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• What Is Brown Sugar Bourbon Glazed Baked Ham?
• Tips for Cooking and Prepping
• Recipe Variations and Substitutes
• Serving Suggestions
• Storing, Make-Ahead, and Freezing Tips
• FAQs
• Brown Sugar Bourbon Glazed Baked Ham with Caramelized Pineapple Rings Recipe

There’s a reason a glazed ham studded with pineapple rings shows up on holiday tables year after year: it’s gorgeous, it’s easy, and it tastes like a celebration. This version takes things up a notch with a brown sugar bourbon glaze that caramelizes into a sticky, deeply flavorful crust while the pineapple rings turn golden and jammy right alongside it.

What Is Brown Sugar Bourbon Glazed Baked Ham?

Brown sugar bourbon glazed baked ham is a spin on the classic holiday glazed ham, where a bone-in spiral-cut or half ham is basted with a rich glaze made from brown sugar, bourbon, mustard, and warm spices, then baked until the outside becomes deeply caramelized and lacquered. The bourbon cooks off most of its alcohol content but leaves behind a mellow, oaky sweetness that pairs beautifully with the smoky, salty ham.

The caramelized pineapple rings are a nod to the retro pineapple-studded hams of decades past, but instead of just decorating the ham with raw or canned rings, they’re actually cooked in the glaze drippings until browned and slightly sticky. It’s a nostalgic presentation with an elevated, restaurant-worthy flavor payoff, perfect for Easter, Christmas, or any big family gathering.

Tips for Cooking and Prepping

#1: Start with a fully cooked, spiral-cut ham

Most store-bought hams are already fully cooked and just need to be reheated and glazed, so avoid overcooking by baking low and slow just until warmed through, then let the glaze do the flavor work.

#2: Glaze in layers, not all at once

Brush on a thin layer of glaze early in baking and add more every 15-20 minutes so it builds into a thick, sticky crust instead of burning or sliding off in one heavy coat.

#3: Reduce the glaze before the final brush

Simmer the brown sugar bourbon mixture on the stovetop until slightly thickened before using it on the ham; a thin, watery glaze won’t caramelize properly in the oven.

#4: Cook the pineapple rings separately, then finish together

Sear the pineapple rings in a hot skillet with a little butter and brown sugar first so they develop real caramelization, then arrange them on the ham for the last 15-20 minutes of baking to soak up the glaze.

#5: Tent with foil, then uncover for the finish

Keep the ham loosely covered with foil for most of the bake time to lock in moisture, then remove it for the last stretch so the glaze can bubble and caramelize into a shiny lacquer.

#6: Let it rest before slicing

Give the ham 10-15 minutes to rest after baking so the juices redistribute and the glaze sets slightly, making for cleaner slices and less mess on the platter.

Recipe Variations and Substitutes

No bourbon on hand? Substitute apple cider, apple juice, or even ginger ale for a family-friendly, alcohol-free version with a similar sweet depth. You can also swap the pineapple rings for orange slices, or add a pinch of cayenne or extra ground cloves to the glaze for a spicier, more warmly spiced finish.

Serving Suggestions

This ham pairs beautifully with classic holiday sides like buttery mashed potatoes, roasted green beans, glazed carrots, or a simple green salad to cut through the richness. Save the caramelized pineapple rings and any leftover glaze to serve alongside the sliced ham, or chop the pineapple and scatter it over the platter for extra color and flavor.

Storing, Make-Ahead, and Freezing Tips

Leftover ham keeps well in an airtight container in the fridge for up to 5 days, and the glaze actually deepens in flavor overnight. You can make the bourbon glaze up to 3 days ahead and store it covered in the fridge, and the baked ham itself freezes well for up to 2 months if wrapped tightly in foil and a freezer bag.

FAQs

Do I need to use alcohol in the glaze?

No, you can substitute an equal amount of apple juice, apple cider, or ginger ale for the bourbon and still get a rich, sweet glaze; just note the flavor will be slightly less deep.

What kind of ham works best for this recipe?

A bone-in, spiral-cut, fully cooked half ham (shank or butt portion) works best because the pre-cut slices soak up the glaze beautifully and make serving easy.

How do I keep the ham from drying out in the oven?

Bake it covered with foil and add a little water or broth to the bottom of the pan to create steam, only uncovering for the final glazing and caramelizing stage.

Can I make this ham ahead of time for a holiday dinner?

Yes, you can bake and glaze the ham a day ahead, then slice it, store it covered in the fridge, and reheat gently in a low oven with a splash of the reserved glaze before serving.

How much ham should I plan per person?

For a bone-in ham, plan on about 1/2 to 3/4 pound per person to account for the bone weight and leftovers.

Brown Sugar Bourbon Glazed Baked Ham with Caramelized Pineapple Rings Recipe

Prep time: 20 min | Cook time: 120 min | Total time: 140 min | Servings: 10

Ingredients

For the Ham

• 1 bone-in, spiral-cut fully cooked ham (8-10 lbs)
• 1/2 cup water or low-sodium chicken broth

For the Brown Sugar Bourbon Glaze

• 1 1/2 cups packed light brown sugar
• 1/2 cup bourbon
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp unsalted butter
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp black pepper
• 1 tbsp apple cider vinegar

For the Caramelized Pineapple Rings

• 1 can (20 oz) pineapple rings, drained (or 1 fresh pineapple, sliced into rings)
• 2 tbsp unsalted butter
• 3 tbsp brown sugar
• Whole cloves, for studding (optional)
• Maraschino cherries, for garnish (optional)

Instructions

1. Preheat the oven to 325°F. Remove the ham from its packaging, pat it dry, and place it cut-side down in a large roasting pan. Pour the water or broth into the bottom of the pan and loosely tent the ham with foil.
2. Bake the ham for about 1 to 1 1/2 hours, or until it reaches an internal temperature of about 120°F, basting occasionally with the pan juices.
3. While the ham bakes, make the glaze: in a small saucepan over medium heat, combine the brown sugar, bourbon, honey, Dijon mustard, butter, cinnamon, cloves, black pepper, and apple cider vinegar. Simmer for 8-10 minutes, stirring occasionally, until slightly thickened and glossy. Remove from heat and set aside.
4. In a large skillet over medium-high heat, melt the butter for the pineapple. Add the pineapple rings in a single layer and sprinkle with brown sugar. Cook for 3-4 minutes per side until golden and caramelized. Remove from heat and set aside.
5. Remove the foil from the ham and increase the oven temperature to 400°F. Brush a generous layer of the bourbon glaze over the entire surface of the ham. Return to the oven, uncovered, and bake for 15 minutes.
6. Remove the ham and brush on another layer of glaze. Arrange the caramelized pineapple rings over the top and sides of the ham, securing with toothpicks and studding with whole cloves if desired. Add maraschino cherries to the centers of the rings for a classic look.
7. Return the ham to the oven for another 15-20 minutes, brushing with remaining glaze once or twice, until the surface is deeply caramelized and the internal temperature reaches 140°F.
8. Remove the ham from the oven and let it rest for 10-15 minutes before slicing. Serve with any remaining warm glaze on the side.

For extra caramelization, run the finished ham under the broiler for 1-2 minutes at the very end, watching closely so the sugars don’t burn. Leftover glaze makes a fantastic drizzle for sweet potatoes or roasted carrots.