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Perfect Honey Dijon Glazed Ham Recipe with Pineapple Rosemary Crust

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A sweet, tangy, and herbaceous honey Dijon glazed ham topped with a pineapple rosemary crust that caramelizes to perfection, delivering a juicy and flavorful centerpiece ideal for gatherings.

Ingredients

Scale
  • 1 fully cooked bone-in ham, about 8-10 pounds (4–4.5 kg)
  • Whole cloves (optional, for studding the ham)
  • ½ cup honey
  • ¼ cup Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon ground black pepper
  • 1 cup crushed pineapple, drained
  • 2 tablespoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon ground ginger (optional)
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (163°C) and position the rack in the center.
  2. Score the ham by making shallow diagonal cuts about ½ inch apart across the surface, creating a diamond pattern. Optionally stud the intersections with whole cloves.
  3. In a medium bowl, whisk together honey, Dijon mustard, apple cider vinegar, brown sugar, and black pepper until smooth and pourable. Warm honey slightly if needed.
  4. In a separate bowl, combine crushed pineapple, chopped rosemary, softened butter, ground ginger, and salt. Stir until it forms a spreadable paste.
  5. Place the ham on the roasting rack, flat side down. Brush a generous layer of the honey Dijon glaze all over the ham, including the cuts.
  6. Spread the pineapple rosemary crust on top, pressing gently to adhere.
  7. Roast the ham for about 1 hour and 30 minutes (approximately 10-12 minutes per pound), basting every 20 minutes with remaining glaze. Tent with foil if crust browns too quickly.
  8. Check doneness with a meat thermometer inserted into the thickest part (avoiding the bone). When it reaches 140°F (60°C), remove from oven.
  9. Let the ham rest for 15-20 minutes before slicing to allow juices to redistribute.

Notes

Use fresh rosemary for best flavor; dried rosemary can be substituted at one-third the amount. Warm honey slightly if too stiff for mixing. Tent ham with foil if glaze browns too quickly. Use a meat thermometer to avoid overcooking. For dairy-free, substitute butter with coconut oil or plant-based spread. Glaze and crust can be prepared up to 24 hours ahead and refrigerated.

Nutrition

Keywords: honey Dijon glazed ham, pineapple rosemary crust, holiday ham recipe, glazed ham, easy ham recipe, crowd-pleaser ham, sweet and savory ham

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