Glazed Spiral Ham Recipe
Make this spiral ham baked with a brown sugar and pineapple juice glaze the main attraction for your Easter dinner.
- 1 fully cooked bone-in spiral ham (7 to 9 pounds)
- 4 tablespoons Dijon mustard, divided
- 3/4 cup pineapple juice, divided
- 1/2 cup packed brown sugar
- 1/4 teaspoon ground ginger
- 2 teaspoons cornstarch
- Preheat oven to 325 F. Place ham, cut side down, in a 9-by-13-inch baking dish.
- In a small bowl, whisk 2 tablespoons mustard with 1/4 cup pineapple juice. Brush over ham.
- Cover pan tightly with foil. Bake according to ham’s package directions, typically 12 to 15 minutes per pound.
- In a small saucepan set over medium-high heat, whisk together remaining juice, brown sugar, remaining mustard, ginger, and cornstarch. Bring to a boil, then reduce heat and simmer for 2 to 3 minutes, stirring often. Remove from heat, and allow glaze to cool.
- About 15 minutes before ham is done, remove from oven, and increase oven temperature to 425 F.
- Brush ham with glaze, and return to oven until ham's center reaches an internal temperature of 140 F.
- Tent ham loosely with foil. Let rest for 10 minutes before serving.
For more recipes, see Easter Dinner.
Traci Smith is a Capper’s Farmer editor. She enjoys cooking and baking, crafting, and just hanging out with her Labrador Retrievers, Boone and Ellie.