My ham with pineapple and cherries recipe is easy and delicious! These two fruits, along with a bit of brown sugar and yellow mustard, add a sweetness and tartness that helps to balance out the salty, smoky ham. With spices like cloves and cinnamon adding even more flavor, this baked ham is just fine without an overly sugary glaze. If you want to learn how to cook ham with pineapple and cherries, keep reading!
When Did People Start Putting Pineapple On Ham?
Although baked ham with pineapple for Easter, Christmas, Sunday dinner, and other occasions is common, the dish is fairly new. When canned pineapple became widely available in the late 1800’s and early 1900’s, it was still a bit exotic, so companies wanted to give consumers a reason to buy the product.
To promote the new product, companies advertised recipes with canned pineapple in magazines and printed recipe booklets. According to a TasteCooking.com article, a 1925 recipe booklet contained a recipe for baked ham with canned pineapple, giving us the classic dish we know today.
Why Put Pineapple On Ham?
Although the precooked, smoked ham used to make baked ham can technically be eaten straight out of the plastic package, people add pineapple to:
Tone down the salty, smoky flavor – Cured ham is very salty and smoky, and some people find it a bit too strong. However, adding sweet and tart pineapple is the perfect balance to the precooked ham.
Add sweetness without a sugary glaze – While the sweetness of a traditional brown sugar and honey glaze contrasts with the salty ham like pineapple does, the glaze can be too sweet for some people. But by using fruit, you can add sweetness without turning ham into dessert.
As you can see, putting pineapple on ham is the perfect way to balance out the smoky, salty flavors with sweetness and tartness.
Does Fresh Pineapple Make Ham Mushy?
Yes, fresh pineapple can make ham mushy if it touches the meat. Fresh pineapple contains an enzyme called bromelain that can make meat mushy.
In fact, a Fun107.com article links to a video that compares using fresh or canned pineapple on baked ham. The meat underneath the canned pineapple was fine, but the meat under the fresh pineapple was, in the words of the speaker, “meat play dough” because she was able to mash the ham between her fingers. Gross.
How I Used Fresh Pineapple without Making the Ham Mushy
When I made ham with pineapple and cherries, I used fresh pineapple, but my ham wasn’t mushy: that’s because:
The pineapple was on the skin, not the meat – The skin protected the meat underneath.
The contact area was minimal – I loosely attached the pineapple with toothpicks, so not much of the pineapple rings was actually touching the ham.
I didn’t use a spiral ham – I recommend using canned pineapple with spiral ham since the cuts expose the meat, making it easier for the pineapple rings and juice to come in contact with the meat.
As the ham bakes in the oven, the heat will neutralize the enzyme, so even if you baste the ham with the juice in the baking pan–which has some pineapple juice–it won’t make the ham mushy.
Why Put Cherries on Ham?
Decoration. Although the exact origin isn’t known, the tradition of putting maraschino cherries on ham, like pineapple, is probably the result of marketing efforts. A picture of baked ham with yellow pineapple rings looks great, but the addition of bright, red cherries makes the final presentation even more stunning, making customers even more curious about trying the ham with pineapple recipe.
Ham with Pineapple and Cherries Ingredients
My ham with pineapple and cherries recipe is super easy and delicious. To make it, you’ll need:
Smoked Ham – I used an 11-pound smoked ham shank.
Pineapple – 25 oz of pineapple rings (I used just over 700 grams). If using canned, I would buy 2 20 oz cans, just to make sure you have enough. If using canned, save 1/2 cup of the juice.
Maraschino Cherries – 1 10 oz can, drained, but be sure to save the juice.
Dark Brown Sugar – 1/2 cup. Although light brown sugar would be fine, dark has a greater depth of flavor that will help balance out the salty, smoky ham.
Yellow Mustard – About 2 Tablespoons (enough to spread on the outside of the ham).
