Baked ham with sliced pineapple

    4 hours 20 min

    A wonderful alternative to the classic Sunday roast or Christmas dinner. This ham is baked with a brown sugar glaze, sliced pineapple and cocktail cherries.

    204 people made this

    Serves: 20 

    • 1 (5.4kg) bone-in ham
    • 50g whole cloves
    • 110g dark brown soft sugar
    • 1 (567g) tin pineapple slices in syrup
    • 1/2 (225g) jar cocktail cherries, halved
    • 330ml lemon-lime flavoured fizzy soft drink

    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. Preheat the oven to 160 C / Gas 2 1/2.
    2. Place ham in a roasting tin. Score the rind of the ham with a diamond pattern. Press a clove into the centre of each diamond. Drain the syrup from the pineapple into a medium bowl and stir in the dark brown soft sugar and lemon-lime drink. Coat the ham with this mixture. Arrange the pineapple slices over the outside of the ham. Place a cherry in the centre of each pineapple ring and secure with a cocktail stick.
    3. Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 72 degrees C. Be sure the meat thermometer is not touching the bone. Remove cocktail sticks before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (163)


    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.  -  30 Mar 2004  (Review from Allrecipes US | Canada)


    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.  -  17 Apr 2006  (Review from Allrecipes US | Canada)


    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.  -  29 Mar 2005  (Review from Allrecipes US | Canada)