Pineapple Roasted Ham

    4 hours 20 minutes

    An amazing and surprising way to prepare the Christmas ham! This main dish will receive applause for its beautiful presentation as well as the irresistible flavour.

    213 people made this

    Serves: 20 

    • 6kg bone-in ham
    • 1/2 cup whole cloves
    • 1/2 cup (90g) packed brown sugar
    • 600g tinned pineapple rings in heavy syrup
    • 125g chopped maraschino cherries
    • 375ml lemon-lime flavoured soft drink

    Preparation:20min  ›  Cook:4hours  ›  Ready in:4hours20min 

    1. Preheat the oven to 160 degrees C.
    2. Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond.
    3. Drain the juice from the pineapple rings into a medium bowl and stir in the brown sugar and lemon-lime drink. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring and secure with a toothpick.
    4. Bake uncovered for 4 to 5 hours, basting frequently with the juices. Remove toothpicks before serving.

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    Reviews in English (165)


    very good. my kids had three servings, a miracle around here. the only thing i can suggest is to keep an eye on the glaze as it thickens in the pan. we added some water half way and checked often when basting.  -  30 Mar 2004  (Review from Allrecipes USA and Canada)


    This recipe is really great! I bought a pre-cooked spiral sliced ham and just followed the cooking directions, which brought cooking time down to 1.5 hours. I gently rinsed off most of the included glazed first, and I also sprinkled extra brown sugar on the outside. It was very good and very visually impressive.  -  17 Apr 2006  (Review from Allrecipes USA and Canada)


    Delicious. I made this for Easter dinner with a few modifications: used ground cloves and pineapple chunks instead. I threw it all in the crockpot- first hour on high and then about 5 hours on low. Came out so juicy and tender.  -  29 Mar 2005  (Review from Allrecipes USA and Canada)