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Irresistible Spiral Ham Recipe with Easy Pineapple Glaze for Holidays

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A perfectly baked spiral ham glazed with a sweet and tangy pineapple glaze, ideal for holidays and special occasions. This recipe is quick, easy, and a crowd-pleaser with a beautiful caramelized crust.

Ingredients

Scale
  • 8 to 10 pounds spiral-cut ham, fully cooked, bone-in or boneless
  • 1 cup pineapple juice (fresh or canned)
  • ½ cup brown sugar, packed
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • About 8 pineapple rings (canned or fresh)
  • 20–25 whole cloves (optional)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger (optional)
  • 2 tablespoons butter, melted
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat your oven to 325°F (163°C). Unwrap the ham and place it flat-side down in a roasting pan.
  2. In a medium bowl, whisk together pineapple juice, brown sugar, Dijon mustard, honey, ground cinnamon, and ground ginger until sugar dissolves and ingredients are well combined.
  3. Score the outer layer of the ham in a diamond pattern about ½ inch deep. If using, stud the intersections with whole cloves.
  4. Brush the ham with melted butter to coat the surface.
  5. Pour half of the pineapple glaze over the ham, making sure it seeps between the slices. Cover the roasting pan tightly with aluminum foil.
  6. Bake the ham for 1 hour 15 minutes to 1 hour 30 minutes, brushing with the remaining glaze every 20 minutes. Watch closely during the last 15 minutes to avoid burning.
  7. About 20 minutes before the ham is done, add pineapple rings to the top, securing each with a clove if desired.
  8. Check the internal temperature; it should reach 140°F (60°C). If no thermometer is available, ensure the ham is hot and the glaze is bubbling.
  9. Remove the ham from the oven and let it rest for 10-15 minutes to allow juices to redistribute.
  10. Slice along the natural spiral cuts and serve, spooning any leftover glaze from the pan over the slices.

Notes

If glaze starts to caramelize too fast, tent the ham loosely with foil to prevent burning. Resting the ham after baking is essential for juicy slices. For a dairy-free version, substitute butter with coconut oil. Use a meat thermometer to ensure proper heating. You can prepare the ham a day ahead by glazing and refrigerating it, then baking when ready.

Nutrition

Keywords: spiral ham, pineapple glaze, holiday ham, baked ham, Christmas ham, easy ham recipe, holiday main dish

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