Glazed Spiral Ham
★ Issue CMSC·22–011 · Published 13 Mar 2022
BBQ/Smokedporksmoked

Glazed Spiral Ham.

Ten pounds of spiral ham glazed with brown sugar, pineapple, and Whole Hog feeds a crowd without fuss

PREP 45 min
COOK 105 min
TOTAL 2:30h h
SERVES 10-12 people
HEAT medium
BLEND RATING 4.9 95 reviews · Whole Hog®
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Made with Whole Hog®Shop
You'll need
Roasting pan with rackInstant-read thermometerAluminum foilBasting brush

Ten pounds of spiral ham glazed with brown sugar, pineapple, and Whole Hog feeds a crowd without fuss

Ingredients

For the Ham:

  • 1 10-12 pound bone-in fully cooked spiral smoked ham
  • 2 20-oz cans sliced pineapple (reserve all liquid for the glaze)
  • 1/2 cup Casa M Spice Co® Whole Hog®
  • ~20 Maraschino cherries
  • 1-1/2 cup brown sugar

Method

  1. 01

    Bring ham to room temperature

    30 min

    Unwrap the ham and let it sit out for about 30 minutes so it cooks evenly throughout — cold meat in a hot oven leads to uneven heating and drying.

  2. 02

    Preheat oven

    15 min

    Get your oven to 325°F while you're prepping everything else. This gentle heat is what keeps a spiral ham moist and forgiving.

  3. 03

    Make the glaze

    30 min

    Combine the brown sugar, reserved pineapple juice, and Whole Hog in a saucepan over medium heat, stirring occasionally until it thickens — about 25 to 30 minutes. The reduction concentrates the sweet-savory flavors and creates that signature caramelized coating.

  4. 04

    Dress the ham with fruit

    10 min

    Arrange pineapple slices all over the ham, securing each with a toothpick, then slide a cherry into the center of every toothpick. This isn't just for looks — it adds moisture and flavor as everything caramelizes together.

  5. 05

    First glaze and roast covered

    90 min

    Brush about a third of the glaze over the ham, pineapples, and cherries, then add a cup of water to the pan bottom (not on the ham). Cover with foil and roast at 325°F for 90 minutes — the low heat and steam keep everything tender while the ham heats through.

  6. 06

    Increase heat and glaze again

    15 min

    Crank the oven to 375°F, remove the foil, and brush on about half the remaining glaze to build that caramelized crust. This final blast adds color and deepens the flavor without drying out the meat.

  7. 07

    Finish with final roast

    15 min

    Put the ham back in uncovered for 15 minutes at 375°F to let the glaze set and the pineapples and cherries get a little char — you want that sticky-glossy finish when it comes out.

From Mike's Notebook

01

Reserve all that pineapple liquid before you open the cans — it's doing half the work in your glaze.

02

Score the ham's fat cap in a crosshatch before seasoning; glaze pools in those grooves and caramelizes better.

03

Baste every 20 minutes with pan drippings, not fresh glaze — you're building layers, not starting over each time.

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