Spiral sliced ham is the centerpiece of countless holiday dinners and family gatherings. Its popularity stems from its convenience; the butcher has already done the heavy lifting by slicing the meat in a continuous circle around the bone, making serving a breeze. However, because the meat is pre-sliced and pre-cooked, it is notoriously easy to dry out during the reheating process. Mastering the art of preparing a spiral sliced ham requires a balance of moisture retention, gentle heating, and the perfect glaze to enhance its natural saltiness.
Choosing the Best Spiral Sliced Ham
Before you even turn on the oven, the quality of your meal depends on the selection at the grocery store. Most spiral hams found in the meat aisle are “city hams,” which means they have been wet-cured and fully cooked.
Understanding Water Content
When looking at labels, pay attention to the phrasing. A “Ham” with no qualifiers has the least amount of water added. “Ham with Natural Juices” is a high-quality choice with a great texture. “Ham, Water Added” or “Ham and Water Product” will be more affordable but may have a spongier texture and less intense pork flavor. For the best results, look for a ham with “Natural Juices.”
Size and Serving Estimates
A general rule of thumb for bone-in spiral ham is to plan for about 3/4 pound to 1 pound per person. This accounts for the weight of the bone and ensures you have enough for those coveted leftover ham sandwiches the next day. If you are hosting ten people, a 10-pound ham is usually the sweet spot.
The Essential Preparation Steps Before Cooking
Preparing the ham begins long before it enters the oven. Taking a few minutes to prep the meat and your roasting pan will ensure even heating and a juicy interior.
Bringing the Ham to Room Temperature
One of the biggest mistakes home cooks make is taking a massive, ice-cold ham directly from the refrigerator to the oven. Because the ham is dense, the outside will overheat and dry out before the center reaches a safe temperature. Let your ham sit on the counter for about 90 minutes to two hours before cooking. This takes the chill off and allows for much more even heat distribution.
Assessing the Packaging
Carefully remove all plastic wrap and any plastic discs covering the bone end. Some hams come with a small plastic “button” or cap on the bone to prevent it from piercing the packaging; if left on during cooking, it can melt or impart a plastic taste to the meat. Place the ham in a heavy-duty roasting pan or a large 9×13-inch baking dish.
Positioning for Success
Position the ham with the cut-side down in the pan. This is perhaps the most important tip for moisture. By keeping the sliced surface against the bottom of the pan, you prevent the slices from splaying open and losing their internal juices to the hot air of the oven.
The Science of Reheating Without Drying Out
Since the ham is already cooked, your goal is not to “cook” it again, but to warm it to an internal temperature of 140°F. High heat is the enemy of a pre-sliced ham.
Low and Slow is Key
Set your oven to a low temperature, typically 275°F or 325°F. A lower temperature like 275°F is safer for maintaining moisture, though it takes a bit longer. At this temperature, the fat within the ham renders slowly, basting the meat from the inside out.
Creating a Steam Environment
Moisture is your best friend. Add about a half-inch of liquid to the bottom of the roasting pan. While plain water works, you can add layers of flavor by using apple cider, orange juice, or even a splash of ginger ale.
The Importance of a Tight Seal
Wrap the entire roasting pan tightly with heavy-duty aluminum foil. Ensure there are no gaps where steam can escape. If the ham is too tall for the foil to cover the pan flatly, create a “tent” of foil over the ham, but make sure the edges are crimped tightly to the rim of the pan. This creates a pressurized steam chamber that keeps the pre-sliced layers from turning into “ham jerky.”
Crafting the Perfect Glaze
The glaze is where you can truly customize the flavor profile of your meal. Most spiral hams come with a packet of glaze, but a homemade version is significantly better and allows you to control the sugar content and spice level.
