Ready in 2.5 hours · Serves 10-12 · Technique: Two-Temp Bake & Basting · Storage: Refrigerator for 5 days.
Here in Austin, Texas, November is serious business. The holidays are upon us, and while I love a turkey, I often serve a Baked Ham for Christmas or Easter because it's so much easier and always guarantees great leftovers. This recipe is my ultimate holiday ham. It's an incredibly juicy, tender spiral-cut ham that's baked low and slow, then coated in a rich, sweet-tart glaze made from brown sugar, pineapple, apple cider vinegar, and a touch of hot sauce. It's nostalgic, impressive, and the perfect holiday centerpiece.
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My non-negotiable tip: You must bake the ham with a water pan setup (Step 1). The spiral-cut meat is lean and dries out easily. Baking it low and slow with a quarter-inch of water in the pan and covering it tightly with foil creates a gentle steam bath, which is the only way to ensure the ham stays unbelievably moist for the entire bake.
The Sweet-Tart Holiday Centerpiece
This recipe is built on contrasting flavors. The sweetness of the pineapple juice and brown sugar is perfectly balanced by the acidity of the apple cider vinegar and the tang of the Dijon mustard. The final steps-removing the foil, cranking up the oven to 425°F, and basting every 15 minutes-build up a thick, caramelized, lacquered crust that looks professionally done. The classic pineapple rings and maraschino cherries are essential for that perfect nostalgic touch.
Why You'll Love This Recipe
- Incredibly Juicy & Tender: The low-and-slow, covered steam-bake method ensures the ham retains its moisture.
- Crackly, Lacquered Glaze: The high-heat, multi-stage basting builds up a thick, caramelized crust that doesn't just slide off.
- Complex Flavor Profile: The glaze is perfectly balanced: sweet, tart, savory, and spicy (from the hot sauce).
- Frees Up Your Oven: The ham cooks at a low 325°F for most of the time, leaving your oven free for pies and side dishes until the very last 45 minutes.
Ingredients
Here's what you'll need for this holiday showstopper.
For the Ham
- Ham: One 8-lb. smoked half bone-in spiral-cut ham.
- Water: For the steaming pan.
For the Pineapple Glaze
- Pineapple Juice: 1 ½ cups.
- Brown Sugar: ¾ cup of packed light brown sugar.
- Apple Cider Vinegar: Provides necessary acidity to balance the sweetness.
- Dijon Mustard: Adds a tangy, savory depth that emulsifies the glaze.
- Hot Sauce: Just 1 teaspoon for a subtle, complex warmth (like Tabasco or Cholula).
- Spices: Ground allspice (or cloves) for a deep, festive flavour.
For the Garnish
- Pineapple: 1 (20-oz.) can pineapple slices, drained.
- Cherries: Maraschino cherries.
How to Make Baked Ham With Brown Sugar Glaze
This recipe is all about managing the temperature and layering the glaze.
Step 1: Prep and Steam Bake (Low & Slow)
First, I let the ham come to room temperature for at least 1 hour. I adjust a rack to the lower third of the oven and preheat to 325°F (165°C).
I place the ham, flat-side down, in a large roasting pan. I fill the bottom of the pan with about ¼ inch of water. I wrap the ham tightly in aluminum foil.
I bake the ham until the internal temperature reaches 120°F (49°C), which takes about 1 hour 20 minutes for an 8-lb ham.
Step 2: Make the Glaze Reduction
While the ham bakes, I make the glaze. In a small saucepan, I combine the pineapple juice, brown sugar, apple cider vinegar, Dijon mustard, hot sauce, and allspice. I bring it to a boil, then reduce the heat to medium-high. I simmer, swirling occasionally, until the glaze is thick enough to coat the back of a spoon, about 15 minutes. I remove it from the heat and set it aside to keep warm.
Step 3: High-Heat Lacquer (The Final Finish)
I carefully remove the roasting pan with the ham from the oven. I increase the oven temperature to 425°F (220°C).
I carefully remove the foil. I brush the ham all over with the glaze. I arrange the sliced pineapple over the ham, securing each slice with a few toothpicks. I add a maraschino cherry to the center of each pineapple slice. I brush the top of the ham, pineapple, and cherries with more glaze.
I return the ham to the oven uncovered and baste with more glaze every 15 minutes, until the internal temperature reaches 140°F (60°C) (about 45 minutes more). The glaze should be dark, crackly, and bubbly.
Step 4: Rest and Serve
I remove the ham from the oven and let it rest for 20 to 30 minutes before slicing. As it rests, I baste it frequently with the pan juices, which will thicken as they cool. I serve it warm, drizzling the slices with those rich pan juices.
Common Mistakes to Avoid
- Skipping the Water Pan: If you bake a spiral ham uncovered without water in the pan, the edges will dry out, and the meat will be tough. The steam bath is essential for moisture.
- Glazing Too Early: Applying the sugary glaze at the beginning of the 2-hour bake (325°F) will cause it to burn and turn bitter long before the ham is heated through. The glaze is for the last 45 minutes only.
