A show-stopping spiral ham coated in a vibrant raspberry and Dijon glaze — sweet, tangy, and perfect for holiday gatherings.
Prep
15 min
Cook
150 min
Total
180 min
Servings
12
Difficulty
Easy
Instructions
Prep the ham
Place ham cut-side down in a roasting pan. Pour pineapple juice into the bottom of the pan to keep things moist during cooking.
Make the glaze
Heat raspberry preserves in a saucepan until melted. Stir in Dijon mustard, balsamic vinegar, brown sugar, cloves, and cinnamon. Simmer for 3 minutes until smooth and well combined.
Initial bake
Cover the ham tightly with foil. Bake at 325°F for 1.5 hours (about 12 minutes per pound). The ham is already cooked — you are just warming it through.
Glaze
Remove foil. Brush the raspberry glaze generously over the entire ham, working it between the spiral slices with a spoon. Return to oven uncovered.
Pro tip: Get the glaze between every slice — this is where the real flavor magic happens.
Final glaze and caramelize
Bake uncovered for 30 more minutes, basting with the pan juices and applying more glaze every 10 minutes, until the glaze is dark, glossy, and caramelized.
Rest and carve
Rest for 15 minutes. The spiral cuts make carving easy — just slice along the bone. Spoon the pan juices over each serving.
Serving Suggestions
Nutrition per serving
360
Calories
34g
Protein
14g
Fat
22g
Carbs
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