Marianne Martinez
Spiral hams are a popular choice for Easter and Christmas dinners, but they can be enjoyed year-round. Spiral hams are typically pre-cooked, so the challenge lies in reheating them without drying them out. The flat side of the ham should be placed face down in a shallow roasting pan, and covered with foil to retain moisture. The ham should be baked at a low temperature of around 325°F for 12-15 minutes per pound, until it reaches an internal temperature of 140°F. The glaze should be added towards the end of the cooking process to prevent burning. Once the ham has reached the desired temperature, it should be removed from the oven and allowed to cool before serving.
| Characteristics | Values |
|---|---|
| Oven temperature | 325°F-350°F |
| Pan type | Shallow roasting pan |
| Ham placement | Flat/cut side down |
| Covering | Aluminum foil |
| Internal temperature | 120°F-140°F |
| Cooking time | 12-16 minutes per pound |
| Glaze application | During the last 20 minutes of cooking |
| Carving | Cut slices off the large (butt) end of the ham |
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What You'll Learn
Preheat the oven to 325°F
Preheat your oven to 325°F. This is the ideal temperature for cooking a spiral ham, ensuring it heats through without drying out. Spiral hams are typically pre-cooked, so you are simply reheating the meat and infusing it with your chosen seasonings or glaze.
Preheating the oven to 325°F is a crucial step as it ensures your ham cooks evenly and thoroughly. The low temperature is especially important if your ham is uncovered, as this will give it a slightly crispier exterior. If you prefer a softer exterior, you can cover the ham with foil while it cooks, retaining more moisture.
The size of your ham will determine the cooking time at 325°F. A larger ham may need up to 15 minutes per pound, while a smaller ham could take closer to 12 minutes per pound. You can also use a meat thermometer to ensure your ham reaches an internal temperature of 140°F without overcooking.
Preheating your oven to 325°F is a simple yet essential step in preparing your spiral ham. This temperature sets the foundation for a juicy and evenly cooked ham, preventing it from drying out while allowing your chosen glaze or seasoning to infuse its flavours.
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Place the ham flat-side down in a shallow roasting pan
Spiral hams are a popular choice for Easter and Christmas dinners, but they can be enjoyed all year round. Spiral hams are typically pre-cooked, so you only need to heat them through. This can be done in a few ways, but the most common method is to use an oven.
To position a spiral ham in a pan, you should first preheat your oven to 325°F. Next, remove all packaging materials and any plastic from the ham so that you are left with just the meat. If there is a small plastic disc on the underside of the bone, remove and discard it.
Now, place the ham flat-side down in a shallow roasting pan. This allows the ham to sit on an even surface and prevents it from drying out. The flat side of the ham is usually the most stable and allows for even cooking.
You can then add any seasonings or glazes you wish to the ham before covering it with aluminum foil and placing it in the oven.
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Cover the ham with foil
Spiral hams are typically pre-cooked, so you only need to heat them through. Covering the ham with foil while heating helps to retain moisture and prevent the ham from drying out. It also reduces the cooking time compared to leaving the ham uncovered.
Before placing the ham in the roasting pan, line the pan with two pieces of aluminium foil long enough to wrap up and around the ham to completely enclose it. Place the ham with the wide, cut side facing down to keep it from drying out during the long cook time.
Cover the ham with another piece of foil or use a baking bag to heat it up until it's time to glaze. You can also add a little liquid, such as wine or water, to the bottom of the baking pan for additional moisture.
Remove the foil once the glaze is added for the last 20 minutes of cooking.
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Bake for 12-15 minutes per pound
Spiral hams are typically between 8 and 11 pounds and come pre-cooked, so you just need to heat them through. To do this without drying out the meat, cook your ham on a low temperature—preheat your oven to between 275°F and 325°F. Place the ham in a shallow roasting pan, cut side down. Cover the ham with foil and bake for 12-15 minutes per pound. The exact cooking time will depend on the size and shape of your ham. A larger, rounder ham may need extra cooking time compared to a flatter-shaped ham.
If you want a crisp exterior, leave the ham uncovered during baking, but note that this will require a longer cooking time. If you opt for a covered ham, you'll need a shorter cooking time. If you do cover your ham, remove the foil for the last 20 minutes of cooking and add any glaze then.
The ham is done when it reaches an internal temperature of 140°F. Use a meat thermometer to monitor this. If your ham is done early, remove it from the oven and let it cool before serving to prevent overcooking.
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Glaze the ham towards the end of cooking
Spiral hams are typically pre-cooked, so you only need to heat them through. The best way to do this is to cook the ham on a low temperature so the outside doesn't dry out before the inside is heated.
The ham should be glazed towards the end of cooking. If you glaze it too early, the sugars in the glaze could burn. For this reason, it's best to wait until the final 20 to 30 minutes of baking to brush the glaze onto the ham.
To glaze the ham, first, remove it from the oven when it reaches an internal temperature of 140°F. Then, increase the oven temperature to 425°F. While the ham is out of the oven, prepare the glaze. A basic glaze can be made by combining brown sugar, honey, and Dijon mustard. You can also experiment with other ingredients, such as orange juice, maple syrup, apple cider vinegar, or even a can of Dr Pepper. Brush the glaze onto the ham, getting in between the slices if you can.
Once the glaze is applied, return the ham to the oven for the final 15 to 20 minutes of cooking, uncovered, until the glaze is caramelized.
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Frequently asked questions
The flat side of the ham should be placed down when cooking. This allows the ham to sit on an even surface and prevents it from drying out.
Remove all packaging materials and any plastic so that you are left with just the ham.
Yes, cover the ham with aluminium foil to help retain moisture.
If you are glazing your ham, make sure to add it towards the end of the cooking process so that the sugars do not burn.
Spiral hams are typically already cooked, so you only need to heat them through. Most sources recommend cooking at 325°F, but some suggest lower temperatures such as 275°F to prevent the outside from drying out.
