Hosting a holiday dinner or a special family gathering often centers around a centerpiece protein, and few things are as classic or crowd-pleasing as a spiral-cut ham. Because these hams are typically sold precooked, the challenge isn’t actually cooking the meat, but rather reheating it without turning it into leather. A spiral ham is lean and pre-sliced, which makes it incredibly convenient for serving but also highly susceptible to drying out in the oven.
Mastering the art of heating a spiral ham ensures that every slice remains succulent, tender, and infused with flavor. Whether you are using a conventional oven, a slow cooker, or even an air fryer, the goal is consistent: gentle, moist heat. This guide will walk you through every step of the process, from preparation to the final glaze, ensuring your next feast is a resounding success.
Understanding Your Spiral Ham
Before you even preheat your oven, it is important to understand what you are working with. Most spiral hams found in grocery stores are “city hams,” which means they have been cured in a brine and then fully smoked. The “spiral” part refers to the way the ham was sliced in a continuous circle all the way down to the bone.
Because the ham is already cooked, your job is simply to bring it up to a safe and palatable serving temperature. According to food safety guidelines, a precooked ham should be heated to an internal temperature of 140°F. If you are working with a ham that was not professionally processed in a plant (such as one from a local butcher that isn’t fully cooked), you would need to reach 160°F, but for the vast majority of store-bought hams, 140°F is the magic number for peak juiciness.
Preparation Steps for Success
To get the best results, you should start the process well before you intend to eat. Taking the ham out of the refrigerator about 30 to 60 minutes before heating can help it warm up more evenly. If the center of the ham is ice-cold while the outside is exposed to oven heat, you risk overcooking the exterior before the bone-in center is even lukewarm.
Removing the Packaging
Carefully remove all plastic wrapping and any plastic “buttons” or guards that might be covering the bone end. Check the ham for any remaining twine or netting. Place the ham in a heavy-duty roasting pan. For spiral hams, it is best to place them flat-side down. This position helps protect the delicate slices from direct exposure to hot air, which prevents them from curling and drying out.
Adding Moisture
The secret to a moist ham is steam. Before sealing the pan, add about half a cup to a cup of liquid to the bottom of the roasting pan. Water works perfectly fine, but you can add extra layers of flavor by using apple juice, pineapple juice, or even a splash of white wine or ginger ale. This liquid will create a humid environment inside the foil, effectively steaming the ham as it heats.
The Best Oven Method for Heating a Spiral Ham
The oven is the most traditional and reliable way to heat a ham, especially if you are serving a large group. The key here is “low and slow.” High temperatures are the enemy of a spiral ham.
Setting the Temperature
Preheat your oven to between 275°F and 325°F. While 325°F is faster, 275°F is much safer for preserving moisture. If you have the time, the lower temperature is always recommended.
Sealing the Pan
Wrap the entire roasting pan tightly with heavy-duty aluminum foil. You want to create a tent-like structure that doesn’t touch the surface of the ham too much but seals tightly around the edges of the pan. This prevents the moisture you added from escaping as steam.
Calculating the Time
Generally, you should plan for about 10 to 15 minutes of heating time per pound of ham. For a standard 8-pound ham, this usually takes between 1.5 and 2 hours at 325°F. If you are using a 275°F oven, it may take closer to 2.5 hours. The only way to know for sure is to use a meat thermometer. Insert the probe into the thickest part of the meat, making sure not to touch the bone, as the bone conducts heat differently and will give you an inaccurate reading.
Alternative Methods for Smaller Hams
If you are working with a smaller ham or have a crowded oven, you might consider alternative appliances.
Using a Slow Cooker
The slow cooker is an excellent tool for keeping a spiral ham moist because it excels at low-temperature, trapped-moisture cooking. If the ham is too large for the lid to close, you can wrap the top of the slow cooker tightly with foil to create a seal. Add a bit of liquid to the bottom and heat on “Low” for 3 to 4 hours. This is arguably the most foolproof way to avoid a dry ham.
The Air Fryer Option
For a very small spiral ham or a ham steak, an air fryer can work in a pinch. However, because air fryers rely on rapid air circulation, you must wrap the ham very securely in foil to prevent the edges from turning into jerky. Heat at 300°F for about 10 minutes per pound, checking frequently.
