Best Glazed Ham with Pineapple and Cherries (Vintage Baked Ham Recipe!)

By Rebecca St.Clair

This maple glazed ham with pineapple and cherries is a timeless holiday classic that never goes out of style. Made with a sweet maple and brown sugar glaze, juicy pineapple rings, and bright maraschino cherries, this vintage baked ham recipe is perfect for Easter, Christmas, or Sunday dinner. If you’re looking for an easy, elegant baked ham with pineapple recipe, this one delivers the perfect balance of sweet and savoury flavour.

This glazed ham recipe is the perfect centrepiece for your holiday table. The maple glaze caramelizes beautifully in the oven, creating a sweet, glossy coating over ham. Learn how to make a sweet glazed ham with pineapple and cherries that’s tender, flavourful, and easy enough for beginners.

This vintage roast ham recipe is packed with nostalgic flavour. The fool-proof sticky glaze bakes into a caramelized masterpiece. Bring back the flavors of a classic family celebration with this vintage baked ham recipe! It is the ultimate retro presentation. This is the recipe to try.

If you love old-fashioned comfort food, you’ll adore this vintage maple glazed baked ham that’s simple to prepare but looks stunning on the table.

How to store a Glazed Ham with Pineapples and Cherries

Fridge

1. Let the ham cool to room temperature for about 30–60 minutes (don’t leave it out longer than 2 hours).
2. Remove the cloves (if possible) so the flavor doesn’t get overpowering.
3. Slice the ham (or cut into chunks) for easier storage.
4. Place ham slices in an airtight container or wrap tightly in plastic wrap.
5. Add a little extra glaze or pan juices over the ham to help keep it moist.
6. Store in the refrigerator for up to 4 days.

Freezer

1. Let the ham cool to room temperature for about 30–60 minutes (don’t leave it out longer than 2 hours).
2. Remove the cloves (if possible) so the flavor doesn’t get overpowering.
3. Slice the ham (or cut into chunks) for easier storage.
4. Wrap portions completely in plastic wrap, place in an airtight container, or place in freezer bags.
5. Add a little glaze/pan juices to help the meat stay moist.
6. Store in the freezer for up to 3 months.

Best Way to Reheat

• Reheat ham slices in the oven at 325°F (160 °C), covered with foil.

How to Make Glazed Ham with Pineapple and Cherries

1. Preheat oven to 325 °F (160 °C).
2. Prepare the ham by removing any of the thick skin and excessive fat. Leave about 1/4 inch of fat on the outside.
3. Place the ham in a large roasting pan.
4. Cut diagonal slices on the outside surface of the ham.
5. Pierce whole cloves through the slices in the ham, where the diagonal lines intersect.

6. Place the ham in the preheated oven and cook for 30 minutes.

7. Meanwhile prepare the glaze.

Glaze and garnish

1. In a medium bowl mix together 1 cup brown sugar, 3/4 cup maple syrup, 2 teaspoons dried mustard powder, 3 Tablespoons all-purpose flour, and the juice from the canned pineapple.
2. After the 30 minutes, remove the ham from the oven and pour the glaze over top to completely coat the ham.
3. Return the ham to the oven for 1 hour.

4. After the hour, spoon the glaze from the bottom of the roasting pan on top of the ham to completely coat it again.

5. Cover the outside of the ham with the pineapple rings, using a toothpick to secure each one. Place a maraschino cherry into the centre of the pineapple ring and secure with a toothpick.

6. Return the ham to the oven to cook 30 more minutes to 1 hour or until an internal temperature of between 145 °F (60 °C) and 160 °F (70 °C) is reached (for a fully cooked ham).

7. Remove the ham from the oven and baste it all over with the glaze at the bottom of the pan.

8. Increase the oven to 425 °F (220 °C).

9. Return the ham to the oven and bake 30 minutes or until the glaze is nicely caramelized and golden.

10. Remove the ham from the oven, cover, and allow to rest 15 to 20 minutes before carving and serving.

11. Serve the slices with any excess glaze from the bottom of the pan.

Hungry for more Easter recipes? Hop over here!