- Forgetting the Rest: Do not slice the ham immediately! The 20-30 minute rest allows the juices to redistribute back into the meat, ensuring a tender slice.
Tips and Tricks for Success
- Let it Come to Temp: Giving the ham an hour on the counter before baking ensures it heats evenly and prevents the outer edges from drying out.
- The Staged Glaze: Applying the glaze in three stages during the high-heat bake is what builds that thick, lacquered crust.
- Use Toothpicks: Secure the pineapple rings and cherries well with wooden toothpicks so they don't slide off when you brush on the sticky glaze.
- Save the Pan Juices: The mix of ham drippings, water, and melted glaze that collects in the bottom of the pan is liquid gold. Skim the fat and serve this rich jus in a gravy boat.
Variations
- Spicy Honey-Bourbon: Add 1 tablespoon of bourbon and ¼ teaspoon of cayenne pepper to the glaze mixture for a spicy, rich kick.
- Different Citrus: Swap the pineapple juice for orange juice or cranberry juice (for a tangier flavor).
- Mustard Crust: Use a stone-ground Dijon mustard instead of the smooth Dijon for a tangier, grainier texture in the glaze.
How to Serve
This Baked Ham is the quintessential holiday centerpiece.
- It's the star of a Thanksgiving, Christmas, or Easter dinner.
- I always serve it alongside classic holiday sides like scalloped potatoes, mashed sweet potatoes, and green bean casserole.
- Leftover slices make incredible sandwiches or ham-and-bean soup!
Make Ahead and Storage
- Make Ahead: The glaze can be mixed in a bowl and stored in the fridge for up to 3 days. The ham itself is best baked on the day of the event.
- Storage: Store leftover ham, tightly wrapped in foil or in an airtight container, in the refrigerator for up to 5 days.
- Freezing: Leftover ham freezes beautifully. Store slices in a freezer-safe bag (with a splash of pan juices) for up to 3 months.
- Reheating: Reheat slices gently in a 325°F (160°C) oven, covered with foil and a splash of broth, until just warmed through.
Recipe Notes / What I Learned
The subtle science of this recipe is fantastic. The combination of apple cider vinegar and Dijon mustard in the glaze (not often found in basic ham recipes) is essential. It provides a sharp acidity that cuts through the sweetness of the brown sugar and pineapple, resulting in a perfectly balanced glaze that tastes complex and sophisticated.
Nutrition Snapshot
Estimated Nutrition Per Serving (1/12th of ham): ~450 calories · 35g protein · 38g carbs · 18g fat (This is an approximation and can vary based on the specific ham and size of your serving.)
Brown Sugar Pineapple Ham
Equipment
- Roasting pan with rack
- Aluminum foil
- Small saucepan
- Pastry brush
- Meat thermometer
- Toothpicks
Ingredients
Group: Ham
- 1 8-lb. smoked half bone-in spiral-cut ham
- 4 cups water for roasting pan
Group: Glaze and Decoration
- 1 ½ cups pineapple juice
- ¾ cup packed light brown sugar
- ½ cup apple cider vinegar
- 1 Tbsp. Dijon mustard
- 1 tsp. hot sauce
- ¼ tsp. ground allspice
- 1 (20-oz.) can pineapple slices, drained
- Maraschino cherries
Instructions
- Adjust a rack to lower third of the oven and preheat to 325°. Wrap ham in aluminum foil, fat-cap-side up. Set ham on a rack in a large roasting pan and fill bottom of pan with about ¼" water (about 4 cups, depending on the size of the pan). Bake ham until the internal temperature reaches 120°, about 1 hour 20 minutes.
- Meanwhile, in a small saucepan, bring pineapple juice, brown sugar, vinegar, mustard, hot sauce, and allspice to a boil. Reduce heat to medium-high and simmer, swirling occasionally, until thick enough to coat a spoon, about 15 minutes. Remove from direct heat, and set aside atop the stove to keep warm.
- Carefully remove the roasting pan with the ham from the oven. Increase the oven temperature to 425°. Brush the ham all over with the glaze. Arrange the sliced pineapple all over the ham, securing each slice with a few toothpicks. Add a maraschino cherry to the center of each pineapple slice and secure with a toothpick. Brush top of ham, pineapple, and cherries with more glaze.
- Return ham to oven uncovered to keep baking, basting with more glaze every 15 minutes, until heated through, about 45 minutes more. Remove from the oven, and brush with remaining glaze. Serve warm.
Notes
Nutrition
FAQs
Can I use a boneless ham?
Yes, but a boneless ham will heat much faster. You must check the temperature early (after 1 hour 15 minutes). A bone-in ham almost always has a better, juicier flavour.
Can I use canned pineapple rings?
Yes, the recipe calls for canned pineapple slices! The fresh acidity and shape are perfect for the garnish.
Can I skip the brown sugar and just use honey?
I wouldn't recommend it. The brown sugar is essential for that dark, rich, molasses flavour and the hard, crackly texture of the final crust when caramelized under high heat.
