Sunday Supper Molasses Glazed Ham with Golden Pineapple
My grandmother’s Easter ham was legendary in our family, but I never knew how simple her secret was until I found her handwritten recipe card tucked inside her old church cookbook.
Sunday Supper Molasses Glazed Ham with Golden Pineapple turns out to be nothing more than patience, dark molasses, and rings of pineapple that caramelize into something that makes the whole house smell like a celebration.
The sticky sweet glaze builds these gorgeous mahogany edges that my daughter always claims before I even set the platter down — and honestly I cannot blame her one bit.
Once you make this the centerpiece of your table, every gathering feels special without you having to work very hard to get there.
How to Make Perfect Molasses Glazed Ham Pineapple for Sunday Dinner
Why You’ll Love This Recipe
- The molasses creates an incredibly rich, deep caramelization that’s never cloying
- Pineapple rings caramelize right into the ham for built-in sweet and savory bites
- Makes enough for a crowd with plenty of leftovers for tomorrow’s sandwiches
💚 If you love sweet and savory glazes, you’ll also love this Pineapple BBQ Pulled Pork.
What You’ll Need
- spiral-cut ham — 8-10 pounds, bone-in preferred
- molasses — not blackstrap
- pineapple rings — 20 oz, drained, reserve 1/4 cup juice
- cloves — for studding
Before You Start Cooking
A few things that make this recipe work:
- ► Let the ham rest at room temperature for 30 minutes before cooking for more even heating
- ► Save those caramelized pan drippings to drizzle over mashed potatoes or roasted vegetables
- ► Use a meat thermometer inserted into the thickest part, avoiding the bone, for perfectly cooked ham
Easy Ingredient Swaps
| Instead of | Try This | When To Swap |
|---|---|---|
| molasses | maple syrup | Creates a lighter, more delicate sweetness. |
| pineapple rings | fresh pear slices | Perfect for a fall twist on this classic. |
| Dijon mustard | whole grain mustard | Adds nice texture and slightly sharper flavor. |
| apple cider vinegar | pineapple juice | Use when you want extra tropical flavor. |
| ground ginger | fresh grated ginger | Use 1 tablespoon for brighter, spicier notes. |
| whole cloves | star anise pieces | Creates a more exotic, licorice-like aroma. |
How To Make Sunday Supper Molasses Glazed Ham with Golden Pineapple
Prepare the Ham
Preheat oven to 325°F. Remove ham from packaging and pat dry. Score the surface in a diamond pattern about 1/4 inch deep. Stud with whole cloves at intersections. Place in a roasting pan with water in the bottom.
Make the Glaze
In a medium saucepan, whisk together molasses, brown sugar, Dijon mustard, apple cider vinegar, ground ginger, ground cloves, and reserved pineapple juice. Bring to a simmer over medium heat and cook for 3-4 minutes until slightly thickened.
First Bake
Cover ham with foil and bake for 2 hours. Remove foil and brush generously with half the glaze. Arrange pineapple rings over the ham, securing with toothpicks if needed.
Final Glaze and Bake
Brush remaining glaze over ham and pineapple. Bake uncovered for 45 minutes to 1 hour more, basting every 20 minutes with pan juices, until internal temperature reaches 140°F and surface is beautifully caramelized.
Pro Tips For The Best Results
- Avoid blackstrap molasses in the glaze — Blackstrap is too bitter and overpowers the ham’s natural sweetness.
- Baste every 20 minutes during the final hour — This builds the deep mahogany crust that makes the glaze truly spectacular.
- Pat pineapple rings completely dry first — Excess moisture steams the surface instead of letting it caramelize properly.
Have a tip that works for you? Drop it in the comments below — we’d love to hear it! 👇
Common Mistakes To Avoid
- Not scoring deep enough into the fat — Cut a full 1/4 inch deep so the glaze penetrates and the fat renders properly.
- Applying glaze too early in cooking — Wait until the last hour of cooking or the sugars will burn before the ham is done.
- Skipping the foil tent during initial cooking — Cover for the first 2 hours to prevent drying out the exterior before glazing.
- Not basting with pan juices — Baste every 20 minutes during the final hour to build layers of caramelized flavor.
Make Ahead and Storage Tips
Score and first-coat the ham up to 24 hours ahead, then cover tightly and refrigerate — it goes straight from fridge to oven the next day.
The molasses glaze can be made up to 3 days in advance and stored in a sealed jar in the refrigerator. Warm it gently on the stovetop before applying so it spreads easily.
Leftover glazed ham keeps beautifully for up to 5 days in the refrigerator — use it for sandwiches, breakfast hash, or sliced cold straight from the pan.
Freeze leftover ham in portioned zip-lock bags for up to 2 months — thaw overnight in the refrigerator and the flavor holds up remarkably well.
