Pineapple Glazed Ham
This Pineapple Glazed Ham delivers all the sweet, caramelized flavor of a holiday feast with minimal fuss or cleanup. Pineapple-glazed ham, baby potatoes, and fresh asparagus roast on a single sheet pan for an all-in-one meal!
The sweet and tangy pineapple glaze infuses the pre-cooked spiral ham with rich caramelized flavor while the pineapple slices on top bake into tender, golden bites that add pops of sweetness in every forkful. And since the ham is already fully cooked, all you need to do is assemble the components of this sheet pan meal and bake!
Add your personal twist to this pineapple glazed ham by swapping the potatoes and asparagus for whatever vegetables you have on hand or prefer. It’s perfect for smaller Easter gatherings or weeknight family dinners. TIP: It’s also a great dinner for leftover Easter ham the next day (or week).
What is pineapple glazed ham?
Pineapple glazed ham is a savory-sweet dish where fully cooked ham is coated in a rich glaze made from brown sugar, pineapple juice, honey, and mustard, then baked until caramelized and sticky. The addition of pineapple slices on top adds extra sweetness and a tender, golden finish as they roast alongside seasoned baby potatoes and crisp asparagus for a hearty main meal.
This easy sheet pan recipe balances smoky, salty ham with bright, tropical flavors – perfect for holidays or special dinners with minimal effort.
Why you’ll love this pineapple glazed ham
- Everything roasts together on a single sheet pan for less cleanup and more time to spend with dinner guests.
- The classic Easter flavors of the sticky pineapple glaze and savory ham makes this ideal for a traditional holiday feast.
- The staggered baking of the different elements to this dish ensures that everything is cooked to perfection and ready to serve at the exact same time.
- The smaller serving size makes this pineapple glazed ham perfect for a more intimate Easter lunch or dinner.
Ingredients needed to make pineapple glazed ham
- Ham: The meaty foundation of the dish is a fully cooked, pre-sliced spiral ham which I’ve used for convenience and for the way it effortlessly soaks up flavor. Juicy canned pineapple slices are layered on top, adding a sweet and tangy complement that caramelizes beautifully in the oven.
- Pineapple glaze: Brown sugar, honey, and pineapple juice provide deep sweetness, while Dijon mustard and a splash of apple cider vinegar balance it out with a pleasant tang. The melted butter adds richness to the sticky glaze while the garlic powder and black pepper add depth of flavor and warmth.
- Potatoes: Halved baby yellow potatoes are used for their creamy texture and buttery flavor. They are seasoned very simply with olive oil, garlic powder, paprika, and thyme. The skins are kept on to create a crispy exterior.
- Asparagus: Fresh, crisp asparagus spears are trimmed and lightly coated in olive oil, salt, and pepper.
- Garnish: Add a squeeze of fresh lemon over the asparagus and a fine, light dusting of grated Parmesan as a way to finish off the dish just before serving.
How do you make pineapple glazed ham?
Prepare and roast the potatoes:
- Preheat the oven to 400 degrees F.
- Wash and halve the baby potatoes, then pat dry.
- Add the potatoes to a mixing bowl and add the olive oil and seasonings. Toss to completely coat.
- Spread the seasoned potatoes on one side of a large sheet pan and roast for 20 minutes.
Make the glaze:
- Whisk together all of the glaze ingredients in a separate mixing bowl. Set aside.
Assemble ham slices and bake:
- Remove the sheet pan from the oven and arrange on the opposite side of the potatoes, allowing the slices to overlap slightly.
- Top the ham slices with pineapple slices.
- Brush the assembled ham slices generously with the pineapple glaze.
- Return the sheet pan to the oven and bake for 15 minutes.
Add asparagus and bake:
- In another mixing bowl or plate, add the asparagus and toss to coat with olive oil, salt, and pepper.
- Remove the pan from the oven and position the asparagus between the potatoes and ham slices.
- Brush the ham with any remaining glaze before returning the sheet pan for the last 10-12 minutes, or until the potatoes are fork-tender, the asparagus is crisp, and the ham is heated through.
Optional broil and garnish to serve:
- For extra caramelization on the ham slices, broil for 1–2 minutes.
- Serve immediately, adding a bright squeeze of lemon juice over the asparagus with a light dusting of grated Parmesan. Enjoy!
Serving
Since this pineapple glazed ham dinner already comes with a serving of hearty veggies, feel free to pair this meal with Buttermilk Rolls with Rosemary, Irish Biscuits, Classic Wedge Salad, or Bacon Ranch Pasta Salad. It’s perfect for a special occasion or Sunday family lunch.
Round off this unforgettable feast with a dessert just as special. Whether you keep it classic with a bowl of vanilla ice cream drizzled in chocolate syrup, or carry through that tropical sweetness with a slice of Pineapple Dream Cake, you’re in for a treat.
