Best Spiral Ham Recipe: Brown Sugar Glazed Holiday Centerpiece

This spiral ham recipe delivers a holiday showstopper with minimal effort. The brown sugar glaze creates a caramelized crust that perfectly complements the tender, juicy meat.

I’ve refined this method over years of holiday gatherings to ensure the best results every time. Simple ingredients and a foolproof process guarantee a centerpiece worthy of your table.

Ingredients for Best Spiral Ham

A holiday centerpiece with pantry staples and one showstopping ham. Simple yet impressive.

The ham is the star—bone-in spiral-cut from a reputable butcher or HoneyBaked Ham guarantees even cooking and easy serving. Look for 8-10 lbs to feed a crowd (12-14 people). The brown sugar should be fresh and moist; if it’s hardened, pulse it in a food processor. For the maple syrup, pure Vermont Grade A offers the cleanest flavor. Butter quality matters here—Plugrá or Irish Kerrygold melt beautifully into the glaze.

No maple syrup? Honey works at a 1:1 ratio, though it’ll darken faster. Out of Dijon? Yellow mustard plus a pinch of cayenne gets close. Skip the pineapple? Use orange slices for a citrusy twist. For a boozy depth (adults only), replace the orange juice with bourbon or dark rum. The cloves are essential—they pierce easily into the ham’s pre-cut grooves.

Leftovers keep 5-7 days wrapped tightly in the fridge. Freeze slices for up to 2 months in airtight bags. Reheat gently in the oven with a splash of water to prevent drying. The glaze can be made 2 days ahead—store at room temperature and reheat before brushing.

Step-by-Step Instructions for Brown Sugar Glazed Spiral Ham

The following method ensures a showstopping centerpiece with caramelized glaze and moist, flavorful meat.

Step 1: Preheat and Prepare the Ham

Remove the 8 lb Fully Cooked Spiral-Cut Ham from refrigeration 1 hour before cooking to bring it to room temperature. This ensures even heating throughout. Preheat your oven to 325°F and position the rack in the lower third to prevent the glaze from burning.

Place the ham cut-side down in a roasting pan. The spiral cuts allow the glaze to penetrate deeply, so no additional scoring is necessary. Cover the ham loosely with foil to retain moisture during the initial heating phase.

Step 2: Create the Brown Sugar Glaze

In a medium saucepan over medium heat, combine the 2 cups Light Brown Sugar, 0.5 cup Pure Maple Syrup, 0.33 cup Dijon Mustard, 0.5 cup Unsalted Butter, 1 tsp Ground Cloves, 1 tsp Ground Cinnamon, 2 tbsp Apple Cider Vinegar, 1 tsp Vanilla Extract, and 0.25 cup Orange Juice.

Stir constantly until the mixture comes to a gentle boil, then reduce heat to low and simmer for 3-4 minutes until thickened. The glaze should coat the back of a spoon with a syrupy consistency. Remove from heat and let cool slightly before using.

Step 3: Glaze and Bake the Ham

After the ham has baked covered for 1.5 hours, carefully remove it from the oven and increase the temperature to 375°F. Uncover the ham and brush it generously with half of the prepared glaze, making sure to work it into the spiral cuts.

Return the ham to the oven uncovered and bake for an additional 30 minutes. Baste with the remaining glaze every 10 minutes until the exterior develops a deep, glossy mahogany color and the internal temperature reaches 140°F on a meat thermometer.

Step 4: Garnish and Rest Before Serving

While the ham bakes, prepare the garnishes. Slice the 1 whole Fresh Pineapple into rings and pat dry with paper towels. Stud the ham’s surface with 20 pieces Whole Cloves in a decorative pattern, pressing them gently into the meat.

Arrange the pineapple rings on the ham, securing each with a maraschino cherry in the center using a toothpick. Transfer the ham to a serving platter and let it rest for 15 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful.

Perfect Pairings for These Flavors

Classic Sides

Scalloped potatoes baked with sharp cheddar cheese soak up the ham’s sweet glaze beautifully. I make mine with heavy cream and garlic for extra richness. Roasted asparagus with lemon zest offers a bright contrast to the richness. 🥔

Bread Pairings

Warm buttermilk biscuits are perfect for mopping up every last bit of that brown sugar glaze. I use White Lily flour for the fluffiest texture. For a sweeter option, hawaiian rolls complement the pineapple garnish wonderfully.

Wine Pairings

A semi-sweet Riesling from Germany cuts through the saltiness while matching the glaze’s sweetness. For red lovers, a fruity Pinot Noir from Oregon works surprisingly well. I always chill whites to 45-50°F before serving. 🍷

Cocktail Match

The Old Fashioned with its orange notes mirrors the glaze’s citrus elements. I use Bourbon and 2 dashes of Angostura bitters. For a non-alcoholic option, sparkling cider with cinnamon sticks feels festive.

Fresh Additions

A crisp green salad with apple slices and candied pecans adds texture. I toss with apple cider vinaigrette. The acidity balances the meal’s richness perfectly. 💫

Frequently Asked Questions