The center of a holiday table is often defined by a shimmering, glazed centerpiece. While turkey and roast beef have their fans, the spiral-cut ham remains a perennial favorite for its convenience, flavor, and impressive presentation. However, because spiral hams are almost always sold fully cooked, the challenge isn’t actually “cooking” the meat in the traditional sense. Instead, the goal is to reheat it thoroughly without drying out the lean muscle. If you have ever wondered exactly how long to cook a spiral ham to achieve that juicy, tender result, you are in the right place.
Understanding the timing and temperature requirements is the difference between a succulent meal and a plate of salty shoe leather. This guide will walk you through the nuances of ham preparation, timing by weight, and the secrets to keeping that meat moist from the first slice to the last.
Understanding Your Spiral Ham
Before you set your oven timer, it is vital to know what you are working with. A spiral ham is pre-sliced in a continuous circle all the way down to the bone. This makes serving incredibly easy, but it also creates more surface area for moisture to escape during the reheating process.
Most spiral hams you buy at the grocery store are labeled as “fully cooked” or “hickory smoked.” This means the internal temperature has already reached a safe level during processing. Your job is simply to bring it back up to a palatable serving temperature. If you happen to purchase a “partially cooked” ham, your timing will be significantly longer, but these are much rarer in the spiral-cut variety.
Pre-Cooking Preparation
Preparation is just as important as the time spent in the oven. To ensure even heating, take the ham out of the refrigerator about 30 to 60 minutes before you plan to put it in the oven. This takes the chill off the center of the meat, allowing the heat to penetrate more effectively without overcooking the exterior.
You will also want to choose the right roasting pan. A heavy-duty roasting pan or a large baking dish works best. To prevent the ham from drying out, place it cut-side down in the pan. This protects the majority of the slices from direct exposure to the hot air, trapping the natural juices inside the structure of the meat.
How Long to Cook a Spiral Ham by Weight
The golden rule for reheating a fully cooked spiral ham is to go low and slow. High heat is the enemy of a pre-sliced ham. For the best results, set your oven to 325 degrees Fahrenheit.
At this temperature, you should plan for approximately 10 to 14 minutes per pound. This range allows for variations in oven calibration and the thickness of the ham. Here is a breakdown of what that looks like for common sizes:
Timing for Small Hams (6 to 8 pounds)
A smaller spiral ham will typically take between 1 hour and 15 minutes to 1 hour and 45 minutes. Because these hams are smaller, they can dry out faster, so it is wise to start checking the internal temperature at the 1-hour mark.
Timing for Average Hams (8 to 10 pounds)
This is the most common size found in supermarkets. Expect a cook time of roughly 1.5 to 2.5 hours. Keeping the ham tightly covered with heavy-duty aluminum foil is essential for these mid-sized roasts.
Timing for Large Hams (10 to 14 pounds)
Larger hams require more patience. You are looking at a window of 2.5 to 3.5 hours. For these larger cuts, using a meat thermometer is not just a suggestion; it is a necessity to ensure the center is warm without the edges becoming crusty and dry.
The Importance of Internal Temperature
While time-per-pound is a great estimate, the only way to be 100% sure your ham is ready is by measuring the internal temperature. Since the ham is already cooked, you are looking for a target internal temperature of 140 degrees Fahrenheit. This is the temperature recommended by the USDA for reheating precooked ham to ensure it is hot enough to be enjoyed while remaining safe to eat.
To get an accurate reading, insert your meat thermometer into the thickest part of the ham, making sure the probe does not touch the bone. The bone conducts heat differently than the meat, which can give you a false high reading.
Moisture Retention Strategies
Since the spiral cuts allow steam to escape, you must create a moist environment inside your roasting pan. Adding about a half-cup of water, apple juice, or cider to the bottom of the pan before sealing it with foil creates a steam chamber. This “braising” effect keeps the meat fibers supple.
Always wrap the ham tightly with foil. If your roasting pan has a lid, you can use that, but a tight seal of foil usually performs better at trapping moisture close to the meat. If you are glazing the ham, you will remove this foil during the final stages of cooking, but for 90% of the time, the ham should remain covered.
