This baked pineapple ham recipe starts with a brown sugar glaze and a healthy dose of crushed pineapple, and is baked in the oven to create sweet, caramelized slices of pork. It’s an easy way to get a delicious main dish for any holiday, including Easter, Christmas, or Thanksgiving.
What’s in Brown Sugar Pineapple Ham
The brown sugar and pineapple glaze turns a simple spiral ham into the most flavorful holiday dish.
- Spiral Ham: A spiral ham is a pre-cooked and pre-sliced ham (with a spiral cut). This makes it really easy to cook, slice, and serve.
- Brown Sugar: This adds a delicious sweetness to the glaze, and creates a caramelized crust when the ham bakes in the oven.
- Cola: Using soda in the ham glaze adds a sweet flavor, and helps to create that syrupy consistency. It’s a great secret ingredient for tenderizing meat! You can use a plain cola, or use Dr. Pepper, which has a distinctive taste that adds an extra kick.
- Apple Cider Vinegar: This enhances the flavor of the brown sugar glaze.
- Mustard: Use a combination of Dijon and grainy mustards. The grainy mustard adds a subtle texture, in addition to enhancing the flavor.
- Spices: A mix of ginger, onion powder, red pepper flakes, and salt creates a robust flavor profile.
- Pineapples: Use a whole (20 oz) can of crushed pineapple. The citric sweetness of pineapples balances out the salty pork. You can use pineapple chunks or slices instead, but I think the crushed pineapple does a better job of coating and melding into the ham.
I recommend using dark brown sugar instead of light. It contains more molasses, which creates a deeper, richer flavor. However, light brown sugar is fine as a substitute.
Bake a spiral ham in the oven at 325F. Higher oven temperatures will likely dry out the pork before it fully cooks through.
Start by baking the ham for about an hour, then you’ll glaze it throughout the rest of the baking time (every 10 minutes until it’s cooked).
Cover the ham for the first part of the cooking time. Once you start glazing, you’ll continue cooking uncovered.
Spiral ham should be cooked to an internal temperature of 140F.
The total cook time will vary depending on the size of your ham, likely between 1 1/2 to 2 hours.
If you want to skip the oven, follow instructions in this Instant Pot Brown Sugar Pineapple Ham.
To make sure your ham comes out moist, juicy, and flavorful, continue basting with the brown sugar glaze as it bakes. If you run out of glaze, spoon run-off in the bottom of the pan back over the top.
How to Store Pineapple Ham
The easiest way to store leftovers is to fully carve the ham into slices. Place the slices in a resealable bag, or stack and wrap tightly in aluminum foil. Keep it in the the refrigerator up to 4 days.
If you want to save the pineapple chunks, scoop them up and place them into a separate container, and refrigerate. It’s fine to store the ham and pineapple together, but it can get a bit messy.
How to Freeze and Reheat Glazed Spiral Ham
To freeze, carve ham into slices. Wrap stacks of slices in plastic wrap or aluminum foil, then place in a freezer-safe resealable bag. You can freeze leftovers up to 2 months.
To reheat, thaw a stack of slices in the fridge. Then heat ham in the oven at 325F until fully heated through.
What to Serve with Brown Sugar Pineapple Ham
Whether serving this oven-baked spiral ham for the holidays, or for a nice family dinner, it goes so well with most of your favorite side dishes. Serve it with Instant Pot Scalloped Potatoes for a quick side. It also pairs nicely with Air Fried Broccoli, pineapple bread pudding, and corn casserole.
Heat up leftovers and serve slices on dinner rolls to make sliders. These are great for lunches!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Pineapple Spiral Ham Recipe
Ingredients
For the Pineapple Ham Glaze:
- 1 cup packed dark brown sugar
- 12 ounces Cola or Dr. Pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon low-sodium soy sauce
- 1½ tablespoon Dijon mustard
- 1½ tablespoon 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 spiral-sliced city ham (6-9 lbs)
- 20 ounces crushed pineapple (1 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 packed dark brown sugar, 12 ounces Cola or Dr. Pepper, 2 tablespoons apple cider vinegar, 1 tablespoon low-sodium soy sauce, 1½ tablespoon Dijon mustard, 1½ tablespoon 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°.
- Use a sharp knife to score the surface of the ham with 1/2-inch-deep slices spaced 1-inch apart. Cover and bake 1 hour.1 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.
- Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
I didn’t even do 35 minutes of the part that involved the marinade and pineapple. The acidity from the pineapple turned the entire outer part of the ham to mush. Had to throw it all away.
I’m so sorry to hear that, Shauna! By any chance, did you use fresh pineapple? It’s much stronger than canned!
how can I reheat the ham if I make the day before?
Hi, Laura! Cover the ham loosely with aluminum foil and bake at 275°F for 10 minutes per pound, or until a meat thermometer reads 135–140°F.
This ham looks awesome and I cannot wait to try this recipe. Quick question for you though… My ham is super small (4lbs.) as I’m only making it for two people. Do you recommend I use half of the glaze amount? I’ve only make a ham once before (20 or so years ago, LOL) so I really want this to come out perfectly. Any advice you can give is greatly appreciated!!! :)
I would recommend making the full amount of glaze and just using as much as you feel the ham needs! You can always save the rest for another use!
LOOKS FANTASTIC – JUST ONE QUESTION- IS THIS GLUTEN FREE? THANK YOU
Hi Nancy, this recipe is not gluten-free due to the use of soy sauce, a wheat-based product. You could swap that out for tamari or coconut aminos to make this recipe gluten-free!
Loved it, due to food allergy’s had to leave out the MUSTARD, but still awessosme.
So glad you enjoyed it, Ginger!
I’m new to making ham. Is the ham already cooked when you purchase? And the only hams I can find are honey glazed or brown sugar where on earth can I find regular ham.
Yes, ham is already cooked! You may want to try a butcher shop for a regular ham.
Fixed this for our Easter Meal on Saturday with Family and it turned out great and was delicious! Big hit with everyone! Thank You!
That’s so good to hear, Paul!
Are you aiming for a specific temp before you add the glaze? I have a 12lb so cooking time will differ
Long enough that the glaze doesn’t dry out!
Any tips on doing this recipe in crock pot?
I have not done this yet!
This glaze was a hit for Christmas! Omitted the cola and grainy mustard. Added some minced garlic and garlic powder. Continued to simmer glaze and add some of the drippings from the pan as the ham cooked. Ham was most and flavorful. May try adding some whiskey and cola next time.
Sounds delicious, Aja!