Pineapple Belongs on Ham

Pineapple rings stuck to the side of cooked, somewhat blackened, ham. It's honey holding it in place.

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I am kind of picky about my ham, and this is the only recipe I could conjure that is decent enough to compare with whatever recipe nobody can find that my grandfather use to use.

Pineapple rings stuck to the side of cooked, somewhat blackened, ham. It's honey holding it in place.

Pineapple Belongs on Ham

Yield: A lot, probably 14 servings
Prep Time: 10 minutes
Cook Time: 2 hours 40 minutes
Total Time: 2 hours 50 minutes

Ingredients

  • 8 Pound Ham
  • A bottle of Pineapple Fanta (or soda)
  • 20 oz can of sliced pineapples
  • Honey
  • Fistful of Brown Sugar
  • Fistful of Sugar
  • You will also need a roasting pan and aluminum foil. 

Instructions

  1. Preheat oven to 325° F.
  2. Place ham in the center of a roasting tray. I use a disposable aluminum roasting tray for easy cleanup, but due to the weight of the ham, you may decide to put that on a cookie sheet or inside a regular roasting tray. If using half of a ham, I place the flat side down.
  3. Dump pineapple juice from Pineapple slice can into roasting pan, and then add Pineapple Soda to fill the pan 1/4 of the way up the ham.
  4. Drizzle honey over the ham. Be very friendly with it. You want it to basically thinly coat the entire ham.
  5. Use the honey as a glue to stick the pineapple slices on the ham. Put some on top and line the sides.
  6. Sprinkle with sugar, like a thin coat over the whole pan, on and around the ham.
  7. Grab a fist full of Brown Sugar (approximately 3 TBSP) and rub
    hands to make a semi-sprinkle on and around ham.
  8. Cover ham with Aluminum Foil. Don't let too much air in and out of it because you want to seal in the juice to avoid a dry ham.
  9. Bake at 325 degrees F.
  10. You want to aim about 20 minutes per pound, so for an 8 pound ham, that's 2 hours and 40 minutes. Anything precooked should be at 140 degrees F with a meat thermometer in the center aiming for the exact center of the ham, and 160 degrees F if it wasn't precooked. If you are using a completely different size ham, the time cooked changes. Check Food Safety Gov for more information.
  11. When finished, carefully remove the foil (watch out for the steam
    because steam can burn), and if you have a glaze, put it on now.
  12. If you don't have a glaze, you can glaze the top with a little brown sugar mixed with the pineapple soda. Let bake for another 5 to 10 minutes
    just to crispen the glazed portion.
  13. Let sit for at least 3 minutes before serving.
Nutrition Information
Yield 14 Serving Size 1
Amount Per Serving Calories 557Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 166mgSodium 2540mgCarbohydrates 54gFiber 5gSugar 39gProtein 59g

Where did I get this recipe?

I pretty much made it up; however, I googled the basics on how to cook a ham as in oven temp, cooking time, and what not. Really. I had no idea what I was doing, but it came out very delicious. Then I started to learn how to actually cook a ham, other people’s recipes, but they aren’t as good as this one. The real difference is the pineapple soda.

Fanta-ham… sounds like the name of a town.

The Ham

This ham can be made with either ham with bone in or boneless ham. I usually purchase hams that are already pre-cooked, and I prefer boneless because you never know how much meat you are actually getting with the bone in because it gets wider on the inside.

Step 1: Figure out the pan and put the ham in it

Look. I hate dishes. I really hate when the dishes are gigantic oversized dishes that will flood my kitchen while I wash it. A roasting pot is a gigantic oversized dish.

Enter, aluminum roasting pan.

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Now this one, you kind of want to “fork out” for the strongest, sturdiest one you can find. The indents in the center are usually an indicator of a quality piece of trash here. But you still want to feel out for the sturdiest you can find because if you use an 8 pound ham, it has to hold 8 pounds without folding too much.

It’s wise to put these on a cookie sheet if possible, which can be lined with parchment paper. You still have to wash the cookie sheet, but you won’t be soaking and scrubbing it–hopefully.

Otherwise, you can use a regular roasting pan.

And you place the ham inside of it. If there’s a flat side, place flat side down.

Step 2: Give your ham diabetes

Dump the juice from the pineapple can. Then add Pineapple Fanta until you’ve gotten up at least 1/4 way up the ham. You can go a little more, but I wouldn’t do half way up just yet.

The Pineapple Soda (whether Fanta or generic) is kind of a game changer. I’ve done this recipe without it, and it’s eh. But with it, it’s yum.

Then drizzle honey all over the ham. Like a mesh. You basically want to thinly coat the ham with honey.

Then use the honey as a glue to put the pineapple slices on it. Wherever they will fit. If you have extra pineapple slices, you can let them sit in the juice.

Then sprinkle a fistful (so like 2-3 TBSP) of sugar.

Then sprinkle a fistful (so like 2-3 TBSP) of brown sugar.

Step 3: Cover the Ham

You want to take a huge piece of aluminum foil to cover the roasting pot going up over the ham. You want this as air tight as possible to seal in the juices to avoid a dry ham.

I find it easier to get one of those extra long, or is it extra wide?, aluminum foil. I usually find it with not-so-heavy-duty aluminum at the dollar tree, or as a generic brand.

If you cannot cover that ham good, then you’ll want to check on it (probably after the first hour, every half hour), and add more pineapple soda if you need to. You may want to check on it like that regardless.

Step 4: Cook the Ham

Bake at 325 degrees F.

You want to aim about 20 minutes per pound, so for an 8 pound ham, 2 hours and 40 minutes.

Anything precooked should be at 140 degrees F with a meat thermometer in the center aiming for the exact center of the ham, and 160 degrees F if it wasn’t precooked.

Check Food Safety Gov for more information.

You may want to check on it every half hour to make sure it isn’t drying up.

Step 5: Glaze the Ham

When finished, bump the temp on the oven up to 400.

Carefully remove the foil (watch out for the steam because steam can burn), and if you have a glaze, put it on now.

If you don’t have a glaze, you can glaze the top with a little brown sugar mixed with the pineapple soda.

Let bake for another 5 to 10 minutes just to crispen the glazed portion.

Let sit for at least 3 minutes before serving.

Step 6: Eat the Ham

Ok, so carving a ham is easier than carving a turkey. My grandfather likes to use this electric saw, but I personally found a huge meat cleaver or butcher’s knife works fine. It’s ok if you cut it all kinds of messed up, but try to slice and work around any bone if applicable.

You can serve this with any number of sides. My favorites include green beans, scalloped potatoes, any kind of casserole, sweet potato casserole, collard greens…

I have personally found the best way to utilize leftovers is to refrigerate and make sandwiches with Hawaiian Sweet Rolls and Mayo. No cheese necessary.

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Pineapple rings stuck to the side of cooked, somewhat blackened, ham. It's honey holding it in place.
Yummy Super Sweet Ham with Pineapple Rings

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