Oi Gente!
This ham with pineapple sauce is a special yet very easy holiday dish. It combines naturally sweet tropical flavors with simple preparation you can do ahead of time using fewer than 10 easy-to-find ingredients. Super simple, stress-free, and absolutely delicious—this recipe gives you plenty of time to relax and enjoy the holidays with your family.
What makes this Ham With Pineapple Sauce Recipe So Special
I’m definitely a ham person and I’ll take ham over turkey any day. In my family we reach for ham for Christmas, Easter, Mother’s Day, and most special gatherings. It’s more affordable, easier to cook, and everyone always loves it.
This recipe follows a simple principle my mom taught me: ham should taste like ham. I don’t over-marinate or mask the ham’s flavor. Instead, the ham rests briefly in crushed pineapple and its juice, which adds brightness without overwhelming the natural pork flavor.
The ham marinates in crushed pineapple and its own juices, then bakes with onion, thyme, and a splash of white wine. The pan juices are strained and turned into a velvety buttery pineapple gravy that pairs beautifully with the meat. You can prepare most of this a day or two in advance and reheat on the day you serve—perfect for a relaxed holiday schedule.
Beijinhos xx
Boas Festas & Bom Apetite!!
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How to Cook Holiday Ham
This recipe is straightforward and the leftovers make the best sandwiches. You can use any quality ham for this, but the technique works with bone-in or boneless ham in the 3–5 lb range. The key is a short, effective pineapple soak and careful basting while baking so the ham stays juicy and glossy.
To begin, place the ham and two cans of crushed pineapple (including juice) into a large sealable bag or container. I prefer crushed pineapple because the pulp conforms around the ham and helps ensure even coverage when you don’t have a container large enough to fully submerge the meat. Let the ham sit in the refrigerator for up to two hours—no need to over-marinate.
After the soak, remove the ham and strain the pineapple juice into a measuring cup; discard the pulp. Prepare an onion piquet by piercing half an onion with 8–10 whole cloves. On a roasting pan, place the ham, the onion piquet, a few sprigs of fresh thyme, the reserved pineapple juice, and about 1/2 cup of white wine. Roast at 325°F, basting with the pan juices every 30 minutes until the internal temperature reaches 140°F (about 1 to 1.5 hours, depending on size).
How to make the Pineapple Sauce for Ham
When the ham is done, transfer it to a cutting board to rest. Strain all pan drippings into a measuring cup—you should have roughly 1.5 to 2 cups of liquid. Remove and discard the onion piquet.
In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Add a teaspoon of Brazilian sofrito or 2 cloves of minced garlic and the bay leaf, and cook until fragrant, about 2–3 minutes. Remove and discard the bay leaf and onion bits. Whisk in 2 tablespoons of all-purpose flour to make a light roux, then add 1 tablespoon of cold butter and whisk until smooth. Slowly pour in the reserved pan drippings while whisking constantly to prevent lumps. Continue cooking and whisking until the sauce thickens to coat the back of a spoon.
Carve the ham into even slices and serve with the warm pineapple gravy. The sauce is glossy, slightly sweet, and perfectly balanced to complement the ham’s savory notes.
Try these other holiday recipes:
Holiday Side Dishes
- Candied Sweet Potatoes
- Loaded Mashed Potato Casserole
- Homemade Stuffing
Holiday Salad Recipes
- Pear Salad with Port Wine Dressing
- Roasted Acorn Squash Salad
Brazilian Holiday Recipes
- Mashed Yuca
- Farofa – Toasted Cassava Flour
- Arroz Natalino – Champagne Rice with Raisins and Cashews
Ham with Pineapple Sauce Recipe
Ingredients
For the Ham:
- 3–5 lbs ham (bone-in or boneless)
- 2 cans (20 oz) crushed pineapple in juice
- about 6 sprigs fresh thyme
- 1/2 cup white wine
- 1/2 onion
- 8–10 whole cloves
For the Pineapple Gravy:
- 3 Tbsp cold unsalted butter, divided
- 1 bay leaf
- 1 tsp Brazilian sofrito or 2 cloves garlic, minced
- 2 Tbsp all-purpose flour
- 1.5–2 cups pan drippings (strained)
As a note, some product recommendations may be mentioned in the original post; use ingredients you prefer and trust.
Instructions
- Preheat the oven to 325°F.
- Place the ham and both cans of crushed pineapple (including juice) into a large sealable bag. Seal and refrigerate for about 2 hours.
- After 2 hours, remove the ham and place it on a baking sheet. Strain the pineapple juice into a measuring cup and discard the pulp.
- Prepare the onion piquet by piercing the half onion with the whole cloves.
- Place the onion piquet, thyme sprigs, pineapple juice, and white wine in the baking pan with the ham.
- Bake 1 to 1.5 hours, basting with pan juices every 30 minutes, until the internal temperature reaches 140°F.
- Remove the ham from the oven and let it rest on a cutting board.
- Strain the pan drippings into a measuring cup and set aside.
- In a saucepan, melt 2 Tbsp butter, add the onion piquet, sofrito or garlic, and bay leaf. Cook until fragrant (about 3 minutes). Remove and discard the onion and bay leaf.
- Add the flour and 1 Tbsp cold butter, whisking to form a roux. Slowly add the pan drippings while whisking until the sauce thickens and coats the back of a spoon.
- Carve the ham and serve with the warm pineapple gravy.