Maraschino Cherry Juice – 1/2 cup. Use the juice drained from the maraschino cherry jar.
Pineapple Juice – 1/2 cup. I had some left over from another recipe, but if you use canned pineapple, drain the juice and use it.
Cloves – I used 5 whole cloves. If you don’t have whole cloves, I’d substitute 1/4 teaspoon ground cloves.
Cinnamon – 1/4 teaspoon
Ginger – 1/4 teaspoon
Nutmeg – 1/4 teaspoon
Tools:
In addition to the ingredients, things you’ll want to make sure you have to make this recipe include:
Baking Dish – I used a 9×13 casserole dish.
Toothpicks – To put the pineapple and cherries on the ham
Aluminum Foil – To cover the ham for part of the baking time
As you can see, this recipe is super easy! The most important thing is to not forget the toothpicks–those hold the pineapple and cherries in place on the ham.
Can I Use a Spiral Ham?
Yes, but use canned pineapple, not fresh. As stated above, the slits in a spiral ham leave the meat exposed, so if you use fresh pineapple, you run the risk of at least some of the ham turning mushy.
Can I Use Fresh Pineapple?
On the skin, yes–but not on the meat. If using fresh pineapple, be sure to place it on the skin so it doesn’t come in contact with the meat. That’s what I did, and no part of my ham was mushy–it turned out great!
Can I Use Fresh Cherries?
Yes, but maraschino cherries are better. Although I think that fresh, dark sweet cherries would go well with pineapple, I think maraschino cherries would hold up better to baking. Additionally, maraschino cherries are bright red, so the final presentation will be more eye-catching.
How to Cook Ham With Pineapple and Cherries
Learning how to cook ham with pineapple and cherries is easy. You just have to follow a few, simple steps:
Place the Ham in a Pan
The first step is placing the ham in a pan. Although most baked ham recipes suggest placing the ham on its side so the large flat side of meat facing out, I placed the large, flat side facing down. This not only helps keep the meat from drying out, but also helps protect it from the enzymes in fresh pineapple.
What Size Pan Should I Use?
I used a 9×13 glass casserole dish. Although you could use a disposable aluminum pan, I would recommend placing it on a cookie sheet or pizza pan to make it easier to put in and take out of the oven.
Spread Mustard on the Surface
Once the ham is situated in the pan, spread about 2 Tablespoons of yellow mustard on the skin. This mustard will act as a glue for the brown sugar, as well as provide tanginess to balance out the strong flavors of the smoked ham.
Spread Dark Brown Sugar on the Ham
Then, spread 1/2 cup of dark brown sugar on the skin. As stated above, the mustard will act as a glue to hold the sugar in place.
How to Decorate a Ham with Pineapple and Cherries
Now it’s time to put the fruit on the ham. This is how you decorate a ham with pineapple and cherries:
- Piece each pineapple ring with a toothpick
- Insert the toothpick into the ham so that the pineapple is rests on the surface, leaving enough room on the toothpick to place a cherry
- Place a cherry on each toothpick
- If you have more cherries than pineapple rings, put some cherries on toothpicks and push them into the ham.
As long as you don’t destroy the pineapple with the toothpick, it should stay in place when the ham bakes.
Mix the Juices and Spices and Pour into the Pan
Once the ham is decorated with pineapple and cherries, mix together the pineapple juice, cherry juice, and spices, including the whole cloves (if not using ground). Then, pour the juice into the bottom of the baking dish.
Cover the Ham with Foil and Bake
Before putting the ham in the oven, cover it loosely with foil, using the toothpicks to help hold it in place. You don’t need to make an airtight seal around the ham–just enough to trap in most of the steam.
Cook the Ham, Covered, Basting Every 30 Minutes (2.5 hours)
The first phase of cooking the ham is at 325F, covered, for 2.5 hours, basting every 30 minutes. Simply take the ham out of the oven and use a spoon to scoop up the liquid in the pan and pour it on the surface of the ham.
