Description
This Pineapple Spiral Ham recipe features a tender, spiral-sliced city ham glazed with a rich and tangy mixture of brown sugar, cola, mustards, and spices, complemented by the sweetness of crushed pineapple. Perfect for holiday gatherings or special occasions, this recipe yields a flavorful and moist ham that serves 12 people.
Ingredients
Scale
Glaze 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
Ham and Fruit
- 1 6-9 lbs. spiral-sliced city ham
- 20 oz. crushed pineapple (1 large can)
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C) to ensure it is ready for the ham to cook evenly.
- Prepare the glaze: In a medium saucepan, combine the dark brown sugar, cola, apple cider vinegar, low-sodium soy sauce, Dijon mustard, grainy mustard, ground ginger, onion powder, crushed red pepper flakes, and kosher salt. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar is dissolved and the glaze is slightly thickened, about 5-7 minutes.
- Prepare the ham: Place the spiral-sliced city ham in a large roasting pan, flat side down. Ladle a portion of the glaze evenly over the surface of the ham, making sure to get between the spiral slices for maximum flavor infusion.
- Add the pineapple: Drain some of the juice from the crushed pineapple to reduce excess liquid, then spoon the pineapple evenly over and between the spiral slices of ham, allowing it to soak into the meat.
- Bake the ham: Cover the roasting pan loosely with foil to retain moisture and bake the ham in the preheated oven for about 1 hour and 30 minutes. Baste the ham every 20-30 minutes with the remaining glaze to keep it moist and flavorful.
- Finish and serve: Remove the foil during the last 15 minutes of cooking to let the glaze caramelize and develop a beautiful, sticky crust. Once cooked through and heated to an internal temperature of 140°F (60°C), remove the ham from the oven and let it rest for 10 minutes before slicing and serving.
Notes
- Using light brown sugar instead of dark brown sugar will slightly alter the flavor but still produce a delicious glaze.
- Ensure the ham is spiral sliced for optimal glaze penetration and ease of serving.
- Adjust crushed red pepper flakes to taste for a milder or spicier glaze.
- Leftover ham can be stored in an airtight container in the refrigerator for up to 5 days.
- For a lower sodium option, use a ham labeled low-sodium and reduce or omit the soy sauce.