Irresistible Pineapple Spiral Ham

I used to think pineapple spiral ham was only something fancy restaurants could make right. Every time I tried it at home, the pineapple would fall off or burn, and the ham would come out dry as cardboard.

That’s because I was making it way too complicated—trying to secure each pineapple ring with toothpicks and cranking the oven temperature too high. The truth is, pineapple spiral ham is actually pretty simple when you know the basics. You just need to keep the heat moderate and let the natural juices do most of the work.

What Kind of Ham Should I Use?

For this recipe, you’ll want to grab a spiral-sliced city ham from your grocery store – these are the pre-cooked hams that come already sliced in a spiral pattern. City hams are cured and smoked, which means they’re ready to eat and just need reheating, making them perfect for this sweet and tangy glaze. Look for one that’s between 6-9 pounds, which will feed about 8-12 people depending on appetites. Most grocery stores carry brands like Honey Baked or Spiral Sliced hams in their deli or meat section, and you can usually find them on sale during holidays.

Options for Substitutions

This glazed ham recipe is pretty forgiving when it comes to swaps:

• Dark brown sugar: Light brown sugar works just fine, or you can make your own by mixing 1 cup white sugar with 2 tablespoons molasses. Maple syrup is another great option – use ¾ cup instead of the full cup.
• Cola or Dr. Pepper: Any dark soda will work here – root beer, Pepsi, or even ginger ale. If you want to skip the soda altogether, use apple juice or pineapple juice for a fruitier glaze.
• Apple cider vinegar: White vinegar or rice vinegar will do the trick. You could even use fresh lemon juice for a slightly different tang.
• Dijon and grainy mustard: If you only have one type of mustard on hand, just use 3 tablespoons of whatever you have. Yellow mustard works too, though the flavor will be milder.
• Crushed pineapple: Fresh pineapple works great – just chop it up finely. Pineapple tidbits or chunks are fine too, though you might want to give them a rough chop for better coverage.
• Spiral-sliced ham: This is one ingredient I wouldn’t substitute – the spiral cuts help the glaze get into all those nooks and crannies. If you can only find a regular ham, score it in a diamond pattern before glazing.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking spiral ham is overcooking it, which can turn your tender meat into a dry, tough disappointment – since spiral hams are already fully cooked, you’re just reheating them to an internal temperature of 140°F.

Don’t skip covering your ham with foil during most of the cooking time, as this keeps the moisture in and prevents the outside from drying out before the inside is properly warmed.

Another common error is adding the glaze too early, which causes it to burn and turn bitter – wait until the last 30-45 minutes of cooking to brush on your pineapple glaze mixture.

To get the most flavor, baste your ham every 20-30 minutes with the pan juices, and let it rest for 10-15 minutes after cooking so the juices redistribute throughout the meat.

What to Serve With Pineapple Spiral Ham?

This sweet and savory ham pairs beautifully with classic holiday sides like creamy mashed potatoes and roasted vegetables such as carrots, Brussels sprouts, or green beans. The pineapple glaze is rich and flavorful, so I like to balance it out with something fresh like a simple mixed greens salad or coleslaw. For a more traditional spread, consider adding dinner rolls, mac and cheese, or sweet potato casserole to round out the meal. The leftover ham also makes incredible sandwiches the next day, especially on Hawaiian rolls with a bit of the leftover pineapple!

Storage Instructions

Refrigerate: Your leftover pineapple spiral ham will keep beautifully in the fridge for up to 5 days. Wrap it tightly in foil or store sliced pieces in an airtight container to keep the meat moist. The sweet pineapple glaze actually helps preserve the ham’s flavor and keeps it from drying out.

Freeze: Ham freezes really well for up to 3 months when wrapped properly. I like to slice it first and freeze portions in freezer bags – this makes it so much easier to grab just what you need for sandwiches or quick meals later on.

Warm Up: To serve your ham warm again, wrap slices in damp paper towels and microwave for 30-60 seconds, or warm gently in a covered pan with a splash of water. If you’re heating a larger portion, cover with foil and warm in a 325°F oven until heated through.

Preparation Time	10-15 minutes
Cooking Time	80-90 minutes
Total Time	90-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4700-6000
• Protein: 300-380 g
• Fat: 210-270 g
• Carbohydrates: 400-500 g

Ingredients

For the glaze:

• 1/4 tsp red pepper flakes
• 1 1/2 tbsp Dijon mustard
• 1 1/2 tbsp whole grain mustard (adds a nice textural element)
• 1 tsp ground ginger
• 1/4 tsp kosher salt
• 1/2 tsp onion powder
• 1 tbsp low-sodium soy sauce
• 12 oz cola (or Dr. Pepper, either works great)
• 1 cup dark brown sugar (packed well, for accurate measurement)
• 2 tbsp apple cider vinegar

For the ham and topping:

• 20 oz crushed pineapple (drained well, reserve the juice for basting)
• 1 spiral-sliced ham (6 to 9 lb, choose a good quality ham like Smithfield or Hormel)

Step 1: Make the Glaze

• 1 cup packed dark brown sugar
• 12 oz cola or Dr. Pepper
• 2 tbsp apple cider vinegar
• 1 tbsp low-sodium soy sauce
• 1 1/2 tbsp Dijon mustard
• 1 1/2 tbsp whole grain mustard
• 1 tsp ground ginger
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes
• 1/4 tsp kosher salt

In a medium-sized saucepan, combine the brown sugar, cola or Dr.

Pepper, apple cider vinegar, soy sauce, Dijon mustard, whole grain mustard, ground ginger, onion powder, red pepper flakes, and salt.

Bring the mixture to a boil over medium heat, then reduce the heat to a simmer.

Cook, stirring often, for 20-30 minutes, or until the glaze thickens to the consistency of syrup.

Remove from heat and set aside to cool slightly.

I like to use Dr.

Pepper for a subtle cherry note, but cola works great too!

Step 2: Prepare and Bake the Ham

• 1 spiral-sliced city ham (6 to 9 lb)

Preheat your oven to 325°F.

Place the spiral-sliced ham on a large roasting pan.

Use a sharp knife to score the surface of the ham in a crosshatch pattern, making ½-inch-deep slices about 1 inch apart.

Cover the ham loosely with aluminum foil and bake for 1 hour.

Step 3: Glaze and Pineapple the Ham

• prepared glaze from Step 1
• 20 oz can crushed pineapple

Remove the ham from the oven and uncover it.

Brush half of the prepared glaze (from Step 1) over the surface of the ham, making sure to spread some into each cut for deeper flavor.

Spread the crushed pineapple evenly over the ham, gently pressing it into the cuts as well.

Pour half of the remaining glaze on top of the pineapple and ham.

Step 4: Finish Baking and Baste Regularly

• remaining glaze from Step 1

Return the ham to the oven and bake, uncovered, for 15 minutes.

Repeat the glazing by basting with the remaining glaze from Step 1.

Continue baking, basting the ham every 10 minutes with the glaze collected at the bottom of the pan, until the internal temperature reaches 140°F, about 40-60 minutes in total.

I like to let the ham rest for 10 minutes before slicing—it helps keep the meat juicy and makes serving easier.