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.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
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.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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.
I want to try this on the smoker any suggestions?
Hi Lori, take a look at this smoked ham recipe (click here) for tips!
Is this recipe for a pre-cooked ham? Sorry I wanted to clarify before I ruined it! Thanks
Yes!
We’re so sorry to hear that, Shauna! By any chance, did you use fresh pineapple? It’s much stronger than canned!
how can I reheat the ham if I make the day before?
Hi, Laura! Cover the ham loosely with aluminum foil and bake at 275°F for 10 minutes per pound, or until a meat thermometer reads 135–140°F.
This ham looks awesome and I cannot wait to try this recipe. Quick question for you though… My ham is super small (4lbs.) as I’m only making it for two people. Do you recommend I use half of the glaze amount? I’ve only make a ham once before (20 or so years ago, LOL) so I really want this to come out perfectly. Any advice you can give is greatly appreciated!!! :)
We would recommend making the full amount of glaze and just using as much as you feel the ham needs! You can always save the rest for another use!
LOOKS FANTASTIC – JUST ONE QUESTION- IS THIS GLUTEN FREE? THANK YOU
Hi Nancy, this recipe is not gluten-free due to the use of soy sauce, a wheat-based product. You could swap that out for tamari or coconut aminos to make this recipe gluten-free!
Loved it, due to food allergy’s had to leave out the MUSTARD, but still awessosme.
So glad you enjoyed it, Ginger!
I’m new to making ham. Is the ham already cooked when you purchase? And the only hams I can find are honey glazed or brown sugar where on earth can I find regular ham.
Yes, ham is already cooked! You may want to try a butcher shop for a regular ham.
Fixed this for our Easter Meal on Saturday with Family and it turned out great and was delicious! Big hit with everyone! Thank You!
That’s so good to hear, Paul!
Are you aiming for a specific temp before you add the glaze? I have a 12lb so cooking time will differ
Long enough that the glaze doesn’t dry out!