Baked Ham with Pineapple Mustard Glaze

Baked Ham with Pineapple Mustard Glaze


"A terrific blend of sweet, tangy, fruity, and zesty. An old family recipe that never fails to please. This is an easy, fail-safe recipe that anyone can make or adjust according to their own likes."

Ingredients 1 h 50 m {{adjustedServings}} servings 508 cals

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 508 kcal
  • 25%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 21.5g
  • 7%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 2198 mg
  • 88%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Whisk pineapple juice, brown sugar, and dry mustard in a bowl until brown sugar has dissolved.
  3. Place ham in a baking dish with cut side down and arrange pineapple rings and maraschino cherries onto the ham; secure with toothpicks if needed. Push cloves into ham and baste ham and fruit with pineapple juice glaze.
  4. Bake in the preheated oven until glaze has baked onto ham, 1 1/2 to 2 hours; baste with glaze every 30 minutes.
  5. Turn on oven's broiler.
  6. Broil ham until the glaze forms a crust and the pineapple slices are browned, about 5 minutes.
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Reviews 6

  1. 12 Ratings


I grew up having ham prepared as written. This time I varied it just a bit for us diabetics. Had a 11 lb. fully-cooked butt ham to work with. At 15 minutes a pound that was 2.75 hours of total cooking time in a 325 degree oven. First I scored the entire ham and stuck whole cloves in the intersection of the cuts. This really enhances the flavor and the entire house smelled divine! Then I made a paste of 1 cup brown splenda, 2 tbsp dijon mustard and just enough pineapple juice from the can to make it moist. I use the pineapple in water instead of heavy syrup to reduce the sugar content. Adjust the amount of mustard to your taste. I like it sweet and tangy. I smothered the ham with the paste. Then tented it in heavy duty foil. Cook for 1.5 hours. My Mother never tented her hams but this is the step that keeps the ham super moist. Make a basting sauce with the rest of the pineapple juice and 1/2 cup of cherry juice from the maraschino cherry jar. Add 1/2 cup of OJ. Then add 1 cup brown splenda and 2 tbsp dijon. This makes a thin liquid basting sauce. I used a soup spoon to ladle it over the ham. After 1.5 hours take the ham out of the oven and remove the foil. Now stick the marinated pineapple and cherries on the ham with toothpicks. It only takes pineapple an hour or so to caramelize to perfection. So, put them on now not at the beginning. Ladle the sauce over the ham every 15 minutes until done (5 times). Let it sit for at least 15 minutes. Then carve. YUMMY!!!!!!


Very tasty. Unfortunately I did not have the pineapple slices or the cherries but tried it anyway. Watch it after about an hour and fifteen minutes because I felt the drippings got a little too dark and and I was worried it may taste burnt but got it out in time.


My mom said this was the best ham she's ever had! We planned to make it for Christmas but the weather fouled up our plans so we made it for Easter. Delicious and easy to make. Gives the ham great flavor and keeps it moist.