Honey-Mustard Spiral Ham with Pineapple Butter : A Sweet & Savory Holiday Showstopper

The Holiday Centerpiece That Gets a Standing Ovation Every Time

Picture this: the table is set, the candles are flickering, and there’s that magical, anxious-excited hum in the air that only happens when a special meal is about to be served. Then, you open the oven door. A wave of fragrant, sweet-and-savory steam billows out, and there it is—your masterpiece. A gorgeous, glossy, spiral-cut ham, shimmering with a sticky honey-mustard glaze and dotted with the sweet jewels of pineapple butter. It’s not just food; it’s the star of the show, the conversation piece, the dish that makes everyone’s eyes light up.

I live for those moments. And I know that creating a holiday showstopper can feel… daunting. But what if I told you this stunning Honey-Mustard Spiral Ham with Pineapple Butter is one of the easiest, most forgiving recipes in your festive arsenal? It’s true! We’re starting with a genius pre-sliced ham, which means most of the hard work is done for us. Our job is simply to bath it in a luscious, three-ingredient glaze and finish it with a brilliant pineapple butter trick that creates a caramelized crust you’ll want to frame.

This recipe is my love letter to holiday ease and big, bold flavor. It’s the perfect marriage of familiar comfort and a little “wow” factor. The honey and Dijon mustard create a beautiful tangy-sweet balance that seeps into every spiral, while the pineapple butter adds a tropical, buttery richness that makes the whole thing taste luxurious. It’s the ham of your dreams, without the kitchen nightmares. So, tie on your favorite apron, preheat that oven, and let’s create some delicious, stress-free holiday magic together.

Grandma’s Ham and My First Kitchen “Win”

My love affair with holiday ham started in my grandma’s kitchen, a place that always smelled like cloves, brown sugar, and something wonderful baking. Every Easter, she’d make a huge, old-school ham studded with cloves and glazed with a mysterious (to my kid eyes) concoction from a yellowing recipe card. My job was to press the pineapple rings onto the surface, a task I took with the seriousness of a heart surgeon.

One year, when I was about fourteen and feeling wildly overconfident, I decided I was going to “help” her make the glaze. I reached for the honey jar and, in a moment of spectacular clumsiness, knocked the entire thing into the bowl of mustard and brown sugar. I was mortified, convinced I’d ruined the entire holiday. But my grandma just laughed her warm, crackly laugh, stirred it all together, and said, “Well, Isla, I guess we’re making a honey-mustard ham this year!” That ham was devoured faster than any before it. It was my first real kitchen “mistake” that turned into a triumph, and it taught me a lesson I carry into BiteTide every day: the best flavors often come from a little improvisation and a lot of heart. This recipe is a direct descendant of that happy accident—streamlined, simplified, and packed with the same joyful spirit.

Honey-Mustard Spiral Ham with Pineapple Butter : A Sweet & Savory Holiday Showstopper

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• Author: islamerrick
• Total Time: 2 hours 45 minutes
• Yield: 10–12 servings 1x
• Diet: Halal

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Description

A sweet and savory holiday showstopper — juicy spiral ham glazed with a honey‑mustard and pineapple butter that caramelizes to a golden finish.

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Ingredients

Scale 1x2x3x

• 1 fully cooked spiral ham (8–10 lb)
• 1/2 cup honey
• 1/2 cup brown sugar
• 1/4 cup Dijon mustard
• 1/4 cup pineapple juice (from canned pineapple or fresh)
• 1/4 cup unsalted butter
• 2 tbsp apple cider vinegar (optional)
• Pineapple rings (about 1 can) and toothpicks for garnish
• Optional whole cloves for studding ham
• Salt & pepper (to taste)

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Instructions

1. Preheat your oven to 325°F (163°C).
2. Place the spiral ham cut‑side down in a large roasting pan and tent loosely with foil to keep it moist during baking. :contentReference[oaicite:0]{index=0}
3. In a small saucepan over medium heat, combine honey, brown sugar, Dijon mustard, pineapple juice, and butter. Stir until sugar is dissolved and mixture is slightly thickened. :contentReference[oaicite:1]{index=1}
4. If using, secure pineapple rings on the surface of the ham with toothpicks and insert whole cloves into the center of each ring. :contentReference[oaicite:2]{index=2}
5. Bake the covered ham at 325°F for about 15 minutes per pound (around 2 hours for an 8‑lb ham). :contentReference[oaicite:3]{index=3}
6. Remove the foil and brush the ham generously with the honey‑mustard pineapple glaze. Return to the oven uncovered. :contentReference[oaicite:4]{index=4}
7. Baste the ham with additional glaze every 10–15 minutes until the exterior is golden, sticky, and caramelized (about 30–45 minutes). :contentReference[oaicite:5]{index=5}
8. Once done, remove from oven and let rest 15–20 minutes before slicing and serving. :contentReference[oaicite:6]{index=6}

Notes

• Use a meat thermometer — fully cooked hams should reach about 140°F (60°C) when warmed through.
• Save leftover glaze to brush on slices when serving or to make a sauce.
• Leftover ham can be refrigerated up to 5 days or frozen for several months.

