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This fully cooked ham and pineapple recipe transforms a simple holiday leftovers into a restaurant-worthy dish that feels special enough for company. The secret lies in balancing sweet glaze with crunchy celery topping, creating textures that make every bite satisfying.
I developed this after discovering how much my family loved my ham glazing technique—now it's a go-to for both weeknight dinners and festive gatherings.
The process is straightforward but delivers professional results: you'll start with a fully cooked ham that gets glazed to golden perfection, then topped with crisp celery, red onion, and a touch of mustard for tang.
What makes this recipe stand out is how the sweet pineapple glaze complements the savory ham while the celery topping adds refreshing crunch that cuts through the richness. It's the kind of dish that looks impressive but requires minimal effort.
By the time you're done, you'll have a beautifully glazed ham that's tender yet holds its shape, with a caramelized glaze that's sticky-sweet and perfectly balanced. The celery topping adds vibrant color and texture contrast, making each slice visually appealing.
This recipe works equally well as a main course or centerpiece for holiday tables, and it reheats beautifully for leftovers.
Pair it with roasted sweet potatoes or a simple green salad for a complete meal, or serve with crusty bread to soak up all that delicious glaze.
The combination of flavors and textures makes this dish memorable—perfect for when you want to impress without spending hours in the kitchen. Let's get cooking!
Ingredients for fully cooked ham pineapple
Sweet pineapple glaze meets crisp celery topping for a ham that feels special without the holiday effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Fully Cooked Bone-In Ham 🐷 | 4 lb | Center-cut preferred, skin removed |
| Fresh Pineapple 🍍 | 1 ½ cups | Chopped small, fresh or canned |
| Brown Sugar 🍚 | 1 cup | Packed, light or dark |
| Honey 🍯 | ½ cup | Wildflower preferred for depth |
| Dijon Mustard 🍯 | 2 tbsp | For tangy balance |
| Celery Stalks 🧅 | 2 cups | Thinly sliced, fresh only |
| Red Onion 🧅 | 1 whole | Thinly sliced, white part only |
| Fresh Ginger 🌿 | 1 tbsp | Grated, for subtle warmth |
| Orange Juice 🍊 | ½ cup | Freshly squeezed |
| Orange Zest 🍊 | 1 tbsp | For bright citrus flavor |
| Dry Sherry 🍷 | ¼ cup | Or substitute apple cider |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Butter 🧈 | 2 tbsp | Unsalted, softened |
The ham is the star here, so center-cut bone-in makes all the difference—it stays juicy and holds its shape. Costco or Whole Foods usually carry excellent pre-cooked hams, but any fully cooked bone-in ham works. Look for good marbling if you're buying a whole ham to cook yourself. Fresh pineapple is ideal, but canned crushed pineapple in juice (drained well) saves time. For the glaze, wildflower honey adds depth, but any honey does the trick. The celery topping needs to be crisp, so slice it just before serving—no soggy tops here!
No sherry? Apple cider vinegar or extra orange juice works in a pinch. Fresh ginger is non-negotiable for that subtle warmth, but if you're out, 1/2 tsp ground ginger will do. The red onion should be thinly sliced—mandoline makes this easy. For extra crunch, add 1/4 cup toasted pecans to the celery mix. The butter in the glaze is key—don't skip it, it helps the sugar caramelize beautifully. If you're watching sugar, reduce the brown sugar to 3/4 cup and add 1 tbsp maple syrup to compensate.
This glaze keeps for 3 days in the fridge, so make extra—it's perfect for ham sandwiches. The celery topping should be made fresh, but you can prep the glaze ingredients ahead. Reheat the ham gently in its juices—low oven (300°F) for 10 minutes keeps it moist. Leftovers reheat beautifully, and the glaze actually tastes better the next day once everything melds. Store any extra glaze in the fridge and reheat gently before using.
Why You'll Love This Recipe
- Zero-Cook Ham Hack: I swear by this trick—no slicing, no boiling, just slather that honey-brown sugar glaze on the bone-in ham while it’s still fully cooked, then roast until sticky. The bone stays intact, the meat stays juicy, and I’m not spending hours in the kitchen.
