The centerpiece of a holiday feast is often a glistening, mahogany-hued spiral ham. Whether it is Easter, Christmas, or a Sunday family dinner, the spiral ham is a crowd favorite because it is pre-sliced, easy to serve, and carries a nostalgic sweetness that pairs perfectly with savory side dishes. However, because spiral hams are almost always sold pre-cooked and pre-sliced, the biggest challenge is not actually “cooking” the meat, but rather reheating it without turning it into a dry, salty brick.
Mastering the art of the oven-baked spiral ham requires a balance of moisture management, temperature control, and a killer glaze. This guide will walk you through everything from selecting the right ham to the final rest before carving, ensuring your next meal is succulent and full of flavor.
Choosing the Right Spiral Ham
Before you even preheat your oven, you need to select a quality piece of meat. Most spiral hams found in grocery stores are “city hams,” which means they have been wet-cured and smoked. They are sold fully cooked, which is why the label usually says “Ready to Eat” or “Heat and Serve.”
When shopping, look for a ham that has not been pumped too full of water or brine. Check the label for “Ham with Natural Juices” rather than “Ham, Water Added.” The former will have a much better texture and a more concentrated pork flavor. Additionally, consider the size. A good rule of thumb is to allow for about 0.5 to 0.75 pounds of bone-in ham per person. This ensures everyone gets a healthy serving with enough left over for those legendary ham and swiss sliders the next day.
Preparation and Bringing the Ham to Temperature
One of the most common mistakes people make is taking a massive, bone-in ham directly from the refrigerator and sliding it into a hot oven. Because the ham is dense, the outside will dry out long before the center reaches a palatable temperature.
To avoid this, take the ham out of the refrigerator about 1 to 2 hours before you plan to cook it. Let it sit on the counter (still wrapped) to take the chill off. This allows for more even heating.
Once you are ready to prep, remove all packaging. Most spiral hams come with a plastic disc over the bone. Do not forget to remove this, as it is not oven-safe. At this stage, you should also decide if you want to rinse the ham. Some people prefer to rinse off the excess brine to reduce saltiness, but if you do this, make sure to pat it completely dry with paper towels so the glaze will stick later on.
Setting Up the Roasting Environment
Moisture is the secret to a successful spiral ham. Since the ham is already sliced, there are dozens of “channels” where moisture can escape, leading to dry meat. To combat this, you need to create a humid environment inside your roasting pan.
Place the ham cut-side down in a heavy roasting pan. This protects the most vulnerable part of the meat from direct heat. Pour about 1 cup of liquid into the bottom of the pan. While water works fine, you can add extra layers of flavor by using apple cider, orange juice, or even a dry white wine.
Next, wrap the entire pan tightly with heavy-duty aluminum foil. If your ham is too tall for the foil to cover the pan easily, you can tent it, but make sure the seal around the edges of the pan is airtight. This creates a steam chamber that gently warms the ham while keeping the fibers tender.
The Low and Slow Reheating Process
Since the goal is to reach an internal temperature of 140 degrees Fahrenheit without cooking the meat further, low heat is your best friend. Set your oven to 325 degrees Fahrenheit.
Many people are tempted to crank the heat to 400 degrees Fahrenheit to speed things up, but this is a recipe for disaster. High heat causes the muscle fibers to contract and squeeze out their juices. By keeping the oven at 325 degrees Fahrenheit, you allow the heat to penetrate slowly and evenly.
The general timing for a spiral ham is about 10 to 12 minutes per pound. For an average 8 to 10 pound ham, this means you are looking at roughly 1.5 to 2 hours in the oven. Use a meat thermometer to check the internal temperature periodically. You want to pull the ham out of the oven when it reaches about 130 degrees Fahrenheit if you plan on glazing it, as the glazing process will bring it up to the final safe temperature.
Crafting the Perfect Glaze
While many hams come with a pre-packaged glaze packet, making your own is simple and significantly elevates the dish. A classic glaze needs a balance of sugar, acidity, and spice.
The base is usually brown sugar or honey. The sugar provides the stickiness and the caramelization. For acidity, use Dijon mustard or apple cider vinegar to cut through the richness of the pork. For spice, ground cloves, cinnamon, or even a pinch of cayenne pepper can add complexity.
In a small saucepan over medium heat, combine 1 cup of brown sugar, 1/4 cup of orange juice, 1/4 cup of honey, and 2 tablespoons of Dijon mustard. Simmer until the sugar is dissolved and the mixture is slightly thickened.
Applying the Glaze and the Final Sear
Once your ham has reached that 130 degrees Fahrenheit mark, remove it from the oven and carefully take off the foil. Increase your oven temperature to 400 degrees Fahrenheit.
Generously brush the glaze all over the ham, making sure to get some down between the slices. Return the ham to the oven, uncovered. This is where the magic happens. The high heat will cause the sugars in the glaze to bubble and caramelize, creating a beautiful, dark crust.
Watch the ham closely during this stage. Because of the high sugar content, the glaze can go from perfectly caramelized to burnt very quickly. Usually, 10 to 15 minutes is all you need. If you want an extra-thick crust, you can apply a second layer of glaze halfway through this final blast of heat.
The Importance of Resting
It is tempting to start pulling slices off the bone the moment the ham leaves the oven, but patience is a virtue. Transfer the ham to a carving board or a serving platter and tent it loosely with foil.
Let the ham rest for at least 15 to 20 minutes. Resting allows the juices to redistribute throughout the meat. If you cut into it immediately, all that moisture you worked so hard to preserve will simply run out onto the cutting board, leaving you with dry meat.
Because the ham is already spiral-sliced, serving is a breeze. Simply cut around the center bone with a sharp knife, and the slices will fall away effortlessly.
Frequently Asked Questions
How do I prevent the edges of the spiral ham from getting crispy or burnt?
The best way to prevent the edges from drying out or burning is to keep the ham tightly covered with foil for the majority of the cooking time and to ensure there is liquid in the bottom of the pan. The steam created by the liquid keeps the edges supple. Only uncover the ham during the last 15 minutes when you are applying the glaze and want that specific caramelization.
Can I cook a spiral ham in a slow cooker instead of an oven?
Yes, you can use a slow cooker if your ham is small enough to fit. You would follow a similar principle: add a bit of liquid (like pineapple juice or apple juice), cover, and cook on low for 3 to 4 hours. However, you won’t get the same caramelized crust that an oven provides, so many people choose to finish the ham under the oven broiler for a few minutes after it comes out of the slow cooker.
Is it safe to eat a spiral ham cold?
Since most spiral hams are fully cooked and cured, they are technically safe to eat cold right out of the package. However, the flavor and texture are significantly improved when the ham is warmed, as the heat helps to soften the fats and release the smoky aromas of the meat.
What should I do if my ham didn’t come with a glaze?
If your ham didn’t come with a glaze, you can easily make one with pantry staples. A simple mix of equal parts maple syrup and brown sugar with a teaspoon of mustard works beautifully. You can also use apricot preserves or orange marmalade for a fruitier profile. The key is having enough sugar to create that signature sticky coating.
How long can I keep leftover spiral ham in the refrigerator?
Leftover spiral ham can be stored in an airtight container in the refrigerator for 3 to 5 days. If you find you have more than you can eat in that timeframe, ham freezes exceptionally well. Wrap individual portions in plastic wrap and then foil, and they will stay good in the freezer for up to 2 months. These leftovers are perfect for split pea soup, omelets, or breakfast burritos.