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Perfect Brown Sugar Glazed Ham Recipe with Easy Pineapple Rosemary Sauce

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A simple and delicious recipe for pre-cooked ham glazed with a sticky brown sugar mixture and served with a bright pineapple rosemary sauce. Perfect for holidays or casual dinners.

Ingredients

Scale
  • Pre-cooked bone-in ham (about 6-8 pounds), spiral-cut preferred
  • 1 cup brown sugar (dark or light)
  • 2 tablespoons Dijon mustard (optional)
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon ground cloves
  • 2 tablespoons honey
  • 1 cup fresh pineapple chunks (or canned in juice, drained)
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons brown sugar (for sauce)
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • 1/2 cup water or pineapple juice

Instructions

  1. Preheat oven to 325°F (163°C). Remove ham from packaging and pat dry. Place cut-side down on a roasting rack inside a pan.
  2. Score the ham’s surface in a diamond pattern about 1/4-inch deep.
  3. In a bowl, mix 1 cup brown sugar, Dijon mustard, apple cider vinegar, ground cloves, and honey until smooth. Add a teaspoon of water if too stiff.
  4. Brush glaze generously over the entire ham, including scored lines. Reserve some glaze for basting.
  5. Cover ham loosely with foil and bake for 1.5 to 2 hours (15-18 minutes per pound). Halfway through, remove foil and baste with reserved glaze. Return uncovered to oven to caramelize glaze.
  6. While ham bakes, melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant (~1 minute). Stir in rosemary and 2 tablespoons brown sugar until dissolved.
  7. Add pineapple chunks and water or pineapple juice. Simmer gently, stirring occasionally, until slightly thickened (~10 minutes). Season with salt and pepper. Optionally blend or mash for smoother sauce.
  8. Remove ham from oven and let rest 10-15 minutes before slicing.
  9. Slice ham and serve with pineapple rosemary sauce drizzled on top or on the side.

Notes

Use a meat thermometer to check internal temperature aiming for 140°F when reheating pre-cooked ham. Score ham only through fat, not into meat. Rest ham before slicing to keep moist. Tent with foil if glaze darkens too quickly. For dairy-free sauce, substitute butter with coconut oil or plant-based spread. Fresh pineapple preferred but canned works well. Sauce can be made ahead and refrigerated.

Nutrition

Keywords: brown sugar glazed ham, pineapple rosemary sauce, holiday ham recipe, easy ham glaze, pre-cooked ham recipe, sweet and savory ham

Find it online: https://emmayum.com/perfect-brown-sugar-glazed-ham-recipe-with-easy-pineapple-rosemary-sauce/