Marianne Martinez
Spiral ham is a popular dish for special occasions and holidays, and it's easy to cook. Spiral hams are typically sold pre-cooked, so you only need to reheat them and add your desired glaze. The challenge is retaining moisture during the reheating process, as spiral hams are prone to drying out. One way to prevent this is by adding liquid to the pan, such as wine, broth, or even just water.
| Characteristics | Values |
|---|---|
| Oven temperature | 325°F |
| Roasting pan | Shallow |
| Placement in pan | Cut side down |
| Foil | Cover the pan tightly |
| Baking time | 12-15 minutes per pound or until the internal temperature reaches 140°F |
| Glaze | Add during the last 15-20 minutes of cooking |
| Resting time | 15-30 minutes |
| Juices | Spoon over the ham before serving |
| Liquid in the pan | Any liquid can be used, including water |
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What You'll Learn
Spiral ham is usually pre-cooked, so you just need to reheat it
Spiral ham is typically pre-cooked, so you only need to reheat it thoroughly. Spiral hams are made by one continuous cut from one end to the other, and they come apart very easily, whether served cold or warm. A typical serving is about 6 ounces per person, so an 8-pound ham will yield about 20 servings.
To reheat your spiral ham, preheat your oven to 325°F. Remove all packaging materials, and if there is a small plastic disc on the underside of the bone, discard it. Place the ham in a shallow roasting pan or a large casserole dish with the cut side down. You can add some liquid to the pan, such as broth, wine, or even just plain water, to keep the ham juicy as it cooks. Cover the pan tightly with aluminum foil and bake for approximately 12 to 15 minutes per pound, or until the internal temperature reaches 140°F.
If you are adding a glaze to your ham, do so during the last 15 to 30 minutes of baking. Remove the ham from the oven and brush the glaze onto the surface. You can then return the ham to the oven to finish baking, uncovered, if you want a slightly crispier exterior.
Once your ham has finished baking, remove it from the oven and let it rest, still covered, for at least 15 minutes before cutting. This allows the juices to redistribute throughout the meat, ensuring a juicy and tender ham. Spoon the juices over the ham before serving if desired.
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Use a roasting pan and cover with foil
Spiral hams are a great choice for a special occasion or a holiday feast. They are easy to prepare and versatile to serve. Since spiral hams are already fully cooked, all you need to do is heat them up and ensure they don't dry out. Here's a guide on how to use a roasting pan and cover with foil to cook your spiral ham to perfection:
Prepare the Spiral Ham
Firstly, preheat your oven to 325°F. Remove all packaging materials, including any plastic discs on the underside of the bone, and discard them. Place the ham cut-side down in a shallow roasting pan. This positioning helps keep the ham juicy while it bakes.
Cover with Foil
Tightly cover the roasting pan with aluminum foil. This step is essential to ensure your ham stays moist and juicy. The foil creates a sealed environment that traps moisture, preventing the ham from drying out.
Baking Time
Bake your covered ham for approximately 12-15 minutes per pound, or follow the rule of thumb of 10-15 minutes per pound. This timing ensures that the ham heats up evenly and thoroughly. Use a meat thermometer to check the internal temperature, which should reach 140°F. Remove the ham from the oven when it's done and let it rest, still covered, for about 15 minutes. This resting period allows the juices to redistribute throughout the meat, making it even juicier.
Glazing (Optional)
If you wish to add a glaze to your spiral ham, do so during the final 15 to 20 minutes of baking. Remove the foil and brush the glaze onto the ham. You can return the ham to the oven to finish cooking uncovered, which will give a slightly crispier exterior. Alternatively, leave the ham uncovered for a shorter period to achieve a similar effect.
Serving
After removing the ham from the oven, let it rest for at least 15 minutes before carving. Spoon the juices from the roasting pan over the ham for added flavour and moisture. Your spiral ham is now ready to serve!
Using a roasting pan and covering with foil is an effective method to cook your spiral ham, resulting in juicy and tender meat that your guests will surely enjoy.
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Bake for 12-15 minutes per pound at 325°F
Spiral hams are a popular choice for special occasions and holidays like Christmas and Easter. They are usually pre-cooked, so you only need to heat them through. Spiral hams are best cooked on low heat to prevent the outside from drying out before the inside is heated.
