Baked Ham With Pineapple

ham with pijneapple
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Ratings (25)
  • Total: 3 hrs 55 mins
  • Prep: 25 mins
  • Cook: 3 hrs 30 mins
  • Yield: 10 Servings
Nutritional Guidelines (per serving)
74 Calories
0g Fat
19g Carbs
0g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pineapple baked ham is made with a picnic ham, which is not a true ham. The picnic is cut from the front leg or shoulder instead of the back end of the animal. The shoulder is cured like a true ham, so it has ham flavor. A shank ham is easier to carve, but a picnic is more economical.

Pineapple and honey help to flavor the glaze for this tasty smoked shoulder ham.


  • 1 smoked picnic shoulder (fully cooked, about 5 to 7 pounds)
  • 1 (15-ounce) can pineapple slices (in juice)
  • 1/4 cup brown sugar (packed, light or dark)
  • 1/4 cup honey
  • 1 (10-ounce) jar maraschino cherries
  • Optional: whole cloves

Steps to Make It

  1. Remove skin from ham; place on a rack in a baking pan, fat side up.

  2. Cover loosely with aluminum foil; bake at 325 F for about 30 minutes a pound, or to 140 F on ​the meat thermometer.

  3. Place a sieve or colander over a bowl and drain the pineapple. Measure 1/4 cup of the pineapple juice into a saucepan; add the brown sugar and honey and then cook over low heat until sugar is dissolved, stirring occasionally.

  4. Remove the foil from ham; score the fat in a diamond pattern.

  5. Brush the ham with the pineapple-honey glaze mixture. Arrange the pineapple slices and cherries in a pattern over the top of the ham, securing with toothpicks.

  6. Stud with cloves, if desired, and brush again with the pineapple-honey mixture.

  7. Bake, uncovered, for an additional 30 minutes at 325 F, basting with ​the pineapple-honey mixture.