Spiral Ham with Pineapple and Brown Sugar Glaze

Why You’ll Love This Spiral Ham Recipe

This glazed spiral ham is sweet, buttery, tangy, and wonderfully juicy. A pineapple–brown sugar–mustard glaze caramelizes in the oven to create a glossy, sticky coating that soaks into the spiral cuts and elevates every slice. Because spiral hams are sold fully cooked, this method focuses on gently reheating and layering flavor so the meat stays tender and moist. It makes a reliable, impressive centerpiece for Easter, Thanksgiving, Christmas, or any family gathering.

I developed this recipe after seeing a viral spiral ham technique and refining it with a homemade honey–butter–mustard base and a reduced pineapple glaze. The honey–butter mixture is brushed between the spirals so those inner layers warm and season from the inside while the pineapple glaze reduces to a brushable syrup that bakes to caramelized perfection. A small amount of dry jerk seasoning adds depth without overpowering the ham.

“We had my husband’s family over to celebrate early and made this spiral ham as the main entree. EVERYONE was blown away by how good it was.” — Nina R.

Ingredients You’ll Need

For the ham:

• 1 (8 lb) fully cooked spiral ham (bone-in)
• 1 cup honey
• ½ cup butter
• 3 tablespoons Dijon mustard

For the glaze:

• 2 cups pineapple juice
• 2 tablespoons grainy mustard
• ¼ cup brown sugar
• 2 tablespoons honey
• 1 tablespoon dry jerk seasoning (or other warm spice blend)

How To Cook a Spiral Ham

Step 1: Make the Honey Butter Base

In a small saucepan over medium-low heat, gently melt the honey, butter, and Dijon mustard together, stirring until smooth. Remove from heat.

Step 2: Prepare and Coat the Ham

Place the spiral ham in a roasting pan. Carefully pull the slices apart a bit and brush the honey–butter mixture between the spirals so it melts into the meat as the ham warms.

Step 3: Bake the Ham

Preheat the oven to 325°F (165°C). Cover the ham loosely with foil and bake for about 2 hours, removing the foil for the final glazing step. Baste the ham once or twice during baking if you like.

Step 4: Make the Pineapple Glaze

While the ham bakes, combine pineapple juice, grainy mustard, brown sugar, honey, and jerk seasoning in a saucepan. Bring to a gentle simmer, then lower the heat and reduce the mixture until it is thick enough to coat the back of a spoon. This can take about 1½–2 hours depending on your stove and pan.

Step 5: Glaze and Finish

After the ham has warmed through, remove the foil and brush the reduced glaze generously over the ham, brushing between the slices as well. Return the ham to the oven, uncovered, for about 10 minutes to set and caramelize the glaze. Watch carefully so the sugars don’t burn.

Step 6: Rest and Serve

Remove the ham from the oven and let it rest for 10 minutes before carving. Combine any pan drippings with leftover glaze in a small saucepan and simmer briefly to make a finishing sauce to drizzle over slices.

Expert Tips To Make The Best Spiral Ham

• Choose the right ham: A fully cooked bone-in spiral ham around 8–10 pounds works well for this recipe.
• Bring to cool room temperature: Take the ham from the fridge 30–45 minutes before baking to help it heat evenly.
• Coat between the spirals: Brush the honey–butter mixture deep into the cuts to flavor the meat from the inside.
• Cover initially: Bake covered with foil for most of the reheating to retain moisture, then uncover to glaze and caramelize.
• Reduce glaze slowly: Simmer the glaze gently until brushable; avoid a hard boil to prevent burning or bitterness.
• Check temperature: The ham should reach about 140°F in the thickest part when fully reheated.
• Rest before carving: Allow 10 minutes for juices to redistribute and the glaze to set.
• Save the drippings: Combine pan juices with leftover glaze for a rich finishing sauce.
• Leftovers: Store slices in an airtight container for 3–4 days or freeze up to 2 months.

Spiral Ham FAQs

Do I need to cover the spiral ham while baking?

Yes. Covering the ham loosely with foil during most of the reheating keeps it moist. Remove the foil near the end to glaze and caramelize the exterior.

How do I know when the spiral ham is hot enough?

Use an instant-read thermometer in the thickest part (not touching bone). The target internal temperature is about 140°F (60°C) for a pre-cooked spiral ham.

Can I make this spiral ham ahead of time?

Yes. You can bake the ham with the honey–butter base, cool it, and refrigerate for 1–2 days. Reheat covered at 300°F (150°C) until warm, then apply the glaze and finish briefly uncovered.

How long do leftovers last?

Store tightly wrapped or in an airtight container in the refrigerator for 3–4 days. Freeze sliced ham for up to 2 months.

What can I do with the ham bone?

Save the bone for soups, beans, or split pea soup; simmering it adds deep savory flavor.

What size ham should I buy?

Plan about ½–¾ pound of bone-in spiral ham per person. A 9–10 pound ham will feed 10–14 people with some leftovers.

My Final Thoughts

This pineapple brown sugar glazed spiral ham is an easy yet special main dish. The honey–butter base keeps the meat moist while the reduced pineapple glaze gives bright, caramelized sweetness and depth from the mustard and seasoning. It’s straightforward to prepare and shines on any holiday table. If you try it, enjoy the leftovers in sandwiches, hashes, or soups—the ham goes a long way.

Dinner Recipes To Make Next

• Rack of pork
• Baked ham shank
• Buffalo chicken mac and cheese
• Beef and cabbage stew
• Crispy beef tacos
• Ground turkey rice bowls
• Kafta kabobs