The Art of Glazing
Most spiral hams come with a glaze packet, or you can make your own using brown sugar, honey, Dijon mustard, and spices like cloves or cinnamon. The glaze adds that iconic sticky, sweet crust that balances the saltiness of the meat.
When to Apply Glaze
Never put the glaze on at the beginning of the heating process. The high sugar content in glazes means they burn very easily. Instead, wait until the ham has reached an internal temperature of about 120°F (usually about 20 to 30 minutes before it is finished).
The Final Blast of Heat
Remove the ham from the oven and carefully take off the foil. Increase the oven temperature to 400°F or turn on the broiler. Brush the glaze generously over the ham, making sure it gets between the slices. Return the ham to the oven uncovered for 10 to 15 minutes. Watch it closely; you want the glaze to bubble and caramelize, not turn black.
Resting and Serving
Once the ham reaches 140°F, remove it from the oven. This is the most underrated step: let the ham rest. Transfer the ham to a carving board or a serving platter and tent it loosely with foil. Let it sit for at least 15 to 20 minutes.
During this time, the juices redistribute throughout the meat. If you cut into it immediately, all that moisture will run out onto the board, leaving the meat dry. Since the ham is already spiral-cut, serving is a breeze. Simply cut along the bone to release the slices and arrange them on a platter.
Common Mistakes to Avoid
One of the biggest mistakes is adding too much heat. If you try to rush the process by cranking the oven up to 400°F from the start, the outside will be tough and the inside will still be cold. Another mistake is forgetting the liquid in the pan. Without that small amount of water or juice, the dry heat of the oven will suck the moisture right out of the pre-cut slices.
Lastly, avoid overcooking. Remember that you aren’t “cooking” the ham; you are just warming it. Every degree over 140°F starts to degrade the texture of the meat. If you find yourself reaching 150°F or 160°F, the ham will likely be crumbly rather than tender.
Flavor Variations for Your Ham
While the standard honey-mustard glaze is a classic, don’t be afraid to experiment. A maple-bourbon glaze offers a sophisticated, smoky sweetness. A pineapple and maraschino cherry topping provides a retro, tropical vibe that cuts through the fat of the ham. For those who prefer something less sweet, a glaze made with apricot preserves and balsamic vinegar provides a wonderful tang.
No matter which flavor profile you choose, the preparation remains the same. Focus on the moisture, monitor the temperature, and give the meat time to rest. Following these steps ensures that your spiral ham will be the highlight of the meal, earning you the title of the holiday kitchen master.
FAQs
How long do I heat a spiral ham per pound?
You should generally heat a spiral ham for 10 to 15 minutes per pound. This timing applies to a 325°F oven. If you are heating the ham at a lower temperature, such as 275°F, it may take closer to 15 to 20 minutes per pound. Always use a meat thermometer to ensure the internal temperature reaches 140°F for the best results.
Should I cover the ham with foil while heating?
Yes, covering the ham with aluminum foil is essential. Because spiral hams are pre-sliced, the meat is exposed to the air and can dry out very quickly. Tightly sealing the roasting pan with foil traps the moisture and steam inside, which keeps the slices tender and juicy throughout the heating process.
Can I heat a spiral ham from frozen?
It is not recommended to heat a spiral ham directly from a frozen state. This will result in uneven heating where the outside becomes overcooked and dry while the center remains cold or frozen. For the best quality, allow the ham to thaw completely in the refrigerator for 2 to 3 days before you plan to heat it.
What is the best internal temperature for a spiral ham?
Since most spiral hams are fully cooked, you only need to heat them to an internal temperature of 140°F. This temperature ensures the meat is hot enough to enjoy while remaining at peak juiciness. Heating the ham much beyond this point can cause the proteins to tighten and the meat to become dry and tough.
How much ham should I buy per person?
When buying a bone-in spiral ham, a good rule of thumb is to plan for about 3/4 pound to 1 pound of ham per person. This accounts for the weight of the bone and ensures you have enough for the meal, with the added bonus of having some leftovers for sandwiches or breakfast hashes the next day.