The centerpiece of a holiday meal often defines the entire gathering. While turkey and roast beef have their fans, nothing quite matches the visual appeal and crowd-pleasing flavor of a perfectly glazed spiraled ham. Because these hams come pre-sliced and usually pre-cooked, the challenge isn’t so much “cooking” them as it is reheating them without drying out the meat. If you have ever wondered how to cook a spiraled ham so that it remains juicy, tender, and flavorful, this comprehensive guide will walk you through every step of the process.
Understanding Your Spiraled Ham
Before you even turn on the oven, it is important to understand what you are working with. Most spiraled hams found in grocery stores are city hams. This means they have been cured in a brine and are fully cooked and smoked before they are packaged. The “spiral” refers to the way the ham was sliced in a continuous circle all the way down to the bone, making it incredibly easy to serve.
Because the meat is already sliced, it has more surface area exposed to the air. This is why spiraled hams are notoriously prone to drying out in the oven. Your primary goal is to apply gentle, indirect heat while maintaining as much moisture as possible inside the foil or roasting pan.
Preparation Steps Before Heating
Success starts long before the ham hits the heat. Proper preparation ensures even cooking and helps the flavors penetrate the meat.
Thawing the Ham Safely
If you purchased a frozen ham, you must allow enough time for it to thaw completely in the refrigerator. Never attempt to heat a spiraled ham from a frozen state, as the outside will become leathery and overcooked before the center even reaches a safe temperature. A good rule of thumb is to allow 4 to 6 hours of thawing time per pound of meat. For a standard 10-pound ham, this means placing it in the fridge at least two to three days before you plan to serve it.
Bringing the Meat to Room Temperature
To ensure the ham heats evenly, take it out of the refrigerator about 1 to 2 hours before you intend to put it in the oven. Letting the meat sit on the counter for a short period takes the chill off the bone. If you put a bridge-cold ham directly into a hot oven, you risk the exterior drying out while the interior remains cold.
The Best Method for Heating a Spiraled Ham
The oven is the most reliable tool for reheating a large ham. The key is low and slow heat combined with plenty of moisture.
Setting the Right Temperature
Preheat your oven to 275 degrees Fahrenheit or 325 degrees Fahrenheit. While 325 degrees Fahrenheit is faster, 275 degrees Fahrenheit is often preferred by professional chefs because it is much gentler on the pre-sliced layers. High temperatures are the enemy of a juicy spiraled ham.
Creating a Moisture Chamber
Place the ham in a heavy-duty roasting pan. To prevent the bottom from scorching and to add humidity to the oven environment, pour about half a cup to a full cup of liquid into the bottom of the pan. You can use water, but for extra flavor, consider using apple cider, pineapple juice, or even a splash of ginger ale.
Wrapping and Sealing
Tightly wrap the ham with heavy-duty aluminum foil. If your roasting pan has a very tight-fitting lid, you can use that instead, but foil is usually better because you can mold it closely to the shape of the meat. Ensure there are no gaps where steam can escape. The steam created by the liquid in the pan will circulate around the ham, keeping the slices moist.
Calculating Cooking Time
Since the ham is already cooked, you are simply looking to bring the internal temperature to a palatable level. Generally, you should plan for 10 to 15 minutes of oven time per pound of meat.
For a 10-pound ham at 275 degrees Fahrenheit, this usually takes about 2 to 2.5 hours. The most accurate way to tell when it is done is to use a meat thermometer. You are aiming for an internal temperature of 140 degrees Fahrenheit. Insert the thermometer into the thickest part of the meat, making sure it does not touch the bone, as the bone conducts heat differently and will give you a false reading.
Mastering the Glaze
The glaze is where you can truly customize the flavor profile of your meal. Many hams come with a glaze packet, but making your own from scratch is simple and yields much better results.
When to Apply the Glaze
Never apply the glaze at the beginning of the cooking process. Most glazes contain high amounts of sugar, which will burn and turn bitter if left in the oven for two hours. Instead, 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 or 425 degrees Fahrenheit.
Popular Glaze Ingredients
A classic glaze usually balances sweetness with acidity or spice. Common bases include:
- Brown sugar and Dijon mustard.
- Honey and orange juice.
- Maple syrup and bourbon.
- Apricot preserves and cloves.
Brush the glaze generously over the surface of the ham, making sure to let some of it drip down between the spiral 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 crust without burning.
Resting and Serving
One of the most overlooked steps in how to cook a spiraled ham is the resting period. Once the ham is out of the oven and perfectly glazed, let it sit on a carving board or in the pan for at least 15 to 20 minutes before serving.
Resting allows the juices that were pushed to the center during heating to redistribute throughout the meat. If you cut into it immediately, the moisture will run out onto the platter, leaving the meat dry. Because the ham is already spiraled, serving is as easy as cutting alongside the center bone to release the slices.
Common Mistakes to Avoid
Even experienced cooks can run into trouble with a spiraled ham. Being aware of these pitfalls will ensure your dinner is a success.
- Skipping the liquid: Without a small amount of liquid in the pan, the bottom of the ham can become tough and salty.
- Overcooking: Because it is already cooked, every minute past 140 degrees Fahrenheit internal temperature is just drawing moisture out of the meat.
- Not wrapping tightly: If the foil is loose, the steam escapes, and you’re essentially “air-drying” your dinner.
- Forgetting the bone: Don’t throw away the ham bone! It is packed with flavor and is perfect for making pea soup, lentil stew, or seasoned collard greens the next day.
Frequently Asked Questions
Do I have to cook a spiraled ham or can I eat it cold?
Since most spiraled hams purchased at the grocery store are fully cooked and smoked, they are technically safe to eat straight out of the package. However, most people prefer the texture and flavor of the ham when it has been heated through and finished with a warm glaze. If you choose to serve it cold, let it sit at room temperature for about 30 minutes before serving so the flavors are more pronounced.
How do I keep the slices from falling apart while heating?
The best way to keep a spiraled ham intact is to place it “face down” or on its side in the roasting pan. This keeps the slices pressed together, which helps retain moisture and prevents the slices from flopping over and drying out. Keeping the ham tightly wrapped in foil also provides structural support during the reheating process.
Can I cook a spiraled ham in a slow cooker?
Yes, you can use a slow cooker if the ham fits. Place the ham in the crockpot with a bit of liquid (like apple juice), cover it, and cook on low for 4 to 5 hours. This is an excellent method for keeping the meat moist, though you won’t get the same crispy, caramelized crust on the glaze that an oven provides. You can always move the ham to a broiler for 5 minutes at the end to crisp up the glaze.
What should I do if my ham is too large for the roasting pan?
If your ham is peaking out above the edges of the pan or if the lid won’t fit, you can create a “foil tent.” Use two large pieces of heavy-duty aluminum foil and crimp them together to create one giant sheet. Cover the ham and seal the edges tightly around the rim of the pan. This creates enough headspace for air to circulate while still trapping the essential steam.
How much spiraled ham should I buy per person?
When buying a bone-in spiraled ham, a good rule of thumb is to plan for about 3/4 pound to 1 pound of meat per person. While this sounds like a lot, remember that the weight includes the heavy center bone. This estimate also ensures that you will have some leftovers for sandwiches or breakfast hashes the following morning.