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–+ servings
Ella Cooks

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.
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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Additional Time 20 minutes
Servings: 10
Course: Main Course
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
For the Ham:
  • Bone-in ham 8–9 lb (3.5–4 kg)
  • Whole cloves optional, for studding
  • Neutral oil 1 tablespoon
For the Pineapple Ginger Glaze:
  • Crushed pineapple in juice 20 oz (565 g) can, with juice
  • Brown sugar packed, 1/2 cup
  • Honey 1/4 cup
  • Soy sauce 2 tablespoons (or fish sauce, 1 tablespoon, for depth)
  • Fresh ginger grated, 1 tablespoon (or ground ginger, 1 teaspoon)
  • Apple cider vinegar or lime juice 1 tablespoon
  • Chili flakes 1/2 teaspoon, optional
For Finishing:
  • Toasted shredded coconut 1/2 cup
  • Lime zest or fresh coriander for garnish

Equipment

  • Roasting pan with rack
  • Saucepan
  • Basting brush
  • Meat thermometer
  • Baking tray for toasting coconut
  • Foil

Method
 

Instructions
  1. 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.
  2. Roast uncovered for about 1 1/2 hours (10–12 minutes per pound) until heated through.
  3. 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.
  4. For a smoother glaze, blend or strain briefly.
  5. 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.
  6. Toast the coconut: spread on a baking tray and bake at 325°F (160°C) for 4–5 minutes until golden.
  7. Rest the ham 20 minutes before slicing. Sprinkle toasted coconut and garnish with lime zest or coriander.

Nutrition

Calories: 470kcalCarbohydrates: 27gProtein: 40gFat: 23gSodium: 1250mgSugar: 22g

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.

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