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.
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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
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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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
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
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.
We are having a large Hawaiian themed camping reunion. We plan to make the spiral hams in a nesco due to the amount of people we are feeding.
Any tips as to when to start the ham if eating about 5 pm and should we put the glaze on right away and leave it alone to cook?
Thanks
Hi Lori, in a nesco, we would recommend cooking for 15 minutes per pound at 325°F, so work backwards from there for the timing. We like to glaze/baste as the ham cooks for maximum flavor!
Love this recipe. Made it per instructions; perfect! Can I make the glaze the day before? Does the glaze freeze well? TIA
You could definitely make the glaze the day before! We think it would freeze well too.
Hi I have a little over 13pd Ham how long is recommend to cook?
10-16 minutes per pound!
Hi. I love your recipe! I made a small one for a friendsgiving. Now I’m doing a bigger ham that won’t fit in my oven roaster, was wondering if you have tips for doing it in a slow cooker instead?
Hi Emily, check out our crockpot ham recipe (click here) for tips!