Spiral Ham: The Best Pan Placement Techniques

Spiral ham is a popular dish for Easter and Christmas dinner or any special occasion. Spiral hams are usually between 8 and 11 pounds and come fully cooked, so all you need to do is heat and serve. The best way to do this is to cook the ham on low heat so the outside doesn't dry out before the inside is heated. This involves placing the ham in a pan and cooking it in the oven.

Place the ham cut-side down in a roasting pan

Placing your spiral ham in the pan correctly is essential to ensure even cooking and maximum flavour. Here is a detailed guide on how to do this:

Firstly, select an appropriate roasting pan. A large, shallow roasting pan is ideal. If your pan has a rack, cover it with foil. If you are using a disposable roasting pan, place it on a baking sheet as extra insurance against leaks.

Next, remove the packaging from your ham. Most spiral hams come with a small plastic disc on the underside of the bone, which should be removed and discarded.

Now it's time to place the ham in the pan. Position the ham cut-side down in the pan. This will help to keep the meat moist and allow the juices to distribute evenly throughout the joint.

At this point, you can add other ingredients to the pan to enhance flavour and moisture. Some recipes suggest adding water, juice, or even soda to the bottom of the pan. For example, you could add pineapple juice, apple juice, orange juice, or ginger ale.

Once your ham is in the pan and you have added any desired liquids, it's time to cover the ham with foil. Wrap the ham gently but securely, using additional foil if necessary. This will help to hold in moisture and prevent the ham from drying out during cooking.

Finally, place the pan in the oven and follow your chosen recipe's cooking instructions. Remember that spiral hams are typically already cooked, so you are simply reheating and infusing the meat with flavour. Keep an eye on the internal temperature of the ham to avoid overcooking.

Cover the ham with foil

Covering your ham with foil is a great way to keep it moist and prevent it from drying out. This is especially important if you're reheating a precooked ham, as it can easily dry out.

When covering your ham with foil, it's important to do so loosely or lightly. You don't want to wrap the ham too tightly, as this can affect the cooking time and temperature. The foil should be barely touching or not touching the ham at all. This will help seal in the moisture and create a moist environment for your ham to cook in.

Additionally, covering your ham with foil can even decrease the cooking time, so keep an eye on your meat thermometer to ensure it doesn't overcook. You'll want to remove the foil towards the end of the cooking process, especially if you're adding a glaze. This will ensure that the glaze sets and gives your ham a nice, crispy exterior.

If you're using a disposable roasting pan, it's a good idea to place it on a baking sheet as well. This will catch any juices that may escape and prevent a mess in your oven.

Cook at a low temperature

Spiral hams are typically pre-cooked, so when you're cooking one, your goal is to heat it through without drying it out. The best way to do this is to cook it on a low temperature so that the exterior doesn't dry out before the interior is heated.

There isn't one perfect temperature to cook your ham at – anywhere in the range of 250ºF to 350ºF will work. However, be aware that the lower the temperature, the longer the cooking time. If you're short on time, opt for a higher temperature.

To cook your ham, first, preheat your oven to between 250ºF and 350ºF. While the oven is preheating, place a baking rack inside a shallow roasting pan. Then, place the ham on the rack and cover the pan with aluminium foil to help seal in moisture.

Next, place the pan on a rack centred in the middle of the oven. Bake your ham until the internal temperature reaches 140ºF at the thickest part. The total cook time will depend on the size of the ham and the oven temperature, but you can expect an average-sized ham to take 1.5 to 2.5 hours.

About 15 minutes before you expect your ham to be done, remove it from the oven and brush the outside with a glaze. Then, return the ham to the oven, leaving it uncovered, until the interior reaches 140ºF.

Add water to the bottom of the roasting pan

When roasting a spiral ham, it is important to retain moisture in the oven to prevent the meat from drying out. One way to do this is by adding water, juice, or even soda to the bottom of the roasting pan. This creates a moist environment, ensuring the ham stays juicy and tender.

However, adding water to the roasting pan can also lead to poor browning and uneven cooking. The water evaporates and steams during the cooking process, which can hinder the browning of the meat. It can also cause a mess in the oven as the fat drips from the meat into the water, potentially causing splatters.

To avoid these issues, some cooks choose to wrap the ham in foil while it bakes, which helps retain moisture. Others opt to use a fat or oil of their choice, as the fat allows the meat to brown and creates a crispy exterior while keeping the interior moist.

Ultimately, the decision to add water to the bottom of the roasting pan is a matter of personal preference. If you desire ultra-moist meat that falls off the bone, adding water may be a good option. However, if achieving a nice, even crust on your ham is a priority, you may want to skip adding water and stick to using oil or fat instead.

Glaze the ham

The glaze is the star of the show when it comes to spiral ham. It's what gives the ham that extra burst of flavour and keeps it from drying out. You can use a store-bought glaze or make your own. Here's a simple recipe for a brown sugar ham glaze:

Ingredients:

• 3/4 cup brown sugar
• 1/4 cup honey (or maple syrup)
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/2 teaspoon black pepper
• 3/4 teaspoon cinnamon
• 1/2 teaspoon allspice
• 3/4 teaspoon mustard powder

Instructions:

• Place all the ingredients in a saucepan over medium-high heat.
• Simmer and stir until the sugar is dissolved.
• Baste the ham all over with the glaze, including the underside and the cut face. Reserve the remaining glaze for basting during cooking.
• Bake the ham for 1.5 hours, basting every 20 minutes with the reserved glaze and pan juices.
• Rest the ham for 15 to 30 minutes, basting generously with the pan drippings. This will give your ham a beautifully bronzed and thick glaze.

You can also try other glaze recipes, such as a tangy honey-glazed ham or a brown sugar mustard-glazed ham. The key to a good glaze is balancing the sweet and sour flavours. You can also add spices like cinnamon, allspice, or mustard powder to taste.

When glazing your ham, it's important to add the glaze during the last 20 minutes of cooking. This will ensure that it doesn't burn. You can also turn up the oven or give it a broil for a couple of minutes to make the glaze sticky.

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