This post first appeared on Yellow Bliss Road where I am a contributor.
At holiday dinners, a big plate of meat is always the star. We love this Spiral Ham with Pineapple Glaze at Easter and Christmas time, and for weeknight meals.
As much as I love having ham for holiday meals, it’s the leftovers I really love. But great ham leftovers start with a great recipe. Spiral Ham with Pineapple Glaze is one of my favorite ways to flavor a big spiral cut ham. I like this glaze better than pineapple rings & cherries stuck all over the surface of the ham. Much easier to take apart. My family adored this recipe, and it’s on the menu for our Easter dinner again this year.
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My other favorite thing about holiday meals is the selection of all my favorite dishes in one place. When else do you get a culmination of recipes from your whole family on one table? Ham or Roasted Turkey is always the star of our holiday table. Last year I made this killer Brown Sugar Bourbon Ham and my husband raved about it. Since I never do a test run for a holiday meal, I made this Pineapple Glazed Ham last month. It rocked. The classic flavors came together in this crushed pineapple glaze for ham for a recipe beautifully!
I love serving this baked ham up with 40-Minute Milk and Honey Dinner Rolls, Creamed Corn Casserole with Peppers, and Grandma’s Mashed Potatoes. They’re the perfect sides. Now, if you really want to take this recipe over the top, take all those yummy pan juices, strain them, and make ham gravy. Are you drooling yet? You should be! This ham is a guaranteed winner at the dinner table and sure to become a recipe you’ll treasure for years to come.
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Pineapple Glaze for Ham
- Preheat your oven to 325 degrees F. Line a deep baking dish with heavy-duty foil.
- Remove ham from packaging. (Discard glaze packet if your ham comes with one.) Place ham flat side down in the pan. Cook for 1 hour.
- Carefully remove ham from the oven. Using a spoon, drizzle half the glaze all over the surface of the ham. Use the back of the spoon to help smoosh some of the glaze between the layers. Bake for 30 minutes.
- Remove ham from the oven. Drizzle the remaining glaze over the ham. Bake for another 30 minutes until heated through.
- Remove from the oven. If you're making ham gravy, reserve the juices in the pan (there will be a good amount of liquid), otherwise discard the juices.
- Transfer the ham to a rimmed serving platter placing the flat side out so you can take slices of ham. I like to add some kale leaves around the edge of the dish for presentation points. Serve warm or at room temperature.