Sweet Pineapple Spiral Ham has is glazed to perfection with a sweet, freshness that lightly caramelizes for a near perfectly glazed crust that will not last long. Spiral Ham is perfect for large feasts, sandwiches or remade lunches on the go. One of my favorite things is a table full of delicious food and my family absolutely loves this meal. We hope you decide to try it at-least once to see for your self just how simply delicious Spiral Ham can be.
Watch the video and follow the instructions below to have a gorgeous Pineapple Spiral Ham on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This glaze went over well with my local ham snobs. The natural juices of the ham and the sweet natural flavors of the pineapple combine for a sweet and delicious glaze that will be an instant hit. Thanks for visiting and see you again soon.
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Preheat the oven to 325°F. Place the roasting rack down in the roasting pan. Remove the ham from the bag and discard the seasoning packet. Pat the ham with a paper towel to dry. Wrap the ham in aluminum foil.
Place ham on the roasting rack. Pour 2 cups of water in the bottom of the roasting pan. Bake for 12-13 minutes per-pound. (I cooked mine at 12 minutes per-pound).
Glaze ingredients
In the last hour: combine all the glaze ingredients together in a bowl.
Transfer the glaze to a sauce pan and bring to a simmer.
Turn down the heat to low-medium and simmer for 15-18 minutes or until the glaze has thickened and reduced the liquid to about half. Set side until ready to use.
In the last 30 minutes: remove ham from the oven. Unfold the aluminum foil to vent the ham.
Coat the hot ham with the glaze (make sure to let it drizzle down between the ham slices).
Bake for 30 minutes uncovered. Optional: broil on low for 5-8 minutes for a crust.
Remove and tent the ham for 10 minutes.
Serve & enjoy!
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Pineapple Spiral Ham
Ingredients
- 8 – 10 lbs bone-in spiral ham
Glaze
- 20 oz crushed pineapple
- 1 cup dark brown sugar
- 2 tbsp apple cider vinegar
- 2 tbsp Dijon mustard
- 2 tbsp wholegrain mustard
- 1 tsp ground ginger
- ½ tsp salt
- ½ tsp ground cinnamon
Instructions
- Preheat the oven to 325°F. Place the roasting rack down in the roasting pan.
- Remove the ham from the bag and discard the seasoning packet. Pat the ham with a paper towel to dry. Wrap the ham in aluminum foil. Place ham on the roasting rack. Pour 2 cups of water in the bottom of the roasting pan.
- Bake for 12-13 minutes per-pound. (I cooked mine at 12 minutes per-pound).
- In the last hour: combine all the glaze ingredients together in a bowl. Transfer the glaze to a sauce pan and bring to a simmer. Turn down the heat to low-medium and simmer for 15-18 minutes or until the glaze has thickened and reduced the liquid to about half. Set side until ready to use.
- In the last 30 minutes: remove ham from the oven. Unfold the aluminum foil to vent the ham. Coat the hot ham with the glaze (make sure to let it drizzle down between the ham slices). Bake for 30 minutes uncovered. Optional: broil on low for 5-8 minutes for a crust.
- Remove and tent the ham for 10 minutes.
Serve & enjoy!
Video
Main Dishes
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