When the holiday season arrives or a special family gathering is on the horizon, few centerpieces command the table quite like a glistening, honey-glazed ham. However, there is a common misconception that can lead to kitchen stress: the idea that you are “cooking” the ham. In reality, most spiral hams purchased at the grocery store are already fully cooked and hickory-smoked. Your primary mission is not to cook it, but to gently reheat it to a succulent, safe serving temperature without sacrificing the moisture that makes it delicious.
Mastering the art of how to prepare cooked spiral ham requires a delicate balance of temperature control, moisture retention, and timing. If you treat it like a raw roast, you risk serving a centerpiece that is dry and stringy. Follow this comprehensive guide to ensure your next ham is the highlight of the meal.
Essential Preparation Steps Before Heating
Success in the kitchen starts long before you turn on the oven dial. Proper handling of your ham ensures even heating and peak flavor.
Thawing and Room Temperature Adjustments
If your ham is frozen, it must be thawed completely in the refrigerator. This process takes time—usually about 24 to 48 hours depending on the size. Never attempt to thaw a ham on the counter or in the microwave, as this leads to uneven temperatures and food safety risks.
Once thawed, one of the best tips for a juicy result is to take the ham out of the refrigerator about 1 hour to 90 minutes before you plan to put it in the oven. Letting the meat lose its deep chill allows it to reheat more evenly, preventing a scenario where the outside is hot and the center remains cold.
Removing Packaging and Inspecting the Bone
When you unwrap your spiral ham, be sure to check the bottom of the bone. Many brands include a small plastic disc or “button” over the bone end to prevent the packaging from tearing during transport. It is easy to miss, but essential to remove and discard before the ham meets any heat.
The Secret to Moisture: Low and Slow
The number one enemy of a spiral ham is high heat. Because the meat is already sliced, the surface area exposed to air is significantly higher than a whole ham. High temperatures will quickly evaporate the internal juices, leaving you with “ham jerky.”
Setting the Right Temperature
The gold standard for reheating a spiral ham is 275°F to 325°F. While 325°F is a common recommendation for those in a slight hurry, 275°F is often preferred by enthusiasts who want the most tender results. This “low and slow” approach allows the heat to penetrate the dense center of the meat without blasting the delicate outer slices.
Using Liquid and Steam
To create a moist environment, place the ham cut-side down in a roasting pan. This protects the largest exposed surface area from direct air. Add about 1/2 cup to 1 cup of liquid to the bottom of the pan. While water works perfectly fine, you can enhance the flavor profile by using apple juice, orange juice, or even a splash of white wine or ginger ale. This liquid creates steam inside the pan, which acts as a “moisture insurance policy.”
The Non-Negotiable Foil Wrap
Unless you are using a heavy lidded roasting pan, aluminum foil is your best friend. Wrap the ham tightly with heavy-duty foil. If the ham is too large to wrap individually, cover the entire roasting pan with a double layer of foil, ensuring the edges are crimped tightly to the rim. This traps the steam and prevents the moisture from escaping.
Timing and Internal Temperatures
Knowing exactly when to pull the ham out of the oven is the difference between a culinary masterpiece and a dry disappointment.
Estimating Time Per Pound
At a temperature of 325°F, you should generally plan for 10 to 14 minutes per pound. If you are opting for the lower 275°F setting, increase that estimate to 12 to 15 minutes per pound. For a standard 10-pound ham, this means you are looking at a total window of 1 hour and 40 minutes to roughly 2.5 hours.
Using a Meat Thermometer
Never rely solely on a clock. The only way to be certain is to use a digital meat thermometer. Insert the probe into the thickest part of the meat, making sure not to touch the bone, as the bone conducts heat differently and will give a false reading.
The USDA recommends reheating fully cooked hams to an internal temperature of 140°F. Many experienced cooks prefer to remove the ham from the oven once it hits 135°F. During the resting period, “carryover cooking” will naturally bring the internal temperature up to the desired 140°F without overextending the heat exposure.
