Sweet, spiced, and irresistibly sticky, this pineapple and rum glazed ham is the ultimate showstopper for your Christmas, Easter, or any other holiday gathering.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Christmas Recipes
This pineapple and rum glazed ham is one of those festive centerpieces that looks impressive but is surprisingly fuss-free. It starts with a juicy smoked leg of ham, basted in a glossy glaze made with pineapple juice, brown sugar, and a a few splashed spiced rum. The flavors are sweet and tangy with just enough spice to make it holiday-worthy, and the grilled pineapple on the side? Absolutely next-level.
Inspired by the classic ham-and-pineapple combo, this recipe adds a tropical twist to your traditional glazed ham. It’s perfect for a crowd and yields beautifully thin slices with sticky edges and plenty of saucy drippings.
Nutrition-wise, it’s rich in protein and perfect for leftovers—think ham sandwiches, pasta bakes, and salads.
Is the rum safe for kids or non-drinkers? Most of the alcohol cooks off during the glaze simmering and baking. You can also avoid the basted outer layer if preferred.
👩🍳 You might also like orange bourbon glazed ham. Got leftover ham? Try my mini pizzas with ham and pineapple, this old-fashioned ham salad, ham fried rice or this egg ham and pickles salad.
What You’ll Need
Here is what you’ll need for this pineapple and rum glazed ham recipe. Find the full measurements in the recipe card below.
- Half leg of ham: the smoky star of the show. I like to use bone-in as it’s a bit juicier, but if you don’t like carving around the bone, feel free to use boneless ham. Rind removed, fat scored in diamonds: for that signature glaze finish (see instructions below). My ham was about 5 kilograms / 10 lbs.
- Spiced rum: adds warmth and subtle complexity. Can swap for dark rum or skip entirely for an alcohol-free version, add a bit more pineapple juice.
- Pineapple juice: brings bright sweetness and pairs perfectly with ham. I used pineapple juice with no added sugar; look for juice that has a high percentage of real pineapple juice.
- Brown sugar: gives that rich, sticky caramelization.
- Maple syrup or honey: for a bit of shine and depth.
- Cinnamon, nutmeg & cloves: warm spices that scream “holiday”. Allspice can also be used.
To Serve
- Fresh ripe pineapple: grilled for that caramelized, juicy contrast to the ham.
- Optional: extra glaze drizzled over slices for extra flavor.
How many servings will this ham yield? A 10 lb/ 5kg ham yields about 3.2 kg of ham, which can yield anywhere between 15 to 30 servings. I would aim for 150 grams per person when served with other sides, so that’s about 20 servings, give or take.
How To Make Pineapple Rum Glazed Ham
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for pineapple & rum glazed ham.
- Prep the glaze: Simmer rum and pineapple juice to reduce and evaporate some of the alcohol, about 15 minutes. Stir in sugar, syrup, spices, and cloves; cook until slightly thickened.
- Prep the ham: Using a sharp knife, cut around the bone handle, along the sides, and under the rind. Peel back the rind and remove it. Score the fat into 2-centimeter diamonds, avoiding cutting into the meat.
- Roast: Place ham on a rack over a water-filled tray. Brush generously with glaze.
- Baste: Cook for 1.5 hours (or thereabout), basting the ham every 20 minutes. Rotate as needed, based on your oven. Cover any darkening bits with foil to prevent burning.
- Grill pineapple: Cut, slice, and grill until golden. Brush with glaze as you turn the pieces over, and at the end of grilling. You can use the barbecue or do this in a frying pan in batches.
- Rest and serve: Let the ham sit for a bit. Baste it a few times while resting to keep it moist and shiny. Serve with grilled pineapple and a jug of glaze on the side. You can use the drippings/water liquid at the bottom of the tray as well, it will turn into a glaze by the end of cooking.
Watch The Video
Recipe Tips
- Foil is your friend: If the glaze darkens too much on any bits, loosely cover them to prevent burning.
- Fallen pieces? Just trim and stick them back in place, especially helpful for presentation!
- Extra sauce: The pan juices mixed with glaze are chef’s gold. Spoon it over everything.
- Make-ahead: Glaze can be prepped 2-3 days ahead. Ham can be prepped and scored the night before.
- Storage: Leftover ham keeps well in the fridge for 4–5 days. Freeze slices for up to 2 months.
- Use the bone: Perfect for soups or stocks—don’t toss it!
Serving Suggestions
This glazed ham is a knockout on its own, but I love pairing it with a potato salad, coleslaw, or a fresh green salad. Coconut rice would also be fabulous for that tropical theme. Don’t forget to serve it with grilled pineapple slices and a rum-spiked pineapple cocktail (or my pineapple rum sour for zero-proof fun).
💬 If you’ve tried this rum and pineapple glazed ham or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
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Video
Ingredients
- 10–11 lbs smoked half leg ham 4.5–5 kilograms, bone-in
- 1 large ripe pineapple
For the glaze:
- ⅓ cup spiced rum Kraken, Sailor Jerry or any dark spiced rum
- 1 cup pineapple juice no added sugar
- 1 cup brown sugar packed
- ¼ cup maple syrup or honey
- ¼ teaspoon cinnamon powder
- ¼ teaspoon nutmeg
- 5 cloves
Instructions
- Make the glaze: In a small saucepan, combine rum and pineapple juice. Bring to a boil, then reduce heat and simmer for 15 minutes. Stir in brown sugar, maple syrup, cinnamon, nutmeg, and cloves. Simmer another 5–7 minutes until slightly thickened.
- Prep the ham: Using a sharp knife, cut around the bone handle and under the rind. Peel back the rind and remove it. Score the fat into 2-centimeter diamonds, avoiding cutting into the meat.
- Roast: Preheat oven to 320°F (160°C). Add water to a roasting pan and place a rack inside. Place ham on the rack and elevate the bone side slightly with foil. Brush generously with glaze.
- Bake & baste: Bake for 1.5 hours, basting with glaze every 20 minutes. Cover any dark spots with foil and rotate ham if needed. You can use some of the drippings/liquid in the pan for basting as well.
- Grill pineapple: Cut pineapple into rings or slices, grill until charred (3–4 minutes per side), and brush with glaze.
- Finish: Rest the ham for 10–15 minutes. Based with remaining glaze or mix in pan juices a few times to keep it moist and shiny. Serve with grilled pineapple on the side. I like to use some baking paper, ribbon and pineapple leaves for decorating of the bone.
Notes
- How many servings will this yield? A 10 lb/ 5kg ham yields about 3.2 kg of ham, which can yield anywhere between 15 to 30 servings. I would aim for 150 grams per person when served with other sides, so that’s about 20 servings, give or take.
- Is the rum safe for kids or non-drinkers? Most of the alcohol cooks off during the glaze simmering and baking. You can also avoid the basted outer layer if preferred.
- Can I use canned pineapple? Fresh pineapple is best for grilling, but canned can work in a pinch, just drain well and pat dry.
- How do I store leftovers? Wrap slices in foil or airtight containers. Keeps in the fridge 4–5 days or freeze for up to 2 months.
- Can I make it without rum? Absolutely. Just sub extra pineapple juice or a splash of apple cider vinegar for that depth.
- Foil is your friend: If the glaze darkens too much on any bits, loosely cover them to prevent burning.
- Fallen pieces? Just trim and stick them back in place, especially helpful for presentation!
- Extra sauce: The pan juices mixed with glaze are chef’s gold. Spoon it over everything.
- Make-ahead: Glaze can be prepped 2-3 days ahead. Ham can be prepped and scored the night before.
- Use the bone: Perfect for soups or stocks—don’t toss it!
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