cut the skin off one half then cut it in half lengthwise again. Cut the tough core out of the two quarters then lay them flat and slice them into thin (⅛ inch thick) strips. Tuck these strips into the cuts you made in the ham, 2 pineapple slices per cut.½ medium pineapple
- In a small bowl, mix the honey, balsamic vinegar, dijon, and cayenne. Brush a small amount over the ham.⅓ cup honey, 2 tablespoons balsamic vinegar, 1 tablespoon dijon mustard, A pinch of cayenne
- Bake the ham 1 ½ hours then remove it from the oven. Pour the remaining glaze over the top, making sure it seeps into the pineapple filled cuts. Return the ham to the oven for another half hour. Let the ham rest on your counter for 15 minutes before serving.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
More special mains
For more inspiration, check out all of our Thanksgiving, Christmas, and Easter recipes!
Hello! Just wanted to let you know that I made this the other night – super delicious – the family just LOVED it and devoured it all!! Thanks!
That’s so wonderful to hear!! I hope you had a lovely Thanksgiving!
I’m sorry to leave a poor review but I am doing so in hopes it saves someone else from the problem I encountered. I really wanted to love this ham recipe, as I remembered my mother’s holiday hams with pineapple rings on top, but it failed for me. It was so pretty as it entered the oven, but I suppose the pineapple and long cooking time caused it to be so tender that it was basically mush. No one would eat more than their first bite. What a disappointment for Christmas dinner! I likely did something wrong as I never did learn to cook well or like cooking, and admittedly I did also add in the glaze packet which came with the ham, as I tend to be a hoarder and rarely throw anything away. Therefore, I froze it afterwards and hopefully it will eventually make a good split pea ham soup. I just saw the other comments, and they are mostly positive, so again, I probably caused my own failure.
I’m sorry that it didn’t turn out for you. With this recipe, it’s really important to use fully-cooked ham. The enzyme in pineapple will break down raw meat and turn it mushy. I hope you have success turning it into soup!
HI! I would love to make this recipe for our large Xmas Eve gathering of 20 people. I already purchased a 14lb bone in ham, not smoked. How would I size up your recipe to accommodate the ham I bought?
Thank you for coming up with a recipe that doesn’t rely on sugar!
I haven’t tried the recipe with a large, bone in ham before. I would slice the pineapple a little thicker to accommodate the longer cooking time. 🙂
This was a great recipe, my only reservation would be that parts of the ham nearest where the pineapple sat turned to mush and I’m thinking it’s because of the enzymes in the pineapple. Has this happened to you? Or did it just happen to be an extremely juicy pineapple that caused it?
Yes, you are right about it being the enzymes from the pineapple that broke down the meat. We use fully cooked smoked ham in this recipe as the pineapple doesn’t affect cooked meat in the same way it affects raw meat.
I’m so happy to hear it was a hit!