• Prep Time: 15 minutes
• Cook Time: 2 hours 30 minutes
• Category: Main Course
• Method: Baking/Roasting
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approx)
• Calories: 520 kcal
• Sugar: 25 g
• Sodium: 2100 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 95 mg

Gathering Your Flavor Players

Here’s everything you need to create this golden, glistening masterpiece. The beauty lies in the simplicity and quality of these ingredients.

• 1 fully cooked spiral-cut ham (6–8 lbs): This is our MVP and biggest time-saver. “Fully cooked” means it’s essentially ready to eat; we’re just heating it through and building incredible flavor. “Spiral-cut” is the secret to getting that gorgeous glaze in every single bite. Chef’s Insight: Don’t stress about bone-in vs. boneless. Bone-in often has more flavor, but boneless is easier to slice. Just be sure to check the label for “fully cooked.”
• 1/2 cup honey: Our natural sweetener that creates that beautiful, sticky sheen. It also helps the glaze caramelize into that dreamy crust. Sub Tip: Maple syrup or even agave nectar work beautifully here for a different flavor profile.
• 1/4 cup Dijon mustard: This isn’t the place for yellow mustard. Dijon brings a sophisticated, tangy sharpness that cuts the sweetness perfectly. Chef’s Insight: The mustard is what makes the flavor “grown-up” and complex. Don’t skip it!
• 1/4 cup brown sugar: Light or dark works! Dark brown sugar will add a deeper, almost molasses-like note. This sugar helps thicken the glaze and adds a rich caramel flavor to the crust.
• 1/2 cup pineapple juice: The magic liquid that ties everything together. It adds a bright, tropical acidity that lifts the whole glaze. Pro Hack: Use the juice from the can if you’re using canned pineapple for the butter, or grab a small bottle of 100% juice.
• 2 tbsp pineapple butter: This is our special weapon! It’s essentially fruit preserves meets butter. If you can’t find it, my easy swap is below. It adds incredible depth and buttery richness. Easy Substitute: Mix 2 tbsp of very soft, room-temperature butter with 2 tbsp of well-crushed pineapple (drained) or thick pineapple jam.
• Optional: pinch of ground cloves: A tiny pinch! This is a nostalgic nod to old-fashioned hams. It adds a warm, spicy background note. Use it if you love that classic flavor, but leave it out if you’re not sure—the ham will still be phenomenal.

Let’s Build that Glazed Glory: Step-by-Step

Ready? Let’s transform these simple ingredients into your new favorite holiday tradition. I’m walking you through every step with my best tips tucked right in.

1. Preheat & Prep: Fire up your oven to 325°F (160°C). This lower and slow temperature heats the ham evenly without drying it out. Place your spiral ham, cut-side down, in a roasting pan. I like to line the pan with foil for easier cleanup—holidays are for celebrating, not scrubbing! Cover the ham loosely with a tent of aluminum foil. This initial cover keeps it moist and steamy as it heats up.
2. Create the Glaze: While the oven heats, let’s make liquid gold. In a small saucepan, combine the honey, Dijon mustard, brown sugar, and pineapple juice. Whisk it over medium heat until it’s smooth and lovely. Let it simmer gently for about 5 minutes. You’ll see it thicken slightly—it should coat the back of a spoon. Chef’s Hack: Don’t walk away! Glazes can go from perfect to burnt in a flash. Give it your full attention for these five minutes. Once done, take it off the heat.
3. The First Glaze & Bake: Carefully remove the pan from the oven (it’s not hot yet, but get in the habit!). Using a pastry brush or a spoon, generously baste the ham with about half of your warm glaze. Get it in between those spirals! The beauty of a spiral-cut ham is that the glaze can penetrate deep into the meat. Pop it back in the oven, still loosely covered with foil, and set your timer for 30 minutes.
4. Baste, Baste, Baste: This is the secret to a deeply flavored, sticky-crisp exterior. Every 30 minutes, pull the ham out and brush on more glaze. Use up all that glorious sauce! Each layer builds upon the last, creating a flavor that’s more than skin-deep. The total bake time will be about 1.5 to 2 hours (or roughly 10-15 minutes per pound). You’re just heating it to an internal temperature of 140°F.
5. The Pineapple Butter Finale: For the last 15 minutes of cooking, it’s showtime! Remove the ham from the oven and take off the foil tent. Brush the entire surface with the pineapple butter (or your butter-pineapple mix). This final layer will melt, bubble, and caramelize in the open oven heat, creating that irresistible, glossy finish. Return the ham, uncovered, to the oven for those final 15 minutes.
6. The Most Important Step: Rest! When your ham is beautifully browned and fragrant, take it out. Transfer it to a carving board or platter and let it rest for at least 10-15 minutes. This allows the frantic, hot juices to relax back into the meat, ensuring every slice is juicy and tender, not dry. Pour any pan juices into a little pitcher to serve on the side—that’s liquid flavor gold!

