This is a spiral ham baked with canned pineapple slices tucked into the cuts, finished with a honey, brown sugar, and clove glaze. The ham is already fully cooked, so the job is really just heating it through and building a sticky crust — which means about 15 minutes of actual work and one pan to wash.
What makes this version work
Two things matter here. First, using a spiral-cut ham means the pineapple halves slide directly into the pre-cut slices — the fruit sits against the meat the entire time it cooks, so the juice works its way in rather than just running off the surface. Second, the glaze goes on in the last 10–15 minutes only, not at the start. Honey and brown sugar burn fast at oven temperatures; adding them too early gives you a dark, bitter crust instead of a glossy one. Pulling the top pineapple slices off before glazing also lets the glaze reach the meat directly rather than pooling under fruit.
Make-ahead notes
The glaze can be mixed and refrigerated up to 3 days ahead — just give it a stir before using since the honey and sugar can separate slightly when cold. You can tuck the pineapple into the ham, cover it tightly, and refrigerate it up to 12 hours before cooking; pull it out 20–30 minutes before it goes in the oven so it isn’t stone cold at the center. Leftovers keep well: wrap the ham tightly in foil or move it to an airtight container and refrigerate for up to 5 days. For longer storage, slice it first, then freeze in portions for up to 2 months — slices thaw and reheat much faster than a whole chunk.
Mistakes to avoid
- Skipping the foil check early on. Halogen ovens and some conventional ovens run hot at the top. Check at the 15–20 minute mark. If the surface is already browning, tent loosely with foil — don’t wait until it’s overdone.
- Pouring cold glaze straight from the fridge. Cold honey is thick and won’t flow into the spiral cuts. Let it come to room temperature for 15 minutes, or warm it briefly so it pours easily and coats evenly.
- Carving immediately out of the oven. Skipping the 10–15 minute rest means the juices run straight out when you cut. The slices end up drier and the glaze hasn’t had time to set on the surface.
- Using pineapple in syrup instead of juice. Pineapple packed in heavy syrup makes the glaze cloyingly sweet and throws off the balance with the salty ham. Stick with cans packed in 100% pineapple juice — skip the garnish of maraschino cherries too, not worth the extra dish.
- Discarding the pan drippings. The liquid left in the pan after cooking is a mix of ham juices, pineapple juice, and glaze. Deglaze the pan with a splash of the reserved pineapple juice and spoon it over slices at the table — it takes 2 minutes and uses no extra equipment.
Glazed Christmas Ham and Pineapple (Easy Holiday Recipe)
Equipment
- Halogen oven with extender ring and low rack
- Large measuring cup (2-cup / 500ml)
- Kitchen tongs
- Aluminium foil
- Serving platter
- Small mixing bowl
- Basting brush
Ingredients
- 5 pound spiral ham fully cooked and thawed
- 2 cans pineapple slices 20 oz each, in 100% pineapple juice, reserve the juice
- 3 pinches ground cloves divided
- ¼ cup honey
- 2 tablespoons dark brown sugar packed
Instructions
- Set a low rack in the bottom of your halogen oven. If using a conventional oven, preheat to 275°F / 135°C (140°C fan-forced) and place the rack in the lower third. Use a roasting pan with a wire rack.
- Drain pineapple juice into a measuring cup and set aside. Slice all but 5 pineapple slices in half and tuck the halves into the slices of ham. If you can’t get them into every slice, try every other slice.
- Set whole slices aside. Place ham into a halogen oven.
- Mix 1/4 cup of pineapple juice and 1 pinch of ground cloves. Slowly pour over the ham, careful to get juice in every slice. Place remaining pineapple slices on top of ham.
- If using a halogen oven, place the extender ring on and then the lid. If using a conventional oven, simply place the roasting pan on the lower rack uncovered.
- Set your halogen oven to 275°F / 135°C and cook for 45 minutes. For a conventional oven, cook at the same temperature for approximately 60 minutes.
- Check the ham after 15–20 minutes. If the top is browning too quickly, loosely tent with aluminium foil. In a halogen oven, use tongs to tuck the edges of the foil down so the fan doesn't blow it around.
- Mix together honey, brown sugar, 2 pinches of ground cloves, and 1/4 cup of reserved pineapple juice.
- After 45 minutes remove the 5 pineapple slices on top of ham and set aside.
- Pour honey mixture all over the ham and try to get in every slice.
- Place the lid back on the oven and continue to cook until the edges are crisp (10–15 minutes.)
- Remove the ham from the oven and transfer to a serving platter. Let it rest for 10–15 minutes before carving — this allows the juices to redistribute and the glaze to set.
Notes
- Serve each slice of ham with pineapple.
- Storage: Wrap leftover ham tightly in foil or transfer to an airtight container. Refrigerate for up to 5 days or freeze sliced portions for up to 2 months.
- Make-ahead: Prepare the honey-brown sugar glaze up to 3 days in advance and refrigerate. Tuck the pineapple into the ham and refrigerate up to 12 hours before cooking.
- Substitution: Maple syrup works beautifully in place of honey for a deeper, more autumnal flavour. Light brown sugar can replace dark brown sugar — the molasses flavour will just be slightly milder.
- Pro tip: Reserve all the pineapple juice — after roasting, deglaze the pan drippings with it for a quick sauce to drizzle over sliced ham at the table.
- Reheating: Warm individual slices in a covered dish at 275°F / 135°C with a splash of pineapple juice to prevent drying out.
Nutrition
FAQ
Can I use a bone-in ham instead of a boneless spiral ham?
Yes, but the technique changes a bit. A bone-in ham isn’t pre-sliced, so you’ll need to score the surface yourself in a crosshatch pattern about an inch deep before tucking in pineapple pieces. Cooking time will also increase — plan on roughly 15–18 minutes per pound at 275°F rather than a flat 45–60 minutes.
My ham is larger than 5 pounds. How do I adjust the cook time?
Add approximately 10–12 minutes per additional pound at 275°F. The goal is an internal temperature of 140°F at the thickest part — a meat thermometer is the most reliable way to check, since oven performance varies.
Can I make this in a regular oven if I don’t have a halogen oven?
Absolutely — a conventional oven works fine. Set it to 275°F, place the ham on a wire rack in a roasting pan on the lower third rack, and cook uncovered for about 60 minutes before adding the glaze. The result is the same; the halogen oven just runs a little faster due to the fan.
Do I need to add water to the bottom of the pan?
No. The pineapple juice you pour over the ham at the start provides enough moisture to prevent the bottom from scorching during the cook time. Adding water would dilute the drippings you’ll want for a pan sauce.
What sides go well with this ham?
Roasted or mashed potatoes, green beans, and dinner rolls are the most practical choices because they can all cook or sit while the ham rests. If you want something from this site, the caramelized Brussels sprouts work well — the balsamic cuts through the sweetness of the glaze.
The glaze isn’t sticking — it’s just running off. What went wrong?
This usually happens when the ham surface is too wet when the glaze goes on. After removing the top pineapple slices at the 45-minute mark, blot the surface lightly with a paper towel before pouring the glaze. It gives the honey mixture something to grip rather than sliding straight off.
If you liked this one
- Homemade Classic Cranberry Sauce
- Traditional Homemade Eggnog
- Caramelized Brussels Sprouts with Balsamic Glaze
- Hearty Shepherd’s Pie
