Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 fully cooked spiral-sliced bone-in ham (9 lb)
- 1/2 cup honey
- 1/2 cup packed light brown sugar
- 1/4 cup Dijon mustard
- 3 tbsp unsalted butter
- 2 tbsp apple cider vinegar
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1/4 cup water (for the roasting pan)
- 3 cups diced fresh pineapple (1/2-inch pieces)
- 1/2 cup finely diced yellow onion
- 1/3 cup apple cider vinegar (for chutney)
- 1/3 cup packed light brown sugar (for chutney)
- 2 tbsp golden raisins
- 1 tbsp minced fresh ginger
- 1/2 tsp kosher salt (for chutney)
- 1/4 tsp crushed red pepper flakes
- 1 cinnamon stick (3-inch)
- 1 cup grainy mustard (for serving)
- 16 soft dinner rolls
Do This
- 1. Heat oven to 325°F. Put ham cut-side down in a roasting pan with 1/4 cup water; cover tightly with foil.
- 2. Simmer pineapple chutney (pineapple, onion, vinegar, brown sugar, raisins, ginger, salt, pepper flakes, cinnamon stick) for 20 minutes; cool.
- 3. Simmer glaze (honey, brown sugar, Dijon, butter, vinegar, spices, salt, pepper) for 3 minutes.
- 4. Bake covered ham for 1 hour 15 minutes.
- 5. Uncover; brush glaze every 10 minutes for 30 minutes (3 coats).
- 6. Broil 4 minutes to caramelize; rest 15 minutes.
- 7. Carve thin slices to order; serve with grainy mustard, pineapple chutney, and warm rolls.
Why You’ll Love This Recipe
- Carving-station vibes at home: A glossy, sweet-spiced crust and thin slices served fresh.
- Big payoff, low stress: Spiral ham is already cooked; you’re mainly heating and glazing.
- Condiments make it special: Grainy mustard and quick pineapple chutney balance the sweetness.
- Perfect for a crowd: Holds well for serving, and leftovers are excellent in sandwiches.
Grocery List
- Produce: fresh pineapple, yellow onion, fresh ginger
- Dairy: unsalted butter
- Pantry: honey, light brown sugar, Dijon mustard, grainy mustard, apple cider vinegar, golden raisins, ground cinnamon, ground cloves, smoked paprika, kosher salt, black pepper, crushed red pepper flakes, cinnamon stick
- Meat: fully cooked spiral-sliced bone-in ham (9 lb)
- Bakery: soft dinner rolls
Full Ingredients
Spiral Ham
- 1 fully cooked spiral-sliced bone-in ham (9 lb), thawed if previously frozen
- 1/4 cup water (for the roasting pan)
Honey-Spice Glaze (caramelizes in the oven)
- 1/2 cup honey
- 1/2 cup packed light brown sugar
- 1/4 cup Dijon mustard
- 3 tbsp unsalted butter
- 2 tbsp apple cider vinegar
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Pineapple Chutney (quick stovetop version)
- 3 cups fresh pineapple, peeled and cut into 1/2-inch dice
- 1/2 cup yellow onion, finely diced
- 1/3 cup apple cider vinegar
- 1/3 cup packed light brown sugar
- 2 tbsp golden raisins
- 1 tbsp fresh ginger, minced
- 1/2 tsp kosher salt
- 1/4 tsp crushed red pepper flakes
- 1 cinnamon stick (3-inch)
For the Carving Station
- 1 cup grainy mustard (serve in a bowl with a spoon)
- 16 soft dinner rolls
- Optional for presentation: fresh thyme sprigs and/or pineapple wedges
Step-by-Step Instructions
Step 1: Prep the oven, ham, and roasting pan
Arrange a rack in the lower third of the oven and preheat to 325°F.
Unwrap the 9 lb fully cooked spiral ham. Place it in a large roasting pan cut-side down (this helps protect the slices from drying out). Pour 1/4 cup water into the bottom of the pan to create gentle steam.
Cover the pan tightly with heavy-duty foil. (A snug seal matters; it keeps the ham juicy.)
Step 2: Make the pineapple chutney
In a medium saucepan over medium heat, combine: 3 cups diced pineapple, 1/2 cup diced onion, 1/3 cup apple cider vinegar, 1/3 cup brown sugar, 2 tbsp golden raisins, 1 tbsp minced ginger, 1/2 tsp kosher salt, 1/4 tsp crushed red pepper flakes, and 1 cinnamon stick.
Bring to a simmer, then adjust heat to maintain a gentle simmer and cook for 20 minutes, stirring every few minutes, until slightly thickened and jammy (it will continue to thicken as it cools).
