You’ve got a beautiful spiral ham and you want to serve it perfectly. Learning how to cook a precooked spiral ham in oven – without drying out is simpler than you think.
This guide gives you the simple steps for a juicy, flavorful result every time. A spiral ham is already fully cooked, so your main goal is just to heat it through gently. The real trick is adding moisture and flavor back in during the warming process.
How To Cook A Precooked Spiral Ham In Oven
This is the core method for heating your ham. Follow these steps closely for the best outcome.
What You’ll Need
- One fully cooked, bone-in spiral-sliced ham
- A roasting pan or large baking dish
- Aluminum foil
- A meat thermometer (this is very important)
- Liquid for the pan (water, broth, apple juice, or soda)
- Your choice of glaze ingredients (optional, for the final step)
Step-by-Step Warming Instructions
1. Prepare Your Oven and Pan
First, preheat your oven to 325°F (165°C). This low and steady temperature is key to preventing dryness. While it heats, get your pan ready. Place the ham, flat-side down, on a rack in the roasting pan. If you don’t have a rack, just place it directly in the pan.
Next, add about 1 to 2 cups of liquid to the bottom of the pan. This creates a steamy environment. Water works fine, but broth, cider, or even ginger ale adds extra flavor.
2. Cover the Ham Tightly
Take a large piece of aluminum foil and tent it over the ham. You want to create a loose seal over the pan, not wrap it tight against the meat. This traps the steam from the liquid and bastes the ham as it heats.
Make sure the foil is sealed well around the edges of the pan. This step is the most important for keeping your ham moist.
3. Heat to the Right Temperature
Place the covered ham in the preheated oven. The general rule is to heat for about 10-15 minutes per pound. But you should never rely on time alone.
Use your meat thermometer. Insert it into the thickest part of the ham, avoiding the bone. Your target is an internal temperature of 140°F (60°C). Since it’s precooked, you are just warming it, not cooking it.
4. Apply Glaze (If Using)
Once the ham reaches about 130°F internally, take it out of the oven. Carefully remove the foil. If you’re using a glaze, this is the time to apply it. Brush a generous layer all over the surface.
Return the ham to the oven, uncovered, for the final 15-20 minutes. This allows the glaze to caramelize and stick to the meat. Watch it closely so it doesn’t burn.
5. Rest Before Serving
When the ham hits 140°F, take it out of the oven. Loosely cover it with the foil again and let it rest for 15-20 minutes. This allows the juices to redistribute throughout the meat.
Resting makes slicing easier and ensures every piece is juicy. Now, it’s ready to serve.
Choosing the Best Liquid for Your Pan
The liquid in your pan does more than just create steam. It can add subtle flavor. Here are some good options:
- Water: Simple and effective.
- Chicken or Vegetable Broth: Adds a savory, salty note.
- Apple Cider or Juice: Provides a touch of sweetness that pairs well with ham.
- Pineapple Juice: A classic choice that complements the ham’s flavor.
- Cola, Dr. Pepper, or Ginger Ale: The sugar and spices in soda create a delicious, slightly caramelized effect.
Simple Glaze Recipes to Try
A glaze adds a beautiful finish and extra flavor. Apply it during the last 20 minutes of cooking, as directed in the steps.
Brown Sugar and Honey Glaze
This is a favorite for good reason. It’s sweet and sticky. Combine 1 cup brown sugar, 1/2 cup honey, and 2 tablespoons of Dijon mustard in a saucepan. Heat until it’s smooth and the sugar has dissolved.
Maple and Mustard Glaze
This one has a great sweet and tangy balance. Mix 3/4 cup pure maple syrup, 1/4 cup whole-grain mustard, and 2 tablespoons of apple cider vinegar.
Pineapple Brown Sugar Glaze
It’s a tropical twist. Use 1 cup brown sugar, 1/2 cup crushed pineapple (with its juice), and 1 tablespoon of soy sauce. Simmer it until it thickens slightly.
Common Mistakes to Avoid
Knowing what not to do is just as important. Avoid these errors to guarantee a perfect ham.
- Overheating the Oven: Never go above 325°F. A higher temperature will quickly dry out the outer layers before the center is warm.
- Skipping the Pan Liquid: This is your main source of moisture. Don’t forget it.
- Not Using a Thermometer: Guessing will lead to overdone meat. A thermometer takes the guesswork out.
- Adding Glaze Too Early: If you put sugary glazes on at the start, they will burn and become bitter by the time the ham is heated.
- Skipping the Rest: Slicing immediately lets all the good juices run out onto the cutting board instead of staying in the meat.
Carving Your Spiral Ham
One of the best things about a spiral ham is that most of the work is already done. The slicing is mostly done for you. Start by placing the ham on a stable cutting board.
You can simply follow the existing pre-sliced lines. Use a long, thin knife to cut through any spots that are still connected at the bone. As you serve, the slices should fan out easily.
Once you have removed most of the sliced meat, you can save the bone for making soup or beans later. There’s often still good meat tucked around it too.
Storing and Reheating Leftovers
Leftover ham is a wonderful thing. To store it, wrap it tightly or place it in an airtight container. It will last in the refrigerator for 3 to 4 days.
For longer storage, you can freeze it for up to 2 months. Slice it first and separate it into portions for easier use later.
Reheating Without Drying It Out
Reheating single servings is easy. Place the slices in a baking dish with a little broth or water at the bottom. Cover it with foil and warm in a 325°F oven until heated through.
You can also use the microwave. Place the ham on a microwave-safe plate, add a teaspoon of water, and cover it with a damp paper towel. Heat on medium power in short bursts.
Frequently Asked Questions
Do you cover a spiral ham when baking?
Yes, you should cover it for most of the heating time. Covering it with foil traps steam, which is what keeps the ham from drying out. Only remove the foil at the end if you are applying a glaze.
What is the best temperature to cook a precooked spiral ham?
A low oven temperature of 325°F is ideal. It heats the ham gently and evenly all the way to the center without overcooking the outside.
How long do you heat a fully cooked spiral ham?
A good estimate is 10-15 minutes per pound. But always use a meat thermometer to be sure. The internal temperature should reach 140°F.
Can I cook the ham without a glaze?
Absolutely. A glaze is only for extra flavor and a shiny appearance. The ham will still be juicy and tasty without one if you follow the basic warming method with liquid in the pan.
Why is my spiral ham dry?
The most common causes are an oven temperature that’s too high, not using any liquid in the pan, or overheating it past 140°F. Using the foil tent and a thermometer prevents this.
What can I do with the leftover ham bone?
The bone is full of flavor. It’s perfect for making a pot of soup, like split pea or ham and bean soup. Just add it to your pot of water, vegetables, and beans and let it simmer.
Final Tips for Success
Remember, your spiral ham is already cooked and delicious. Your job is just to warm it with care. The low temperature, the pan liquid, and the foil tent are your best tools.
Don’t be afraid to experiment with different liquids and glazes to find your familys favorite. Each one gives a slightly different character to the meal.
With this method, you’ll have a centerpiece that looks impressive and tastes even better. The meat will be tender and moist from the center to the edges of every slice.