Easter Ham and Pineapple Glazed Tacos

Name: Easter Ham and Pineapple Glazed Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb (450 g) ham steak or thick-cut deli ham, cut into ¼-inch-thick strips; 1½ cups (250 g) fresh pineapple, peeled, cored, and cut into ½-inch chunks (about half a small pineapple); ¼ cup (55 g) packed brown sugar; 3 tablespoons (45 ml) Dijon mustard; 2 tablespoons (30 ml) pineapple juice; 4 whole whole cloves; 1 tablespoon (15 ml) apple cider vinegar; 8 whole flour tortillas (8-inch), warmed; 2 cups (150 g) shredded cabbage (green or tri-color slaw mix); 1 tablespoon (15 ml) lime juice, fresh; to taste kosher salt and black pepper; 1 whole jalapeño, thinly sliced, seeds removed for less heat (optional) (optional); ¼ cup (10 g) fresh cilantro leaves, roughly chopped (optional)

From the MyKitchenBank Kitchen

Tender sliced ham glazed with a caramelized pineapple-mustard sauce spiked with warm cloves and brown sugar, nestled in soft flour tortillas with fresh pineapple, crispy slaw, and a touch of heat. A playful, handheld twist on the classic Easter ham dinner that works as an appetizer, lunch, or light supper.

Prep: 15 min
Cook: 15 min
Wait: 5 min
Total: 35 min
Makes: 8 tacos

Save to My Kitchen Jump to recipe

Steps

Before you start

Have all ingredients prepped and within reach—this cooks quickly
Warm tortillas in a dry skillet or over a flame just before serving so they stay pliable
If using canned pineapple, drain well and reserve 2 tablespoons of juice for the glaze

1
Make the glaze
- In a small saucepan over medium heat, whisk together brown sugar, Dijon mustard, pineapple juice, and apple cider vinegar.
- Add the 4 whole cloves and stir.
- Heat for 2–3 minutes, stirring occasionally, until the brown sugar dissolves and the mixture is glossy.
- The glaze should be slightly thickened but still pourable.
- Remove from heat and let cool for 1 minute.
+ Show details− Hide details
Ready when: Mixture is smooth, glossy, and brown sugar has dissolved
Tip: Don't let it boil hard or the glaze will reduce too much and become sticky; medium heat is key
2
Prepare the slaw
- In a bowl, toss shredded cabbage with lime juice, a pinch of salt, and a grind of black pepper.
- Set aside so the cabbage softens slightly and absorbs the lime flavor—about 2–3 minutes.
- Taste and adjust seasoning.
+ Show details− Hide details
Ready when: Cabbage is slightly wilted and flavors have melded
Tip: Don't dress the slaw too far ahead or it will become mushy; 2–3 minutes is ideal
3
Glaze and warm the ham
- Heat a large skillet over medium-high heat for 1 minute.
- Add the ham strips in a single layer (work in two batches if needed) and cook for 1 minute per side until they begin to brown lightly.
- Pour the warm glaze and pineapple chunks into the skillet, stirring gently to coat the ham.
- Reduce heat to medium and cook for 3–4 minutes, stirring occasionally, until the ham is heated through, the pineapple is warmed, and the glaze clings to everything in a beautiful caramel coating.
- Season with salt and pepper to taste.
+ Show details− Hide details
Ready when: Ham is warm and lightly browned; glaze is bubbly and clings to ham and pineapple
Tip: Don't overcrowd the pan on the first sear—you want the ham to brown, not steam. If needed, work in two batches
4
Warm the tortillas
- While the ham finishes, place a dry skillet over medium heat.
- Warm each tortilla for about 10–15 seconds per side, until pliable and lightly spotted.
- Stack them in a clean kitchen towel to keep warm.
+ Show details− Hide details
Ready when: Tortillas are warm, soft, and have light brown spots
Tip: A short warm keeps them flexible; too long and they crack. A covered towel keeps them warm while you assemble
5
Assemble the tacos
- Place a warm tortilla on a plate.
- Add a handful of lime-dressed cabbage slaw down the center.
- Top with a generous portion of the glazed ham and pineapple (include some of the glaze).
- Add a few slices of fresh jalapeño if using, and scatter cilantro over the top.
- Repeat with remaining tortillas and fillings.
+ Show details− Hide details
Ready when: All 8 tacos are assembled and ready to serve
Tip: Keep the ham and pineapple warm on the stove over low heat while you assemble if working slowly; don't overload each tortilla or it will tear

Good to know

Tips

For a smokier flavor, use smoked ham or add a pinch of smoked paprika to the glaze.
If the glaze seems too thick after cooling, whisk in a touch more pineapple juice or vinegar to loosen it—it should coat a spoon but still be pourable.
Prep the slaw first so it's ready to assemble; it benefits from a few minutes to soften and absorb the lime juice.
This recipe scales easily: double the glaze and ham for a crowd, but keep the tortillas and slaw fresh and assembled to order.

Storage & reheating

These tacos are best served immediately while the ham is warm and the tortillas are soft. Leftover glazed ham and pineapple can be refrigerated in an airtight container for up to 3 days; gently reheat in a skillet over medium-low heat. Slaw and tortillas are best assembled fresh.

Substitutions

fresh pineapple → canned pineapple chunks in juice. Drain well and use 2 tablespoons of the juice in the glaze. Taste the glaze and add a touch more vinegar if it becomes too sweet. Fresh adds better texture, but canned is convenient.
Dijon mustard → whole grain mustard or spicy brown mustard. Whole grain will add texture and visible seeds; spicy brown brings more heat. Use the same amount (3 tablespoons).
flour tortillas (8-inch) → corn tortillas or small flour wraps. Corn tortillas work well and are traditional; warm them the same way. Adjust portion size if using larger wraps.
shredded cabbage (green or tri-color slaw mix) → thinly sliced green cabbage or a mix of cabbage and shredded carrots. Any crisp, fresh slaw works; the lime juice keeps it light and bright against the sweet glaze.