The spiral-cut ham is the undisputed king of the holiday table. Whether it is Easter, Christmas, or a Sunday dinner that feels just a little more special than usual, this pre-sliced centerpiece is a crowd favorite for a reason. However, because these hams come pre-cooked, the challenge isn’t really cooking them at all—it is reheating them without turning that expensive piece of meat into a salty, dry sponge. Knowing exactly how long to cook a cooked spiral ham is the difference between a juicy, flavorful meal and one that requires an extra gallon of gravy just to swallow.
Many home cooks feel a bit of anxiety when the ham hits the roasting pan. You want that classic caramelized glaze and that piping hot center, but the thin slices that make spiral hams so convenient also make them incredibly prone to drying out. If you leave it in the oven just twenty minutes too long, the moisture evaporates from the layers, leaving you with meat that resembles leather. This guide will walk you through the nuances of timing, temperature, and technique to ensure your ham is the star of the show.
Understanding the Pre-Cooked Nature of Spiral Ham
Before you even preheat your oven, it is vital to understand what you are working with. Almost every spiral ham you buy at a standard grocery store is “City Ham,” meaning it has been cured in a brine and fully smoked or cooked. When you see the label “fully cooked” or “ready to eat,” the USDA means exactly that. You could technically eat it cold right out of the plastic wrap, though most people prefer it warm.
Because the meat is already “done,” your goal in the oven is a gentle rethermalization. You are not trying to reach an internal temperature that kills bacteria; you are simply trying to bring the ham up to a palatable serving temperature while preserving the fat and juices that keep it tender.
Essential Preparation Steps Before Heating
The way you prepare the ham dictates how long it will take to reach the finish line. A ham straight from the refrigerator will take significantly longer to heat than one that has sat out for a bit.
Room Temperature Tempering
If you have the time, let your ham sit on the counter for about 30 to 60 minutes before putting it in the oven. This takes the chill off the bone and the center of the meat. A tempered ham heats more evenly, which prevents the outer edges from overcooking while the middle remains icy.
Choosing the Right Roasting Pan
You want a pan with sides high enough to hold liquid but not so deep that it acts as a wall against the heat. A standard roasting pan or a deep 9×13-inch baking dish works well. The key is to create an environment where the ham is steamed as much as it is roasted.
The Importance of Moisture
Since the spiral cuts allow heat to penetrate deep into the meat quickly, they also allow moisture to escape. To counter this, add about a half-cup to a full cup of liquid to the bottom of the pan. Water is fine, but apple juice, pineapple juice, or even a splash of white wine or ginger ale can add a subtle layer of flavor.
How Long to Cook a Cooked Spiral Ham in a Conventional Oven
The most common method for reheating is the conventional oven. For a standard 8 to 10-pound spiral ham, the general rule of thumb is 10 to 15 minutes per pound.
Temperature Setting
The ideal oven temperature is 325 degrees Fahrenheit. While it is tempting to crank the heat up to 400 degrees Fahrenheit to speed things up, this is a recipe for disaster. Low and slow is the secret. At 325 degrees Fahrenheit, the heat is gentle enough to penetrate the bone without scorching the delicate spiral slices.
The Timing Breakdown
For a small 6-pound ham, you are looking at roughly 60 to 90 minutes. For a larger 10-pound ham, the timing increases to about 2 to 2.5 hours. Always start checking the internal temperature about 30 minutes before the calculated time is up.
Tightly Sealing the Ham
One of the biggest mistakes people make is leaving the ham exposed. You must wrap the ham tightly with heavy-duty aluminum foil. Some cooks prefer to wrap the ham itself, while others tightly seal the top of the roasting pan. The goal is to trap the steam generated by the liquid in the bottom of the pan. This steam circulates between the spiral slices, keeping them moist.
Using a Meat Thermometer for Accuracy
Timing by the clock is a helpful estimate, but using a meat thermometer is the only way to be 100% sure. Since the ham is already cooked, you are looking for an internal temperature of 140 degrees Fahrenheit. This is the “sweet spot” where the meat is hot enough to be delicious but hasn’t begun to toughen up.
Insert the thermometer into the thickest part of the ham, making sure not to touch the bone. The bone conducts heat differently than the meat, and a reading taken too close to it will be inaccurate. If your ham reaches 140 degrees Fahrenheit, pull it out immediately.
Slow Cooker Method for Spiral Ham
If your oven is occupied by side dishes or rolls, the slow cooker is an excellent alternative. This method is even more forgiving than the oven because the environment remains moist throughout the process.
Timing in the Crockpot
For a ham that fits in a large slow cooker (usually 6 to 8 pounds), cook it on Low for 4 to 5 hours. Avoid using the High setting, as it can cause the edges of the spiral slices to curl and dry out.
