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Sandra Lee's Pineapple-Glazed Easter Ham
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(9 rated)
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Delicious, fast and easy, this impressive glazed ham will feed the whole family and still provide plenty of leftovers for sandwiches, casseroles and other savory meals.

Technique Tip: If using this glaze on a spiral, pre-cooked ham, use a meat thermometer to check that the thickest part of the ham has reached an internal temperature of 160 degrees. 

If desired, tent the ham loosely with aluminum foil after glazing.

For additional sweetness and/or a candied exterior, reserve half the glaze, then re-glaze the meat halfway through cooking. 

Swap option: You can substitute molasses with maple syrup, honey, brown sugar or white sugar. You can also use apricot or peach preserves instead of pineapple and sub in minced shallots for garlic.


    • 1 (8-pound) ready-to-cook smoked ham
    • 1/4 cup Dijon mustard
    • 1 cup molasses (or sugar or maple syrup)
    • 1 cup pineapple preserves
    • 2 teaspoons minced garlic
    • 2 tablespoons apple cider vinegar
    • 1/2 can cranberry sauce, optional


1. Preheat oven to 325 F.

2. Place ham on a large, foil-covered baking sheet and set aside.

3. In a medium bowl, combine molasses, Dijon mustard, garlic and pineapple preserves. Add cranberry sauce, if using. Whisk all ingredients thoroughly to combine. Pour the glaze evenly over entire ham's surface. 

4. Place ham in the oven and bake for about 2 ½ hours for an 8-pound ham (approximately 18 minutes per pound); check the ham every hour or so. With a meat thermometer inserted into the thickest part of the ham, check that the internal temperature has reached 160 F to be sure it is done.

5. Transfer ham to a serving platter or carving board and let it rest for 20 minutes before carving.