Perfect Honey Glazed Spiral Ham Recipe with Pineapple and Brown Sugar Easy Step-by-Step Guide

Let me tell you, the aroma of honey, brown sugar, and pineapple mingling as they caramelize over a spiral ham is enough to make anyone’s mouth water before the first slice even hits the plate. The first time I baked this perfect honey glazed spiral ham with pineapple and brown sugar, I was honestly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special. This recipe has been a game-changer for my holiday dinners and Sunday family meals alike.

Years ago, when I was knee-high to a grasshopper, my grandma would prepare a ham that tasted almost like this—sweet, sticky, and perfectly tender. I spent ages trying to recreate that magic, and finally, after some trial and error, I landed on this version. I wish I’d discovered it sooner because it turns any gathering into a genuine celebration.

My family couldn’t stop sneaking pieces off the cooling rack (and honestly, I can’t really blame them). It’s dangerously easy to make but tastes like you spent hours fussing over it. Whether you’re aiming to brighten up your Pinterest cookie board or need a sweet centerpiece for your next potluck, this honey glazed spiral ham with pineapple and brown sugar will be your go-to. I’ve tested it multiple times in the name of research, of course, and it’s now a staple for family gatherings and gifting. You’re going to want to bookmark this one!

Why You’ll Love This Recipe

After cooking this recipe multiple times, I can confidently say it brings together simplicity and show-stopping flavor. Here’s why this honey glazed spiral ham with pineapple and brown sugar stands out:

• Quick & Easy: Comes together in under 90 minutes, perfect for busy weeknights or last-minute celebrations.
• Simple Ingredients: You likely already have everything in your pantry and fridge—no fancy trips needed.
• Perfect for Holidays and Gatherings: This ham shines at holiday dinners, potlucks, or even casual family meals.
• Crowd-Pleaser: The sweet and savory combo gets rave reviews from kids and adults alike.
• Unbelievably Delicious: The texture is juicy and tender with a sticky, caramelized crust that’s pure nostalgic comfort.

This isn’t just any ham recipe. The secret lies in the careful balance of honey and brown sugar, paired with the bright tang of pineapple slices that roast right on top. The glaze seeps into the spiral cuts, creating pockets of flavor that make each bite memorable. Honestly, this recipe is the kind that makes you close your eyes after the first slice and say, “Yep, this is exactly what I needed.”

It’s comfort food reimagined—simplified but full of soul, perfect for impressing guests without stress or turning a simple meal into something truly memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without a lot of fuss. Most are pantry staples, and substitutions are easy if needed.

• 1 fully cooked spiral ham (about 8-10 pounds) – I prefer brands like HoneyBaked or Kirkland for best flavor and texture
• 1 cup honey (raw or wildflower honey works beautifully for a richer taste)
• 1 cup packed brown sugar (light or dark brown sugar depending on your preference for molasses depth)
• 1/4 cup Dijon mustard (adds a subtle tang that balances the sweetness)
• 1/4 cup apple cider vinegar (helps cut through the richness)
• 1 can pineapple slices (about 8-10 slices, drained, reserve juice for glaze)
• Whole cloves (optional, about 15-20 for studding the ham)
• Butter (2 tablespoons, melted, for brushing the ham before glazing)
• Ground cinnamon and nutmeg (a pinch each, optional for a subtle warm spice note)

Substitution tips: If you want to keep it gluten-free, no worries here—this recipe is naturally free of gluten. For a dairy-free version, simply swap butter with melted coconut oil or olive oil. If you can’t find spiral ham, a bone-in smoked ham will work but expect a slightly different texture and cook time. Fresh pineapple chunks can replace canned slices if you prefer a fresher fruit note.

Equipment Needed

• Roasting pan with a rack – This helps the ham cook evenly and the glaze drip down without steaming the bottom.
• Basting brush – Essential for applying the honey glaze evenly.
• Sharp carving knife – For slicing the ham once cooked.
• Meat thermometer – Super helpful to check the internal temperature and avoid overcooking.
• Aluminum foil – For tenting the ham to keep it moist.

If you don’t have a basting brush, a spoon works fine for drizzling glaze. For the roasting pan, a disposable foil pan can be budget-friendly and easy cleanup, but a sturdy metal pan with a rack offers better heat circulation. I’ve tried both, and honestly, the rack makes a noticeable difference in texture.

Preparation Method

1. Preheat your oven to 325°F (165°C). While it warms up, remove the spiral ham from its packaging and place it on a rimmed baking sheet or roasting pan fitted with a rack.
2. Score the ham surface lightly with a sharp knife, making shallow diagonal cuts about 1/2 inch apart. If you like, stud the ham with whole cloves by gently pushing them into the intersections of the cuts—this adds a festive aroma and flavor.
3. Brush the ham with 2 tablespoons of melted butter all over to help the glaze stick better and add richness.
4. Arrange the pineapple slices over the top of the ham, securing them with toothpicks if needed so they don’t slide off during baking.
5. Make the glaze by combining honey, brown sugar, Dijon mustard, apple cider vinegar, reserved pineapple juice, and a pinch of cinnamon and nutmeg in a small saucepan. Warm the mixture over medium heat, stirring occasionally, until the sugar dissolves and the glaze is smooth and slightly thickened (about 5-7 minutes).
6. Baste the ham generously with the glaze using your brush. Reserve some glaze for later.
7. Cover the ham loosely with aluminum foil to keep it moist during the initial cooking phase.
8. Bake the ham for about 1 hour and 15 minutes, basting with additional glaze every 20 minutes. Keep a close eye toward the end so the glaze caramelizes without burning.
9. Remove the foil during the last 15 minutes of baking to let the glaze get sticky and golden brown.
10. Check internal temperature with a meat thermometer; the ham should reach 140°F (60°C) when done.
11. Let the ham rest for 10-15 minutes before slicing to allow juices to redistribute.
12. Carve and serve with extra glaze on the side if you like a little more sticky sweetness.

