Recipe Details
"This show-stopping spiral ham is basted in a rich honey and brown sugar glaze, then roasted with golden pineapple rings for a perfect balance of sweet and savory. It is the ultimate hassle-free centerpiece that promises tender, juicy slices every single time."
1 Ingredients
| Qty | Item |
|---|---|
| 10 lbs | Fully cooked bone-in spiral-cut ham |
| 1 cup | Honey |
| 0.5 cup | Light brown sugar, packed |
| 0.5 cup | Pineapple juice |
| 2 tbsp | Dijon mustard |
| 0.25 tsp | Ground cloves |
| 20 oz | Canned pineapple slices in juice |
| 12 pieces | Maraschino cherries |
2 Instructions
Preheat your oven to 325°F (165°C). Place the spiral ham cut-side down in a heavy roasting pan.
In a small saucepan over medium heat, combine the honey, brown sugar, pineapple juice, Dijon mustard, and ground cloves. Simmer for 5-7 minutes until the sugar is dissolved and the glaze has slightly thickened.
Using toothpicks, secure the pineapple slices and cherries all over the surface of the ham. Pour about half of the glaze over the ham, ensuring it gets between the spiral slices.
Cover the roasting pan tightly with aluminum foil to prevent the ham from drying out. Bake for approximately 10-12 minutes per pound.
Remove the foil during the last 30 minutes of cooking. Brush the remaining glaze over the ham and pineapple slices. Increase the oven temperature to 400°F (200°C) for the final 10-15 minutes to caramelize the edges.
Remove the ham from the oven when the internal temperature reaches 140°F (60°C). Let it rest for 15-20 minutes before serving to allow the juices to redistribute.
💡 Tips & Tricks
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Don't skip the resting period; it is crucial for keeping the meat juicy.
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If the glaze starts to burn during the final high-heat blast, loosely tent it with foil again.
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Save the ham bone for a delicious pea soup or bean stew the next day.
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Use a pastry brush to ensure every slice of the ham is coated with the honey mixture.
? Frequently Asked Questions
How long do I cook a pre-cooked spiral ham?
Can I use fresh pineapple instead of canned?
How do I keep the ham from drying out?
How much ham should I buy per person?
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