Holiday Ham with Brown Sugar Glaze, Pineapple & Cherries
Holiday Ham with Brown Sugar Glaze, Pineapple & Cherries
The perfect centerpiece for Easter, Christmas, or an elevated Sunday dinner.
There’s something truly special about the scent of baked ham filling your home. Sweet, savory, sticky, and golden—it’s the kind of meal that brings everyone to the table and makes any occasion feel a little more like a celebration. In my home, we simply call this our holiday ham, and it’s a classic that shows up every Easter and many Sunday dinners in between.
And for some great side dishes to serve with this, check these out while you are here!
Creamy Stove Top Mac and Cheese
The Ultimate Green Bean Casserole
Grandma’s Old Fashioned Potato Salad
Dill Pickle Bacon Ranch Pasta Salad
And for dessert, try this adorable Easter Dirt Cake!
This baked spiral ham with brown sugar glaze, pineapple rings, and maraschino cherries is not only beautiful to serve. But it’s also incredibly simple to prepare. Whether you’re hosting a holiday feast or just want to make your weekend dinner a little extra special, this recipe delivers every time.
Why Spiral Ham is My Favorite:
Spiral hams are pre-cooked, pre-sliced, and packed with flavor. That means all the hard work is done for you. You’re just warming it through and adding your own personal touch with a glaze. The spiral cut makes it easy for the glaze to seep between the slices, giving you extra flavor in every bite.
You can usually find bone-in or boneless spiral hams. I prefer the bone-in variety because it stays juicier and more flavorful during baking. And the leftover ham bone is perfect for making soup or beans later in the week. If you really aren’t into ham or even making a big dinner for the holidays, try this Cheesy Chicken and Stuffing Casserole! Then you can just sit back, relax and enjoy the day with no fuss!
What Size Ham Do You Need?
A good rule of thumb is to buy:
- ½ to ¾ pound per person for boneless ham
- ¾ to 1 pound per person for bone-in ham
For example, a 12-pound bone-in ham (like I used) can easily serve 14–16 people with leftovers.
Let’s Talk Flavor:
The glaze is where the magic happens. (Most spiral hams will come with a glaze packet included, but I have never like the way it tastes. If you want to make it easier though, feel free to use it!) Each ingredient plays a role:
- Brown sugar gives deep sweetness and helps caramelize the outside.
- Pineapple juice and maraschino cherry juice add brightness and a classic holiday flavor.
- Dijon mustard adds a subtle tang that balances the sweet.
- Maple syrup (or honey) brings richness and warmth.
- Cinnamon adds just a hint of spice for depth.
- Cornstarch slurry thickens the glaze so it clings beautifully to the ham and creates that shiny, picture-perfect finish.
Add pineapple rings and cherries on top for that nostalgic look and a burst of fruity flavor with each slice. It’s a true American classic, beloved for generations.
Instructions:
This is just a summary, the full recipe is below. First, preheat your oven to 325°F. Then, prepare a large 9×13-inch baking dish by laying down two long sheets of heavy-duty aluminum foil—one lengthwise and one widthwise. Make sure they’re long enough to wrap over the entire ham later on.
Next, make your glaze. In a saucepan over low heat, combine 1 cup of brown sugar, ¼ cup of pineapple juice (from the can), ¼ cup of maraschino cherry juice, 2 tablespoons of Dijon mustard, 2 tablespoons of maple syrup, and ½ teaspoon of cinnamon. Stir and let it simmer gently for about 5 minutes. While that simmers, mix together a quick cornstarch slurry using 1 tablespoon of cornstarch and 1 tablespoon of cold water. Stir it into the glaze and continue simmering for another 2 minutes, or until the glaze thickens slightly. Remove from heat and set aside.
Then, place your spiral ham cut-side up in the foil-lined baking dish. Carefully pour about 1 cup of the glaze between the slices, letting it seep into the layers for maximum flavor.
After that, it’s time to decorate. Use toothpicks to attach pineapple rings all around the outside of the ham. Then, place a maraschino cherry in the center of each ring and secure it with another toothpick.
Once the ham is decorated, brush the glaze generously over the entire surface—especially the front and top. Then, loosely wrap the foil over the ham, tenting it so steam can circulate while baking.
Bake the ham for 1½ hours. Then, carefully unwrap the foil and brush the remaining glaze all over the ham. Re-wrap it loosely and return it to the oven for approximately another 1½ hours, or until the internal temperature reaches 115°F. (Bake time is 12-15 minutes per pound).
Finally, baste the ham with the juices from the pan, let it rest uncovered for 10–15 minutes, then slice and serve.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Holiday Ham with Brown Sugar Glaze, Pineapple & Cherries
Ingredients
- 9-12 lb Bone In Spiral Ham (Half Ham)
- 1 Cup Brown Sugar
- 1/4 Cup Pineapple Juice (from the can of pineapple rings)
- 1/4 Cup Maraschino Cherry Juice
- 2 tbsp Dijon Mustard
- 2 tbsp Maple Syrup (or Honey)
- 1/2 tsp Ground Cinnamon
- 1 tbsp Cornstarch
- 1 tbsp Cold Water
- 20 oz Can of Pineapple Rings in 100% Pineapple Juice
- 10 oz Jar of Maraschino Cherries (you will not use the whole jar)
Instructions
- Preheat oven to 325°F. Line a 9×13 baking dish with two long sheets of foil, one lengthwise and one widthwise.
- In a saucepan over low heat, combine brown sugar, pineapple juice, cherry juice, Dijon mustard, maple syrup, and cinnamon. Simmer for 5 minutes.
- Mix cornstarch and cold water in a small bowl, then stir into the glaze. Simmer another 2 minutes to thicken. Remove from heat.
- Place ham cut-side up in the pan. Pour about 1 cup of glaze between slices.
- Decorate with pineapple rings and cherries, securing each with toothpicks.
- Brush glaze all over the ham, especially the top and front. Loosely cover with foil.
- Bake for 1½ hours. Remove from oven, brush on remaining glaze, re-cover loosely, and return to oven for another 1½ hours or until ham reaches 115°F.
- Baste with pan juices, let rest for 10–15 minutes, then slice and serve.
