Glazed Ham Slices With Pineapple Glaze and Cherries
Add Preferred SourceForget what you think about glazed ham and check out these Glazed Ham Slices, where there’s no more fighting over who gets a cherry and pineapple. Pretty and delicious, serve this and watch everyone dig in!
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I love baking a whole ham, or even just a big hunk of ham. But sometimes, I want something a little easier and less time-consuming. That’s where these Glazed Ham Slices come in. They’re super easy, and heat up in no time. And the best part is that you can prep it all the night before!
This is one of my favorite Easter brunch recipes. It’s so pretty, and there’s no slicing involved, so people can take as much as they like. Plus, everyone gets a pineapple ring and a cherry – what’s better than that!?
Also perfect for Easter dinner, Christmas day dinner or brunch, or for potlucks, there are a million places you can serve this delish dish!
Ingredients
- Cooked ham – Look for a boneless ham steak or spiral-sliced ham that you can cut into rounds. The slices need to be about ¼-inch thick. If your slices are thinner, stack two together so they hold up to the glaze and baking.
- Pineapple rings – Canned pineapple in 100% juice works best. Don’t use pineapple in heavy syrup because it’ll make the glaze too sweet.
- Maraschino cherries – Pat them very dry with paper towels or the red juice will bleed into the glaze, making it look messy.
For the glaze
- Pineapple juice – Reserved from the canned pineapple. Don’t use fresh pineapple juice; canned juice has the right sweetness and consistency.
- Dijon mustard – Yellow mustard works in a pinch, but Dijon has better tang and won’t make the glaze watery.
- Brown sugar – Light or dark brown sugar both work.
- Apple cider vinegar – White vinegar or white wine vinegar works too.
- Melted butter – Salted or unsalted both work.
- Black pepper – Freshly cracked tastes best, but pre-ground works.
- Ground cloves – A little goes a long way. Too many cloves will overpower the glaze.
How to Make Glazed Ham Slices
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating the oven to 350°F.
Arrange the ham slices in a shallow baking dish, overlapping slightly if needed but keeping them mostly flat, so they heat evenly. Place one pineapple ring on top of each ham slice and set a maraschino cherry in the center of each ring.
In a small bowl, whisk together the pineapple juice, Dijon mustard, brown sugar, apple cider vinegar, melted butter, black pepper, and ground cloves until the glaze is smooth and fully combined.
Brush the glaze generously over the ham slices, making sure it gets into the edges and between the layers so every bite is flavorful.
Cover the baking dish loosely with foil and bake for 20 minutes. This allows the ham to heat through gently while the flavors meld.
Remove the foil and continue baking for another 10 to 15 minutes, basting once or twice with the pan juices, until the glaze is glossy and the edges of the ham begin to caramelize. Serve hot, spooning extra glaze from the pan over the top if desired.
Chef Jenn’s Tips
- I’ve tested this recipe with spiral-sliced ham, whole hams that I slice myself, and sliced hams. I prefer the already sliced hams. Much less work to do. If you buy a round half or quarter ham pre-sliced, it’s really easy to pull the dish together.
- Maraschino cherries are often found in the baking aisle. Just pat them dry or they’ll bleed into your pineapple. I made that mistake and while it tasted fine, it wasn’t pretty.
- A shallow baking dish works best so the glaze can concentrate instead of pooling.
Serving Suggestions
Serve Glazed Ham Slices with buttery mashed potatoes, scalloped potatoes, a delish Green Bean Salad, or Creamed Peas. If you’re serving this for brunch, include a dish of the Best Scrambled Eggs Ever and Bourbon Croissant Bread Pudding.
Storage
Store leftover ham slices in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F, covered, to prevent drying out.
Glazed Ham Slices With Pineapple Glaze and Cherries
Ingredients
- 2 pounds cooked ham sliced into ¼-inch pieces
- 2 cans pineapple rings 1/4 cup of juice reserved
- 10–12 maraschino cherries
For the glaze
- ¼ cup pineapple juice
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon butter melted
- ¼ teaspoon black pepper
- pinch ground cloves
Instructions
- Preheat the oven to 350°F.
- Arrange the ham slices in a shallow baking dish and top each with a pineapple ring and a cherry.
- Whisk together the pineapple juice, Dijon mustard, brown sugar, vinegar, butter, pepper, and cloves.
- Brush the glaze generously over the ham and pineapple slices.
- Cover loosely with foil and bake for 20 minutes.
- Uncover and bake another 10 to 15 minutes, basting once or twice, until glossy and lightly caramelized. Serve hot.
Notes
Chef Jenn’s Recipe Notes
- I’ve tested this recipe with spiral-sliced ham, whole hams that I slice myself, and sliced hams. I prefer the already sliced hams. Much less work to do. If you buy a round half or quarter ham pre-sliced, it’s really easy to pull the dish together.
- Maraschino cherries are often found in the baking aisle. Just pat them dry or they’ll bleed into your pineapple. I made that mistake, and while it tasted fine, it wasn’t pretty.
- A shallow baking dish works best so the glaze can concentrate instead of pooling.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