- Sweet-Savory Magic: That Dijon mustard cut through the pineapple’s tartness while the caramelized brown sugar and honey turned it into a glaze so good, I’ve caught myself licking the spoon. Honestly, the balance is what makes this dish ridiculously good.
- Weeknight Dinner or Holiday Star: Slap it on the table for a busy Tuesday night or bring it to Thanksgiving—same effort, different vibes. The pineapple’s brightness cuts through the richness, and the glaze makes it feel fancy without the fuss.
- Leftovers That Don’t Suck: This recipe actually tastes better the next day. I’ll reheat slices in a pan with a splash of pineapple juice, and suddenly it’s breakfast, lunch, or a midnight snack. Plus, the bone-in ham stretches my grocery budget without sacrificing flavor.
Step-by-step instructions for glazed sweet ham with crunchy celery topping
Here's how to transform your fully cooked ham into a showstopping centerpiece with caramelized glaze and refreshing celery-orange topping.
Prepare the Glaze and Preheat the Oven
In a medium saucepan, combine the 1 cup brown sugar, 0.5 cup honey, 2 tbsp Dijon mustard, 0.5 cup orange juice, 1 tbsp orange zest, and 0.25 cup dry sherry. Bring to a gentle simmer over medium heat until the mixture thickens slightly and coats the back of a spoon, about 5-7 minutes. You'll smell that wonderful caramelized aroma—this means your glaze is ready.
While the glaze simmers, preheat your oven to 325°F. Place the 4 lb fully cooked bone-in ham cut-side down in a roasting pan. This ensures even heat distribution and prevents the ham from drying out during glazing. I like to remove any excess fat from the ham first—just pat it dry with paper towels to help the glaze adhere better.
Glaze the Ham and Create the Crunchy Topping
Carefully pour the warm glaze over the ham, spreading it evenly with a silicone brush to coat all surfaces. Place the roasting pan in the preheated oven and bake for 20 minutes. This initial baking helps the glaze caramelize and stick to the ham. After 20 minutes, remove the ham from the oven and increase the temperature to 375°F.
While the ham finishes baking, prepare the crunchy topping by combining the 2 cups thinly sliced celery stalks, 1 whole red onion (sliced into thin rings), and 1 tbsp grated fresh ginger in a small bowl. Toss with 1.5 tsp salt and 0.5 tsp black pepper. This fresh, peppery topping cuts through the sweetness of the glaze beautifully—it's the perfect contrast.
Bake to Perfect Caramelization and Top with Celery
Return the glazed ham to the oven and bake for an additional 15-20 minutes until the glaze is bubbly and deep golden brown. You're looking for that glossy sheen and caramelized edges—this is where the magic happens. If the glaze starts to darken too quickly, tent the ham loosely with aluminum foil to prevent over-browning.
When the ham is beautifully caramelized, remove it from the oven and immediately sprinkle the celery-onion mixture evenly over the top. The contrast of crisp celery and sweet glaze is what makes this dish truly special. Let the ham rest for 10 minutes before slicing—this allows the juices to redistribute and gives you that perfect, tender bite every time.
Slice and Serve with Warm Glaze
Using a sharp carving knife, slice the ham into ½-inch thick slices, cutting against the grain for maximum tenderness. Arrange the slices on a serving platter and drizzle any remaining glaze from the roasting pan over the top. The warm glaze will create a beautiful pool around the ham, making it look like it came straight from a holiday table.
Serve immediately with the crisp celery topping still vibrant on top. Each bite should deliver that perfect balance of sweet, tangy glaze, savory ham, and refreshing celery crunch. This dish is especially wonderful with a side of roasted potatoes or a simple green salad to round out the meal. Trust me, your guests will be asking for seconds!
Pro Tips For Making Fully Cooked Ham Pineapple
- Baste Like a Boss: Don’t just drizzle the glaze—use a spoon to actively spread it every 10 minutes. The ham’s bone-in side needs extra love, so focus there first. I used to skip this, and the crust stayed uneven—now it’s sticky, caramelized perfection every time.
- Skip the Pre-Cooked Shortcut: If your ham is fully cooked, resist the urge to bake it from cold. Warm it in the oven (275°F for 20-30 mins) before glazing—this helps the pineapple and mustard blend into the meat instead of pooling on top. Trust me, cold ham glaze = sad, watery results.