Sweet and Savory Bases
Most glazes rely on a sugar component to create a sticky, caramelized crust. Common bases include:
- Brown sugar and honey
- Maple syrup and Dijon mustard
- Apricot preserves and cloves
- Pineapple juice and bourbon
Adding Depth with Spices
Don’t be afraid to use warm spices. Ground cloves, cinnamon, allspice, and even a pinch of cayenne pepper can balance the intense saltiness of the ham. A tablespoon of apple cider vinegar or a squeeze of lemon juice can also provide a necessary acidic “pop” to cut through the richness.
When to Apply the Glaze
Never apply the glaze at the beginning of the cooking process. Because glazes have a high sugar content, they will burn long before the ham is warm in the middle. Wait until the ham reaches an internal temperature of about 120°F (usually the last 20 to 30 minutes of cooking) before uncovering and applying the glaze.
Step-by-Step Cooking Instructions
Now that you understand the principles, here is the standard workflow for a 10-pound spiral sliced ham.
Initial Heating Phase
Preheat your oven to 275°F. Place the ham cut-side down in the pan with your choice of liquid. Cover tightly with foil. Bake for approximately 12 to 15 minutes per pound. For a 10-pound ham, this phase will take about 2 to 2.5 hours.
Checking the Temperature
Use a meat thermometer to check the internal temperature. Insert it into the thickest part of the meat, making sure not to touch the bone, which can give a false high reading. Once the ham reaches 120°F, remove it from the oven and increase the oven temperature to 400°F.
The Glazing Phase
Carefully remove the foil. Using a pastry brush, generously coat the ham with your glaze, making sure some of it seeps between the slices. Return the ham to the oven, uncovered. Bake for another 10 to 15 minutes, or until the glaze is bubbling and has turned a deep mahogany color. If you want a truly crispy exterior, you can use the broiler for the last 2 to 3 minutes, but watch it closely to avoid burning.
Serving and Storing Your Ham
Preparation doesn’t end when the ham comes out of the oven. How you handle the meat after cooking determines the final texture.
The Resting Period
Allow the ham to rest for at least 15 to 20 minutes before serving. This allows the juices to redistribute and the glaze to set. If you cut into it immediately, all the moisture you worked so hard to preserve will run out onto the cutting board.
Carving a Spiral Ham
Carving is simple because the slices are already there. Simply run a knife around the center bone to release the slices. Then, make a horizontal cut along the natural fat lines to release the slices into manageable portions.
Storing Leftovers
Leftover ham is incredibly versatile. Store it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 2 months. The ham bone should never be thrown away; it is the perfect base for split pea soup, navy bean stew, or red beans and rice.
Frequently Asked Questions
Do I have to cook a spiral ham since it is already fully cooked?
While you do not need to cook it for safety reasons, spiral hams are much more palatable when warmed through. Eating a cold spiral ham can be a bit tough, as the fats and gelatin haven’t had a chance to soften. Heating it to 140°F ensures the best flavor and texture.
How do I prevent the edges of the spiral slices from curling?
Edges curl when they are exposed to direct, dry heat. To prevent this, ensure the ham is placed cut-side down and that the foil seal is very tight. If you are glazing at a high temperature, keep that stage brief to avoid the thin edges of the slices drying out and curling upward.
Can I prepare a spiral sliced ham in a slow cooker?
Yes, a slow cooker is an excellent way to keep a spiral ham moist. Place the ham in the crock (you may need to trim the end if it’s too large), add a bit of liquid, and cook on Low for 3 to 4 hours. You can apply the glaze at the very end and either serve it as is or pop it under the oven broiler for a few minutes to caramelize.
What if my ham is larger than the roasting pan?
If your ham is too large, you can use a disposable aluminum roasting pan, which can be slightly molded to fit the ham. Alternatively, you can slice a small portion off the bottom of the ham to make it sit flatter or shorter, though with a spiral ham, this is usually unnecessary if you use a standard large roasting pan.
How much glaze should I use for a standard ham?
For a 10-pound ham, aim for about 1 to 1.5 cups of glaze. This provides enough to coat the exterior thoroughly and allows some to drip down into the slices. If you have extra glaze, you can serve it on the side as a dipping sauce for those who prefer a sweeter flavor.