Pre Cooked Ham and Pineapple Recipe: Glazed Sweetness With Crunchy Celery Topping

This pre-cooked ham and pineapple recipe transforms simple ingredients into a restaurant-worthy dish that balances sweet, salty, and crunchy textures perfectly. The secret lies in a homemade glaze that caramelizes beautifully while keeping the ham juicy, paired with a crispy celery topping that adds fresh contrast.

I developed this after realizing how quickly pre-cooked ham could become boring—until I discovered the magic of pineapple and celery.

The glaze combines brown sugar, Dijon mustard, and a splash of pineapple juice to create a sticky, deeply caramelized finish that clings to every slice. Meanwhile, the celery topping—tossed in butter and seasoned with black pepper—adds a satisfying crunch that cuts through the richness.

This dish is perfect for holiday gatherings, potlucks, or even a special weeknight dinner when you want something impressive without the fuss.

What you'll end up with is a glossy, sweet-savory ham that's tender yet flavorful, topped with vibrant pineapple chunks and crisp celery pieces that pop with every bite. The combination of textures and flavors makes this dish feel celebratory, yet it comes together in under an hour with minimal effort.

The best part? Leftovers reheat beautifully, so you can enjoy this meal again without the same level of effort.

For extra flair, serve this dish on a platter with a sprinkle of fresh parsley and a side of roasted sweet potatoes. The contrast of warm, sweet ham with cool, crunchy celery creates a harmonious bite that's impossible to resist. Let's get started!

Ingredients for pre cooked ham pineapple

Six ingredients transform pre-cooked ham into a restaurant-style centerpiece with caramelized glaze and crisp celery topping.

The ham's quality makes all the difference—center-cut bone-in stays juicier than shank-end cuts. I always grab Hormel or Smithfield at Costco for holiday meals, but any pre-cooked ham works. Look for one with visible fat marbling—it renders beautifully during glazing. Pineapple? Fresh is ideal—the juice's acidity cuts through the sweetness, but canned works in a pinch (drain well). For the celery, organic stalks from Trader Joe's stay crisp longer, but regular grocery store celery is fine if you slice it fresh.

No Dijon mustard? Yellow mustard plus a pinch of lemon juice mimics the tang. Fresh pineapple juice unavailable? Coconut water or orange juice adds sweetness without overpowering. The sweet potatoes can be swapped for roasted Brussels sprouts if you prefer something different. For extra crunch, toast the celery slices in a dry pan for 2 minutes before buttering. The honey in the glaze? Maple syrup works too—just reduce the amount slightly since it's sweeter. And if you're watching sugar, cut the brown sugar to ½ cup and add 1 tbsp molasses for depth.

This dish reheats beautifully—350°F for 15 minutes restores crispness to the celery. The glaze thickens as it cools, so reheat uncovered for 2-3 minutes to loosen it. Store leftovers in the fridge for 4 days—the flavors actually improve overnight. For serving, arrange the ham on a platter with pineapple chunks scattered around, celery topping on top, and parsley sprinkled like confetti. Garnish with extra pineapple slices on the side for a pop of color.

Step-by-step instructions for glazed ham with pineapple and celery topping

Here's how to transform pre-cooked ham into a showstopping centerpiece with perfect glaze and crispy celery topping.

In a medium saucepan, combine the 0.5 cup pineapple juice, 0.75 cup brown sugar, 1 tbsp honey, and 1 tsp apple cider vinegar. Bring to a gentle simmer over medium heat, then reduce to low heat and let it bubble away for 10-12 minutes until the mixture thickens slightly and coats the back of a spoon. You're looking for a syrupy consistency that will cling beautifully to the ham.

While the glaze reduces, chop the 2 cups fresh pineapple into bite-sized chunks and set aside. The pineapple should be at room temperature before adding it to the ham—this helps prevent the glaze from becoming watery. I like to use fresh pineapple for the best flavor, but if using canned, drain it well and pat dry with paper towels to remove excess moisture.

Place the 2 lb pre-cooked bone-in ham on a wire rack set inside a roasting pan (this allows air to circulate underneath for even cooking). Carefully pour the reduced glaze over the ham, using a pastry brush to spread it evenly over all surfaces, including the cut sides. Let it sit for 5 minutes to allow the glaze to begin setting.

After the initial glaze sets, arrange the pineapple chunks in a single layer over the ham, pressing them gently into the glaze. This creates a beautiful presentation and ensures the pineapple absorbs the sweet-savory flavors. Return the ham to the oven and bake at 325°F for 30-40 minutes, or until the internal temperature reaches 140°F and the glaze is bubbly and caramelized.

While the ham bakes, thinly slice the 3 whole celery stalks into matchstick-sized pieces. In a small skillet, melt the 4 tbsp unsalted butter over medium heat until it foams. Add the celery and sauté for 4-5 minutes, stirring occasionally, until the celery softens slightly and the butter begins to brown. Season immediately with the 0.5 tsp ground black pepper and remove from heat.

The celery should be tender-crisp with golden edges—this contrast adds a wonderful textural element to the dish. If the butter browns too quickly, reduce the heat slightly. Once done, transfer the celery to a paper towel-lined plate to drain excess butter, reserving 2 tablespoons of the browned butter for garnish.

Remove the ham from the oven and let it rest for 10 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful. While the ham rests, chop the 0.25 cup fresh parsley finely and set aside for garnish.

Slice the ham into ¼-inch thick portions and arrange on a serving platter. Spoon any remaining glaze from the roasting pan over the top, then scatter the crispy celery and parsley evenly across the surface. The contrast of the sweet glaze, juicy pineapple, crispy celery, and fresh parsley creates a visually stunning dish that's as delicious as it looks.

For the perfect side, toss the 2 medium sweet potatoes in 1 tablespoon olive oil, 0.5 tsp salt, and 0.25 tsp black pepper, then roast at 400°F for 25-30 minutes until tender and caramelized. Serve the ham with the sweet potatoes alongside for a balanced, crowd-pleasing meal that combines sweet, savory, and textural elements in every bite.

This dish is ideal for gatherings—it's impressive yet simple, with flavors that complement each other perfectly. The key is balancing the sweetness of the glaze with the tangy Dijon mustard (which you'll add to the glaze just before serving) and the crispy celery topping that adds a refreshing contrast.

Perfect pairings for this recipe

Sweet-Savory Glaze

This glaze is the star of the show—where the magic happens. I love using Dijon mustard for its tangy depth, but if you're out, swap it for 2 tbsp yellow mustard plus 1 tsp lemon juice.

The brown sugar caramelizes beautifully during baking, creating that glossy finish, while the apple cider vinegar adds a subtle tang that brightens the sweetness. For extra richness, stir in 1 tbsp Dijon mustard right before serving—it ties all the flavors together perfectly. 🍯

Crispy Celery Topping

The celery topping is what elevates this dish from good to unforgettable. Thinly sliced celery sautéed in butter until golden adds a satisfying crunch that contrasts the soft ham and juicy pineapple.