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Pineapple-Mustard-Glazed Ham

The iconic Easter ham gets an enticing update with a new-fashioned glaze of country mustard and fresh pineapple. The roasted fruit tastes like candy and is irresistible. Along with the mustard, it creates a sweet yet savory glaze and sauce to complement every slice of ham.

  • Servings: 10
Pineapple-Mustard-Glazed Ham

Source: Martha Stewart Living, April 2009


  • 2 medium pineapples, peeled lengthwise, cored, and cut crosswise into 1/4-inch-thick slices
  • 3 cups sugar
  • 2 cups water
  • 1/4 cup cup country-style mustard
  • 1 smoked, bone-in ham (10 pounds), trimmed of excess skin and all but a 1/4-inch layer of fat
  • 40 whole cloves
  • 1 cup cup dry white wine
  • Mustard greens, for garnish (optional)


  1. Bring pineapples, sugar, and water
    to a boil in a large saucepan. Reduce
    heat; simmer, skimming foam. Cook until pineapples are translucent and mixture
    has reduced to 4 cups, 60 to 80
    minutes. Transfer to a large bowl; let
    cool. Stir in mustard. (Glaze will keep,
    covered and refrigerated, for 3 days.)

  2. Preheat oven to 350 degrees with rack in lowest position. Score ham with a sharp knife in a pattern of 1 1/4-inch diamonds. Press a clove into the center of each diamond. Place ham, cut side down, in a roasting pan; drizzle wine over top. Coat ham with half the glaze. Cover with parchment, then foil, and bake for 1 hour. Remove from oven.

  3. Increase oven temperature to 425 degrees. Uncover ham, and coat with remaining glaze (some will fall to the bottom of the pan). Bake, uncovered, basting
    occasionally, until browned, 40 to 45 minutes. (Tent bone with foil if it becomes too dark.) Transfer ham to a cutting board; let rest for at least 30 minutes before carving. Serve with pan drippings and pineapple. Garnish with mustard greens if desired.

Cook's Note

Country-style mustard is like a cross between grainy and Dijon mustards. It's available at most supermarkets; if you can't find it, substitute half grainy and half Dijon. An apple corer makes easy work of coring the pineapples.

Reviews (11)

  • lamae_mae 20 Nov, 2014

    The glaze for the ham is so good. I usually have to simmer the mixture over medium - med-low heat for 1 hour and 40 minutes (100 minutes). Then I'll use my stick blender to break up the sliced pineapple into a chunky sauce. This way it stays on the domed ham a little better. I also add an extra TBS or two of the mustard just because that's how my family likes it.

  • cplaca923 17 Apr, 2014

    could you make the glaze in a slow cooker?

  • queenzookie 5 Apr, 2010

    The recipe says to cook the glaze to 4 cups. Well, it was still very watery at 4 cups so we continued reducing. It took more like 3 hours (not 60-80 minutes). The glaze was ok, but I don?

  • Culinspiration 29 Mar, 2010

    Karenina2, you could substitute chicken broth or non-alcoholic wine for the wine.

  • karenina2 25 Mar, 2010

    can this be made without wine? what would be a non-alcoholic substitute?

  • Roseann_N 17 Mar, 2010

    Absolutely the best ham glaze. Made it last year, and everyone wants it again this year!!

  • ginabeena 9 Jul, 2009

    Hands down best ham recipe ever. Raves at Easter dinner this year. Glaze is amazingly flavorful.

  • girll11 18 May, 2009

    I made this for Easter dinner

  • lmbent 11 Apr, 2009

    Yes 3 cups of sugar is correct. You are making a glaze. The mustard and white wine will cut the sweetness. Hope that helps.

  • totosassy 11 Apr, 2009

    made glaze today, will let you know after Easter dinner tomorrow!

  • elisabite 10 Apr, 2009

    3 cups of sugar! this can't be right, has anyone tried this?

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