There’s nothing quite like the centerpiece of a special meal. Knowing How To Bake A Spiral Ham In Oven is a skill that makes hosting easy. A spiral ham is already cooked, so your job is simply to warm it through and add a fantastic glaze. This guide gives you the simple steps and easy glazing instructions for a perfect result everytime.
You’ll be surprised at how straightforward it is. With a little preparation and the right know-how, you can serve a ham that looks and tastes incredible. Let’s get your ham ready for the oven.
How To Bake A Spiral Ham In Oven
The process is simple: prepare, bake, glaze, and rest. Because the ham is pre-cooked, you are essentially reheating it to a safe serving temperature while adding flavor. The key is to keep it moist and let the glaze caramelize beautifully.
What You’ll Need
Before you start, gather your tools and ingredients. Having everything ready makes the process smooth.
* A spiral-sliced ham (bone-in or boneless)
* A large roasting pan or oven-safe baking dish
* Aluminum foil
* A sharp knife (for scoring, if needed)
* A pastry brush or spoon for glazing
* A meat thermometer (highly recommended)
* Ingredients for your chosen glaze (see options below)
Choosing the Right Ham
Spiral hams are typically sold as “fully cooked” or “ready to eat.” Check the label. A bone-in ham will have more flavor, while a boneless one is easier to carve. Size depends on your guest count; plan for about 1/2 to 3/4 pound per person.
Step 1: Preheat and Prepare the Oven
Preheat your oven to 325°F (165°C). This is the standard, safe temperature for reheating ham. It heats it through without drying it out. While the oven heats, take the ham out of its packaging. Place it flat-side down in your roasting pan. If the pan didn’t come with a rack, you can create a “rack” with foil rolls or just place it directly in the pan.
Step 2: Add Moisture to the Pan
To prevent drying, add about 1 to 2 cups of liquid to the bottom of the pan. This creates steam. You can use water, apple juice, pineapple juice, ginger ale, or even broth. This step is crucial for a juicy ham.
Step 3: Tent the Ham with Foil
Loosely tent the entire ham with aluminum foil. Make sure the foil isn’t touching the glaze you’ll add later. This tent traps steam and heat, ensuring the ham reheats evenly without the outside burning. Seal the edges around the pan.
Step 4: Calculate the Baking Time
For a pre-cooked spiral ham, bake for about 10-12 minutes per pound. Use the weight on your ham’s label. A 10-pound ham will take roughly 1 hour and 40 minutes to 2 hours. Always use a meat thermometer to be sure.
Step 5: Check the Temperature
About 30 minutes before the calculated finish time, carefully open the foil and insert a meat thermometer into the thickest part of the ham, avoiding the bone. The internal temperature should reach 140°F (60°C). Once it hits that temp, it’s time to glaze.
Easy Glazing Instructions
The glaze is what makes the ham special. It adds a sweet, sticky, and flavorful crust. You’ll apply it in the final stage of baking.
When to Apply the Glaze
Apply your glaze during the last 20-30 minutes of baking. If you put it on too early, the sugars can burn. Remove the ham from the oven and turn the oven heat up to 400°F (205°C). Carefully remove the foil tent—watch for steam.
How to Apply the Glaze
Use a pastry brush or a spoon to spread the glaze all over the surface of the ham. Get it into the slices as best you can. For a thicker glaze, apply one coat, return the ham to the hot oven (uncovered) for 10 minutes, then apply a second coat and bake for another 10-15 minutes.
Watch it Closely
At this higher heat, the glaze can bubble and caramelize quickly. Keep an eye on it to prevent burning. It’s done when the glaze is shiny, bubbly, and deeply colored.
Step 6: The Most Important Step – Rest
Once glazed and baked, remove the ham from the oven. Tent it loosely with foil again and let it rest for 15-25 minutes before carving. This allows the juices to redistribute throughout the meat. If you skip this, the juices will run out on the cutting board, leaving the ham drier.
Simple Glaze Recipes
You can buy a glaze packet, but making your own is simple and tastes better. Here are three easy options.
Classic Brown Sugar & Honey Glaze:
* 1 cup light or dark brown sugar
* 1/2 cup honey
* 2 tablespoons Dijon mustard
* 1 tablespoon apple cider vinegar
Mix all ingredients in a saucepan over medium heat until smooth and sugar is dissolved.
Sweet Pineapple & Maple Glaze:
* 1 cup pineapple juice
* 3/4 cup maple syrup
* 1/2 cup brown sugar
* 2 tablespoons butter
Simmer in a saucepan for 15-20 minutes until it thickens to a syrup consistency. Let it cool slightly before using.
Spicy Orange & Ginger Glaze:
* 1 cup orange marmalade
* 1/3 cup brown sugar
* 2 tablespoons soy sauce
* 1 tablespoon freshly grated ginger
* 1/2 teaspoon black pepper
Warm in a saucepan until combined and sugar dissolves.
Carving Your Spiral Ham
The beauty of a spiral ham is that it’s mostly pre-carved! Simply follow the existing slices. Use a long, sharp knife to cut around the bone if necessary to release whole sections of slices. Place the slices on a platter and spoon any pan juices over the top.
Storing and Using Leftovers
Leftover ham is a gift! Let it cool completely, then store it in airtight containers in the refrigerator for up to 5 days. You can also freeze it for 2-3 months. Use leftovers in omelets, sandwiches, soups, casseroles, or fried rice. The bone is perfect for making a pot of split pea or bean soup.
Common Mistakes to Avoid
* Baking at too high a temperature: This dries out the ham. Stick to 325°F.
* Skipping the liquid in the pan: This steam is vital for moisture.
* Glazing too early: This causes burnt, bitter glaze.
* Not using a thermometer: Guesswork leads to over or under-heated ham.
* Skipping the rest: This is essential for juicy slices.
* Pouring glaze straight from a hot pan: Let it cool a bit so it doesn’t just run off the ham.
FAQ Section
Do I need to rinse the ham before baking?
No, you do not need to rinse it. Modern hams are safe and ready to cook straight from the package. Rinsing can spread bacteria around your sink.
How long do I cook a spiral ham per pound?
For a fully cooked spiral ham at 325°F, plan for 10-12 minutes per pound. Always check with a thermometer for 140°F internal temp.
Can I make the glaze ahead of time?
Absolutely. All the glaze recipes above can be made a day or two in advance. Store them in the refrigerator and gently reheat before using to make them easier to spread.
What if my ham is labeled “cook before eating”?
These are less common but require a different approach. You must bake it to an internal temperature of 160°F. Follow the timing instructions on the label, as it will be longer than for a fully-cooked ham.
My glaze isn’t sticking or getting sticky. What did I do wrong?
The ham surface might be too wet. Pat it dry lightly before applying the first coat. Also, ensure your oven temperature is high enough (400°F) during the glazing phase to properly caramelize the sugars.
How do I reheat leftover spiral ham?
The best way is to place slices in a baking dish with a splash of water or broth, cover tightly with foil, and warm in a 325°F oven until heated through. You can also heat single portions in the microwave with a damp paper towel over them.
Baking a spiral ham is a reliable way to create a beautiful meal. By following these simple steps—low and slow heating, adding moisture, glazing at the end, and resting—you’ll achieve a fantastic result. The easy glazing instructions let you add a personal touch. Now you have the confidence to prepare a centerpiece that will impress your family and guests without any stress.