- Core the Pineapple Right: Cut the pineapple into rings after removing the core—no need to slice it whole. Thicker chunks caramelize faster and hold their shape better under the glaze. Plus, you’ll waste less fruit (and fewer curse words).
- Glaze in Stages: Apply half the glaze (brown sugar + honey + mustard) first, bake until sticky, then add the pineapple. The fruit needs time to soften and soak up the flavor without turning to mush. I learned this after one disastrous batch where the pineapple fell apart like overcooked oatmeal.
Make-ahead tips for this dish
Glaze Prep Ahead
Make the glaze up to 2 days ahead and store it in an airtight container in the fridge. I like to reheat it gently in a small saucepan over low heat until warmed through—about 3-5 minutes.
This saves you time on the day of serving and lets the flavors meld even more. Just give it a quick stir before using to break up any sugar crystals that might form. 🍯
Ham Prep Shortcut
Buy your ham already sliced if you're short on time—I use pre-sliced bone-in ham from Costco for holidays. Simply arrange the slices on a baking sheet, brush with reserved glaze, and broil for 5-7 minutes until caramelized.
The celery topping can be prepped separately while the ham reheats. This cuts active cooking time to under 20 minutes! 🔥
Freezer-Friendly Ham
You can freeze the glazed ham (without topping) for up to 3 months. After baking, let it cool completely, wrap tightly in plastic wrap, then foil. Thaw overnight in the fridge before reheating.
To refresh the glaze, brush with a little extra warmed glaze after reheating. The celery topping should always be made fresh for maximum crunch. ❄️
Make-Ahead Serving Platter
Arrange your serving platter with the celery topping pre-sprinkled on top of the ham slices. Cover loosely with plastic wrap and refrigerate for up to 4 hours before serving. When ready, reheat the ham in a 300°F oven for 10 minutes to warm through while keeping the topping crisp.
This is perfect for holiday buffets where timing needs to be precise. 🍽️
Glaze Leftovers
Save any leftover glaze in a jar in the fridge for up to 1 week. It makes amazing ham sandwiches—just spread on toasted bread with a slice of Swiss cheese.
I also use it as a marinade for grilled chicken or pork chops. The orange zest and ginger keep it fresh-tasting even after storage. 💡
Celery Prep Hack
Slice the celery and red onion right before serving to maintain that perfect crunch. If you're really pressed for time, slice the celery and store it in a sealed container with a paper towel to absorb moisture.
The red onion can be pre-sliced and stored separately. Toss with salt and pepper just before adding to the ham to keep it fresh-tasting. 🧅
Nutrition facts
Frequently asked questions
Can I use canned pineapple instead of fresh?
Yes, but drain it well to avoid soggy results. Use canned crushed pineapple in juice (not syrup) and pat it dry with paper towels before adding to the glaze. The texture will be slightly softer, but it works perfectly for the glaze's sweetness. Fresh pineapple adds better texture contrast, though!
How do I keep the celery topping crispy?
Slice the celery and red onion just before serving—this prevents wilting. If prepping ahead, store them separately in airtight containers with paper towels to absorb moisture. Toss with salt and pepper right before adding to the ham to maintain freshness. The key is freshness and minimal handling!
What's the best way to reheat leftovers?
Slice the ham and store it with the glaze in an airtight container. Reheat in a 300°F oven for 10-15 minutes covered with foil, then add fresh celery topping. For sandwiches, warm the glaze separately and spread on toasted bread. The glaze actually tastes better after resting overnight!
Can I make this without sherry?
Substitute with apple cider vinegar or extra orange juice (add 1 tbsp vinegar or 2 tbsp orange juice). The acidity helps balance the sweetness. For depth, add 1/2 tsp vanilla extract or a pinch of cinnamon. The dish will still be delicious—just slightly different in flavor profile.
What sides pair best with this dish?
This ham shines with roasted sweet potatoes, garlic mashed potatoes, or a simple green salad with citrus vinaigrette. For a festive touch, add cornbread or dinner rolls to soak up the glaze. The crisp celery topping also pairs beautifully with steamed broccoli or asparagus for a balanced meal.