Glazed Spiral Ham
Your spiral ham needs more than just heat to shine. I learned this after serving dry, flavorless ham to guests one too many times.
The secret isn’t complicated – it’s all about protecting the meat while building layers of glaze.
Choose Pre-Cut Over Whole
Pre-sliced spiral hams cook faster and absorb glaze better than whole hams. Look for bone-in options – they stay juicier during the long bake. Skip anything labeled "water added" since you’ll get mushy texture. Aim for 8-10 pounds to feed 8 people with leftovers.
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Foil Creates Steam Magic
Wrap your ham completely in heavy-duty foil for the first hour. This traps moisture and prevents the edges from drying out. The steam keeps every slice tender while the low temperature works its magic. Remove foil only for the final glazing stage.
Temperature Timing Prevents Disaster
Your oven thermometer might lie, but a meat thermometer won’t. Heat to exactly 325°F – higher temps dry out the meat. Cook until internal temperature hits 140°F, about 15 minutes per pound. Don’t guess on timing or you’ll ruin expensive ham.
Glaze Burns Without Protection
Apply glaze only in the last 30 minutes of cooking. Earlier application burns the sugars and creates bitter flavors. Brush on three thin coats, returning to oven for 10 minutes between each application. This builds beautiful color without charring.
Avoiding Glaze Disasters
- Score the fat in a diamond pattern before glazing to help flavors penetrate and create better presentation.
- Save pan drippings mixed with leftover glaze to make a quick sauce for serving alongside the ham.
Frequently Asked Questions
Should I soak the ham before cooking?
No soaking needed for spiral-cut hams. They’re already cured and ready to heat. Soaking can actually remove flavor and make the meat mushy.
What happens if my glaze keeps sliding off?
Pat the ham surface dry with paper towels before applying glaze. Wet surfaces won’t hold the coating properly.
How long will leftover ham stay fresh?
Refrigerate leftover ham for up to 5 days. Wrap tightly in plastic wrap or store in airtight containers to maintain moisture.
Highly Recommended
Glazed Spiral Ham
Ingredients
Glaze
Equipment Needed
- Large roasting pan
- Heavy-duty aluminum foil
- Meat thermometer
- Small mixing bowl
- Pastry brush
Instructions
- Prepare ham: Preheat oven to 325°F. Remove ham from packaging and discard any plastic or netting. Place ham cut-side down in roasting pan.
- Initial baking: Wrap ham completely in heavy-duty foil, sealing edges tightly. Place in oven and bake for 2 hours, or until internal temperature reaches 120°F.
- Make glaze: Meanwhile, whisk together brown sugar, honey, Dijon mustard, apple cider vinegar, ground cloves, and black pepper in small bowl until smooth.
- First glaze application: Remove ham from oven and carefully remove foil. Brush one-third of glaze over entire surface. Return to oven uncovered for 10 minutes.
- Final glazing: Remove ham and brush with half of remaining glaze. Bake another 10 minutes. Apply final glaze layer and bake 10 more minutes until internal temperature reaches 140°F.
- Rest and serve: Let ham rest for 15 minutes before serving. Slice along existing spiral cuts and arrange on serving platter.
Nutrition Facts
Per Serving (1 serving)
