Pineapple Spiral Ham Recipe

Make Pineapple Spiral Ham Recipe with a sticky cola-brown sugar glaze and crushed pineapple for a crowd-pleasing holiday centerpiece.

Ingredients

• 1 cup dark brown sugar (packed, light brown sugar is a good substitute)
• 12 oz. cola (or Dr. Pepper)
• 2 tbsp apple cider vinegar
• 1 tbsp low-sodium soy sauce
• 1½ tbsp Dijon mustard
• 1½ tbsp grainy mustard
• 1 tsp ground ginger
• ½ tsp onion powder
• ¼ tsp crushed red pepper flakes
• ¼ tsp kosher salt
• 1 6-9 lbs. spiral-sliced city ham
• 20 oz. crushed pineapple (1 large can*)

Instructions

Step 1: Make the Pineapple Ham Glaze

Warm and friendly: combine the glaze ingredients in a medium-sized saucepan — packed dark brown sugar, cola, apple cider vinegar, low-sodium soy sauce, Dijon and grainy mustards, ground ginger, onion powder, crushed red pepper flakes and a pinch of kosher salt. Bring the mixture to a gentle boil over medium heat, then reduce to a steady simmer and stir often, skimming any foam. Cook until the liquid reduces into a thick, glossy syrupy glaze with visible brown sugar granules and mustard specks suspended in the shine, about 20–30 minutes. Remove from heat and set aside to cool slightly.

Step 2: Score and Start Baking the Ham

Heat the oven to 325°F. Using a very sharp knife, score the ham’s exterior into ½-inch-deep diagonal cuts spaced about an inch apart so the spiral slices fan and accept glaze. Place the spiral-sliced city ham, bone-in, on a shallow baking tray or platter and cover it; put it in the oven to bake for one hour to warm through and allow the surface to begin rendering fat and opening the scored cuts.

Step 3: Glaze, Pineapple, and an Initial Bake

Brush half of the prepared glaze generously over the warm ham, making sure some glaze is worked down into each scored cut so the syrup clings to cavity edges. Spoon and spread the crushed pineapple evenly across the ham’s surface, pressing the fruit into the cuts so bright, wet pineapple pieces nestle between the slices. Pour half of the remaining glaze over the pineapple and ham so syrup pools slightly in the crevices; return the ham uncovered to the oven and bake 15 minutes to encourage caramelization and tacky glaze formation. Repeat the glazing rhythm as the surface takes on deep golden-brown, glossy color and pineapple begins to concentrate its juices into a sticky glaze.

Step 4: Baste, Finish, and Serve

Continue cooking and basting: every 10 minutes lift the ham and brush or spoon glaze from the pan back over the surface, using the glaze collected in the tray once the prepared glaze runs low. Maintain this cycle of basting until the ham’s interior registers 140°F on an instant-read thermometer — the exterior should be deeply caramelized, sticky and slightly crisp at the edges where sugar has concentrated. Remove the ham and let it rest briefly so the glaze sets; transfer the spiral ham to a decorative platter, spoon any glossy pan juices over the top, and carve into the glazed, pineapple-speckled spirals to serve.

Notes

• Use an instant-read thermometer to hit 140°F for perfect doneness.
• Make the glaze a day ahead to save time and deepen flavor.
• Drain excess pineapple juice if it seems too watery before pressing into the ham.
• Baste every 10 minutes during the final bake for a glossy finish.
• Slice with a sharp carving knife for clean, attractive spirals.