My dad makes this every year and claims it is the easiest main dish ever. Sweet, savory, and requires just 3 ingredients to perfect.

This 3-ingredient pineapple glazed ham is straight out of my childhood playbook—my dad makes it every single year for the holidays and still swears it’s the easiest main dish on the table. It’s sweet, savory, and feels special enough for company, but it’s honestly simple enough to throw together on a random Sunday. With just a pre-cooked ham, canned pineapple, and brown sugar, you get that shiny caramelized glaze, golden pineapple rings, and juicy pink slices that look like you spent all day in the kitchen (even though the oven is doing almost all the work). It’s a classic Midwestern-style holiday ham that’s perfect when you’re juggling a busy schedule but still want something a little nostalgic and impressive.

Serve this pineapple glazed ham on a white platter, surrounded by the extra pineapple rings and a drizzle of the sticky pan juices. It pairs really well with buttery mashed potatoes or cheesy scalloped potatoes, a simple green vegetable like roasted green beans or steamed broccoli, and a crisp salad to balance the sweetness. Leftovers are amazing in sandwiches with soft rolls and a swipe of mustard, or chopped into omelets and breakfast hash the next morning. If you’re hosting a holiday meal, round things out with dinner rolls to soak up the glaze and maybe a light dessert like fruit salad or lemon bars.

Servings: 8-10

1 fully cooked bone-in ham (8–10 pounds)

Preheat your oven to 325°F (165°C). Set a rack in the lower third of the oven so the ham will fit comfortably. Lightly grease a large roasting pan or line it with foil for easier cleanup.

Unwrap the fully cooked ham and discard any plastic disk on the bone. Place the ham cut side down in the roasting pan. If there is a thick rind or excess fat cap, you can trim it down slightly, leaving a thin layer of fat for flavor.

Open the can of sliced pineapple and drain the juice into a small bowl, reserving all of it. Set the pineapple rings aside. Add the brown sugar to the pineapple juice and stir until it forms a thick, syrupy mixture. It won’t be perfectly smooth, and that’s okay.

Spoon or brush about half of the pineapple-brown sugar mixture all over the outside of the ham, coating the top and sides. Let some of the mixture run down into the pan—this will become part of your glaze later.

Arrange the pineapple rings over the surface of the ham, slightly overlapping if needed to cover as much as possible. Gently press them into the sticky sugar coating so they adhere. Place any extra rings in the bottom of the pan around the ham.

Cover the ham loosely with foil, tenting it so it doesn’t stick to the pineapples. Bake for about 1 1/2 to 2 hours, or until the ham is heated through, basting once or twice with the pan juices. As a general guide, plan on about 10–12 minutes per pound for a fully cooked ham, but follow any timing guidelines on your ham’s packaging.

About 30–40 minutes before the ham is done, remove the foil. Spoon or brush on the remaining pineapple-brown sugar mixture, coating the ham and pineapple rings again. Return the ham to the oven uncovered.

Continue baking, basting with the pan juices every 10–15 minutes, until the glaze is shiny and caramelized, the pineapple rings are golden at the edges, and the ham registers at least 140°F (60°C) in the thickest part (without touching the bone). The glaze will thicken and darken slightly as it cooks.

Carefully transfer the ham to a white serving platter, arranging the caramelized pineapple rings on top and around the sides. Let the ham rest for 10–15 minutes before slicing so the juices redistribute and the slices stay nice and pink and moist.

Slice the ham against the grain into even slices, cutting down along the bone and then across. Spoon some of the glossy pan juices over the slices and pineapple rings just before serving for that extra sweet-savory shine.

If you’re working with a smaller crowd, you can use a 4–5 pound half ham and simply cut the pineapple and brown sugar amounts in half, keeping the same basic method and baking time per pound. For a slightly deeper flavor, you can use dark brown sugar instead of light; it adds more molasses notes while still keeping the ingredient list to three. If your ham comes spiral-sliced, follow the same directions but be extra gentle when basting so the slices don’t dry out—cover it with foil for most of the baking time and only uncover for the final 20–30 minutes to caramelize the glaze. To get a bit more color on top, you can pop the ham under the broiler for 2–3 minutes at the very end, watching closely so the sugar doesn’t burn. For make-ahead ease, you can assemble the ham with the pineapple rings and initial glaze earlier in the day, cover tightly, and refrigerate; just add a few extra minutes to the baking time to account for starting from cold. Leftovers freeze well in smaller portions and are great for quick weeknight meals when your schedule gets hectic.