How to Cook a Spiral Ham

I just had to share my go-to recipe on how to cook a spiral ham because it’s a staple in my house each year. My recipe features a classic, old-fashioned pineapple brown sugar glaze that highlights the yummy flavors of the pork!

My Favorite Spiral Ham Recipe

I remember the first time I learned how to cook a spiral ham by myself. I had always had it at my parent’s house growing up, but it was my first time making it at home.

I ended up calling my mom on the phone to ask her help with the glaze because I wanted it that perfect mix of sweet and savory and I know the version I had growing up was the perfect mix between the two.

She gave me the main ingredients she used and I went from there to create this very spiral ham recipe. I always tweak a few things here and there to land on what I think is the perfect way to make the recipe. If my mom asks, don’t tell her it’s been changed!

I now make this recipe for Christmas and Easter dinner, completely requested by my 2 kids. It’s not often they both love the same foods, so when I land on a version they both like, I don’t touch it and serve it all the time.

And, if you love a good holiday dinner recipe, try my recipes for oven roasted whole chicken, air fryer ham, 3 ingredient ham glaze, air fryer roast beef, and beef wellington without mushrooms.

Ingredients

• Spiral-cut ham – this should be pre-cooked as most sold hams in the US here are pre-cooked when sold
• Pineapple juice – I recommend using canned pineapple as fresh pineapple contains enzymes that breaks down the fruit and meat too much
• Honey – I’ve also used maple syrup in a pinch
• Ground cinnamon
• Onion powder
• Garlic powder
• Paprika
• Salt
• Brown sugar
• White sugar

How to Cook a Spiral Ham

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 325 degrees F and add the spiral ham to a large casserole dish with the cut side down.

STEP TWO: Add the pineapple juice and honey to a mixing bowl and combine. Add the brown sugar, white sugar, onion powder, cinnamon, garlic powder, paprika, and salt to a separate bowl and mix as well.

STEP THREE: Apply the pineapple juice and honey mixture to the ham. Cover tightly with foil and bake for 1 hour and 30 minutes. 

STEP FOUR: Use a meat thermometer to check the ham for doneness. When its internal temperature reaches 140 degrees F, remove it from the oven and let it rest (covered) for 15 minutes.

STEP FIVE: In the meantime, pour the pan drippings into a small saucepan with the sugar mixture. Simmer over medium-low heat for 7-10 minutes or until thickened. 

STEP SIX: Place the ham on a serving platter and drizzle with the sauce. Serve the rest to the side and enjoy!

Tips for Cooking Spiral Ham

• Choose the right ham. Look for precooked ham that’s pre-sliced as well. It lets the glaze settle into all of the nooks and crannies in my ham more easily.
• Cook the ham per pound. I find that each pound of ham takes about 10 to 15 minutes to cook. That means a 10 lb spiral ham takes about an hour and a half to bake.
• Bring the ham to room temperature before baking. Pull the ham out of the fridge at least 1 hour before baking to help it cook evenly. 
• Place the ham cut-side down in the pan to keep it nice and juicy while it bakes. I did this by accident one time and now it’s the only way I will cook it!
• Check for doneness with a meat thermometer. I always use a meat thermometer to check if the ham is done. Ham needs to reach at least 140 degrees F for it to be safe to eat and will be the juiciest when not overcooked.
• Let the ham rest so that the juices have the chance to redistribute throughout the meat. 
• I typically store leftovers wrapped tightly in foil in the fridge. They’ll keep for up to 3-5 days. For longer storage, this recipe freezes well for up to 2 months.
• To reheat, I recommend using the oven. Preheat it to 325 degrees F and heat the ham in a baking dish with a bit of water for about 10 minutes per pound.

Variations and Substitutions for Baked Spiral Ham

• Marinate the ham in the glaze overnight and then cook the ham for a more pronounced flavor.
• Add Dijon mustard to the glaze here. It gives the ham a much more complex flavor —  I always love pairing mustard with ham.
• Garnish the ham with pineapple rings and maraschino cherries. I love bringing the nostalgia back just like my grandma used to make.
• Add some minced garlic or fresh herbs for an aromatic and savory twist.
• Use apple juice in place of the pineapple juice. I find it works great in a pinch and tastes great too.
• Add spicy jalapenos or a dash of cayenne pepper the marinade for a little spicy kick.
• Make the most out of the ham bone and use it to make soup.

What to Serve with this Spiral Ham Recipe

When I serve this for Easter or Christmas, I always include the classics like mashed potatoes, green bean casserole, sweet potato casserole, and fluffy biscuits! Cornbread stuffing is another one of my family’s favorites.

I’ve also served spiral sliced ham with rice, a fresh garden salad, and some roasted vegetables for Sunday supper. It’s super versatile!

How to Cook a Spiral Ham FAQs

How long to cook spiral ham? 

I find ham cooks best at 325 degrees F for about 10 minutes per pound. This means a 10 lb spiral ham takes about 1 hour and 30 minutes. I use my meat thermometer to check for an internal temperature of at least 140 degrees F. 

How do I glaze a spiral cut ham?

I glaze a spiral-cut ham by combining the glaze ingredients in a bowl and mixing to combine. I score the ham if it isn’t presliced to help the glaze soak into the meat, then brush or pour it over the ham. I like to baste the meat with the glaze a few times as it cooks too — it helps keep it juicy and flavorful!

How do I prevent my ham from drying out?

To keep the ham from drying out, I cook it at 325 degrees F, and baste it with the glaze as it cooks. I also recommend letting it rest for at least 15 minutes before slicing as it gives the juices a chance to redistribute throughout the meat.

How to Cut a Spiral Ham

I carve my spiral ham by peeling off the skin and any excess fat. Then, I slice downward, following the pre-cut spiral pattern, starting at the thickest part of the ham. I like to cut it into thin slices so there is a mix of meat and fat in every bite!

More Holiday Recipes

• Velveeta mac and cheese
• Hershey kiss cookies
• Watergate salad
• Cottage cheese jello salad
• Peanut butter balls
• Grape salad
• Pineapple upside down cake
• Creamed corn
• Buckeye recipe