The centerpiece of a holiday feast is often a beautifully glazed, pre-sliced spiral ham. While these hams are incredibly convenient because they come bone-in and pre-cut, they are also notorious for one specific problem: drying out. Because the meat is already sliced all the way to the bone, there is more surface area exposed to the heat, which can lead to a dinner that is more like jerky than a succulent roast. Learning how to cook a spiral ham in the oven is less about “cooking” and more about the art of gentle reheating and flavor enhancement. Since most spiral hams are sold fully cooked and hickory-smoked, your job is to bring it up to a safe, delicious temperature while keeping the moisture locked inside.
Choosing the Right Spiral Ham at the Grocery Store
Before you even preheat your oven, the success of your meal begins at the butcher counter. When looking for a spiral ham, aim for a “half ham” which usually weighs between 7 and 10 pounds. This size fits easily in a standard roasting pan and serves a large family with plenty of leftovers.
Look for labels that say “bone-in.” While boneless hams are easier to carve, the bone provides significant flavor and helps conduct heat more evenly through the center of the meat. Additionally, check the packaging for added water. A “ham with natural juices” is superior to a “ham, water added,” as the latter tends to have a spongier texture and less intense pork flavor. If you find a “city ham,” which is wet-cured and usually smoked, you are on the right track for that classic holiday taste.
Essential Tools for a Juicy Result
To master how to cook a spiral ham in the oven, you need a few basic kitchen tools. A heavy-duty roasting pan is a must, but if you don’t have one, a large 9×13 inch baking dish can work for smaller hams. You will also need plenty of heavy-duty aluminum foil. The foil is your primary defense against evaporation.
A meat thermometer is the most critical tool in your arsenal. Since the ham is already cooked, you aren’t looking for a “done” temperature in the sense of safety for raw meat; you are looking for the ideal serving temperature. An instant-read thermometer or a probe thermometer that stays in the oven will prevent you from overcooking the ham and turning it tough.
Preparing the Ham for the Oven
Start by taking the ham out of the refrigerator about 1 to 2 hours before you plan to put it in the oven. Bringing the meat closer to room temperature ensures that the center warms up without the exterior overcooking.
Remove all packaging, including the plastic disc that often covers the bone end. Place the ham in your roasting pan with the flat, cut side facing down. This is a crucial step. By placing the cut side down, you are protecting the majority of the slices from direct heat exposure and allowing the natural juices to pool at the bottom where the meat can reabsorb them.
To create a moist environment, add about half a cup of liquid to the bottom of the pan. Plain water works, but you can add depth of flavor by using apple juice, orange juice, or even a splash of white wine. Once the liquid is in, wrap the entire pan tightly with aluminum foil. Make sure the seal is airtight so no steam escapes during the process.
The Low and Slow Cooking Process
The secret to how to cook a spiral ham in the oven without drying it out is a low temperature. Set your oven to 275°F or 325°F. While 325°F is faster, 275°F is the “gold standard” for maintaining maximum moisture.
At 325°F, you should plan for approximately 10 to 12 minutes per pound. If you choose the lower 275°F setting, it may take 12 to 15 minutes per pound. For an average 8-pound ham, this means a total time of about 1.5 to 2 hours. Your goal is to reach an internal temperature of 140°F. This is the temperature at which the ham is hot enough to enjoy but has not yet begun to lose its structural integrity and moisture.
Crafting the Perfect Glaze
While many store-bought hams come with a glaze packet, making your own takes the flavor to a much higher level. A good glaze needs a balance of sugar and acid. Common bases include brown sugar, honey, or maple syrup. To balance the sweetness, add Dijon mustard, apple cider vinegar, or even a pinch of ground cloves and cinnamon for that classic “holiday” aroma.
Mix your ingredients in a small saucepan over medium heat until the sugar is dissolved and the mixture is slightly thickened. You want a syrupy consistency that will cling to the meat rather than just running off into the bottom of the pan.
Applying the Glaze and Searing
Wait until the ham reaches an internal temperature of about 130°F before applying the glaze. Remove the ham from the oven and carefully take off the foil—be mindful of the steam. Crank the oven temperature up to 400°F or 425°F.
Brush a generous layer of glaze all over the outside of the ham, making sure to let some of it drip down between the slices. Return the ham to the oven, uncovered. Bake for another 10 to 15 minutes. Watch it closely during this stage; the high sugar content in the glaze can go from caramelized to burnt very quickly. You are looking for a dark, sticky, and slightly bubbly exterior.
The Importance of Resting the Meat
Once the ham reaches 140°F and the glaze is perfected, remove it from the oven. This is the most overlooked step in how to cook a spiral ham in the oven: the rest period. 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. This allows the juices to redistribute throughout the meat. If you cut into it immediately, all that hard-earned moisture will run out onto the board, leaving the meat dry. Because the ham is large and dense, it will retain its heat for a long time, so don’t worry about it getting cold.
Serving and Carving Tips
Since a spiral ham is already sliced, “carving” is mostly a matter of releasing the meat from the bone. Use a sharp knife to cut around the center bone, and the slices should naturally fall away in perfect, uniform pieces. Arrange them on a platter and spoon some of the juices from the bottom of the roasting pan over the top for extra flavor.
Creative Uses for Leftovers
One of the best parts of learning how to cook a spiral ham in the oven is the leftovers. The ham bone is a culinary treasure—save it to make:
- Split pea soup
- Navy bean soup
- Ham hock stock
The meat itself can be used for:
- Breakfast omelets
- Classic ham and cheese sliders with poppy seed dressing
- Diced into a creamy pasta carbonara
Leftover ham stays fresh in the refrigerator for 3 to 4 days, or you can freeze it for up to two months.
Frequently Asked Questions
How do I prevent the edges of the spiral ham from getting crispy and dry?
The best way to prevent dry edges is to keep the ham covered tightly with foil for 90 percent of the cooking time. Additionally, placing the ham cut-side down in the pan ensures that the delicate slices are protected from the circulating hot air. Adding a small amount of liquid to the bottom of the pan also creates a steaming effect that keeps the meat supple.
Should I cook a spiral ham at a high or low temperature?
You should always cook a spiral ham at a low temperature, ideally between 275°F and 325°F. Because the ham is already fully cooked, a high temperature will only serve to evaporate the moisture from the pre-cut slices. High heat should only be used for the final 10 minutes if you are trying to caramelize a sugar-based glaze.
How much ham should I buy per person?
For a bone-in spiral ham, the general rule of thumb is to account for about 3/4 pound to 1 pound of meat per person. This accounts for the weight of the bone and ensures you have enough for everyone to be full, with a little bit left over for sandwiches the next day. If you are serving many side dishes, you can lean toward the 3/4 pound estimate.
Can I cook a spiral ham in a slow cooker instead of the oven?
Yes, you can cook a spiral ham in a slow cooker, provided the ham is small enough to fit. You would follow a similar principle: add a bit of liquid, perhaps some brown sugar or pineapple juice, and cook on “low” for 4 to 6 hours. However, the oven is generally preferred for spiral hams because it allows you to use the high-heat glazing technique at the end, which provides a better texture and appearance.
What is the safe internal temperature for a pre-cooked ham?
According to food safety guidelines, a “ready-to-eat” ham that has been processed in a USDA-inspected plant only needs to be reheated to an internal temperature of 140°F. If you are reheating a ham that was not processed in such a facility, or if you are dealing with a fresh (raw) ham, it must reach 145°F followed by a rest period. For most store-bought spiral hams, 140°F is the sweet spot for flavor and safety.