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Ham with Pineapple

Ham with Pineapple

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NODIETSFORME

A classic baked ham with a simple but tasty sweet brown sugar and pineapple glaze. This main dish will receive applause for its beautiful presentation as well as the irresistible flavor. You will definitely want to have some leftovers!

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 586 kcal
  • 29%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 46.5 g
  • 93%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 2564 mg
  • 103%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 325 degrees F (160 degrees C).
  2. Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
  3. Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.
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Reviews

MIKEANDCONNIE
378
3/30/2004

very good. my kids had three servings, a miracle around here. the only thing i can suggest is to keep an eye on the glaze as it thickens in the pan. we added some water half way and checked often when basting.

Janet
325
4/17/2006

This recipe is really great! I bought a pre-cooked spiral sliced ham and just followed the cooking directions, which brought cooking time down to 1.5 hours. I gently rinsed off most of the included glazed first, and I also sprinkled extra brown sugar on the outside. It was very good and very visually impressive.

BKcook
255
4/3/2005

Delicious. I made this for Easter dinner with a few modifications: used ground cloves and pineapple chunks instead. I threw it all in the crockpot- first hour on high and then about 5 hours on low. Came out so juicy and tender.