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Nothing draws everyone to the dinner table quite like the aroma of this brown sugar pineapple ham bake bubbling away in the oven. The way the sweet brown sugar melts into tangy pineapple and savory ham takes me right back to big family gatherings where that golden glaze always disappeared first. It is equal parts comfort and celebration, and you will love how easily it comes together.
Every time I make this, I end up sneaking extra pineapple chunks out of the pan. My family requests this not just at Easter but throughout the year for its totally addictive flavor.
Ingredients
- Cooked ham: diced from a roast or thick deli slices for best texture
- Pineapple chunks: look for fruit in juice not syrup saves the dish from tasting overly sweet
- Brown sugar: go dark for more molasses depth or light for gentler, more caramel flavor
- Dijon or yellow mustard: Dijon delivers more kick while yellow keeps things extra mellow
- Soy sauce: choose low sodium if you want to keep the glaze balanced and not too salty
- Pineapple juice: saved from the can brings moisture and that subtle fruity tang
- Ground cloves: optional but they cast a holiday magic over the pan
- Salt and pepper: crack fresh pepper and go light on the salt to let ham shine
Instructions
- Preheat the Oven:
- Get your oven heating to 375F and grease a 9 by 13 inch baking dish with butter or cooking spray. The dish size is just right for even caramelization without drying things out.
- Make the Glaze:
- In a medium bowl whisk together the brown sugar, mustard, soy sauce, reserved pineapple juice, and ground cloves if using. Whisk until the mixture turns glossy with no streaks or lumps. This deepens those sweet and tangy notes.
- Mix Ham and Pineapple:
- Add diced ham and pineapple chunks to your prepared baking dish. Pour the glaze over everything and gently toss so that every piece glistens with sauce. Try to distribute the pineapple evenly for bright pops in every bite.
- Bake:
- Place the uncovered dish in your preheated oven. Bake for 30 to 35 minutes. Watch for caramelized edges and bubbling glaze. The ham should be heated through and shimmering with sticky goodness.
- Serve:
- Spoon the hot ham and pineapple over steamed rice or alongside roasted vegetables. Let the glaze drizzle over each serving for the ultimate finish.
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My family devours this every time I serve it. That sticky glaze never fails to remind us of Easter afternoons, but the requests for repeats come all year long.
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to four days. When reheating, add a spoonful of water or extra pineapple juice to keep things juicy. If you want to freeze it, portion first so you can grab and go whenever the craving hits. This is one of those dishes that tastes even better the next day.
Ingredient Substitutions
No pineapple? No stress. Try canned peaches in juice for a twist. Turkey ham works beautifully if you want a lighter touch. Swap honey for brown sugar if you are out or want a lighter glaze. I have even stirred in a handful of maraschino cherries for an extra pop of color and flavor.
Serving Suggestions
This dish loves to be served over fluffy white rice, but it is just as happy beside garlicky mashed potatoes. For a picnic or potluck, I like to pile it onto soft dinner rolls like a sweet savory slider. A crisp green salad or roasted asparagus on the side balances the richness perfectly.
Cultural and Historical Context
Ham baked with pineapple and sweet glaze has roots in classic American potluck traditions. It is a staple at Easter tables across the South and Midwest. The combo of pork and pineapple goes back centuries and likely drew inspiration from both Pacific and European kitchens. Growing up, this dish marked every big family meal and instantly brings a sense of home.
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Enjoy every sticky, sweet, and savory bite—this is a recipe that will have everyone coming back for seconds. Make it once, and it may just become your new family tradition.
Frequently Asked Questions
- → Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well. Just chop into chunks and use fresh juice in place of the canned juice.
- → What can I substitute for Dijon mustard?
Yellow mustard or even honey mustard can be used for a similar tangy flavor profile.
- → How do I prevent the glaze from burning?
Bake uncovered but keep an eye toward the end. If the edges caramelize too fast, tent with foil.
- → What sides pair well with this dish?
Serve over rice, with roasted vegetables, steamed green beans, or a fresh garden salad for balance.
- → Can I make this ahead for gatherings?
Absolutely! Prepare and refrigerate beforehand, then bake just before serving for best texture and flavor.