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  • Writer's pictureRock Rousseau

Baked Brown Sugar Spiral Ham

Updated: Aug 29, 2019

Any holiday or special occasion can be celebrated with this delicious brown sugar-glazed baked ham. It is moist and tender inside while the outside is caramelized with a glaze for a hint of sweetness. Whether you serve this baked ham for Easter or Christmas, it’s simple enough to enjoy any time of the year!

  • 1 spiral cut ham, with bone-in or out, between 8-10 lbs

  • 2 TBSN spicy golden deli mustard

  • 1/4 cup pineapple juice

To make brown sugar glaze:

  • 1/2 cup pineapple juice

  • 1/2 cup brown sugar

  • 2 tablespoons dijon mustard

  • 1/4 teaspoon ground ginger

  • 2 teaspoons cornstarch

Medium mixing bowl, mixing spoon, aluminum foil, measuring spoons, measuring cups, sharp carving knife Prep: 5 minutes prep Cook: 2 hours 30 minutes Ready: 2 hours 35 minutes Serves: 12

1. Preheat oven to 325°F.

2. Combine mustard and pineapple juice. Brush over ham.

3. Place ham in a roasting pan and cover tightly with foil.

4. Roast 12-15 minutes per pound (or according to package directions).

5. Combine glaze ingredients and bring to a boil.

6. Turn heat down and simmer 2-3 minutes. Allow to cool.

7. 15 minutes before ham is done, remove from the oven and turn the oven heat up to 425°F.

8. Brush ham with glaze and return to the oven until the glaze is caramelized and the ham has reached the safe cook temperature.

Calories: 690, Fat: 44g, Saturated Fat: 15g, Cholesterol: 164mg, Sodium: 3200mg, Potassium: 795mg, Carbohydrates: 11g, Sugar: 10g, Protein: 57g

Ham is a great source of vitamins, including of B vitamins, especially B1. Protein: For children to grow and generally brings strength, the ham has about 30% more protein than other meats fresh. Minerals: Rich in iron, magnesium and zinc. Amino: high contribution of amino acids essential for growth Serrano ham is healthy food because of its low fat meat that its low salt content.

Riesling, Moscato, Chenin Blanc, Rosé, Lambrusco, Grenache, and Zinfandel.

More varieties coming soon!


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