Pineapple Glazed Ham
Sweet and savory Pineapple Glazed Ham with roasted potatoes and asparagus - all on one sheet pan! It’s an easy Easter dinner with minimal cleanup and maximum flavor.
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.
Nutrition Facts
Calories: 623kcal, Carbohydrates: 70g, Protein: 28g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 85mg, Sodium: 1542mg, Potassium: 1114mg, Fiber: 4g, Sugar: 38g, Vitamin A: 454IU, Vitamin C: 34mg, Calcium: 62mg, Iron: 3mg