You Can Stop Looking Now: The Pineapple Honey Glaze You’ve Been Looking For

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Way back in the spring, Easter-time to be specific, I made a ham with an improvised pineapple honey glaze that turned out to be a show-stopper.

You don’t have to wait for Easter, though.

Make it for Christmas!

For New Years!

For Jimmy’s birthday!

For any ol’ time you decide you neeeeeed a glaze that’s gonna make you slap yo’ momma.

DON’T SLAP YO MOMMA! That’s just wrong.

Um, I think yer catching on that I L-O-V-E this glaze and make it regularly.

As most of us do when we require a recipe we haven’t made yet, I searched the Internet and found one that sounded like it would work.

Except, I excluded some items, upped the measurements for others and BAMMO! I now have a signature Pineapple Honey Glaze that shall be handed down throughout the generations and loved by all who speak its hallowed name.

I don’t think it’s out of the realm of possibility that a statue of me will be erected to celebrate my inability to follow instructions.

Today, as I share the recipe with you, I encourage you to tweak it as you see fit.

Who knows, maybe there will be a statue in your future too! (probably not, but we can dream, can’t we!)

Pineapple Honey Glaze


3/4 -1 cup pineapple juice, unsweetened

1/2 cup honey

1 cup sugar

1/2 cup brown sugar

1/2 tsp Saigon cinnamon

1/4 tsp cloves

1/2 tsp ginger

1/2 tsp fresh ground nutmeg

1/2 tsp smoked paprika


Whisk all dry ingredients together in a small saucepan.

Once combined, add pineapple juice and honey.

Heat over a medium flame, stirring constantly.

Once glaze comes to a slight boil, remove from heat.

Consistency will be pourable.


* I used the pineapple juice from 20 ounce can of sliced Gold Pineapples. You can use the slices on your ham, if making one, or simply place the slices in an airtight container and refrigerate after using the juice.

* You can certainly use regular cinnamon and paprika, but these two specific ingredients give the glaze a delicious complex flavoring.

CAVEAT: this glaze is highly addicting. make and consume at yer own risk.


I made a spiral ham the day I used this glaze for the first time, and dare I say it was as good as any you could buy.

I was asked where I got the glaze (mah kitchen!) and if there was more (on the table!).

It was a home run.

While I glazed the ham with this sauce, we also used the leftovers for the table and then for sliders.

It became a delicious ethereal riff on Au-joix.

The next thing I’m trying it on is bacon-waffles.


As you can see, this glaze isn’t just a holiday glaze.  Nope.  It’s a how-many-ways-can-i-justify-having-this-glaze glaze.

Go ahead, make it.

Then tell me you have to keep looking for a glaze that beats all glazes.

I dare you!

Glaze, on.

Tired of searching for a popular OMT! recipe?

Rest yer weary fingers.

Except to click on the image.

You still have enough strength for that.



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  1. This sounds fabulous. I always make a ham as well as turkey for Thanksgiving as my family gathering is large.

  2. This sounds nice

  3. i’VE NO clue what Saigon Cinnamon is…but will look for it. I have GOT to come up with an added ingredient so that I, TOO, CAN HAVE A STATUE made in my honor. I do hope they make it to look YOUNG, SKINNY, BIG BOOBS, BRIGHT RED LIPSTICK and BIG GOLD EARRINGS….OOO, and those really tall high heels that make legs look 20 miles long and curvy.

  4. Hi I stopped by from the Grand Social. I love this recipe but I tried to pin it several times and it says that pinterest is having trouble “talking” to your website. I will definitely try back later, thanks so much for sharing!

  5. You have soooo been pinned!! Que Rico! What a great new twist on our holiday pork; gracias. BB2U


  1. […] those with great memories, you’ll remember the Pineapple Honey Glaze I originally used on a spiral ham at Easter, but then wanted to put on […]

  2. […] year, I wrote about how to make a ridiculously easy spiral ham with a pineapple honey glaze.  This year, I thought I’d bring back the post because #1: it was a hit and #2: if […]

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