The savory mustard glazed ham has a touch of sweetness thanks to canned pineapple rings that roast on top of the spiral ham. The pineapple juices drizzle over the ham as it cooks and add extra flavor to the glaze as you baste it over the top.
My very favorite thing about cooking a spiral ham for a holiday dinner like Easter or Christmas is that once it is baked, you can easily slice very thin slices of ham for adding to a dinner platter.
As the ham cooks, the slices tend to slightly spread apart. This allows whatever glaze you've brushed over the top to drizzle down between each slice giving every bite extra flavor.
My easy recipe for mustard glaze is SO much better tasting than the glaze packet that is often tucked inside the spiral ham packaging. You can control the flavor balance so it isn't too sweet.
By adding canned pineapple rings over the entire surface of the glazed ham, the sweet pineapple juices cook down into the slices of ham and add a bit of fresh flavor to the mustard glaze.
If you've ever struggled to prepare a holiday ham and get the side dishes hot to the table, don't miss my section below on how to time the baking of the ham and sides so everything is served warm!
Why This Recipe is the Best
If you're going to cook a ham for your holiday dinner, choose this easy recipe because:
- It is so easy, my husband who doesn't cook much can do the entire dish by himself. A few minutes of prep to start and the dish basically manages itself in the oven.
- Mustard is the perfect glaze flavor. Brown sugar and mustard are mixed together to form a not-too-sweet ham glaze everyone will love. We often serve additional mustard at the table, because we love it so much but even if you don't love mustard it isn't a powerful taste in the glaze, it just adds a bit of zippiness.
- Roasted pineapples are the best. My dad and I tend to fight over the pineapples with the most roasted parts. That little bit of char on the sweet fruit makes them sooooo yummy.
- Makes great leftovers. Even if you have a small family, go ahead and make the large ham for the holiday. There are so many delicious recipes for leftover cooked ham. Be sure to see some of my favorites at the bottom of the post.
Don't be intimidated by roasting a holiday ham. This recipe is so easy and it starts with a very simple shopping list of just 5 ingredients:
- Spiral ham
- Canned pineapple rings/slices
- Dijon mustard
- Whole grain mustard
- Brown sugar
You may even have most of those things in your pantry right now! Check the recipe card for quantities.
Tools You'll Need
This isn't a complicated recipe but there are a few easy tools that are essential.
- A large roasting pan that your ham will fit inside
- Aluminum foil
- Pastry or basting brush
- A baster tool
Prepare the Ham
Line your roasting pan with aluminum foil to help with clean up later.
Place the ham cut side down and brush with the prepared glaze.
Cover the entire surface of the ham with drained pineapple rings. Hold them in place by inserting toothpicks as needed.
Brush the top and the pineapples with the remaining glaze.
To prevent the pineapples from burning too quickly, you'll finish preparing the ham by placing another piece of aluminum foil over the top.
The toothpicks will make this step a little tricky, just do your best to gently cover the surface of the ham. It is ok if the toothpicks poke through the foil.
How to Bake the Spiral Ham
Preheat the oven to 300°F. Bake the ham for 17 minutes per pound until the center comes to 100°F.
I baked our 11 pounder for 3 hours and it was fine.
Remove the ham from the oven and raise the temperature to 450°F.
Remove the foil covering and baste the ham with the juices from the bottom of the pan.
Return to the oven and bake for an additional 30-40 minutes.
Glaze the ham a few times during this last step to keep it moist and get as much of the sticky glaze on top as possible.
The pineapples will begin to char -- don't worry, those are the tastiest parts!! Just watch so they don't burn completely.
Remove the ham from the oven, baste one more time, and tent it with tin foil to keep it warm while it rests for an additional 30 to 40 minutes.
This is when you can add the remaining side dishes to the oven to complete your menu.
Total time from removing it from the fridge to hitting your table ranges from 5 - 6 hours depending on the weight of your ham.