Adding the Glaze
The glaze is the crowning glory of a spiral ham, providing a sweet and savory contrast to the salty meat. Most hams come with a glaze packet, but making your own with brown sugar, honey, dijon mustard, and perhaps a splash of bourbon or pineapple juice can elevate the dish significantly.
Because glazes have a high sugar content, they burn easily. Do not apply the glaze at the beginning of the reheating process. Instead, wait until the ham has reached an internal temperature of about 130 degrees Fahrenheit. Remove the ham from the oven, increase the oven temperature to 400 degrees Fahrenheit, and generously brush the glaze over the surface and between the slices. Return it to the oven uncovered for 10 to 15 minutes until the glaze is bubbling and caramelized.
Resting the Ham
Once the ham reaches 140 degrees Fahrenheit and the glaze is set, remove it from the oven. One of the biggest mistakes home cooks make is slicing into the meat immediately.
Let the ham rest for at least 15 to 20 minutes. During this time, the juices redistribute through the meat. If you cut it too soon, those juices will run out onto the platter, leaving the actual meat dry. You can tent it loosely with foil during this time to keep it warm, though the large mass of the ham will retain heat quite well on its own.
Troubleshooting Common Issues
If you find that your ham is heating faster than expected, lower the oven temperature to 300 degrees Fahrenheit and add a little more liquid to the pan. If the ham is taking too long, resist the urge to crank up the heat significantly. Instead, ensure your foil seal is tight, as any escaping steam represents lost heat and moisture.
For those using a slow cooker instead of an oven, the timing changes. A spiral ham in a slow cooker usually takes 4 to 6 hours on low. This is a great “set it and forget it” method for smaller hams that can actually fit inside the appliance, and it is arguably the best method for guaranteed moisture.
Summary of Success
To recap the perfect spiral ham:
- Temper the meat by letting it sit out for 30 minutes.
- Heat the oven to 325 degrees Fahrenheit.
- Place the ham cut-side down in a pan with a little liquid.
- Cover tightly with foil.
- Reheat for 10 to 14 minutes per pound.
- Aim for an internal temperature of 140 degrees Fahrenheit.
- Glaze during the last 15 minutes at a higher heat.
- Rest for 20 minutes before serving.
By following these guidelines, you ensure that the centerpiece of your meal is flavorful, tender, and perfectly timed with your side dishes.
Frequently Asked Questions
Can I cook a spiral ham from a frozen state?
It is highly recommended that you thaw your spiral ham completely in the refrigerator before reheating. Thawing can take 24 to 48 hours depending on the size. Reheating a frozen ham directly in the oven leads to uneven cooking, where the outside becomes extremely dry and overcooked before the center even reaches a safe temperature.
What if my spiral ham is not pre-sliced?
If you have a whole or half ham that is not spiral-cut, the reheating instructions remain very similar. However, a non-sliced ham is actually easier to keep moist because there are fewer openings for juice to escape. You may find it takes slightly longer to reach the 140 degrees Fahrenheit internal mark because the heat has to penetrate a solid mass of meat.
Is it safe to eat spiral ham cold?
Yes, because spiral hams are sold fully cooked, they are safe to eat right out of the refrigerator. Many people prefer cold ham for sandwiches or salads. If you are serving it as a main course for a formal dinner, however, reheating it enhances the aroma and allows you to apply a caramelized glaze.
How do I store and reheat leftovers?
Leftover spiral ham should be wrapped tightly or placed in an airtight container and refrigerated for up to 3 to 5 days. To reheat individual slices, place them in a skillet over medium heat with a teaspoon of water or butter, or microwave them at 50% power to prevent the fat from popping and the meat from becoming rubbery.
Can I use a convection oven for spiral ham?
You can use a convection oven, but you should adjust the settings. Convection ovens circulate air more efficiently, which can speed up the process. Generally, you should lower the suggested temperature to 300 degrees Fahrenheit and check the internal temperature about 20% sooner than you would in a conventional oven. Strict adherence to covering the ham with foil is even more important in a convection oven to prevent the fan from drying out the meat.