Crafting and Applying the Perfect Glaze
The glaze is the “jewelry” of the ham—it provides the visual shimmer and a sweet, tangy contrast to the salty, smoky pork.
When to Glaze
One of the most common mistakes is applying the glaze too early. Most glazes are high in sugar (honey, brown sugar, or maple syrup), which can burn and turn bitter if exposed to heat for too long. Only apply your glaze during the final 15 to 20 minutes of the reheating process.
The Application Process
When your thermometer reads approximately 125°F to 130°F, remove the ham from the oven and carefully peel back the foil. Increase the oven temperature to 400°F or 425°F. Generously brush the glaze over the surface and, if possible, gently nudge some of the glaze between the spiral slices. Return the ham to the oven uncovered. This short blast of high heat will caramelize the sugars, creating that iconic sticky, dark crust.
Resting and Serving
Once the ham has reached 140°F and the glaze is bubbly and caramelized, remove it from the oven. This is the most difficult part: let it rest. Tent the ham loosely with foil and let it sit for at least 15 to 20 minutes. Resting allows the internal juices, which have been pushed toward the center by the heat, to redistribute throughout the meat. If you cut into it immediately, those juices will run out onto the platter, leaving the meat dry.
Since the ham is already spiral-cut, serving is simple. Use a sharp knife to cut around the center bone, and the slices should fall away effortlessly, ready to be plated and enjoyed.
Handling Leftovers and Storage
A large spiral ham almost always results in leftovers, which can be just as delicious as the main meal if stored correctly.
Refrigeration and Freezing
Cooked ham can be safely stored in the refrigerator for 3 to 5 days. Ensure it is wrapped tightly in foil or stored in an airtight container to prevent it from absorbing other odors in the fridge. If you cannot finish it within that window, ham freezes exceptionally well. Dice the remaining meat and store it in freezer-safe bags for up to 2 months. These frozen portions are perfect for adding to soups, omelets, or casseroles later in the year.
The Value of the Ham Bone
Whatever you do, do not throw away the bone! The ham bone is a flavor powerhouse. It can be simmered with split peas, beans, or lentils to create a rich, smoky broth. If you aren’t ready to make soup right away, wrap the bone tightly and freeze it; it will stay good for several months and is the secret ingredient to the world’s best split pea soup.
FAQs
How do I prevent the edges of the spiral slices from curling and drying out?
The best way to prevent curling is to keep the ham covered tightly with foil for the vast majority of the reheating time. Additionally, placing the ham cut-side down in the pan ensures that the slices are pressed together, which helps them retain moisture and stay flat. Only uncover the ham during the final minutes of glazing.
Can I reheat a spiral ham in a slow cooker?
Yes, a slow cooker is an excellent alternative for smaller spiral hams (usually under 8 pounds). Add a small amount of liquid to the bottom, place the ham in, and cook on low for about 3 to 4 hours. However, keep in mind that you won’t get the same crispy, caramelized crust on the glaze that an oven provides.
What if my ham came with a glaze packet?
Most pre-packaged glazes require you to mix the powder with a little bit of water or juice in a saucepan. Bring it to a simmer on the stovetop until the sugar dissolves and the mixture thickens slightly, then apply it to the ham during the last 20 minutes of reheating as you would with a homemade version.
Is it safe to eat spiral ham cold?
Because spiral hams are sold fully cooked, they are technically safe to eat right out of the refrigerator. Many people enjoy cold ham sandwiches the day after a holiday. However, for a formal dinner, reheating it enhances the aroma and softens the fats, making the meat much more tender.
How much ham should I buy per person?
For a bone-in spiral ham, a good rule of thumb is to plan for 3/4 pound to 1 pound of ham per person. This accounts for the weight of the bone and ensures that you will have enough for everyone to have a generous serving, plus those all-important leftovers for the following day.