If this sounds like too much, you could always make my hands-off Crockpot spiral ham recipe, it has a similar glaze but misses the roasted pineapples.
Our Easter menu this year was simple and perfect in every way:
- This delicious mustard glazed ham was the centerpiece.
- A batch of these hot cross biscuits (They are my FAVORITE!)
- A pretty platter of Easter eggs
- A green vegetable: We love roasted asparagus or green beans
- Hot rolls for making ham sandwiches
- And the most delicious carrot cake you've ever had
We decided to skip the potato side dish because the kids still don't like potatoes and Tim and I were more than content with the rolls and biscuits.
If you're looking for an another traditional Easter dish to add to the ham, you could even make this roasted lamb breast recipe.
How to Time Baking Side Dishes
Timing for the holiday side dishes couldn't be easier:
When the ham comes out of the oven to rest for the final 40 minutes, the biscuits go into the oven to bake.
When the biscuits come out, the baking sheet of your favorite green vegetable goes in to roast for 12 minutes.
Carve and plate the ham 5 min before the veggies come out and everything will be ready to be brought to the table together!
Alternatively, you could use your slowcooker to make delicious side dishes that cook independently from the ham and will be ready whenever you are. We love this easy slowcooker mashed potatoes recipe and crispy Crockpot green bean casserole.
Leftover Ham Recipes
Once your holiday feast is over, you may be wondering what to do with all the leftover ham!
I always make a big spiral ham for the holiday just so we can enjoy these delicious ham recipes in the following weeks.
You can freeze the ham slices in an airtight container for using in any of these recipes for up to 6 months. I recommend separating it into smaller portions so you can just thaw what you need a little at a time.
If your ham has a bone in it, be sure to save the bone, too! You can use it to make my delicious split pea and carrot soup. If you're not ready to make the soup now, you can freeze the ham bone for later.
Mustard Glazed Ham with Pineapple
- 2 (20 oz) cans of pineapple slices packed in juice
- 1 cup packed brown sugar
- 1/3 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1 spiral bone-in half ham We had an 11 pound one. If you have a larger one, you might need an additional can of pineapple slices, but you should have plenty of glaze.
- Line a large roasting dish with tinfoil to help with clean up. Remove the ham from all of it's plastic wrappings and place cut side down inside the pan.
- Open the pineapple cans and drain the juice into a measuring cup. Reserve 3/4 cup of the juice. Combine the pineapple juice, brown sugar, and both mustards in a bowl.
- With a pastry brush, coat the ham with half of the glaze mixture. Cover the ham with pineapple rings, holding them in place with toothpicks. Be sure to leave enough of the toothpick poking out so that you can grab it and remove it later. (Don't push it all the way into the ham.)
- Brush the ham and pineapple rings with the remaining glaze. Wrap the outside of the ham in tin foil as tightly as possible. The toothpicks will poke through, that is just fine. You want the ham covered so it doesn't burn in the first stage of cooking.
- Leave the glazed, wrapped ham sitting on the counter for an hour and a half. This brings the ham to a more even temperature for baking.
- Preheat the oven to 300°F. Bake the ham for 17 minutes per pound until the center comes to 100°F. (I baked our 11 pounder for 3 hours and it was fine.)
- Remove the ham from the oven and raise the temperature to 450°F. Remove the tin foil covering and baste the ham with the juices from the bottom of the pan. Return to the oven and bake for an additional 30-40 minutes. Glaze the ham a few times during this last step to keep it moist and get as much of the sticky glaze on top as possible. The pineapples will begin to char -- don't worry, those are the tastiest parts!! Just watch so they don't flat out burn.
- Remove the ham from the oven, baste one more time, and tent it with tin foil to keep it warm while it rests for an additional 30 to 40 minutes. This is when you can add the remaining side dishes to the oven to complete your menu.
- Total time from removing it from the fridge to hitting your table ranges from 5 - 6 hours depending on the weight of your ham.
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