Spiral Ham Recipe: Pineapple Glazed Holiday Showstopper

Holiday meals deserve a centerpiece that wows without the stress. This spiral ham delivers restaurant-quality results with minimal effort, thanks to its pre-cooked convenience and perfect pineapple glaze.

I’ve perfected a method that ensures every slice stays moist and flavorful. The glaze, simmered with brown sugar and pineapple juice, caramelizes beautifully in the oven, creating a sticky-sweet crust that complements the ham’s natural richness.

With just 15 minutes of prep and a 2-hour bake, you’ll have a showstopping main dish that feeds a crowd. The spiral cut makes serving effortless, while the glaze infuses every bite with tropical sweetness.

Ideal for Easter, Christmas, or any special gathering. Here’s how to make it unforgettable.

Ingredients for Spiral Ham

Twelve ingredients transform into a holiday centerpiece everyone will remember all year.

The ham itself is the star—HoneyBaked Ham or Hormel Cure 81 are top picks at most grocery stores. Look for bone-in spiral-cut (easier to carve, more flavor) and check the label for ‘fully cooked’—saves you hours. I grab mine from Costco for the best price per pound. The glaze starts with brown sugar, and Domino or store brand both work fine.

Swap pineapple juice for orange juice if that’s what you’ve got (adds a nice citrus twist). No Dijon? Regular yellow mustard at half the amount works in a pinch. The cloves and cinnamon can be replaced with pumpkin pie spice—use 1 teaspoon total. For a boozy glaze, replace 1/4 cup pineapple juice with dark spiced rum (the alcohol cooks off, kids can still enjoy).

Leftovers keep beautifully—wrap tightly in foil and refrigerate for up to 5 days. Freeze individual slices for 2-3 months. Reheat gently to avoid drying out. The glaze can be made 2 days ahead and stored in the fridge (reheat before using).

Step-by-Step Instructions for Pineapple Glazed Spiral Ham

Here’s the method I use every holiday—it’s foolproof and always impresses.

Step 1: Prep the Ham and Make the Glaze Base

Remove the fully cooked spiral-cut ham from its packaging and pat it dry with paper towels. Place it cut-side down in a roasting pan. I like to let it sit at room temperature for 30 minutes while I prep the other ingredients—this ensures even heating throughout.

In a medium saucepan, combine the 1.5 cups brown sugar, 1.5 cups pineapple juice, 0.25 cup Dijon mustard, 2 tbsp apple cider vinegar, 0.5 tsp ground cloves, and 0.5 tsp ground cinnamon. Bring to a gentle boil over medium heat, stirring until the sugar dissolves completely.

Step 2: Finish the Glaze with Butter

Once the sugar mixture is bubbling and slightly thickened (after about 5-7 minutes), reduce the heat to low and whisk in the 0.5 cup unsalted butter until fully melted and incorporated. The glaze should be smooth, glossy, and have the consistency of warm honey.

This is the moment that matters: taste the glaze and adjust if needed. The vinegar should balance the sweetness, and the spices should be warm but not overpowering. If it’s too thick, stir in a splash of pineapple juice from the can.

Step 3: Glaze and Bake the Ham

Preheat your oven to 325°F. Brush the ham all over with about a third of the glaze, making sure to get it into all the spiral cuts. Cover the pan loosely with foil and bake for 1 hour and 15 minutes. This low-and-slow start keeps the ham moist.

After the initial baking time, uncover the ham and brush with another third of the glaze. Increase the oven temperature to 425°F and bake uncovered for 15-20 minutes, brushing with the remaining glaze halfway through. The ham is done when the internal temperature reaches 140°F and the surface is deep golden brown and slightly caramelized.

Step 4: Add Pineapple and Cherries for Presentation

Drain the 1 can pineapple rings and pat them dry. Arrange the rings on the ham in a slightly overlapping pattern, securing each with a maraschino cherry in the center using a toothpick. I press them in gently so they stay put but don’t tear the ham.

Return the ham to the oven for 5-10 minutes just to warm the fruit and set the glaze. Watch closely—the sugar can burn if left too long. The pineapple should be glossy and heated through, and the cherries will deepen in color slightly.

Remove from the oven and let rest for 15 minutes before serving. This allows the juices to redistribute and the glaze to set, making it easier to slice between the spiral cuts. Garnish with any remaining pineapple and cherries for a festive touch.

Storing and Reheating This spiral ham

Refrigerator Storage

Let your ham cool completely (about 2 hours) before storing. Wrap tightly in aluminum foil or place in an airtight container. It keeps beautifully in the fridge at 40°F or below for up to 5 days. ❄️

Freezer Storage

For longer storage, slice the ham and freeze portions in freezer-safe bags with parchment paper between slices. Squeeze out excess air to prevent freezer burn. It maintains quality for 2-3 months at 0°F or below. Label with the date for easy tracking.

Oven Reheating

Preheat oven to 325°F and place ham in a baking dish with ¼ cup water or pineapple juice. Cover with foil and reheat for 10-15 minutes per pound. This method keeps it moist and revives the glaze’s stickiness. 🔥

Microwave Option

For quick servings, place individual slices on a microwave-safe plate with a damp paper towel. Heat on 50% power in 30-second intervals until warmed through. Check frequently to avoid over-drying.

Glaze Storage

Extra glaze can be stored separately in the fridge for up to 1 week in a sealed jar. Reheat gently in a saucepan or microwave, stirring occasionally. It thickens as it cools, so add a splash of water when reheating.

Frequently Asked Questions