Remove from the heat. Discard the cinnamon stick. Let cool to room temperature, then transfer to a serving bowl.
Step 3: Simmer the honey-spice glaze
In a small saucepan over medium heat, combine: 1/2 cup honey, 1/2 cup brown sugar, 1/4 cup Dijon mustard, 3 tbsp butter, 2 tbsp apple cider vinegar, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Stir until melted and smooth. Bring to a gentle simmer and cook for 3 minutes, stirring frequently, until slightly thickened and glossy. Remove from heat.
Set aside and keep warm (stir once or twice so the sugar doesn’t settle).
Step 4: Warm the ham (covered)
Place the foil-covered ham in the preheated oven and bake for 1 hour 15 minutes.
This stage warms the ham through gently without drying the spiral slices.
Step 5: Glaze in layers for a lacquered finish
After the ham has baked for 1 hour 15 minutes, remove it from the oven. Carefully peel back the foil (watch for steam). Increase oven temperature to 400°F.
Brush the ham all over with glaze, working it into the spiral slices as best you can without pulling them apart.
Return ham to the oven uncovered and bake for 30 minutes, brushing on more glaze at these exact intervals:
- Brush glaze at 10 minutes
- Brush glaze at 20 minutes
- Brush glaze at 30 minutes
By the end of this glazing time, the surface should look deeply glossy and caramelized. The ham is ready when the thickest part registers 140°F on an instant-read thermometer (insert between slices without touching bone).
Step 6: Broil briefly to caramelize (watch closely)
Switch oven to broil (high). Broil the ham for 4 minutes, rotating the pan if needed for even browning.
Stay nearby; the honey and sugar can go from perfect to scorched quickly.
Step 7: Rest, then set up the carving station
Remove ham from the oven and let it rest for 15 minutes before carving. Resting helps the juices redistribute and makes neater slices.
While the ham rests, set up your station:
- Put 1 cup grainy mustard into a serving bowl.
- Spoon the pineapple chutney into a serving bowl.
- Warm 16 dinner rolls in a 300°F oven for 8 minutes (or keep them covered in a basket).
- If you like, add a small stack of plates, napkins, and a sharp carving knife with a fork.
Step 8: Carve thin slices to order and serve
Transfer the ham to a cutting board (or carve in the roasting pan if that feels steadier). For a spiral ham, many slices are partially pre-cut, but they’re still attached around the bone.
To release slices cleanly, make a long vertical cut down to the bone along one side of the ham, then let the spiral slices fall away as you carve. Slice off portions thinly with a sharp knife.
Serve immediately with grainy mustard, pineapple chutney, and warm rolls. If you’re serving over a longer window, keep the ham loosely tented with foil and carve as guests arrive.
Pro Tips
- Keep it juicy: Start covered at 325°F with a little water in the pan; uncover only for glazing.
- Glaze builds best in layers: Multiple thin coats set into a shiny “lacquer” better than one thick coat.
- Thermometer placement matters: Insert into the thickest part, between slices, without touching the bone for the most accurate reading.
- Prevent slice fallout: Keep the ham cut-side down during warming; it stabilizes the spiral cuts.
- Make carving easier: Use a long slicing knife and a carving fork; thin slices feel more “station-style” and stay tender.
Variations
- Bourbon honey glaze: Add 2 tbsp bourbon to the glaze in Step 3 (simmer the full 3 minutes so it blends smoothly).
- Maple-spice glaze: Replace the honey with 1/2 cup pure maple syrup for a deeper, woodsy sweetness.
- Extra-tangy chutney: Stir in 1 tbsp whole-grain mustard after cooking (off heat) for a sharper bite.
Storage & Make-Ahead
Make-ahead: Cook the pineapple chutney up to 7 days ahead; refrigerate in an airtight container and bring to cool room temperature before serving. You can also make the glaze up to 3 days ahead; refrigerate and rewarm gently on the stove over low heat until pourable.
Refrigerate leftovers: Store carved ham in an airtight container for up to 4 days. Add a spoonful of pan juices or a splash of water before reheating to keep slices moist.
Freeze: Freeze sliced ham (well wrapped) for up to 2 months. Thaw overnight in the refrigerator.
Reheat: Warm covered in a baking dish with 2 tbsp water at 300°F for 15 minutes, or until hot.
Nutrition (per serving)
Approximate, per 1/16 of the ham plus glaze, 1 roll, and about 2 tbsp combined condiments: Calories: 520; Protein: 30 g; Fat: 22 g; Carbohydrates: 50 g; Sugars: 28 g; Fiber: 2 g; Sodium: 1450 mg.