Then, Bake Uncovered (30 minutes).
After the first 2.5 hours, baste the ham one more time and then return it to the oven, uncovered, to crisp up the outside a bit.
Make the Pineapple Sauce While the Ham is in the Oven (Optional)
As the ham nears completion, you can use this time to make pineapple sauce for ham. Although it’s not required, I highly recommend it. I suggest starting the sauce at the beginning of the second phase of cooking so that it has time to cool down a bit before you serve the ham.
Once Done Baking, Save the Basting Liquid
After taking the ham out of the oven and letting it cool down a bit so it’s easier to handle, drain off the basting liquid in the bottom of the pan and set aside. This can be a nice sauce to drizzle over the ham meat when served.
Rest the Ham
Rest the ham, covered, outside of the oven for 15 minutes. This will allow the juices to redistribute themselves within the ham so that you don’t lose juiciness or flavor when you cut the meat.
Serve the Ham
The final step in cooking ham with pineapple and cherries in the oven is slicing it and serving. Remember to slice the ham against the grain to make sure it stays juicy and tender.
Chef’s Secret Tip for Serving Ham:
A bit of char really brings out the flavor, so try browning the ham slices in a bit of oil in a pan over medium to medium-high heat. You’ll be amazing by how much more flavorful the ham will be after it spends a few minutes per side in a hot pan–I HIGHLY recommend this, especially served with sauce!
Do You Bake A Ham Covered or Uncovered?
Covered for 2.5 hours, then uncovered for 30 minutes. By cooking the ham in two phases, I lock in the moisture and them crisp up the outside, giving the ham an amazing texture.
How Long to Cook Ham with Pineapple And Cherries?
For an 11-pound ham with pineapple and cherries, total cooking time is 3 hours. The 3 hours consists of 2 stages:
2.5 hours – Bake at 325F, covered, basting every 30 minutes
0.5 hours – Continue baking at 325F–but this time uncovered–for 30 more minutes to crisp up the outside a bit.
If your ham is a big bigger or smaller and you need to adjust the cooking time, follow the suggestions from a SouthernLiving.com article on baked ham cooking time and temperature:
5-7 lb Bone-In Ham – Cook at 325F for 22-25 minutes per pound.
10-14 lb Bone-In Ham – Cook at 325F for 18-20 minutes per pound.
Do You Need to Glaze a Ham?
No. Many recipes call for spreading a brown sugar, honey, and butter glaze on baked ham at the end, I don’t think it’s necessary. If you want to add sweetness but with far fewer calories, my recipe with pineapple and cherries, along with some pineapple sauce, would be a good alternative.
What Goes With Ham With Pineapple and Cherries?
Although a few slices of baked ham with pineapple and cherries would be centerpiece of any meal, know what side dishes to serve with the ham is very important. If you’re looking for ideas, try:
Southern Baked Mac and Cheese (no flour) – This side is always a crowd-pleaser. If you want something easy, try my recipe–you’ll love it!
Scalloped Potatoes – Cheese and potatoes go together very well.
Steamed Asparagus – If you’re making ham with pineapple and cherries for Easter, then fresh asparagus will be in season, and its crisp freshness would be the perfect addition to the meal.
Green Beans – This vegetable is another way to add green color and nice freshness to your meal.
What Kind of Sauce to Serve with Baked Ham and Pineapple with Cherries?
Although this ham is good on its own, I recommend serving it with a sauce, such as:
Pineapple Sauce for Ham – This amazingly sweet and tart sauce takes the flavors in this recipe to the next level.
Unsweetened Applesauce – Cool and refreshing, applesauce is the perfect companion to baked ham. Whether you use storebought or use my recipe to make your own–either way, it’s delicious!
Braising Liquid – With pineapple juice, cherry juice, spices, and infused with salty and smoky flavors from the ham, drizzling some of the braising liquid on the ham when serving is a good option, too.