To cook a spiral ham in the oven, preheat your oven to 325°F. Remove the ham from its packaging and discard any small plastic disk that may be attached to the underside of the bone. Place the ham in a shallow roasting pan, cut side down. Cover the pan with aluminium foil and bake for 12-15 minutes per pound. The total cooking time will depend on the size of your ham. For example, an 8-pound ham will take approximately 1 hour and 40 minutes to 2 hours to heat through.
If you are using a meat thermometer, cook the ham until it reaches an internal temperature of 140°F. Keep in mind that the convenient slices of a spiral ham can cause the juices to escape as you heat it, potentially drying out the meat. To prevent this, do not overcook the ham and aim to remove it from the oven when it reaches 135°F. The temperature will continue to rise and settle at 140°F as the ham rests.
If you are adding a glaze to your ham, do so during the last 20 minutes of cooking. Remove the foil and brush the glaze onto the ham. Leave the ham uncovered for the remainder of the cooking time. Once done, remove the ham from the oven and let it rest for at least 15 minutes before cutting. You can spoon the juices over the ham before serving, if desired.
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Add liquid to the pan to prevent the meat from drying out
Spiral ham is a city ham, which means it's already cooked when you buy it. All you need to do is reheat it in the oven to warm it through to the centre. Spiral hams are made by one continuous cut from one end to the other and come apart very easily, whether they are served cold or warm.
The best way to ensure a spiral ham won't dry out is to add liquid to the pan as it cooks. You can use any type of liquid—broth, wine, or even just plain water. This will keep the meat juicy as it cooks.
One recipe recommends adding two cups of water to the roasting pan and arranging the ham on top of a foil-lined rack. The ham is then cooked in the oven at 350°F until it reaches an internal temperature of 140°F.
Another option is to wrap the ham tightly in foil and place it on a rimmed sheet pan. Bake the ham at 325°F until it reaches an internal temperature of 140°F. This method produced a more moist ham than when cooked in a slow cooker, Instant Pot, Dutch oven, or unwrapped in the oven.
It's important to note that spiral ham benefits from being cooked on low heat so that the outside doesn't dry out before the inside is heated. A meat thermometer can be useful to ensure the ham reaches an internal temperature of 140°F without overcooking.
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Brush with a glaze during the last 20 minutes of cooking
Spiral hams are a popular choice for special occasions and holidays like Easter and Christmas. They are convenient as they come pre-cooked, so all you need to do is heat and serve. Spiral hams are also versatile and can be pan-fried, added to sandwiches, or served cold.
When preparing a spiral ham for cooking, start by preheating your oven to 325°F. Remove the packaging and any plastic discs from the underside of the bone. Place the ham in a shallow roasting pan, cut side down, and cover with foil.
The general rule for cooking time is 12-15 minutes per pound or until the ham reaches an internal temperature of 140°F. Use a meat thermometer to monitor the temperature and avoid overcooking. Remember, the goal is to heat the ham evenly without drying it out.
Now, for the glazing. If you're using a glaze, add it during the last 20 minutes of cooking. Remove the foil from the ham and brush the glaze onto the surface. Leave the ham uncovered for the remaining cooking time.
There are different types of glazes and methods you can experiment with to find your favourite. For example, you can try a honey glaze or a packet glaze that comes with some spiral hams. You can also try broiling the glazed ham for a few minutes to brown it.
Once the ham reaches 140°F, remove it from the oven and let it rest for at least 15 minutes before cutting. Spoon the juices over the ham before serving for an extra burst of flavour. Enjoy your juicy, tender, and flavourful spiral ham!
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Frequently asked questions
Yes, you can put water in the pan to keep the ham juicy as it cooks. You can also use other liquids like apple juice, wine, or broth.
It is recommended to cook the ham for 12-15 minutes per pound at 325°F (163°C). The internal temperature of the ham should reach 140°F (60°C) for it to be safe to eat.
First, preheat the oven to 325°F (163°C). Remove the ham from its packaging and place it in a shallow roasting pan, cut side down. Cover the pan with foil and bake for 12-15 minutes per pound.
