Pineapple Brown Sugar Glazed Spiral Ham

This glazed spiral ham is sweet, buttery, tangy, and incredibly juicy, finished with a rich pineapple honey mustard brown sugar glaze that caramelizes in the oven. Because spiral hams come fully cooked, this recipe is all about layering flavor and reheating the ham gently so every slice stays moist and tender. The glaze melts down into all the spiral cuts, then bakes into a glossy, sticky coating that makes this spiral ham look and taste like the star of any holiday table. It's exactly the kind of centerpiece you want for Easter, Thanksgiving, Christmas, or any special family gathering.

Why You'll Love This Spiral Ham Recipe

I created this recipe because I wanted a go-to spiral ham that I could count on for holidays and special occasions, something that was easy but still felt a little “extra.” I came across a viral spiral ham video on TikTok and used it as inspiration, then developed my own version with a more complex, homemade honey mustard glaze and a pineapple finish that reminds me of the classic ham dinners I grew up with. After testing different glaze ratios and bake times, I landed on a method that keeps the ham incredibly juicy while building big flavor in every slice.

The flavor really does come together in layers. First, a honey–butter–mustard mixture gets brushed between the spirals so it melts down into the meat as the ham warms, keeping it moist and seasoning it from the inside. Then you add a pineapple-based glaze that simmers down into a thick, pourable sauce and bakes into a sticky, caramelized finish on the outside. A touch of jerk seasoning (or your favorite warm spices) gives it a subtle kick and depth without making it “spicy,” just interesting. The result is a glazed spiral ham that’s sweet, tangy, savory, and a little unexpected in the best way.

It's also very practical for busy holidays. Because the ham is already fully cooked, you're not worrying about raw pork or exact internal temperatures; you're just gently reheating and glazing. The process is mostly hands-off, the glaze comes together quickly on the stovetop, and the leftovers are just as good the next day in sandwiches, breakfast hash, or soups. If you’ve been looking for a spiral ham recipe that feels special enough for a celebration but is still straightforward and reliable, this one is designed to be that new family staple.

Don't just take my word for it though, here's what one of our readers who made this glazed ham recipe had to say about it.

We had my husband's family over to celebrate Christmas early and we made this spiral ham as the main entree for the it. Let me tell you, EVERYONE was blown away by how good it was. - Nina R.

Ingredients You’ll Need

For the Ham:

• 1 (8 lb) fully cooked spiral ham
• 1 cup honey
• ½ cup butter
• 3 tablespoon Dijon mustard

For the Glaze:

• 2 cups pineapple juice
• 2 tablespoon grainy mustard
• ¼ cup brown sugar
• 2 tablespoon honey
• 1 tablespoon dry jerk spice

How To Cook a Spiral Ham

Step 1: Make the Honey Butter Base

In a small saucepan, gently melt the honey, butter, and Dijon mustard together over medium-low heat. Stir until smooth and fully combined, then remove from heat.

Step 2: Prepare and Coat the Ham

Place the spiral ham in a roasting pan or tray. Using a brush or spoon, generously coat the ham with the honey-butter mixture, making sure it gets deep into the spiral slices.

Step 3: Bake the Ham

Transfer the ham to a 325°F (165°C) oven and bake uncovered for 2 hours, basting once or twice if desired to keep it glossy and moist.

Step 4: Make the Pineapple Glaze

While the ham bakes, combine the pineapple juice, grainy mustard, brown sugar, honey, and jerk seasoning in a saucepan. Bring to a gentle simmer, then reduce the heat and let it cook slowly until reduced by about half. The glaze should be thick enough to coat the back of a spoon. This takes roughly 1½–2 hours.

Step 5: Glaze and Finish

After the ham has cooked for 2 hours, remove it from the oven and brush it generously with the reduced pineapple glaze. Return the ham to the oven for 10 minutes, just long enough for the glaze to set and caramelize.

Step 6: Rest and Serve

Remove the ham from the oven and let it rest for 10 minutes before serving. Combine the pan drippings with any remaining glaze to create a rich finishing sauce for drizzling.

