Baked Spiral Ham with Brown Sugar and Pineapple Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender spiral-cut ham baked with a sweet and tangy glaze made from brown sugar, Dijon mustard, and pineapple juice for a festive Easter centerpiece. This American-inspired brunch recipe, ready in about 120 minutes, combines spiral-cut ham, brown sugar, Dijon mustard into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 380 calories and feeds 12, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 105 min Serves 12 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 325°F (163°C). Place the 8-pound spiral-cut ham flat-side down in a large roasting pan.
  2. Step 2: Stud the ham evenly with 20 whole cloves, pressing them gently into the surface.
  3. Step 3: In a medium bowl, whisk together 1 cup brown sugar, 1/4 cup Dijon mustard, 1/2 cup pineapple juice, and 1/2 teaspoon ground cinnamon until smooth.
  4. Step 4: Brush about half of the glaze mixture all over the ham, making sure to get in between the slices.
  5. Step 5: Cover the ham loosely with foil and bake for 1 hour and 30 minutes, basting every 20 minutes with the remaining glaze.
  6. Step 6: Remove the foil and bake uncovered for an additional 15 minutes to caramelize the glaze, watching closely to prevent burning.
  7. Step 7: Let the ham rest for 15 minutes before slicing to allow juices to redistribute, then serve.

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