When serving this pineapple glazed ham for Easter, follow it up with these beautiful Easter Pavlovas and Easter Fruit Salad!
Sandy’s tips and substitutions:
- Storage: Store any leftover ham slices in the fridge for 3-4 days in an airtight container without the pineapple which can affect the texture of the meat. The roasted veggies should be stored in a separate airtight container in the fridge for 3-4 days.
- Leftover spiral ham: Leftover ham and pineapple from this recipe can be used to make sliders, pizza, chili, coleslaw, and more.
- Don’t discard the pineapple juice: The pineapple sweetness and flavor from the canned juice is an integral element to making the sticky glaze.
- Set aside reserved glaze: Set a small bowl of reserve pineapple glaze aside for brushing over the ham slices just before returning to the oven for the last 10-12 minutes. This adds extra flavor and caramelization.
- Broil: I highly recommend broiling for those final 1-2 minutes to achieve a beautiful caramelized finish on the ham and pineapple, but only if you keep a close eye on it to prevent the sugar in the glaze from burning.
Variations:
- Use a different cut: If you can’t find spiral ham, use thick-cut ham slices instead.
- Potatoes: Red potatoes (they hold their shape well) or Yukon Gold cut into 1-inch chunks can be used instead of baby yellows.
- Asparagus alternatives: Green beans, broccoli, or sugar snap peas can be used instead of asparagus.
- Kick of spice: For a spicy-sweet kick, add ¼ teaspoon of red pepper flakes or a pinch of cayenne pepper to the glaze.
Have leftover glazed ham? Use it to make these mouth-watering Baked Ham and Cheese Croissants, Pesto Ham and Cheese Sliders, or Ham and Cheese Crescent Bake (Sandwiches)!
More easy sheet pan dinners you’ll love
- Sheet Pan Chicken Tacos
- Shrimp and Veggie Sheet Pan Dinner
- Honey Garlic Lemon Pepper Chicken Thighs
- Sausage Peppers Potatoes and Onions
Get the Recipe:
Pineapple Glazed Ham
Ingredients
Pineapple Glaze
- ½ cup brown sugar
- ¼ cup pineapple juice-from the canned pineapple
- 2 tbsp Dijon or honey mustard
- 2 tbsp honey
- Splash of apple cider vinegar
- 2 tbsp butter melted
- ½ tsp garlic powder
- ¼ tsp black pepper
Potatoes
- 1 ½ lbs baby yellow potatoes halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp dried thyme
- Salt & pepper to taste
Asparagus
- 1 pound asparagus trimmed
- 1 tbsp olive oil
- Salt & pepper to taste
- Squeeze of lemon juice
- Fresh grated Parmesan cheese
Equipment
- Sheet pan
Instructions
- Preheat the oven to 400 degrees F.
- Wash and halve the baby potatoes, then pat dry.
- Add the potatoes to a mixing bowl and add the olive oil and seasonings. Toss to completely coat.
- Spread the seasoned potatoes on one side of a large sheet pan and roast for 20 minutes.
- Whisk together all of the glaze ingredients in a separate mixing bowl. Set aside.
- Remove the sheet pan from the oven and arrange on the opposite side of the potatoes, allowing the slices to overlap slightly.
- Top the ham slices with pineapple slices.
- Brush the assembled ham slices generously with the pineapple glaze.
- Return the sheet pan to the oven and bake for 15 minutes.
- In another mixing bowl or plate, add the asparagus and toss to coat with olive oil, salt, and pepper.
- Remove the pan from the oven and position the asparagus between the potatoes and ham slices.
- Brush the ham with any remaining glaze before returning the sheet pan for the last 10-12 minutes, or until the potatoes are fork-tender, the asparagus is crisp, and the ham is heated through.
- For extra caramelization on the ham slices, broil for 1–2 minutes.
- Serve immediately, adding a bright squeeze of lemon juice over the asparagus with a light dusting of grated Parmesan. Enjoy!
Notes
Sandy’s tips and substitutions:
- Storage: Store any leftover ham slices in the fridge for 3-4 days in an airtight container without the pineapple which can affect the texture of the meat. The roasted veggies should be stored in a separate airtight container in the fridge for 3-4 days.
- Leftover spiral ham: Leftover ham and pineapple from this recipe can be used to make sliders, pizza, chili, coleslaw, and more.
- Don’t discard the pineapple juice: The pineapple sweetness and flavor from the canned juice is an integral element to making the sticky glaze.
- Broil: I highly recommend broiling for those final 1-2 minutes to achieve a beautiful caramelized finish on the ham and pineapple, but only if you keep a close eye on it to prevent the sugar in the glaze from burning.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
