Perfect holiday ham with pineapple and brown sugar

This is the stress free centerpiece your Christmas table needs. It is glossy, juicy, and wildly simple, so you can focus on the people you love. Grab a pre cooked spiral ham, a can of pineapple, and a little brown sugar. Then follow the steps below and pop it in the oven while you finish the sides. Ready to cook together?

Why this is the perfect Christmas dinner

• Five minutes of prep, the oven does the rest
• Scales for a crowd and reheats beautifully
• Looks festive with pineapple rings and a deep caramel sheen
• I’ve added make ahead and slow cooker options for a calmer Christmas Day

Ingredients

• 1 bone in spiral ham, pre cooked
• 1 can pineapple slices, with the juice
• 1/4 cup brown sugar (about 50 g)
• Optional: glaze packet (if it’s included with your ham)

Equipment

Roasting pan or oven safe casserole, foil, knife, basting brush or spoon, probe thermometer

How to make ham with pineapple and brown sugar

1. Preheat the oven

Set to 350°F (175°C). Position the rack in the lower third so the ham sits centered.

2. Set up the ham

Unwrap and place the ham cut side down in your dish. Pat the surface dry so sugar adheres. Remove the plastic disk from the bone if present.

3. Add pineapple

Tuck drained pineapple rings between the slices. If they are very wet, dab them with a paper towel so the sugar does not clump. Secure any loose pieces with toothpicks pushed in horizontally so they are easy to pull out before serving.

4. Add pineapple juice

Pour about 1 cup pineapple juice or water (240 ml) into the dish for gentle steam. This keeps slices moist while you juggle other dishes.

5. Sweet finish

Rub 1/4 cup brown sugar (50 g) over the pineapple and ham.

Pro tip: Stir the brown sugar with just enough pineapple juice to make a spreadable paste, then brush it on for even coverage. A pinch of ground ginger or a tiny splash of apple cider vinegar adds balance – it’s optional but lovely.

6. Cover and bake

Tent with foil without touching the sugar. Crimp edges to trap steam. Bake until heated through.
Better than the clock: Aim for 140°F (60°C) at the center, not touching bone. Use 10 to 12 minutes per pound (22 to 26 minutes per kilogram) as a guide.
Baste: Start basting at the 60 minute mark with pan juices, then every 15 to 20 minutes.

7. Glossy finish

Uncover for the last 10 to 15 minutes to caramelize.
Extra shine: Simmer 1 cup pan juices with 2 to 3 tablespoons brown sugar until syrupy, brush on, and broil 1 to 2 minutes, watching closely.

8. Rest and slice

Rest 15 to 20 minutes, loosely tented. For spiral hams, slide a long knife along the bone to free sections, then lift stacks of slices with a spatula so they stay neat with the pineapple.

If your ham came with a glaze packet

Whisk the packet with a few tablespoons pineapple juice. Brush it on during the last 10 to 15 minutes of baking, then broil briefly for deeper caramelization.

Simple pan sauce (optional)

Skim fat from the dish juices. Whisk 1 teaspoon cornstarch (5 ml) with 1 tablespoon cold water (15 ml), stir into simmering juices, cook 1 minute, then strain. Taste and add a tiny splash of apple cider vinegar if you want a brighter edge.

Make ahead plan for a calmer Christmas

To be honest this recipe is so simple it’s almost more work to make it ahead, but if you know you’re going be short on cooking time on Christmas eve, it may be a viable option.

• Two days before: If space allows, cook the ham until the center reaches 120°F (49°C). Cool, cover, and refrigerate.
• Christmas Day reheat: Place in a pan with a splash of pineapple juice. Cover and reheat at 300°F (150°C) until 140°F (60°C). Uncover to caramelize, then rest.
• Holding slices hot: After slicing, tuck them into a covered dish with a little hot pan juice so they stay tender while you plate sides.

Slow cooker option for oven space

• Place ham cut side down in a large slow cooker. Add 1 cup pineapple juice (240 ml) and spread on the brown sugar paste.
• Cook on Low for 3 to 4 hours, until 140°F (60°C) in the center.
• Move to a hot oven to caramelize 5 to 10 minutes uncovered for that classic holiday finish.

Troubleshooting

• Looks pale: Uncover earlier or broil briefly at the end.
• Edges are a bit dry: Spoon hot pan juices over the slices and serve from the center first.
• Too sweet for your taste: Whisk a teaspoon of Dijon or a splash of vinegar into the pan sauce for balance.
• Salty brand: Choose a lower sodium ham next time and keep sides low in added salt.

Food safety and storage

• Confirm the label says fully cooked. You are reheating to 140°F (60°C).
• Refrigerate leftovers within 2 hours. Keep 3 to 4 days in the fridge, or freeze up to 2 months in airtight portions.

Christmas menu ideas to pair with this ham

• Creamy mashed potatoes, roasted green beans, soft dinner rolls
• Cranberry orange salad or a simple green salad with citrus vinaigrette
• Roasted carrots with thyme, scalloped potatoes, or cheesy potato gratin
• For dessert, classic cookies, gingerbread, or a simple bundt cake

Festive leftover ideas for Boxing Day

• Hawaiian style ham sliders with pineapple rings
• Breakfast hash with ham, potatoes, and eggs
• Ham and pineapple fried rice, fast and crowd pleasing
• Ham and cheddar biscuits for snacking