A spiral-sliced ham is the centerpiece of many holiday traditions, from Easter brunches to Christmas dinners. However, because these hams are typically sold pre-cooked and pre-sliced, they present a unique culinary challenge: they are incredibly easy to dry out. Learning how to warm spiral ham properly is the difference between a succulent, flavorful feast and a platter of salty leather.
In this comprehensive guide, we will explore the science of reheating ham, the best methods for different kitchen setups, and the secret techniques that professional chefs use to keep every slice moist.
Understanding Your Spiral Ham
Before you even turn on your oven, it is important to understand what you are working with. Most spiral hams found in grocery stores are “city hams.” This means they have been cured in a brine and fully cooked, often smoked, before being packaged.
The “spiral” part refers to the way the ham is sliced in a continuous circle around the bone. While this makes serving a breeze, it also creates more surface area for moisture to escape. When you apply heat, the moisture between those slices can evaporate quickly. Therefore, your goal is not to “cook” the ham further, but to gently bring it up to a palatable serving temperature while locking in its natural juices.
Preparation: The Key to a Moist Result
Preparation starts several hours before you intend to eat. For the best results, never put a freezing cold ham directly into a hot oven.
Tempering the Meat
Take the ham out of the refrigerator about one to two hours before reheating. Letting it sit at room temperature for a short period allows the internal temperature to rise slightly, ensuring it warms up more evenly. If the center is ice-cold while the outside is exposed to heat, the exterior slices will dry out before the middle is even lukewarm.
Choosing the Right Liquid
Moisture is your best friend. Always plan to add a liquid to the bottom of your roasting pan. While plain water works, you can enhance the flavor profile by using apple juice, pineapple juice, chicken stock, or even a splash of ginger ale. This liquid creates a steamy environment inside your foil tent, which is vital for maintaining the ham’s texture.
The Best Way to Warm Spiral Ham in the Oven
The oven method is widely considered the gold standard for reheating. It provides the most consistent heat and allows for the best glaze application.
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Step 1: Set the Temperature
Preheat your oven to a low temperature. High heat is the enemy of a pre-sliced ham. Aim for 275°F to 325°F. A lower temperature like 275°F takes longer but is much more forgiving and significantly reduces the risk of drying out the meat.
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Step 2: The Foil Tent
Place the ham flat-side down in a heavy-duty roasting pan. Pour about half a cup of your chosen liquid into the bottom. Wrap the entire pan tightly with heavy-duty aluminum foil. Ensure there are no gaps where steam can escape. If your ham is particularly large, you might need two pieces of foil to create a complete seal.
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Step 3: Timing the Warm-up
As a general rule of thumb, you should allow for 10 to 12 minutes per pound of ham. If you are reheating a 10-pound ham at 275°F, it will likely take about two hours. However, the only way to be 100% sure is to use a meat thermometer.
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Step 4: Internal Temperature Target
You are looking for an internal temperature of 140°F. This is the sweet spot where the ham is hot enough to enjoy but hasn’t reached the point where the proteins begin to tighten and squeeze out moisture. Start checking the temperature about 30 minutes before you expect it to be done.
Alternative Methods for Reheating
While the oven is the classic choice, other appliances can be just as effective if you are short on oven space during a busy holiday.
Using a Slow Cooker
The slow cooker is an excellent tool for keeping ham moist because it traps steam so efficiently.
- Place the ham in the slow cooker. If it is too tall for the lid to close, you can create a “lid” out of aluminum foil.
- Add a cup of liquid (cider or juice) to the bottom.
- Set the slow cooker to “Low.”
- Heat for approximately 3 to 4 hours, or until the internal temperature reaches 140°F.
The Electric Roaster
If you are hosting a massive crowd and have a 15-pound ham, an electric roaster is a lifesaver. It functions similarly to an oven. Set it to 300°F, add liquid to the bottom, and keep the lid tightly closed. The benefit here is that you free up your main oven for side dishes and rolls.
How to Apply a Glaze Without Drying the Meat
Most spiral hams come with a glaze packet, or you may want to make your own with brown sugar, honey, and Dijon mustard. The timing of the glaze application is critical.
Because glazes have a high sugar content, they can burn if left in the oven too long. Furthermore, to apply the glaze, you have to remove the foil, which lets out all the precious steam you’ve been building up.
To glaze properly:
- Wait until the ham reaches an internal temperature of about 130°F.
- Remove the ham from the oven and increase the oven temperature to 400°F.
- Carefully brush the glaze all over the ham, making sure some of it gets between the slices.
- Return the ham to the oven, uncovered, for 10 to 15 minutes.
- Watch it closely. You want the sugar to bubble and caramelize into a dark, sticky coating, but you don’t want it to turn black.
Tips for Individual Slices
If you are only warming up a few slices for a quick meal, don’t bother with the oven.
The best way to reheat individual slices is in a skillet over medium-low heat. Add a teaspoon of butter or a splash of water to the pan. Place the slices in the pan and cover it with a lid. Heat for about one minute per side. This preserves the moisture much better than a microwave, which often makes ham rubbery and excessively salty.
Safety and Storage
Once your ham has been reheated, try to serve it immediately. If you have leftovers, they should be refrigerated within two hours of being taken out of the oven.
When stored in an airtight container or tightly wrapped in foil, leftover ham will stay fresh in the refrigerator for 3 to 5 days. If you find you have more than you can eat in that timeframe, spiral ham freezes beautifully. Wrap individual portions in plastic wrap and then foil; they will maintain their quality for up to two months in the freezer.
Summary of the “Low and Slow” Philosophy
If you remember nothing else about how to warm spiral ham, remember “Low and Slow.” By keeping the temperature around 275°F, using plenty of liquid for steam, and sealing the pan tightly with foil, you ensure that your holiday centerpiece remains the star of the show. A little patience goes a long way in preserving the smoky, sweet, and savory balance of a perfect ham.
FAQs
How long does it take to reheat a 10 lb spiral ham?
At a temperature of 275°F, it typically takes between 10 to 12 minutes per pound. Therefore, a 10-pound ham will take approximately 1 hour and 40 minutes to 2 hours to reach the target internal temperature of 140°F. Always use a meat thermometer for accuracy.
Can I reheat a spiral ham the day before?
It is best to reheat a spiral ham on the day you plan to serve it to ensure maximum juiciness. However, if you must do it ahead of time, reheat it as directed, slice it, and store it in its juices. When you are ready to serve the next day, you can gently warm the slices in a covered dish with a little extra broth or juice.
Should I cover the ham with foil when reheating?
Yes, covering the ham is the most important step in the process. Because spiral hams are pre-sliced, they lose moisture very quickly. Wrapping the ham or the entire roasting pan tightly in heavy-duty aluminum foil traps the steam and prevents the meat from drying out.
What is the safe internal temperature for reheated ham?
According to food safety guidelines, a pre-cooked ham should be reheated to an internal temperature of 140°F. This temperature ensures the meat is hot enough for consumption while still remaining moist. If the ham was not professionally packaged in a USDA-inspected plant, it should be heated to 165°F.
How do I prevent the edges of the ham from getting crunchy?
Crunchy edges occur when the ham is exposed to dry heat for too long. To prevent this, make sure your foil seal is airtight and that you have added liquid to the bottom of the pan. If you are glazing the ham, only leave it uncovered for the final 10 to 15 minutes of the process.