Marianne Martinez
Spiral-cut hams are a popular dish at Easter and Christmas, but they can be enjoyed all year round. Spiral hams are typically pre-cooked, so when preparing one, you are essentially just reheating it. Spiral hams can be cooked in an oven roasting bag, a slow cooker, an Instant Pot, a Dutch oven, or unwrapped in the oven. To prevent the ham from drying out, it is recommended to cook it on a low temperature so the outside doesn't dry out before the inside is heated. The best way to place a spiral-cut ham in a pan is to put it cut-side down in a large casserole dish or roasting pan.
| Characteristics | Values |
|---|---|
| Oven temperature | 250°F-350°F |
| Pan type | Roasting pan, baking dish, sheet pan |
| Pan preparation | Add 2 cups of water to the bottom of the pan, place a roasting rack inside |
| Ham placement | Flat-side down, cut-side down, on its side |
| Ham covering | Tightly with lid, foil, or a cooking bag |
| Glazing | Apply glaze during the last 20-30 minutes of cooking |
| Internal temperature | 140°F |
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What You'll Learn
Place the ham cut-side down in the pan
Spiral hams are a popular dish, especially during Easter and Christmas. They are fully cooked, so you just need to heat and serve. Spiral hams are typically between 8 and 11 pounds and can be heated in an oven or smoker.
To ensure your ham stays nice and juicy, place the ham cut-side down in the pan. This method helps retain the juices in the meat as it bakes. You can use a roasting pan, a casserole dish, or a baking dish. If you're using an oven, preheat it to 325°F or 275°F. If your ham is on the flatter side, you may need to adjust the cooking time.
Before placing the ham in the pan, you can brush it with a glaze made from pineapple juice, honey, brown sugar, white sugar, onion powder, cinnamon, garlic powder, paprika, salt, apricot jam, bourbon, Dijon mustard, and red pepper flakes. Make sure to get the glaze in between the slices. You can also add a little BBQ seasoning or a thin layer of mustard on all sides of the ham.
Cover the ham with aluminum foil or a lid before placing it in the oven. You can also use an oven bag, trimming any excess plastic and placing the bag in a baking dish. If you're using an oven bag, cut 4 slits into the top and insert a digital probe thermometer through one of the slits.
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Bake at 325°F for 12-15 minutes per pound
Spiral cut hams are usually between 8 and 11 pounds and come pre-cooked, so you just need to heat them through. The best way to do this is to cook the ham on a low temperature—baking it at 325°F for 12-15 minutes per pound—so that the outside doesn't dry out before the inside is heated.
The exact cooking time will depend on the size of your ham, so it's important to check for doneness with a meat thermometer. The USDA's guidelines state that you must heat the ham to an internal temperature of 140°F. If you're using an oven-roasting bag, you can cook the ham to an internal temperature of 130°F, then let it stand for 15 minutes, allowing carryover cooking to bring the temperature up to 140°F.
If your ham is done early, remove it from the oven and let it cool slightly so it doesn't keep cooking. Then, cover it with foil and don't cut it until you're ready to serve. If you're glazing your ham, add the glaze during the last 20 minutes of cooking, then turn the oven up or give it a broil for a couple of minutes to make the glaze sticky.
When your ham has finished cooking, remove it from the oven and let it rest for at least 15 minutes before cutting. Spoon the juices over the ham before serving if desired.
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Use a meat thermometer to check the internal temperature
Spiral hams are typically pre-cooked, so when you're cooking one, you just want to heat it through. The best way to do this is to cook it on a low temperature so the outside doesn't dry out before the inside is heated. The USDA guidelines state that you must heat the ham to an internal temperature of 140°F. Use a meat thermometer to reach this temperature and do not overcook it. Remove the ham from the oven when it reaches 135°F and keep an eye on the thermometer to ensure it reaches 140°F.
To use a meat thermometer, you want to take the temperature of the centre of the meat. However, because meat is not a homogeneous sphere, simply aiming for the centre won't work. Instead, you want to find the coolest part of the meat. To do this, push the thermometer all the way through the meat until it emerges on the other side. Then, slowly retract the thermometer through the meat. As you retract it, you'll see the temperature reading rise and then start to drop as you get closer to the centre. Keep retracting slowly, and you'll eventually hit a low point—the point at which the numbers will start to rise again. This minimum point is the temperature reading you should go by.
When using a meat thermometer with a spiral ham, try to get the thermometer to the thickest part of the meat. Going through the slices is fine because the meat will be pressing around the probe. If your ham has a bone, you can also insert the thermometer near the bone, as this will be the coldest part temperature-wise.
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Let the ham rest for 15 minutes before serving
Spiral-cut hams are typically pre-cooked, so you just need to heat them through. The best way to do this is to cook the ham on a low temperature so that the outside doesn't dry out before the inside is heated. It's important to let the ham rest for 15 minutes before serving. This is because the ham will continue to cook during this time, and the juices will redistribute throughout the meat, making it nice and juicy.
When you take the ham out of the oven, you can spoon the pan drippings over it before letting it rest. If you want a crispier exterior, leave the ham uncovered during the resting period. If you prefer a softer exterior, cover the ham with foil.
During the resting period, the internal temperature of the ham will continue to rise. For example, if you take the ham out of the oven at 130°F, it will reach 140°F after resting for 15 minutes. This is the internal temperature recommended by the USDA.
After the ham has rested, you can carve and serve it. Spiral hams are best enjoyed warm, especially if they are the centerpiece of a feast.
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Store leftovers in the fridge for 3-5 days
Spiral cut hams are typically pre-cooked, so you only need to heat them through. To do this, place the ham cut-side down in a pan and heat at a low temperature to prevent the exterior from drying out.
Now, onto storing leftovers. To keep spiral ham leftovers, wrap them tightly in foil and store them in the fridge. They will stay fresh for 3-5 days. It's important to get your ham in the fridge as soon as possible after cooking. If you're not sure how long the ham has been in the fridge, keep an eye out for signs of spoilage. These include an "off" texture, an unpleasant odour, and colour changes. If in doubt, throw it out.
If you want to keep your ham for longer, you can freeze it. Wrap the ham tightly in plastic wrap or aluminium foil to lock in its natural juices and prevent it from drying out. Frozen ham will stay food-safe practically forever, but the taste and texture will degrade over time. According to the USDA, cured and fully cooked spiral hams will last one to two months in the freezer.
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Frequently asked questions
Place the ham cut-side down in a large roasting pan. If you are glazing the ham, it is recommended to place a roasting rack inside the pan and pour 2 cups of water into the bottom to prevent the ham from drying out.
Spiral-cut hams are typically between 8 and 11 pounds and are usually pre-cooked, so you only need to heat them through. As a rule of thumb, each pound of ham takes about 10 to 15 minutes to cook at an oven temperature of around 250°F to 325°F. Use a meat thermometer to ensure the ham reaches an internal temperature of 140°F without overcooking.
To prevent your ham from drying out, cook it at a low temperature and cover it with foil. You can also try cooking the ham in an oven roasting bag or wrapping it tightly in foil.
