Orange Pineapple Dijon Glazed Ham Recipe

If you’re looking for a centerpiece that is incredibly flavorful, totally easy, and 100% plant-based, then trust me, you’ve found it. This Orange Pineapple Dijon Glazed Ham offers the perfect marriage of sweet, tangy, and savory flavors, creating a stunning, caramelized crust that will make everyone ask for the recipe. Ready in just over an hour, this glaze is a total game-changer, transforming a simple vegan ham roast into a holiday-worthy masterpiece that’s juicy on the inside and irresistibly sticky-sweet on the outside.

Why You’ll Love This Recipe

• The Ultimate Centerpiece: It looks and tastes impressive, making it the perfect show-stopper for holidays, Sunday dinner, or any special occasion—without the meat!
• Sweet, Tangy Perfection: The combination of bright orange and pineapple juices with the savory depth of Dijon mustard creates a truly dynamic flavor profile you’ll crave.
• Effortless Elegance: This recipe uses simple steps to achieve a beautifully caramelized and professional-looking glaze that requires minimal fuss.
• Major Flavor Upgrade: Scoring the roast and brushing on that luscious glaze ensures every slice is coated in deliciousness.

Ingredients

All you need for this incredible glazy goodness is about an hour and these simple, flavorful ingredients! But first, gather up these essentials:

• Plant-Based Ham Roast: This is the star of the show! It provides a satisfying, savory base that absorbs all that amazing glaze. Look for one that’s about 2–3 lbs.
• Pineapple Juice: The tropical sweet and slightly tart foundation of the glaze. It adds complexity and moisture.
• Orange Juice: Brings a bright, citrusy acidity that perfectly cuts through the sweetness and adds that beautiful holiday aroma.
• Dijon Mustard: Don’t skip this! It’s the secret ingredient that adds a necessary savory tang and depth to balance the fruitiness.
• Brown Sugar: Provides deep molasses flavor and the essential stickiness for that beautiful, caramelized crust.
• Maple Syrup: Adds a delicate sweetness and helps the glaze maintain a smooth, liquid consistency before thickening.
• Cornstarch & Water: These are whisked together to create a slurry, which is what thickens the glaze beautifully without altering the flavor.
• Ground Ginger & Ground Cinnamon: These warm spices add classic holiday notes and depth, complementing the fruit juices perfectly.
• Salt & Black Pepper: Just a tiny bit of seasoning to enhance and balance all the amazing sweet and savory elements in the glaze.
• Orange Slices and Pineapple Rings: Used for a gorgeous, optional garnish that makes the final presentation absolutely pop!

Note: The ingredients with precise measurements will be located right under this article in the full recipe card.

How to Make the Orange Pineapple Dijon Glazed Ham

This process is super straightforward and all about layering flavor!

Step 1: Prep the Oven and the Roast

Preheat your oven to $350^\circ\text{F}$ ($175^\circ\text{C}$). Place your plant-based ham roast in a baking dish. Using a sharp knife, gently score the top in a diamond pattern—this lets the glaze really sink in!

Step 2: Combine Glaze Ingredients

In a medium saucepan, whisk together the pineapple juice, orange juice, Dijon mustard, brown sugar, maple syrup, ground ginger, ground cinnamon, salt, and pepper. Give it a good whisk until the sugar starts to dissolve.

Step 3: Thicken the Glaze

Bring the mixture to a gentle simmer over medium heat, stirring occasionally for about 5–7 minutes. In a separate tiny bowl, whisk the cornstarch and water together to form a smooth slurry. Pour this slurry into the simmering glaze and cook for about 2 more minutes until the glaze thickens to a nice, syrupy consistency.

Step 4: First Bake and Glaze

Brush a generous layer of the freshly thickened glaze all over the top and sides of the plant-based ham roast. Make sure to reserve about half of the glaze for later! Cover the roast loosely with foil and bake for 25 minutes. The foil helps keep the ham moist while it heats through.

Step 5: Final Caramelization

Remove the foil. Brush the roast again with more of the reserved glaze. Return the ham to the oven for an additional 20–25 minutes. This is where the magic happens! The sugars will caramelize and turn gorgeously golden and sticky.

Step 6: Rest, Garnish, and Serve

Let the ham rest for a quick 5 minutes before slicing. Drizzle the sliced ham with the remaining warm glaze and, if you’re feeling fancy (and you should be!), garnish with those beautiful orange slices and pineapple rings. Get ready for applause!

Pro Tips for Making the Recipe

• Don’t Rush the Glaze: Allowing the glaze to simmer for the full time ensures the flavors marry beautifully and that the brown sugar is fully dissolved.
• Scoring is Key: Take the time to score the ham in a diamond pattern! It’s not just for looks; it creates tiny pockets for the glaze to seep into, maximizing flavor.
• Mind the Foil: Covering the roast loosely with foil during the first bake prevents the glaze from burning before the ham is fully heated through.
• Watch the End: The last 10 minutes are critical. Keep an eye on the ham during the final bake to ensure the glaze caramelizes nicely without turning too dark.

How to Serve

This beautiful glazed roast truly deserves a worthy entourage! Here are some of my favorite ways to serve this meal:

• Classic Side Pairings: Team it up with creamy mashed potatoes, green beans almondine, or a fluffy wild rice pilaf.
• Sweet & Savory Sides: A simple side salad with a bright vinaigrette or a roasted root vegetable medley will complement the glaze beautifully.
• Leftover Sandwiches: If you have any leftovers (a big if!), slice them thin and pile them onto a soft roll with a little bit of mayo for the best sandwich ever.

Make Ahead and Storage

Planning ahead is a total breeze with this recipe, which makes it perfect for holiday entertaining!

Storing Leftovers

Place any leftover ham and remaining glaze in separate, airtight containers. Store both in the refrigerator for up to 3–4 days.

Freezing

You can freeze the cooked, sliced ham for up to 2 months. Make sure it’s wrapped tightly in foil and then placed in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating. I don’t recommend freezing the prepared glaze as it may separate.

Reheating

For best results, reheat the sliced ham in a covered baking dish in the oven at $300^\circ\text{F}$ ($150^\circ\text{C}$) until warmed through, about 15–20 minutes. Drizzle with the warm, leftover glaze just before serving. You can also reheat slices briefly in the microwave.

FAQs

1. Can I use a different type of vegan meat roast?

Absolutely! This glaze is incredibly versatile and works well on any type of plant-based roast, whether it’s a turkey-style, beef-style, or even a meatloaf-style base. Just be sure to adjust the total cooking time based on the instructions for your specific roast, as size and density can vary. The key is to apply the glaze during the last 45 minutes of cooking.

2. How do I prevent the glaze from burning during the final bake?

The key here is two-fold: covering the roast initially and keeping an eye on the temperature. Make sure the oven temperature is not too high ($350^\circ\text{F}$ is perfect), and remove the foil only for the final 20–25 minutes. If you notice the glaze browning too quickly, you can cover it loosely with the foil again during the last few minutes.

3. Is the cornstarch and water mixture really necessary to thicken the glaze?

Yes! The mixture of cornstarch and water (a slurry) is what thickens the glaze, giving it that perfect syrupy, sticky consistency that beautifully coats and caramelizes on the ham. If you omit it, the glaze will be thin and run off the roast, preventing that desirable golden crust.

4. Can I prepare the glaze ahead of time?

Definitely! You can prepare the glaze entirely (steps 3-5) and store it in an airtight container in the refrigerator for up to 3 days. When you are ready to bake the ham, just warm the glaze gently in a saucepan or microwave before applying it to the roast during the baking steps.