Pineapple Honey Glazed Ham

Pineapple Honey Glazed Ham


  • One 10-lb bone-in, fully cooked, spiral-sliced ham
  • ¼ cup brown sugar
  • 20 cloves
  • 8 oz. can Sliced Pineapple
  • Freshly sliced Oranges for garnish (optional)
  • 6 oz. jar Maraschino Cherries (optional)
  • ¼ cup Franklin Raw Honey 
  • 2 Tbsp. Pineapple White Balsamic Vinegar
  • 2 Tbsp. Dijon mustard
  • 1 orange, zested and juiced
  • 1 Tbsp. chopped fresh rosemary (optional)
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. Premium Extra Virgin Olive Oil
  • Freshly ground black pepper


  • Remove ham from packaging and bring to room temperature for up to 2 hours before baking.
  • Arranged cloves approximately 1" apart for ham.
  • Preheat oven to 325ºF. Arrange a rack in the lower third of the oven and remove upper racks.
  • In a small pot over medium heat, whisk together brown sugar, honey, vinegar, Dijon mustard, orange zest and juice, rosemary, garlic powder, onion powder, cinnamon, olive oil, and pepper.
  • Bring to a low simmer and cook for 5–6 minutes, stirring frequently, until the sugar has dissolved. Remove from heat and set aside.
  • Place ham in a large roasting pan, face down. Brush half the glaze over the surface of the ham.
  • Loosely cover ham with foil and bake for 1 hour and 30 minutes. During cooking, brush with remaining glaze mixture every 30 minutes.
  • For the last 15 minutes of cooking, remove foil and garnish with sliced pineapple orange, and cherries.
  • Let stand up to 30 minutes before transferring to a serving platter.
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