The spiral-cut ham is a staple of holiday feasts, Sunday dinners, and celebratory gatherings. It is iconic, visually impressive, and—perhaps most importantly—pre-sliced for your convenience. However, because these hams come fully cooked and sliced all the way to the bone, they are notoriously prone to drying out. Learning how to cook spiral ham is less about “cooking” and more about the art of gentle reheating and moisture management.
In this comprehensive guide, we will walk through every step of the process, from choosing the right ham at the grocery store to crafting a glaze that will have your guests asking for seconds. By following these professional tips, you can transform a standard grocery store ham into a centerpiece that is tender, succulent, and bursting with flavor.
Choosing the Right Ham
Before you even turn on your oven, you have to make a choice at the butcher counter. Most spiral hams are “city hams,” meaning they have been wet-cured in a brine and then smoked. They are almost always sold fully cooked.
Size Matters
When calculating how much ham you need, a good rule of thumb is to allow for 0.75 to 1 pound per person for a bone-in ham. The bone adds significant weight but also provides better flavor and moisture during the reheating process. Plus, the leftover bone is a gold mine for future soups and stews.
Check the Label
Look for a ham that says “ham with natural juices” rather than “ham, water added” or “ham and water product.” The less water added during the curing process, the meatier the texture and the more intense the flavor will be.
Preparation and Tempering
The biggest mistake home cooks make is taking a ham straight from the refrigerator and putting it into a hot oven. This causes the exterior to dry out before the center ever reaches a safe eating temperature.
Take the Chill Off
Remove your ham from the refrigerator at least 1 to 2 hours before you plan to cook it. Let it sit on the counter (still wrapped) to come closer to room temperature. This reduces the total time the ham needs to spend in the dry heat of the oven.
Preparing the Pan
Remove all packaging, including the plastic disc that often covers the bone. Place the ham flat-side down in a heavy roasting pan. If your ham is particularly large and won’t sit flat, you can use a roasting rack, but placing it directly in the pan allows it to sit in its own juices, which helps maintain moisture.
The Secret to Moisture: The Low and Slow Method
The goal is to reach an internal temperature of 140°F without evaporating the internal juices. To do this, you must treat your oven like a gentle warming chamber.
Setting the Temperature
Preheat your oven to 275°F or 300°F. While it takes longer than cooking at 350°F, this lower temperature prevents the thin spiral slices from curling and turning into “ham jerky.”
The Importance of Liquid
Add about 1/2 cup to 1 cup of liquid to the bottom of the roasting pan. Water works fine, but you can add layers of flavor by using apple juice, orange juice, pineapple juice, or even a dry white wine. This liquid creates a steamy environment inside the pan.
Creating a Tight Seal
This is the most critical step. Cover the ham and the roasting pan tightly with heavy-duty aluminum foil. You want to create a tent that doesn’t touch the surface of the ham too much but is sealed perfectly around the edges of the pan to prevent steam from escaping.
Calculating Cook Time
Since the ham is already cooked, you are simply reheating it. On average, a spiral ham takes about 10 to 15 minutes per pound at 275°F.
Using a Meat Thermometer
Don’t rely solely on the clock. Use a meat thermometer inserted into the thickest part of the meat, making sure not to touch the bone. You are looking for a final internal temperature of 140°F. If you plan to glaze the ham, pull it out when it reaches 130°F to 135°F.
Crafting the Perfect Glaze
While many hams come with a flavor packet, making your own glaze is a simple way to elevate the dish. A great glaze needs a balance of sugar (to caramelize), acid (to cut the salt), and spice (for depth).
Classic Brown Sugar Glaze
Mix 1 cup of brown sugar, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar, and a pinch of ground cloves or cinnamon. This creates a thick paste that will cling to the ham.
Honey and Herb Glaze
For a lighter flavor profile, combine 1/2 cup of honey, 1/4 cup of melted butter, and a tablespoon of fresh chopped rosemary or thyme. This adds a sophisticated, aromatic quality to the meat.
How to Apply the Glaze Correctly
If you apply the glaze at the beginning of the cooking process, the high sugar content will burn long before the ham is hot.
The Final Blast
About 20 to 30 minutes before the ham is finished, remove it from the oven and increase the oven temperature to 400°F. Carefully remove the foil. Brush the glaze generously over the ham, making sure to get it between some of the slices.
Return the ham to the oven, uncovered. Every 5 to 8 minutes, brush on more glaze or spoon the pan juices over the top. Watch it closely; you want the glaze to become tacky, bubbly, and slightly charred at the edges, but not burnt.
Resting the Meat
Once the ham reaches 140°F and the glaze looks beautiful, remove it from the oven. This is the hardest part: let it rest.
Why Resting Matters
Cover the ham loosely with foil and let it sit for at least 15 to 20 minutes. This allows the juices to redistribute through the muscle fibers. If you cut into it immediately, the moisture will run out onto the carving board, leaving you with dry meat.
Serving and Leftovers
Since the ham is already spiral-cut, serving is a breeze. Simply cut along the natural fat lines or around the center bone to release the slices.
Creative Ways to Use Leftovers
- Ham and Cheese Sliders: Use Hawaiian rolls, Swiss cheese, and a poppyseed butter.
- Split Pea Soup: Use the ham bone and any remaining meat scraps for a smoky, hearty soup.
- Breakfast Hash: Dice the ham and sauté it with potatoes, onions, and peppers.
- Quiche: Add chopped ham and sharp cheddar to an egg custard for a classic brunch dish.
Troubleshooting Common Issues
If your ham still ends up a bit dry, don’t panic. You can serve it with a side of “ham jus” made from the liquid in the bottom of the roasting pan, or offer a variety of mustards and chutneys to add moisture back into each bite. If the ham is too salty, a sweet glaze or serving it alongside creamy mashed potatoes can help balance the palate.
FAQs
How long does it take to cook a 10 pound spiral ham?
At a temperature of 275°F, it generally takes between 10 and 15 minutes per pound. For a 10 pound ham, you should plan for approximately 2 to 2.5 hours of total heating time. Always use a meat thermometer to ensure the internal temperature reaches 140°F.
Do I need to wash the ham before cooking?
No, you should never wash raw or cooked poultry or meat. Washing the ham can spread bacteria around your kitchen sink and countertops. Simply remove it from the packaging and pat it dry with paper towels if there is excess moisture on the surface.
Can I cook a spiral ham in a slow cooker?
Yes, you can cook a spiral ham in a slow cooker if the ham fits. Place the ham flat-side down, add a small amount of liquid, and cook on the low setting for 3 to 4 hours. Since slow cookers trap moisture very effectively, this is an excellent method for preventing the meat from drying out.
Why is my spiral ham tough?
Toughness is usually a result of overcooking or cooking at too high a temperature. Because spiral hams are pre-sliced, the fibers are exposed to heat more directly than a whole ham. Keeping the temperature low (around 275°F) and keeping the pan tightly sealed with foil is the best way to ensure the meat remains tender.
How long can I keep leftover cooked ham in the fridge?
Leftover cooked ham can be stored in an airtight container in the refrigerator for 3 to 5 days. If you cannot finish it within that timeframe, ham freezes exceptionally well. Wrap it tightly in plastic wrap and then foil, and it will stay good in the freezer for up to 2 months.