How Long Does Baked Ham with Pineapple and Cherries Last?
Due to the amount of salt, baked ham with pineapple and cherries lasts quite a long time. If kept covered in the refrigerator, the meat should be good for 1-2 weeks, even if the fruit starts to get soggy after a few days.
Can You Freeze Leftover Ham?
Yes! To freeze leftover ham, simply slice it into portions, put them in plastic bags, and freeze. The ham should retain its quality in the freezer for 2-3 months.
A Chef’s Review
My ham with pineapple and cherries recipe was a big success. It had just the right amount of sweetness, tartness and spices to balance out the salty, smoky meat. This recipe shows that you can definitely balance out the flavor of cured ham without a sickeningly-sweet brown sugar glaze.
Although the ham is great on its own, I highly recommend not only browning the slices but also serving with a sauce. Pineapple sauce and applesauce are just two options, so feel free to experiment. If you’re looking for a new Christmas or Easter ham recipe that’s fruity and amazing and not overwhelmingly sweet, try this one!
Possible Changes to the Recipe
Although this recipe turned out well, I would like to experiment with a few things:
Canned Pineapple – Most baked ham and pineapple recipe calls for canned pineapple, so I’d like to see what difference it would make. I honestly don’t think it would make a big difference, but I’m still curious.
Fresh Cherries – Dark sweet cherries don’t have the bright red color that maraschino cherries do, but I think that they have a complex flavor that might work well in this recipe.
Honey Dijon Mustard – Using a different type of mustard would put a twist on this recipe, and I think that honey Dijon would be a good choice. I think that Argentinian Savora mustard would be delicious, too.
Brown the Ham Slices – As stated earlier, frying the ham slices in a bit of oil to give the meat a bit of color really brought out the flavor. I tried this with one of the last slices of ham, but I wish I would have discovered this sooner. It’s REALLY good!
Ham with Pineapple and Cherries Recipe Variations
Possible variations of this recipe include:
Brown Sugar Glaze – Even though my goal was to make a ham without a glaze so that it wouldn’t be sickeningly sweet, I’m curious how a glaze would taste on this.
Crockpot – Making this in a the crockpot would probably be less work than in the oven.
More Ham Recipes
If you have any leftover ham, you can use it to make a variety of dishes:
Navy Beans and Ham – Although these beans have a reputation for being bland, my recipe is delicious.
Pinto Beans and Ham – The smoky flavor combines perfectly with a slice of cornbread.
Lima Beans with Ham – Using frozen lima beans means you can make this at any time of the year.
Ham with Pineapple and Cherries Recipe Directions
Ham with Pineapple and Cherries
Ingredients
- 11-lb smoked bone-in ham
- 25 oz pineapple rings (I used 700g of fresh pineapple)
- 10 oz maraschino cherries, drained, but with the juice reserved
- 1/2 cup dark brown sugar (120g)
- 2 Tablespoons yellow mustard
- 1/2 cup maraschino cherry juice (120g)
- 1/2 cup pineapple juice (120g)
- 5 whole cloves (or 1/4 teaspoon)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
Instructions
- Place the ham in a 9×13 pan with the large, flat side down.
- Spread yellow mustard on the skin.
- Pat dark brown sugar onto the skin. The mustard will help the sugar stick to the ham skin.
- Use toothpicks to decorate the ham with pineapple rings and maraschino cherries.
- Mix together the pineapple and cherry juices, along with the spices, and pour into the bottom of the pan. This will be the basting liquid.
- Cover the ham with foil and baked at 325F, covered, for 2.5 hours, remembering to baste the ham by spooning the braising liquid over the ham once every 30 minutes.
- Once the 2.5 hours have fast, take off the foil and continue baking the ham, uncovered, for 30 minutes longer.
- After the 3 hours of baking time, remove the ham from the oven and let it rest 15 minutes before serving.
YouTube:
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