Orientation and Liquid
Place the ham cut-side down in the slow cooker. This helps the juices stay within the meat. You only need a small amount of liquid—about half a cup—because the slow cooker creates its own condensation.
The Glazing Process and Final Timing
The glaze is the “crown” of the ham. Most hams come with a glaze packet, or you can make your own using brown sugar, honey, mustard, and spices. Adding the glaze at the wrong time can ruin the ham; if you put it on too early, the sugars will burn.
When to Apply Glaze
Wait until the ham has reached an internal temperature of about 130 degrees Fahrenheit. At this point, remove the ham from the oven and increase the oven temperature to 400 degrees Fahrenheit.
The Finishing Touch
Unwrap the foil, brush the glaze generously over the surface and between the slices, and return it to the oven uncovered. Roast for an additional 10 to 15 minutes. This short burst of high heat caramelizes the sugar and gives the ham that beautiful, sticky, mahogany-colored crust. Keep a close eye on it during these final minutes to ensure it doesn’t burn.
Resting the Ham
Once the ham is out of the oven, resist the urge to carve it immediately. Let it rest on the counter, loosely tented with foil, for at least 15 to 20 minutes. Resting allows the juices to redistribute throughout the meat. If you cut it too soon, all those delicious juices will run out onto the cutting board, leaving the meat dry.
Common Mistakes to Avoid
Even with the right timing, a few common errors can derail your dinner.
Overcooking
The most frequent error is treating a pre-cooked ham like a raw roast. Remember, you are just warming it up. If the internal temperature hits 160 degrees Fahrenheit or higher, the ham will lose its structural integrity and become crumbly and dry.
Not Using Enough Foil
If steam can escape, the ham will dry out. Ensure your foil seal is “drum tight.” If the ham is too tall for the roasting pan, you can create a foil tent, but make sure the edges are crimped tightly against the rim of the pan.
Skipping the Liquid
Even if you love a crispy exterior, you need that liquid in the bottom of the pan. Without it, the dry heat of the oven will suck the moisture right out of the spiral cuts.
Creative Ways to Use Leftovers
After the big meal, you will likely have a significant amount of meat left over. Because you took the care to heat it properly, the leftovers will still be juicy.
- Breakfast: Diced ham in omelets or eggs benedict.
- Lunch: Classic ham and swiss sliders on Hawaiian rolls.
- Dinner: Ham and bean soup or a creamy ham and pea pasta.
- The Bone: Never throw away the ham bone! It is a flavor bomb for stocks, collard greens, or split pea soup.
Summary of Reheating Times
To keep things simple, here is a quick reference for oven reheating at 325 degrees Fahrenheit:
- 6 to 8 pounds: 1 hour to 1.5 hours.
- 8 to 10 pounds: 1.5 hours to 2 hours.
- 10 to 12 pounds: 2 hours to 2.5 hours.
- Internal Goal: 140 degrees Fahrenheit.
By following these guidelines and focusing on moisture retention rather than “cooking,” you will serve a spiral ham that is tender, succulent, and perfectly seasoned.
Frequently Asked Questions
Can I reheat a spiral ham the day before and serve it cold?
Yes, you can certainly reheat it ahead of time, but keep in mind that the texture of a spiral ham is often best when it is served shortly after its initial warming. If you do serve it cold, ensure it has been stored properly in the refrigerator. Cold spiral ham is excellent for sandwiches and buffets where a hot main course isn’t required.
What if my ham is labeled “Cook Before Eating” instead of “Fully Cooked”?
If the label does not say “Fully Cooked” or “Ready to Eat,” the ham is considered fresh or partially cooked. In this case, you must cook it to a much higher internal temperature of 160 degrees Fahrenheit to ensure safety. The timing for a fresh ham is much longer, usually 20 to 30 minutes per pound at 325 degrees Fahrenheit.
Should I cook the ham cut-side down or on its side?
For a spiral ham, it is almost always best to place it cut-side down in the roasting pan. This helps protect the individual slices from direct heat and keeps the juices from draining out of the meat. If the ham is oddly shaped and won’t stay face-down, you can use large pieces of foil to prop it up.
How do I prevent the spiral slices from separating and falling over?
Keeping the ham wrapped tightly in foil is the best way to maintain its shape during the reheating process. If you are worried about the ham falling apart while moving it to a serving platter, use two large spatulas or a sturdy meat fork inserted into the center bone to provide stability.
Can I reheat a spiral ham in the microwave?
While you can technically reheat individual slices in the microwave, it is highly discouraged to reheat a whole spiral ham this way. The microwave heats unevenly and often results in “hot spots” where the meat becomes rubbery and tough while other parts remain cold. Stick to the oven or slow cooker for the best results.