Heating Spiral-Cut Ham for Maximum Flavor
Spiral-cut hams are popular because they slice uniformly and heat quickly, but their thin layers can dry out if overheated. The key is gentle heating, a protective glaze, and preventing direct heat from evaporating moisture.
General timing and temperature:
- Preheat oven to 275–300°F (135–150°C). Lower temp helps keep the ham moist.
- Place ham cut-side down in a roasting pan and add a small amount of water, broth, or apple juice to the pan (about 1/2 cup) to create moisture.
- Cover tightly with foil. Heat for about 10–12 minutes per pound as a guideline for pre-cooked spiral hams, but rely on an internal thermometer: the target is 140°F (60°C).
Glazing tips:
- Apply glaze during the last 20–30 minutes of heating to avoid burning sugar. Brush it between layers if possible and pour excess into the pan for saucing.
- For even coverage, tent foil loosely after glazing to keep shine and prevent over-browning.
Serving:
- Let the ham rest covered for 10 minutes to allow juices to redistribute.
- Spiral-cuts are intended to be served as pre-sliced; use a sharp carving knife to remove from bone cleanly when needed.
Common pitfalls:
- Overheating: thin slices dry quickly. Watch thermometer rather than relying solely on time.
- Skipping the pan liquid: the extra moisture helps maintain tenderness.
Extra ideas:
- Warm leftover slices gently in a low oven with a bit of stock to avoid dryness.
- Serve with mustard, pineapple chutney, or roasted vegetables to complement the ham’s sweetness.
Controlled low heat and a late-stage glaze will give your spiral-cut ham a glossy finish and moist, tender slices.