Cooking a spiral ham is a hallmark of holiday gatherings and family feasts. While these hams are almost always sold fully cooked, the challenge lies in reheating the meat so it remains succulent, tender, and flavorful. Because the ham is already sliced in a continuous spiral down to the bone, it is prone to losing moisture quickly if exposed to high heat for too long. Mastering how to cook spiral ham is less about “cooking” in the traditional sense and more about the art of gentle reheating and glazing.
The goal is to bring the ham to a safe, palatable serving temperature without turning those delicate slices into leather. By following a few key principles—low temperatures, moisture retention, and strategic glazing—you can ensure your center-piece dish is the highlight of the meal. This guide will walk you through every step of the process, from preparation to the final rest.
Preparing Your Ham for the Oven
Before you even turn on the oven, there are a few preparatory steps that can make a significant difference in the final result. Most spiral hams come vacuum-sealed in plastic. When you remove this packaging, you may notice a small plastic disk covering the end of the bone. It is crucial to remove and discard this disk, as it is not heat-safe and can melt into your meat.
Another professional tip for a juicy ham is to take the meat out of the refrigerator about 30 to 60 minutes before you plan to put it in the oven. Taking the chill off allows the ham to heat more evenly. If you put a stone-cold ham directly into a hot oven, the exterior slices will likely dry out before the center near the bone reaches the desired temperature.
Choosing the Right Pan and Liquid
To keep the meat moist, you need to create a humid environment. Use a sturdy roasting pan or a large baking dish. Place the ham flat-side down in the pan. This orientation helps protect the cut surfaces and keeps the juices from running out of the slices.
Adding liquid to the bottom of the pan is a non-negotiable step for many expert cooks. You don’t need much—about a half-inch of liquid will do. While plain water works, you can add extra layers of flavor by using:
- apple juice
- orange juice
- pineapple juice
- or even a splash of white wine or ginger ale.
This liquid will simmer in the oven, creating steam that prevents the ham from dehydrating.
The Low and Slow Heating Method
The biggest mistake people make when learning how to cook spiral ham is using an oven temperature that is too high. High heat causes the sugars in the meat and the pre-applied seasonings to burn, and it shrinks the muscle fibers, squeezing out moisture.
Set your oven to 325°F or even as low as 275°F for the best results. A lower temperature ensures that the heat penetrates the bone without scorching the outer edges. For a 325°F oven, you should generally plan for 10 to 14 minutes per pound. If you choose the 275°F route, it may take 12 to 15 minutes per pound.
Tightly Sealing with Foil
To further protect the ham, wrap it tightly with heavy-duty aluminum foil. You can either wrap the ham itself or cover the entire roasting pan with a double layer of foil, ensuring the edges are crimped tightly. This “tenting” method traps the steam generated by the liquid in the pan, essentially braising the ham in its own juices and the flavored liquid you added.
Monitoring Internal Temperature
Since the ham is already cooked, you are aiming for an internal temperature that makes the meat hot and appetizing. The USDA recommends reheating pre-packaged hams to an internal temperature of 140°F.
To get an accurate reading, use a meat thermometer. Insert the probe into the thickest part of the ham, making sure the tip does not touch the bone, as the bone conducts heat differently and can give you a false reading. Start checking the temperature about 30 minutes before the estimated end of the cooking time. If you plan to add a glaze and return the ham to the oven, you may want to pull the ham out when it hits 135°F to account for the final blast of heat.
The Secret to a Perfect Glaze
The glaze is where you can truly customize the flavor of your spiral ham. While many hams come with a pre-packaged glaze, making your own is simple and significantly elevates the dish. A classic glaze usually involves a balance of sweetness, acidity, and spice.
Common glaze ingredients include:
- Brown sugar or honey (for sweetness and caramelization)
- Dijon mustard or apple cider vinegar (for tanginess)
- Ground cloves, cinnamon, or ginger (for warmth)
- Fruit juices like pineapple or orange
When to Apply the Glaze
Timing is everything. If you apply a sugar-based glaze at the beginning of the reheating process, it will burn and become bitter. Instead, wait until the ham has reached its target temperature (around 135°F to 140°F).
Remove the ham from the oven and carefully peel back the foil. Increase the oven temperature to 400°F or 425°F. Generously brush the glaze over the surface of the ham, making sure to get some of it between the spiral slices. Return the ham to the oven, uncovered, for 10 to 15 minutes. This high-heat finish allows the sugars to bubble and caramelize into a sticky, mahogany-colored crust. Keep a close watch during this stage to ensure it doesn’t cross the line from caramelized to charred.
Importance of Resting the Meat
Once the ham is out of the oven and looking beautiful, the temptation to serve it immediately is strong. However, resting is a critical final step. Let the ham sit on the counter, loosely tented with foil, for 15 to 20 minutes before carving.
During this time, the juices that were pushed toward the center of the meat by the heat will redistribute throughout the ham. If you cut into it immediately, those juices will run out onto your cutting board, leaving the meat dry. Resting ensures that every slice remains moist and tender.
Alternative Cooking Methods
While the oven is the most common method, there are other ways to prepare a spiral ham depending on your kitchen setup and available space.
Slow Cooker Method
The slow cooker is an excellent way to keep a spiral ham moist because it is a contained, low-heat environment. If your ham fits, place it in the slow cooker with a bit of liquid (like apple juice). Cook on “Low” for 3 to 4 hours. You can apply the glaze in the final 30 minutes. This is a great option if your oven is occupied by side dishes like roasted vegetables or rolls.
Air Fryer or Toaster Oven
For smaller ham portions or if you are only reheating a few slices, an air fryer or toaster oven works well. Wrap the slices in foil with a tablespoon of water or broth and heat at 320°F for about 5 to 10 minutes. This avoids the need to heat up a large conventional oven for a small amount of meat.
Storing and Using Leftovers
One of the best parts of a large spiral ham is the leftovers. Leftover ham can be stored in the refrigerator for 3 to 5 days or frozen for up to 2 months.
To prevent leftovers from drying out, store them in airtight containers or heavy-duty freezer bags. Leftover ham is incredibly versatile and can be used in:
- Breakfast strata or omelets
- Split pea or ham and bean soup (using the ham bone for flavor)
- Chef salads or hearty sandwiches
- Ham and scalloped potatoes
FAQs
What is the best temperature to reheat a spiral ham?
The best temperature to reheat a spiral ham is between 275°F and 325°F. Using a lower temperature prevents the pre-sliced meat from drying out. The goal is to reach an internal temperature of 140°F.
How many minutes per pound should I cook a spiral ham?
Generally, you should cook a spiral ham for 10 to 15 minutes per pound. A 10-pound ham will take approximately 2 to 2.5 hours to heat through. Always rely on a meat thermometer rather than just the clock for the most accurate results.
Should I cover the ham with foil while cooking?
Yes, you should cover the ham tightly with aluminum foil for the majority of the heating process. This traps moisture and prevents the exterior from becoming tough. Only remove the foil during the last 15 minutes if you are applying a glaze and want to caramelize the surface.
Do I need to add water to the roasting pan?
Adding about a half-inch of liquid—such as water, fruit juice, or broth—to the bottom of the roasting pan is highly recommended. The liquid creates steam inside the foil tent, which is essential for keeping the spiral-cut slices moist.
How do I stop my spiral ham from being dry?
To prevent a dry ham, follow the “three rules”: keep the oven temperature low (under 325°F), add liquid to the roasting pan, and keep the ham tightly covered with foil. Additionally, avoid overcooking the ham; once it hits 140°F, remove it from the oven immediately.