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5 from 34 votes

How To Cook a Spiral Ham

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!
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Main
Cuisine: American
Servings: 16 people
Author: Brianna May

Equipment

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

Calories: 338kcal | Carbohydrates: 0.03g | Protein: 43g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 166mg | Sodium: 2647mg | Sugar: 0.03g