Spiral Ham Recipe with Brown Sugar Glaze
This spiral ham recipe delivers a stunning holiday centerpiece with minimal effort. A bone-in, precooked spiral ham is baked low and slow, then finished with a homemade brown sugar, honey, Dijon mustard, and pineapple juice glaze that caramelizes into a deep, amber, sticky crust. It feeds a crowd, reheats beautifully, and looks absolutely spectacular on any holiday table.
Equipment
- Large roasting pan - 13x16 inch recommended for a 7–9 lb ham
- Roasting rack - Elevates the ham above the drippings for better caramelization (optional)
- Aluminum foil - Heavy-duty preferred; used to tent and seal the ham during initial baking
- Instant-read meat thermometer - Essential for pulling the ham at exactly 140°F (60°C)
- Medium saucepan - For making the brown sugar honey glaze on the stovetop
- Silicone basting brush - For spreading glaze between spiral slices; silicone is easier to clean than natural bristle
- Whisk - For stirring the glaze as it simmers
- Cutting board - For carving and serving the finished ham
- Large serving platter - For presenting the carved spiral ham at the table
Ingredients
For the Ham
- 1 bone-in spiral cut precooked ham - 7–9 lbs / 3.2–4 kg; look for 'fully cooked' on the label
For the Brown Sugar Honey Glaze
- 1 cup packed dark brown sugar - 200g; dark brown sugar gives deeper molasses flavor than light
- ½ cup honey - 170g; use pure, good-quality honey
- 3 tablespoons Dijon mustard - 45g; adds depth and balances the sweetness
- ¼ cup pineapple juice - 60ml; fresh or canned; adds brightness and acidity
- 1 teaspoon ground cinnamon - 2g
- ½ teaspoon ground cloves - 1g; classic warm holiday spice
- ¼ teaspoon ground nutmeg - 0.5g
- 2 tablespoons unsalted butter - 28g; stirred in at the end for a glossy finish
Instructions
- Remove the spiral ham from the refrigerator 30–45 minutes before baking to help it heat more evenly. Locate and remove the plastic button or disc covering the bone end and discard it.
- Preheat oven to 325°F (165°C). Lightly spray the roasting pan with nonstick spray or line with foil, then place the roasting rack inside if using.
- Place the ham flat/cut side down on the rack or directly in the pan. Insert an oven-safe meat thermometer into the thickest part of the ham, making sure it does not touch the bone.
- Tent the ham tightly with heavy-duty aluminum foil, sealing the edges of the pan as much as possible. Bake at 325°F (165°C) for 13–15 minutes per pound until the internal temperature reaches 130°F (54°C).
- Combine the dark brown sugar, honey, Dijon mustard, pineapple juice, cinnamon, cloves, and nutmeg in a medium saucepan over medium heat, stirring until the sugar dissolves. Simmer for 8–10 minutes until thickened and glossy, then remove from heat and stir in the butter.
- Remove the ham from the oven at 130°F (54°C) and carefully peel back the foil. Use a basting brush to apply half the glaze generously over the entire surface, working it between the spiral slices.
- Return the uncovered ham to the oven, increase temperature to 400°F (200°C), and bake 15–20 minutes until the glaze begins to caramelize. Apply the remaining glaze and bake another 5–10 minutes until deep amber and sticky, and the internal temperature reads 140°F (60°C).
- Tent the ham loosely with foil and let it rest for 10–15 minutes before serving. Run a knife along the bone to free the spiral slices, arrange on a platter, and spoon any remaining pan glaze over the top.
Notes
- Always cover the ham tightly with foil during the initial bake to trap steam and prevent drying out.
- Use an instant-read thermometer and pull the ham at exactly 140°F (60°C) — overcooking is the number one reason for dry ham.
- Start at 325°F (165°C) to heat gently, then crank to 400°F (200°C) only for the glaze finish; this keeps the meat juicy.
- Apply the glaze in two rounds for a deep, lacquered crust — one application is never enough.
- The packet glaze that comes with the ham can be skipped; the homemade glaze in this recipe is far superior in flavor.
- Reserve the pan drippings — they're intensely flavorful and can be drizzled over the plated ham or used as a simple sauce.
- Make-ahead tip: The brown sugar honey glaze can be made up to 2 days in advance and stored covered in the refrigerator. Reheat gently before using.
- Leftover ham keeps refrigerated for up to 4 days or frozen for up to 3 months. Reheat covered with foil at 275°F (135°C) with a splash of broth to maintain moisture.
- The leftover ham bone is perfect for making split pea soup, bean soup, or ham and potato soup.
- Plan for about ½ lb (225g) of bone-in ham per person — the bone accounts for a significant portion of the weight.
Nutrition
Serving: 1ServingCalories: 310kcalCarbohydrates: 18gProtein: 28gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 1100mgPotassium: 380mgSugar: 17gVitamin A: 2IUVitamin C: 2mgCalcium: 2mgIron: 8mg
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