Most people adorn their holiday ham with pineapple. This year, flip the script and "hamify" a whole pineapple. The result is a "wow" worthy holiday centerpiece that resembles a modern version of the classic ham, pineapple, and maraschino cherry combination. The glaze, pomegranate, prosciutto, and charred pineapple hit every flavor note in the book. Carve the pineapple like, well... a ham. 

Robin Bashinsky
Recipe by MyRecipes


Read the full recipe after the video.

Recipe Summary

25 mins
9 hrs
Serves 6 (serving size: 3/4 cup pineapple and 1/2 oz. prosciutto)


Ingredient Checklist


Instructions Checklist
  • Combine salt and sugar in a dish.

  • Place pineapple on a cutting board standing upright. Using a sharp knife, remove peel from pineapple. Cut a deep (about 1-inch-deep or all the way to the core if you can) diamond pattern over the surface area of the pineapple. Place pineapple in a shallow dish. Rub salt-sugar mixture all over pineapple making sure to get it down in the cracks and crevasses. Refrigerate, uncovered, overnight. Remove pineapple from pan and at dry with paper towels.

  • Preheat oven to 425°.

  • Whisk together honey, oil, juice, and soy sauce in a small bowl until combined; brush pineapple evenly with about 2 tablespoons honey mixture. Roast pineapple at 425° until lightly caramelized, about 25 to 30 minutes, brushing with glaze every 10 minutes. Turn broiler on high; broil pineapple 2 to 3 minutes or until caramelized and lightly charred. Remove from oven. Let stand until glaze is set, about 5 minutes.

  • Scatter watercress or arugula on a platter. Place pineapple on platter; arrange prosciutto around pineapple. Spoon any remaining glaze over pineapple. Sprinkle pineapple platter with pomegranate, mint, and pepper.