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.
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Why We Love This Pineapple 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
This spiral ham recipe gets its delicious flavor from the glaze. I recommend using dark brown sugar instead of light. Brown sugar contains more molasses, which I’ve found creates a deeper and richer flavor. However, when you’re in a pinch, light brown sugar is fine as a substitute.
I’ve developed this recipe using soda in the ham glaze as it adds a sweet flavor and helps to create that syrupy consistency, perfect for getting that crispy crackle. I’ve also found that soda is a secret ingredient for tenderizing meat! You can use a plain coca cola, or use Dr. Pepper. I love Dr. Pepper, which has a distinctive taste that adds an extra kick.
How to Store
The easiest way to store leftovers is to fully carve the ham into slices. I place the slices in a resealable bag, or stack and wrap tightly in aluminum foil. We 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 so I prefer them separate.
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.
When ready to reheat, thaw a stack of slices in the fridge. Then heat ham in the oven at 325°F until fully heated through.
Serving Suggestions
Whether I’m serving this oven-baked spiral ham for the holidays, or for a nice family dinner, it goes so well with most of our favorite side dishes. I love to serve it with crockpot potato casserole for a quick side. It also pairs nicely with sauteed asparagus, pineapple bread pudding, loaded scalloped potatoes and corn casserole.
Leftover Ham Ideas
Heat up leftovers and serve slices on dinner rolls to make sliders. These are great for lunches!
I also love to use leftover ham in ham and potato casserole, ham and cheese breakfast casserole, or tortilla roll ups.
5-Star Review
“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
Pineapple Spiral Ham Recipe
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.
Video
Becky’s Tips
- You absolutely must use canned or cooked pineapple for this recipe. Fresh pineapple contains enzymes that will turn your ham to mush!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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.
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.
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!
I made this for a family / friends get together over the week end and my entire ham was gone in a flash! TY for sharing this yummy recipe…it takes a ham from just plain ham to awesome with its great flavor! I did have to use regular mustard as I did not have dijon or grainy and I had run out of apple cider vinegar so just used plain ole vinegar! It was a culinary delight!
YAY! Thanks for sharing Ann Marie!
This recipe was easy, packed with flavor and was a hit with my family! Only thing I changed different, due to forgetting to get crushed red pepper flakes was I Substitute paprika,
Can not wait to try this recipe again!
I’ll have to try that! I’m so glad you loved it so much!
Can’t wait to try this for Easter.
I hope you all enjoy it!
Hi I’m making the glaze now, the apple cider vinegar is very potent.. we this burn off or will the flavor be over powering?
It shouldn’t be overpowering!
Absolutely delicious. Also, no need to score the ham (since it’s already spiral-sliced) except at the “bottom” of the ham. I also accidentally bought DIET Coke (oh no!) and wondered why the glaze was not getting syrupy like the recipe said it would. My husband added more dark brown sugar to the sauce, and voila, instant syrup. He was very proud of himself (and rightfully so!). It was also impossible to purchase one 12-ounce bottle of Coke.
They’re either giant size or in a six-pack. Very annoying, Safeway! Anyway, this was seriously delicious and perfect for our Christmas dinner. We served this with a corn casserole that also knocked our socks off. What a feast!
That sounds delicious!! And way to go hubby, he really saved the day!! I’m so happy you guys loved the dish!!
This ham is amazingly delicious. So flavorful. Everybody loves it.
You can teach an old bird new tricks. I’m 66.
I’m always here to help!! I’m glad you loved it!
I have a question. Aren’t most spiral hams pre-cooked? I’ve never bought a ham before so don’t want to overcook one of these.
Since spiral hams are already fully cooked, you basically just want to warm it through, infuse it with flavor, and crisp up the edges, all while avoiding drying it out!
Ture meaning of good food
Thank you, Henry!!