If Christmas had a vacation in Hawaii, this is what it would taste like. My Sticky Pineapple Ginger Ham brings sunshine to the table with a golden, caramelised glaze that’s both sweet and tangy, spiked with warm ginger and finished with a confetti of toasted coconut. The glaze clings to every curve of the ham, creating that irresistible sticky-sweet crust and the first slice releases a burst of tropical aroma that instantly makes people smile.
I made this when I wanted something a little brighter and more playful than the usual honey-clove ham, and it was an absolute hit. The zing of fresh ginger cuts through the sweetness, while the toasted coconut adds crunch and a whisper of creaminess. It’s festive, exotic, and downright addictive, a perfect conversation-starter for your holiday table.
Why This Tastes Great
- Sweet meets spice: Pineapple and brown sugar caramelise beautifully, while ginger adds warmth and zing.
- Perfectly balanced glaze: A little soy sauce or fish sauce gives a subtle umami note that keeps the sweetness from going overboard.
- Textural contrast: The sprinkle of toasted coconut adds light crunch and a buttery finish.
- Golden glossy finish: Deep amber glaze with tropical fragrance — it smells like Christmas on a beach.
Equipment Needed
- Roasting pan with rack
- Saucepan
- Basting brush
- Meat thermometer
- Baking tray for toasting coconut
- Foil
Serves & Timings
Serves: 8–10
Prep time (active): 20 minutes
Cook time (active): 2 hours 10 minutes
Additional passive time (rest): 20 minutes
Total time (approx): 2 hours 50 minutes
Ingredients
For the Ham
- 1 whole bone-in ham, about 8–9 lb (3.5–4 kg)
- Whole cloves (optional for studding)
- 1 tbsp neutral oil (canola or avocado)
For the Pineapple Ginger Glaze
- 1 can (20 oz / 565 g) crushed pineapple in juice
- ½ cup brown sugar, packed
- ¼ cup honey
- 2 tbsp soy sauce (or 1 tbsp fish sauce for depth)
- 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
- 1 tbsp apple cider vinegar or lime juice
- ½ tsp chili flakes (optional for gentle heat)
For Finishing
- ½ cup toasted shredded coconut
- Fresh coriander or lime zest, for garnish
Method
- Preheat oven to 325°F (160°C). Place the ham on a rack in a roasting pan. Score the fat in a diamond pattern and stud with cloves if using. Brush lightly with oil.
- Roast uncovered for about 1½ hours (10–12 minutes per pound) until heated through.
- Make the glaze: Combine pineapple (with juice), brown sugar, honey, soy sauce, ginger, vinegar, and chili flakes in a saucepan. Bring to a simmer and cook for 10–12 minutes until thickened and glossy. Stir occasionally to prevent sticking.
- Blend or strain (optional): For a smoother glaze, pulse briefly with an immersion blender.
- Brush the ham generously with glaze. Return to the oven and bake a further 30–40 minutes, basting every 10 minutes until the glaze is deeply golden and sticky.
- Toast the coconut: Spread shredded coconut on a baking tray and toast at 325°F for 4–5 minutes until golden brown.
- Rest the ham for 20 minutes before slicing. Sprinkle toasted coconut and fresh lime zest or coriander just before serving.
Tips & Variations
- Swap coconut for toasted macadamia nuts if you prefer crunch without sweetness.
- Add a splash of dark rum or spiced rum to the glaze for a holiday twist.
- For extra glaze coverage, reserve ½ cup and re-brush once out of the oven while resting.
- Leftovers make incredible Hawaiian ham sliders with brioche and tangy slaw.
Compact Nutrition (Per Serving, Approx.)
Calories: 470
Protein: 40 g
Carbohydrates: 27 g
Fat: 23 g
Sugar: 22 g
Sodium: 1,250 mg
FAQ
Irresistibly Sticky Pineapple Ginger Ham With Toasted Coconut Crunch
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This Sticky Pineapple Ginger Ham is like Christmas with a tropical twist — golden, glossy, and gloriously aromatic. The glaze is sweet and tangy with caramelised pineapple and warm ginger, while a sprinkle of toasted coconut adds irresistible crunch. It’s a show-stopping centrepiece that feels both festive and sun-kissed, perfect for anyone who wants to brighten up their holiday table.
Ingredients
Equipment
Method
Instructions
- Preheat oven to 325°F (160°C). Set ham on a rack in a roasting pan. Score the fat in a diamond pattern and stud with cloves if using. Brush lightly with oil.
- Roast uncovered for about 1 1/2 hours (10–12 minutes per pound) until heated through.
- Make the glaze: combine pineapple with juice, brown sugar, honey, soy sauce, ginger, vinegar, and chili flakes in a saucepan. Bring to a simmer and cook 10–12 minutes, stirring, until thickened and glossy.
- For a smoother glaze, blend or strain briefly.
- Brush the ham generously with glaze. Return to the oven 30–40 minutes, basting every 10 minutes, until the surface is deep golden, sticky, and caramelised.
- Toast the coconut: spread on a baking tray and bake at 325°F (160°C) for 4–5 minutes until golden.
- Rest the ham 20 minutes before slicing. Sprinkle toasted coconut and garnish with lime zest or coriander.
Nutrition
Notes
Notes
Why this tastes great:
• Pineapple and brown sugar caramelise for glossy sweetness while ginger adds warmth and zing.• A touch of soy or fish sauce brings subtle umami so the glaze isn’t cloying.
• Toasted coconut adds delicate crunch and buttery aroma.
Tips and variations:
• Add a splash of dark or spiced rum to the glaze for a festive twist. • Reserve 1/2 cup glaze and brush again after resting for extra shine. • Swap coconut for toasted macadamias if you prefer nutty crunch without added sweetness. • Leftovers make Hawaiian-style sliders with brioche and tangy slaw.FAQ
Can I use fresh pineapple?
Yes — replace the canned pineapple and juice with 2 cups finely chopped fresh pineapple plus ½ cup pineapple juice. Do I need to add the soy sauce?
Yes, it balances the sweetness and enhances the meaty flavour. Substitute a pinch of salt if preferred. How do I stop the glaze from burning?
If it’s browning too fast, tent loosely with foil during the final 10–15 minutes. Can I make it ahead?
Yes — bake the ham a day ahead, cover and chill, then reheat with a fresh brush of glaze before serving.
