Baked Spiral Ham is juicy and topped with a homemade pineapple brown sugar glaze that’s perfect for holiday dinners or any special meal. Whether you’re preparing Christmas, Easter, or a large Sunday family dinner, this baked ham delivers a tender, flavorful centerpiece.
Baked Spiral Ham
A large, beautiful ham makes any celebration feel special — and you might be surprised how simple it is to prepare. Pre-sliced spiral smoked hams are mostly pre-cooked, which makes them easy to finish in the oven. This recipe dresses the ham with a tangy-sweet glaze that caramelizes as it bakes, adding crisped edges and deep, balanced flavor throughout the meat. The glaze uses pineapple juice, brown sugar, Dijon mustard, butter and a few seasonings to complement the natural saltiness of the ham. Brush on the glaze and bake — then serve a stunning main course the whole family will enjoy.
Where can I find spiral cut hams?
Spiral cut hams are widely available at grocery stores, especially during holiday seasons. Look in the deli or meat section. Although these hams are precooked, baking them adds flavor and ensures the meat is hot and ready to serve. The recipe below uses a 10-pound ham, which typically serves 8–10 people; adjust the size and cook time based on your guest list.
How To Make Baked Spiral Ham
- Mix. In a small saucepan combine pineapple juice, brown sugar, butter, Dijon mustard, garlic powder, cinnamon, and a pinch of salt. Heat and stir until the butter and sugar have melted.
- Cook. Bring the glaze to a boil, then lower the heat and simmer for about 5 minutes to meld the flavors.
- Brush. Place the ham in a roasting pan and brush the glaze over the top and between the spiral slices so the sauce reaches the meat.
- Bake. Cover the ham with foil and bake for 1 1/2 hours at 350°F.
- Whisk. Make a cornstarch slurry by mixing 2 tablespoons cold water with 1 tablespoon cornstarch. Add this to the remaining glaze and whisk over medium heat until the sauce thickens enough to coat the back of a spoon. Remove from heat.
- Brush. Remove foil, brush the thickened glaze over the ham and between the slices, then return the ham to the oven and bake uncovered for 30–45 minutes until the edges are caramelized and lightly charred.
Storing Baked Spiral Ham
Store leftover ham in an airtight container in the refrigerator for up to one week — it’s great for sandwiches, salads, soups, and casseroles. For longer storage, freeze portions in freezer-safe zip-top bags for up to two months. Thaw in the refrigerator before reheating.
Ingredients Notes for Baked Spiral Ham
- Pineapple Juice — Adds sweet-tart brightness that pairs well with brown sugar and Dijon.
- Brown Sugar — Helps create a caramelized glaze on the ham’s surface.
- Salted Butter — Adds richness; use unsalted if you prefer to control the salt level.
- Dijon Mustard — Provides sharpness and depth; it’s the preferred choice over yellow or brown mustard for this glaze.
- Garlic Powder — Adds savory balance; increase to taste if you prefer a stronger garlic presence.
- Cinnamon — Brings a warm note; reduce or omit if you dislike cinnamon with ham.
- Salt — A small pinch enhances the other flavors.
- Ham — A 10-pound spiral smoked ham is used here; adjust cook time for different sizes.
- Cornstarch — Mixed with cold water to thicken the remaining glaze into a glossy sauce.
Enjoy!
~Nichole
Baked Spiral Ham
Ingredients
- 1 Cup Pineapple Juice
- 1/2 Cup Packed Brown Sugar
- 2 Tablespoons Salted Butter
- 1 teaspoon Dijon Mustard
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Cinnamon
- 1/8 teaspoon Salt
- 1 10 Pound Spiral Smoked Ham
- 1 Tablespoon Cold Water
- 1 Tablespoon Cornstarch
Instructions
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Preheat oven to 350°F and line a large roasting pan with foil.
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Combine pineapple juice, brown sugar, butter, Dijon mustard, garlic powder, cinnamon, and salt in a small pot. Heat over medium until melted and combined.
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Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
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Place the ham in the roasting pan and brush the glaze on top and between the spiral slices.
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Cover with foil and bake for 1 1/2 hours.
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Whisk cold water and cornstarch together to make a slurry, then add to the remaining glaze and whisk over medium heat until it thickens to coat the back of a spoon.
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Remove the ham from the oven and take off the foil. Brush the thickened glaze over the outside and between the layers.
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Return the ham to the oven and bake uncovered for 30–45 minutes until caramelized and slightly charred at the edges.
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Garnish with fresh rosemary, thyme, or cranberries if desired, then slice and serve.