This post will teach you How To Cook a Spiral Ham and all my tips to not drying it out. Since the ham is pre-cooked, you basically just have to heat it and add the glaze (homemade or the packet). It couldn’t be easier!
Spiral sliced ham is super popular for Easter, Thanksgiving, and Christmas, but can be enjoyed year round, Fresh Green Bean Casserole with Bacon.
Table of Contents
Why You’ll Love This Recipe
- Easy – The ham is already sliced and cooked so really all you have to do is heat it up.
- Homemade or store bought glaze – This recipe can be made with Homemade Honey Glaze or a packet of glaze that usually comes with it. You can also make this recipe without glaze.
- Great for holidays – This recipe is a great easy way to feed a crowd making them a very popular choice for holidays.
Ingredients & Substitutions
- Ham: Most spiral sliced hams are bone-in and pre-cooked. Be sure the ham is fully cooked. I recommend a bone-in ham because they stay more moist, but a boneless ham works too.
Complete list of ingredients and amounts is located on the recipe card below.
How Much Ham per Person?
Serve 1/2 – 2/3 pound per person for a bone-in ham. For boneless, serve about 1/3 – 1/2 pound per person. Go with the smaller portion if you are feeding lots of kids of lighter eaters. For heatier portions, go with the larger end of the range.
How to Cook a Spiral Ham in the Oven
Quick Overview
- Remove packaging.
- Prep pan.
- Bake covered.
- Uncover and glaze.
- Rest & garnish.
Step by Step Instructions
Be sure to remove the plastic disk.
Step 1: Preheat the oven to 300 degrees. Remove the ham from the refrigerator and cut any netting off.
Step 2: Unwrap the plastic wrap layer. Set aside.
Step 3: Pour the chicken stock or water into a large baking dish or roasting pan with a rack.
Step 4: Remove the last vacuumed sealed plastic layer.
Step 5: There is usually a plastic disk covering the bone on the cut side. Be sure to remove this.
Step 6: Place the ham cut side down in the prepared pan.
Baste 3-4 times for the most flavor.
Step 7: Cover tightly with foil.
Step 8: Bake for 10 minutes per pound.
Step 9: Remove the ham from the oven and preheat to 425 degrees. Remove the foil.
Step 10: Brush the glaze all over the top.
Step 11: Brush glaze in between the slices as well.
Step 12: Bake for 30-45 minutes, basting with glaze 3-4 times.
Step 13: Remove from the oven and rest for 10-15 minutes. Garnish with rosemary, orange slices, and cranberries if desired.
How To Cut
A spiral sliced ham could not be easier to cut. Use a sharp knife to cut around the bone and use tongs to pull the slices away.
Recipe Serving Suggestions
I love to serve ham with all of the classic holiday sides such as:
- Air Fryer Scalloped Potatoes with Cheese
- Goat Cheese Salad
- Homemade Mac and Cheese Sauce
- Balsamic Glaze Brussel Sprouts with Bacon
Be sure to save the leftovers to make the BEST King’s Hawaiian Ham & Cheese Sliders. Thick cut slices makes these even better.
Expert Tips & Variations
- Start covered. The ham should be baked covered to start to retain and trap in all of the moisture.
- Use a thermometer. The ham only needs to be heated to about 140 degrees since it is already cooked. Overcooking it will cause it to dry out.
- Glaze and baste. Whether you use a store bought packet or make my homemade brown sugar Honey Glaze for Ham, the sugars will caramelize on the outside adding so much flavor to each slice. Be sure to baste the ham at least 3-4 times to get lots of glaze on it. I recommend making the glaze and ditching the packet for the best flavor.
- Finish uncovered. Once the glaze is added, the pan should be uncovered and the oven temperature should be increased so it can caramelize and develop color.
- Store leftovers in the fridge. Place the slices in an airtight container for 2-3 days in the refrigerator.
How To Cook in the Crock Pot
If you are running out of oven space, you can heat the ham in the slow cooker. Follow the instructions through Step 3, but pour the stock/water in the slow cooker. Place it cut side down in the stock. Cook on low for 4-5 hours. If using a glaze, start basting around the 2-2.5 hour mark.
How To Cook in the Roaster
Wrap the ham with foil and place on the rack of the roaster. Add 1/2 cup of water to the bottom to create steam. Follow the same temperatures and times. Remove the foil before adding the glaze. Most roasters can heat up to 450 degrees.
Recipe FAQs
The key to not drying it out is to not overheat it. Most hams are already pre-cooked so just need to warm it to about 140 degrees before serving. Cook covered to start to trap all of the moisture. Bone-in tends to come out more moist compared to boneless.
Cook at 300 degrees covered for 10 minutes per pound. Finish at 425 degrees uncovered for 30-45 minutes, basting with the glaze 3-4 times.
Yes. This will help it to not dry out.
Add some water or broth to the bottom of the pan so if the ham is touching the pan it does not stick. This also adds extra moisture.
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How To Cook a Spiral Ham
Ingredients
- 1 (8-10 pound) pre-cooked spiral sliced ham*
- 1/2 cup chicken broth or water
- 1 recipe Homemade Honey Glaze or store-bought packet, optional
Instructions
- Preheat the oven to 300 degrees. Remove the ham from the refrigerator and cut any netting off.
- Unwrap the plastic wrap layer. Set aside.
- Pour the chicken stock or water into a large baking dish or roasting pan with a rack.
- Remove the last vacuumed sealed plastic layer.
- There is usually a plastic disk covering the bone on the cut side. Be sure to remove this.
- Place the ham cut side down in the prepared pan.
- Cover tightly with foil.
- Bake for 10 minutes per pound.
- Remove the ham from the oven and preheat to 425 degrees. Remove the foil.
- Brush the glaze all over the top.
- Brush glaze in between the slices as well.
- Bake for 30-45 minutes, basting with glaze 3-4 times.
- Remove from the oven and rest for 10-15 minutes. Garnish with rosemary, orange slices, and cranberries if desired.
Notes
- Ham: Most spiral sliced hams are bone-in and pre-cooked. Be sure the ham is fully cooked. I recommend a bone-in ham because they stay more moist, but a boneless ham works too.
- Start covered. The ham should be baked covered to start to retain and trap in all of the moisture.
- Use a thermometer. The ham only needs to be heated to about 140 degrees since it is already cooked. Overcooking it will cause it to dry out.
- Glaze and baste. Whether you use a store bought packet or make my homemade brown sugar Honey Glaze for Ham, the sugars will caramelize on the outside adding so much flavor to each slice. Be sure to baste the ham at least 3-4 times to get lots of glaze on it. I recommend making the glaze and ditching the packet for the best flavor.
- Finish uncovered. Once the glaze is added, the pan should be uncovered and the oven temperature should be increased so it can caramelize and develop color.
- Store leftovers in the fridge. Place the slices in an airtight container for 2-3 days in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