What To Serve With Sunday Supper Molasses Glazed Ham with Golden Pineapple
- Creamy scalloped potatoes soak up all those sweet, savory drippings perfectly
- Roasted Brussels sprouts with bacon balance the ham’s richness with earthy bitterness
- Buttermilk biscuits are essential for making leftover ham sandwiches (try this Easy Afternoon Chicken Salad Croissants for another delicious leftover sandwich idea) the next day
- A simple green salad with vinaigrette cuts through the sweetness beautifully
Delicious Variations To Try
- Brown Sugar Dijon Ham — Swap the molasses for an equal amount of dark brown sugar packed into a paste with extra Dijon mustard. The glaze turns lighter and tangier, with a sharper crust that balances the sweetness of the pineapple beautifully.
- Honey Chipotle Glazed Ham — Replace the molasses with 1/3 cup honey and add 1 tablespoon of chipotle peppers in adobo sauce, finely minced. The smoky heat cuts through the sweetness and gives the caramelized edges a subtle kick that keeps everyone coming back for another slice.
- Maple Clove Ham with Peach — Use pure maple syrup in place of molasses and swap the pineapple rings for canned or fresh peach halves. The flavor is softer and more floral, and the peaches caramelize into jammy little pools that are absolutely worth fighting over at the table.
Frequently Asked Questions
How long does glazed ham need to cook per pound?
Plan for about 15-20 minutes per pound at 325°F for a pre-cooked spiral ham, or until it reaches 140°F internal temperature.
Can I use fresh pineapple instead of canned?
Yes, slice fresh pineapple into rings and pat dry. You’ll need to substitute pineapple juice for the reserved liquid in the glaze.
What if my glaze is burning during cooking?
Tent the ham with foil if the surface browns too quickly, and reduce oven temperature to 300°F for the remaining cooking time.
How do I store leftover glazed ham?
Wrap tightly and refrigerate for up to 5 days, or freeze slices for up to 3 months. The glaze keeps the meat incredibly moist.
Can I make the molasses glaze ahead of time?
Yes, the glaze keeps in the refrigerator for up to 3 days. Just reheat gently before using and thin with a little water if needed.
What’s the best way to reheat leftover ham slices?
Warm gently in a covered dish in a 300°F oven, or pan-fry slices in a little butter for crispy edges.
Do I need to soak the ham before cooking?
No, modern spiral-cut hams are already cured and ready to cook. Just remove from packaging and pat dry before scoring.
How can I tell when the ham is perfectly done?
Use a meat thermometer inserted into the thickest part, avoiding bone. It’s done when it reaches 140°F and the glaze is beautifully caramelized.
Ready To Make Sunday Supper Molasses Glazed Ham with Golden Pineapple?
This molasses glazed ham with golden pineapple rings isn’t just dinner – it’s the kind of centerpiece that creates memories around your Sunday table. The way the molasses caramelizes into those crispy, sticky edges while the pineapple becomes jammy and sweet makes every bite a perfect balance of comfort and celebration.
Sunday Supper Molasses Glazed Ham with Golden Pineapple
By At The Sunday Table
There’s something magical about a molasses glazed ham pineapple sitting at the center of your Sunday table, its caramelized surface glistening like amber in the afternoon light. This is the kind of dish that turns an ordinary weekend into a celebration, where the sweet molasses mingles with tangy pineapple to create those crispy, sticky edges everyone fights over.
Ingredients
Instructions
-
1Prepare the Ham
Preheat oven to 325°F. Remove ham from packaging and pat dry. Score the surface in a diamond pattern about 1/4 inch deep. Stud with whole cloves at intersections. Place in a roasting pan with water in the bottom.
-
2Make the Glaze
In a medium saucepan, whisk together molasses, brown sugar, Dijon mustard, apple cider vinegar, ground ginger, ground cloves, and reserved pineapple juice. Bring to a simmer over medium heat and cook for 3-4 minutes until slightly thickened.
-
3First Bake
Cover ham with foil and bake for 2 hours. Remove foil and brush generously with half the glaze. Arrange pineapple rings over the ham, securing with toothpicks if needed.
-
4Final Glaze and Bake
Brush remaining glaze over ham and pineapple. Bake uncovered for 45 minutes to 1 hour more, basting every 20 minutes with pan juices, until internal temperature reaches 140°F and surface is beautifully caramelized.
Notes
- ► Let the ham rest at room temperature for 30 minutes before cooking for more even heating
- ► Save those caramelized pan drippings to drizzle over mashed potatoes or roasted vegetables
- ► Use a meat thermometer inserted into the thickest part, avoiding the bone, for perfectly cooked ham
- ► If the surface browns too quickly, tent with foil and continue cooking
- ► Fresh pineapple works too — just slice into rings and pat dry before arranging
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Hey, I’m Rachel — Orlando mom, home cook, and believer that the best meals are simple, nourishing, and made with love. At The Sunday Table is my little corner of the internet where comfort food meets real life.
