Pineapple Spiral Ham Recipe

This baked Pineapple Ham starts with a brown sugar glaze and a generous helping of crushed pineapple. I bake it all in the oven to create sweet, caramelized slices of ham fit for any holiday or get together. This is my favorite spiral ham recipe to serve for Easter, Christmas, or any other time we need a show stopping main course.

This spiral ham is covered in pineapple chunks and a sweet brown sugar glaze, then baked into a juicy, sweet dish.

Ingredients

For the Pineapple Ham Glaze

▢1 cup dark brown sugar packed

▢12 ounces cola or Dr. Pepper

▢2 tablespoons apple cider vinegar

▢1 tablespoon low-sodium soy sauce

▢1½ tablespoons Dijon mustard

▢1½ tablespoons grainy mustard

▢1 teaspoon ground ginger

▢½ teaspoon onion powder

▢¼ teaspoon crushed red pepper flakes

▢¼ teaspoon kosher salt

For the Spiral Ham

▢1 (6-9 pound) spiral-sliced city ham

▢20 ounces crushed pineapple (1 large can)

Instructions

For the Pineapple Ham Glaze
Combine all glaze ingredients in a medium-sized saucepan. Bring to a boil over medium heat, reduce heat to a simmer and cook, stirring often, 20-30 minutes, or until glaze is the consistency of syrup. Remove from heat and set aside. 1 cup dark brown sugar,12 ounces cola,2 tablespoons apple cider vinegar,1 tablespoon low-sodium soy sauce,1½ tablespoons Dijon mustard,1½ tablespoons grainy mustard,1 teaspoon ground ginger,½ teaspoon onion powder,¼ teaspoon crushed red pepper flakes,¼ teaspoon kosher salt
For the Brown Sugar Pineapple Spiral Ham
Heat oven to 325°F.
Use a sharp knife to score the surface of the ham with ½-inch-deep slices spaced 1 inch apart. Cover and bake for 1 hour. 1 (6-9 pound) spiral-sliced city ham
Brush half the glaze over the ham, being sure to spread some down into each cut. Spread the crushed pineapple over the ham, again pressing down, and then pour half the remaining glaze over the surface. Bake the ham, uncovered, 15 minutes then repeat glazing as follows: 20 ounces crushed pineapple
Continue cooking and glazing/basting the ham (once you have run out of glaze, just baste with the glaze from the bottom of the pan) every 10 minutes until the internal temperature registers 140° on an instant-read thermometer. This could take a total 40-60 minutes.