Baked Ham With Pineapple

ham with pijneapple
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  • 3 hrs 55 mins
  • Prep: 25 mins,
  • Cook: 3 hrs 30 mins
  • Yield: 10 Servings
Ratings (22)

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.

What You'll Need

  • 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

How 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.
  1. Remove the foil from ham; score the fat in a diamond pattern.
  2. 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.
  3. Stud with cloves, if desired, and brush again with the pineapple-honey mixture.
  4. Bake, uncovered, for an additional 30 minutes at 325 F, basting with ​the pineapple-honey mixture.