This baked Pineapple Ham 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 and delicious spiral ham recipe for any holiday, including Easter, Christmas, or Thanksgiving.
- Why We Love This Spiral Ham Recipe
- Variations on Brown Sugar Pineapple Ham
- How to Store
- How to Freeze and Reheat
- Serving Suggestions
- More Spiral Ham Recipes To Try
- 5-Star Review
- Pineapple Spiral Ham Recipe
- Email This Recipe
- Becky’s tips
- Nutrition Information
- How to Make Pineapple Ham Step by Step
Why We Love This Spiral Ham Recipe
When my Mom made this for Christmas dinner a few years ago, I was hooked. It’s a classic spiral ham recipe that has that sweet and savory combo that we all know and love. It’s simply perfect for your holiday menu. Here’s why:
- Easy. Spiral ham is pre-cooked and pre-sliced. This makes it really easy to cook, slice, and serve.
- Flavorful. The mixture of brown sugar, cola, mustard, and pineapples creates a sweet and delicious glaze.
- Juicy. Basting the ham throughout the baking process ensures it stays moist and delicious.
Variations on Brown Sugar Pineapple Ham
This spiral ham recipe gets its delicious flavor from the glaze. 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.
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.
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How to Store
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
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 325°F until fully heated through.
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!
You absolutely must use canned or cooked pineapple for this recipe. Fresh pineapple contains enzymes that will turn the ham to mush!
Cover the ham for the first part of the cooking time. Once you start glazing, you’ll continue cooking uncovered.
The total cook time will vary depending on the size of your ham, likely between 1½-2 hours. The recommendation is 10-16 minutes per pound.
Spiral ham should be cooked to an internal temperature of 140°F.
If you want to skip the oven, follow instructions in this Instant Pot Brown Sugar Pineapple Ham.
More Spiral Ham Recipes To Try
- Honey Baked Ham
- Orange Honey Glazed Ham
- Pecan Bourbon Glazed Ham
- Honey Mustard Maple Glazed Ham
- Marmalade Glazed Ham
- Best Easter Ham Recipes
“Amazing!!! I made this 2x in one week. Once for my family and again for my in-laws. You will impress your guests with this one ;)” -Jessie
How to Make Pineapple Ham Step by Step
Make the Glaze: Combine 1 cup of packed brown sugar, 12 ounces of cola (or Dr. Pepper), 2 tablespoons of apple cider vinegar, 1 tablespoon of low-sodium soy sauce, 1½ tablespoons of Dijon mustard, 1½ tablespoons of grainy mustard, 1 teaspoon of ground ginger, ½ teaspoon of onion powder, ¼ teaspoon of crushed red pepper flakes, and ¼ teaspoon of kosher salt in a medium-sized saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook, stirring often, for 20-30 minutes, or until the glaze is the consistency of syrup. Remove from the heat and set aside.
Bake the Ham: Preheat the oven to 325°F. Use a sharp knife to score the surface of a sprial-sliced city ham with ½-inch deep slices spaced 1 inch apart. Cover and bake for 1 hour.
Glaze the Ham: Brush half of the glaze over the ham, being sure to spread some down into each cut. Spread 20 ounces of crushed pineapple over the ham, pressing down, then pour half of the remaining glaze over the surface. Bake the ham uncovered for 15 minutes.
Keep Glazing the Ham: Continue cooking and glazing/basting the ham (once you run out of glaze, continue basting with the glaze from the bottom of the pan) every 10 minutes until the internal temperature reaches 140°F on an instant-read thermometer. This should take about 40-60 minutes.