Expert Tips To Make The Best Spiral Ham

• Choose the right size and type of ham. For this recipe, a fully cooked, bone-in spiral ham in the 8–10 pound range works best. Spiral-cut hams are already sliced, which lets the honey butter and glaze seep between the layers and flavor every piece. Make sure the label says “fully cooked” so you know you are reheating and glazing, not trying to cook raw ham through.
• Let the ham sit out briefly before baking. If you have time, take the ham out of the fridge 30–45 minutes before baking. Starting from slightly cooler than room temperature (rather than ice-cold) helps it heat more evenly in the oven and reduces the risk of drying out the outer layers while the center warms through.
• Brush the honey butter mixture between all the spirals. When you melt the honey, butter, and mustard together, do not just brush it on the outside. Carefully pull the slices apart a bit and brush the mixture between the spiral cuts, working your way around the ham. This step seasons the meat inside and keeps it moist as it bakes. Take your time here; the more evenly you coat the spirals, the more flavorful the finished ham will be.
• Cover the ham while it reheats to keep it juicy. Although your steps do not explicitly mention it, it's a good idea to cover the ham loosely with foil for the initial baking time. This keeps the heat and moisture in so the ham reheats gently without drying out. You can uncover it later when you apply the glaze and want the outside to caramelize.
• Use the oven time to reduce the glaze. While the ham is baking for 2 hours, let the glaze simmer gently on the stovetop. Keep the heat low and stir occasionally as it reduces. You're looking for it to thicken to a brushable, syrupy consistency that coats the back of a spoon. Depending on your pot and stove, it may take less than 2 hours, so watch it; if it becomes too thick, you can thin it with a splash of pineapple juice or water.
• Do not let the glaze boil too hard. A gentle simmer is ideal. If the glaze boils rapidly for a long time, it can over-reduce, darken, or take on a slightly bitter taste as the sugars cook. Adjust the heat so it just bubbles lightly and reduces slowly. This gives you a glossy, flavorful glaze without burning.
• Check the ham’s internal temperature. Even though the ham is fully cooked, you still want to make sure it is heated through. A probe thermometer inserted into the thickest part of the ham (without touching the bone) should read about 140°F when the ham is ready. If it's not there yet after 2 hours, give it a little more time, checking every 10–15 minutes.
• Glaze toward the end for the best caramelization. Apply the reduced glaze after the ham has already been warmed through. Brush it generously all over the outside and between the slices, then return the ham to the oven uncovered for about 10 minutes. This short bake at the end is enough to slightly caramelize the glaze and give you that sticky, shiny finish without burning the sugars.
• Let the ham rest before carving. When the ham comes out of the oven, let it rest for at least 10 minutes. This gives the juices time to redistribute and the glaze time to set slightly. Resting helps keep the slices moist and makes it easier to carve and serve without the meat shredding.
• Turn pan drippings into a finishing sauce. Do not waste the flavorful liquid in the roasting pan. After resting, pour the pan drippings into a small saucepan and combine them with any remaining glaze. Simmer briefly and taste; you can adjust with a little extra honey, mustard, or pineapple juice as needed. Serve this warm sauce alongside the ham or drizzled over slices for extra flavor.
• Plan for leftovers. Spiral ham is famous for leftovers. Store leftover slices in an airtight container in the refrigerator for 3–4 days, and save the bone for soups or beans. The glazed ham is fantastic in sandwiches, sliders, breakfast casseroles, omelets, or diced into soups and pastas, so this recipe does double duty beyond the holiday dinner itself.

Spiral Ham FAQs

My Final Thoughts

This glazed spiral ham is juicy, flavorful, and beautifully caramelized—perfect for holidays, celebrations, or anytime you want an impressive main dish with minimal stress. The honey-butter base and pineapple glaze work together to create a ham that’s anything but boring. If you make this recipe, leave a comment below and let me know your thoughts by leaving a comment and review. 

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