Pro tip: If the glaze starts to burn, tent the ham again with foil briefly. The key is slow, steady caramelization—not rushing with high heat.

Cooking Tips & Techniques

One thing I’ve learned is that patience is your best friend with this honey glazed spiral ham. Rushing the glaze caramelization with excessive heat often leads to burnt sugar and bitterness. Keep the oven at a moderate 325°F (165°C) and baste regularly for a perfect sticky coating.

Another common mistake is skipping the resting time after cooking. Remember, letting the ham rest for at least 10 minutes seals in those juices, making every slice moist and tender.

When basting, don’t just dump the glaze on—use a soft brush to gently spread it in thin, even layers. This builds flavor gradually and prevents pooling or burning.

Multitasking tip: While the ham bakes, use the time to prepare your favorite side dishes or a fresh salad. Keeping the kitchen busy but organized helps you serve everything piping hot and fresh.

Lastly, if you’re using a frozen spiral ham, thaw it fully in the refrigerator for several days before cooking. This prevents uneven heating and ensures consistent texture.

Variations & Adaptations

This recipe is wonderfully flexible. Here are a few ways to customize it:

• Dietary: For a lower-sugar option, reduce the brown sugar by half and add a splash of orange juice for natural sweetness.
• Seasonal: Swap out pineapple slices for fresh peach or apple slices in late summer or fall—just watch the baking time as fruit moisture varies.
• Flavor twist: Add a tablespoon of bourbon or rum to the glaze for a boozy, caramel note that pairs beautifully with the ham.
• Cooking method: This ham can be finished on the grill for a smoky char—just place it over indirect heat, baste often, and watch closely.
• Personal variation: I once tried adding a sprinkle of chili flakes to the glaze for a subtle heat. It was a surprising hit at a casual family barbecue!

If you have allergies, the recipe is naturally gluten-free and dairy-free if you swap butter with oil. Feel free to experiment with your favorite spices or fruit garnish to make it truly yours.

Serving & Storage Suggestions

This honey glazed spiral ham with pineapple and brown sugar is best served warm, fresh out of the oven, when the glaze is sticky and shiny. Slice it thinly against the grain for tender bites.

Pair it with classic sides like mashed potatoes, roasted veggies, or a crisp green salad to balance the sweetness. A chilled white wine or sparkling cider complements the flavors wonderfully.

To store leftovers, wrap the ham tightly in foil or place in an airtight container and refrigerate for up to 4 days. The glaze may firm up in the fridge—just warm gently in the oven at 275°F (135°C) covered with foil to soften it again.

For longer storage, you can freeze sliced ham in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.

Flavors tend to deepen after a day or two, so if you’re planning ahead, this ham tastes even better the next day. Just be sure to reheat gently to keep it juicy.

Nutritional Information & Benefits

This spiral ham recipe balances indulgence with wholesome ingredients. A typical serving (about 4 oz or 113g) contains roughly 250-300 calories, with protein around 15-20 grams, and sugars from the glaze about 10-15 grams depending on how much you brush on.

Ham is a good source of high-quality protein and minerals like iron and zinc. The pineapple adds vitamin C and digestive enzymes, while the honey and brown sugar provide natural sweetness.

For those watching carbs, this recipe is moderate in sugars but can be adjusted by cutting back on brown sugar or using a sugar substitute.

It’s naturally gluten-free and can be made dairy-free, making it suitable for many dietary needs. Just watch out for allergies to pork or pineapple if relevant.

Personally, I enjoy this recipe as a festive treat that feels like a warm hug but still fits pretty well into a balanced lifestyle.

Conclusion

If you’re searching for a recipe that turns simple ingredients into a show-stopping centerpiece, this perfect honey glazed spiral ham with pineapple and brown sugar is it. It’s sweet, sticky, tender, and just downright comforting in the best way.

Feel free to tweak the glaze or fruit to suit your family’s tastes—the recipe is forgiving and adaptable, so make it your own. I love how it brings everyone together around the table and the way it fills the house with mouthwatering aromas.

Give it a try, and let me know how it turns out! Drop a comment below with your favorite glaze variations or any tips you discover. Share this recipe to brighten someone else’s holiday or weeknight dinner. You’re going to want to keep this one handy for years to come.

Happy cooking and even happier eating!

FAQs

Can I use a fresh ham instead of a spiral ham?

You can, but fresh ham requires a longer cooking time and different preparation. Spiral ham is pre-cooked and sliced, making it easier and quicker for this glaze recipe.

How do I prevent the glaze from burning?

Keep the oven temperature moderate (325°F/165°C) and baste the ham regularly. Tent with foil if you notice the glaze darkening too quickly.

Can I make this recipe ahead of time?

Yes! You can prepare the glaze and score the ham the day before. Assemble and bake on the day you plan to serve for best freshness.

What’s the best way to reheat leftover ham?

Wrap leftovers in foil and warm gently in a 275°F (135°C) oven until heated through, about 15-20 minutes. This helps keep the ham moist and the glaze soft.

Can I use fresh pineapple instead of canned slices?

Absolutely. Use fresh pineapple rings or chunks and reserve some juice for the glaze. Just watch cooking time as fresh fruit can release more moisture.

Print