Plating Your Masterpiece

Presentation is part of the fun! Place the rested ham on a large, beautiful platter. I love to scatter fresh herbs like rosemary or thyme sprigs around the base for a pop of green. If you’re feeling fancy, you can even tuck in some fresh pineapple chunks or rings that you’ve lightly caramelized in a skillet. Slice along the pre-cut spirals—it practically falls apart on its own. Serve with that little pitcher of warm pan juices on the side for guests to drizzle over their slices. It’s a self-serve showstopper that encourages everyone to dig in!

Make It Your Own: Flavor Twists & Swaps

This recipe is a fantastic canvas. Here are a few ways to ride a different flavor wave:

• Bourbon Peach Twist: Replace the pineapple juice with peach nectar and add a tablespoon of bourbon to the glaze. Use peach preserves mixed with butter for the final glaze.
• Spicy Chipotle Honey: Add 1-2 teaspoons of minced chipotle peppers in adobo sauce to the honey-mustard glaze for a sweet, smoky, and spicy kick.
• Orange-Ginger Dream: Swap pineapple juice for fresh orange juice and add 1 tablespoon of freshly grated ginger to the glaze. Finish with orange marmalade mixed with butter.
• Apricot-Glazed Ham: Use apricot preserves in place of the pineapple butter, and thin it with a little orange juice for the final brush. A classic for a reason!
• Lower-Sugar Option: Use sugar-free honey substitute and replace the brown sugar with a brown sugar substitute that measures 1:1. The Dijon and pineapple juice will still provide tons of flavor.

Isla’s Kitchen Notes & Stories

This recipe has been my holiday anchor for years, but it’s evolved. The pineapple butter trick came from a desperate, last-minute fridge raid when I realized I was out of apricot jam. Best mistake ever! I’ve also learned that the size of the ham doesn’t have to be a stress point—the formula of “heat through and glaze generously” works for almost any fully-cooked spiral ham.

One of my favorite memories is of a Friendsgiving where we put the glazed ham right in the middle of the table and let everyone pull off slices buffet-style. It was messy, hilarious, and felt so communal. Don’t be afraid to let the meal be interactive! The best part? The leftovers. Oh, the leftovers! They make the most incredible sandwiches, breakfast hashes, and soup bases. Cooking this ham isn’t just about one meal; it’s a gift that keeps on giving for days.

Your Questions, Answered!

Q: My glaze is burning before the ham is heated through! What did I do wrong?
A: This usually means your oven is running hot, or your ham is on a rack too high in the oven. Try lowering the rack to the middle position. If you see it browning too fast during the final uncovered bake, just lay a loose piece of foil over the top. Also, ensure you’re using a fully cooked ham—we’re not trying to cook it, just heat it to 140°F.

Q: Can I make the glaze ahead of time?
A> Absolutely! You can whisk the honey, mustard, sugar, and juice together up to 2 days ahead and keep it in the fridge. When you’re ready, just simmer it on the stove until thickened. The pineapple butter step is best done fresh, though.

Q: I can’t find pineapple butter anywhere! Is your substitute just as good?
A> I promise, it’s fantastic! The key is to drain the crushed pineapple really well (press it in a fine-mesh sieve) so your butter mixture isn’t watery. Soften the butter first, mix them together, and you’re in business. It adds that same fruity, buttery punch.

Q: How do I store leftovers and for how long?
A> Let the ham cool, then store it in an airtight container in the fridge for 3-4 days. You can also freeze slices (wrapped tightly in plastic and foil) for 1-2 months. The bone is a treasure—save it for the most incredible split pea or bean soup!

Nutritional Information*

*Please note: This is an estimate per serving, based on a 6lb ham yielding 12 servings, and will vary based on the specific brand of ham and ingredients you use.

Prep Time: 15 mins | Cook Time: 1.5-2 hrs | Total Time: ~2 hrs | Servings: 12

Per serving (approx): 280 calories | 10g fat | 18g sugar | 24g This glazed spiral ham proves that holiday mains don’t have to be complicated to feel impressive. With a glossy, flavor-packed glaze, tender slices, and endless ways to customize, it’s a centerpiece that invites everyone to gather, slice, and share. Don’t stress the size, don’t chase perfection — just glaze generously and let the oven do the work.