Serving a spiral-cut ham is one of the most effective ways to feed a crowd without spending your entire day hovering over a stove. Because these hams come pre-sliced and usually pre-cooked, the process is less about “cooking” in the traditional sense and more about masterful reheating and glazing. If done correctly, you end up with tender, juicy slices that pull away effortlessly from the bone, coated in a sticky, sweet, and savory crust.
However, the very thing that makes spiral ham convenient—the pre-slicing—also makes it vulnerable. Those thin cuts provide more surface area for moisture to escape, which can lead to a dry, leathery dinner if you aren’t careful. This guide will walk you through the nuances of selecting, prepping, heating, and glazing your ham to ensure it remains the star of your table.
Choosing the Right Ham
Before you even turn on the oven, you need to start with a quality product. Most spiral-cut hams found in grocery stores are “city hams,” which means they have been wet-cured and smoked. They are almost always sold fully cooked.
Size Matters
When calculating how much ham you need, a good rule of thumb is about 0.75 to 1 pound per person for a bone-in ham. The bone adds significant weight, but it also adds flavor and provides the base for a fantastic soup later. If you are aiming for plenty of leftovers for sandwiches or breakfast hashes, lean toward the 1-pound-per-guest mark.
Checking the Label
Look for labels that say “Ham” or “Ham with Natural Juices.” Avoid those labeled “Ham, Water Added” or “Ham and Water Product” if possible. These varieties have a higher water content and a spongier texture, which doesn’t hold up as well to the reheating process.
Essential Preparation Steps
The secret to a juicy ham begins long before the heat hits the meat. Treating the ham with care during the thawing and room-temperature stages is vital.
Thawing Safely
If you bought your ham frozen, it needs ample time to defrost in the refrigerator. A large 10-pound ham can take two to three days to thaw completely. Never try to thaw a ham on the counter at room temperature, as this invites bacterial growth on the outer layers while the center remains frozen.
Taking the Chill Off
About an hour before you plan to put the ham in the oven, take it out of the refrigerator. Letting it sit at room temperature for 60 to 90 minutes takes the chill off the bone. This ensures the ham heats more evenly, preventing a situation where the outside is overcooked and the center is still cold.
The Best Way to Reheat a Spiral Ham
Since the ham is already cooked, your goal is to bring it to an internal temperature of 140°F without evaporating its natural moisture.
Create a Moisture Chamber
Place the ham in a heavy-duty roasting pan. To prevent the meat from drying out, pour about a half-cup of water, apple juice, or white wine into the bottom of the pan. This liquid creates steam during the roasting process.
Position the ham cut-side down. This protects the delicate slices from direct exposure to the air. The most critical step is the seal: wrap the entire roasting pan tightly with heavy-duty aluminum foil. You want to create a vacuum-like seal so the moisture stays trapped inside with the meat.
Oven Temperature and Timing
Set your oven to a low temperature, ideally 275°F or 325°F. Low and slow is the mantra for spiral ham. At 275°F, you should plan for roughly 12 to 15 minutes per pound.
If you use a meat thermometer, start checking the internal temperature about 30 minutes before you expect it to be done. You are looking for an internal reading of 100°F to 110°F before you apply the glaze.
Mastering the Glaze
The glaze is where you can add your personal touch. While many hams come with a flavor packet, making your own elevates the dish significantly.
Ingredients for a Classic Glaze
A great glaze needs a balance of sugar and acidity. Common bases include brown sugar, honey, or maple syrup. To balance the sweetness, add Dijon mustard, apple cider vinegar, or even a splash of bourbon. Spices like ground cloves, cinnamon, or ginger add that classic holiday aroma.
Application Technique
Once the ham reaches that 110°F mark, remove it from the oven and increase the oven temperature to 400°F or 425°F. Carefully remove the foil—watch out for the steam!—and brush the glaze generously over the entire surface, making sure some of it seeps down between the slices.
Return the ham to the oven, uncovered. Roast for another 10 to 15 minutes. During this time, the sugars in the glaze will caramelize and bubble, creating a dark, burnished crust. Watch it closely to ensure it doesn’t burn.
Resting and Serving
The most overlooked step in cooking any large cut of meat is the rest period. Once the ham is out of the oven, tent it loosely with foil and let it sit for at least 15 to 20 minutes.
Why Resting is Crucial
Resting allows the juices to redistribute throughout the meat. If you cut into it immediately, all that moisture you worked so hard to preserve will run out onto the cutting board, leaving the meat dry. Furthermore, the internal temperature will continue to rise by about 5 to 10 degrees during this time, bringing it to the final serving temperature of 140°F.
Carving Tips
One of the best features of a spiral ham is that the carving is mostly done for you. To finish the job, simply run a sharp knife around the center bone to release the slices. Then, make a horizontal cut along the natural fat lines to release large sections of the pre-cut slices.
Common Mistakes to Avoid
- Cooking at too high a temperature: High heat (above 350°F) for the duration of the cook will turn your ham into jerky.
- Forgetting the water: Without a liquid base in the pan, there is no steam to keep the slices moist.
- Overcooking: Because it is already cooked, every minute past 140°F internal temperature is just drying the meat out further.
- Glazing too early: If you put the glaze on at the beginning, the sugars will burn long before the center of the ham is warm.
Creative Uses for Leftovers
A 10-pound ham usually leaves you with plenty of extra meat. Beyond the standard sandwich, consider these options:
Dicing the ham and adding it to a quiche or frittata provides a salty punch that pairs perfectly with eggs and cheese. You can also toss diced ham into a creamy pasta carbonara or use it as a topping for homemade pizzas.
Don’t throw away the bone! The ham bone is gold for flavoring stocks. Simmer it with dried split peas or navy beans, onions, carrots, and celery for a rich, smoky soup that tastes even better the next day.
Frequently Asked Questions
How long does it take to cook a spiral ham per pound?
At a low oven temperature of 275°F, you should calculate approximately 12 to 15 minutes per pound. If you increase the temperature to 325°F, the time drops to about 10 to 12 minutes per pound. Always use a meat thermometer to be certain, as oven calibrations can vary.
Do I need to cook a spiral ham if it says “fully cooked” on the package?
Technically, you do not need to “cook” it to make it safe to eat, as it has already been cured and smoked. You can even eat it cold. However, for the best flavor and texture, reheating it slowly and adding a glaze is highly recommended for a main dinner course.
How do I keep the ham from drying out in the oven?
The key is a combination of three things: adding liquid (like water or juice) to the bottom of the pan, wrapping the pan tightly with foil to trap steam, and reheating at a low temperature. Keeping the ham cut-side down also protects the slices from the heat.
Can I cook a spiral ham in a slow cooker?
Yes, a slow cooker is an excellent way to keep a ham moist. If the ham is too large to fit, you can cover the top of the slow cooker with a double layer of heavy-duty aluminum foil to create a “dome” seal. Cook on low for 4 to 5 hours until the internal temperature reaches 140°F.
What internal temperature should a spiral ham reach?
Since the ham is pre-cooked, you are aiming for an internal temperature of 140°F. This is the temperature at which the meat is hot throughout but still retains its moisture. If you are glazing, take it out at 110°F to 120°F to apply the glaze, then let the final blast of heat bring it to the finish line.