How to Cook Smithfield Brown Sugar Spiral Ham for a Perfect Meal

Cooking a spiral sliced ham seems intimidating, but it’s easier than you think! Smithfield’s brown sugar spiral ham is a delicious choice that makes an impressive centerpiece for holidays and special gatherings Follow these simple steps for tender, juicy meat and sweet brown sugar flavor

Get Organized

• Take the ham out of the packaging. Place it flat side down on a wire rack set inside a shallow roasting pan.
• Add 1/2 inch of water to the bottom of the pan to keep the ham moist while cooking.
• Cover the pan tightly with aluminum foil to lock in moisture.

Bake Low and Slow

• Preheat your oven to 325°F.
• Bake the ham for approximately 14-16 minutes per pound. This low, slow cooking results in very tender meat.
• For example, an 8 lb ham would bake for 112-128 minutes. An 11 lb ham would bake for 154-176 minutes.
• Check for doneness when the minimum estimated bake time has passed. Use a meat thermometer to check the internal temperature.

Check for Proper Doneness

• The ham is done when the thickest part of the meat reaches an internal temperature of 120°F. If it’s not quite there yet, return to the oven for 5-10 more minutes.
• Once 120°F is reached, remove the ham from the oven and let it rest for 15 minutes before carving. This allows the juices to absorb back into the meat.

Add Sweet, Sticky Glaze

• While the ham rests, make the brown sugar glaze if it didn’t come pre-packaged with your spiral ham. Mix 1/2 cup brown sugar, 1/4 cup honey, and 2 tablespoons maple syrup in a small saucepan. Heat over medium, stirring frequently, until blended and warm.
• Remove foil from the roasted ham. Score the fat cap by making shallow cuts in a diamond pattern. This helps the glaze soak into the meat.
• Brush the glaze all over the ham, getting into the cuts. Let sit for 5 more minutes to allow glaze to set.

Carve and Serve

• Place ham on a cutting board. Carve by first slicing vertically along the bone to remove the main portion of meat.
• Then make horizontal slices across the grain of the meat. This gives you nice, thin slices perfect for plating.
• Arrange slices on a serving platter and spoon over any glaze from the bottom of the pan. Enjoy!

Smithfield’s brown sugar spiral ham is fully cooked so it’s ready to heat and eat Following this simple roasting method results in a tender and juicy ham with sweet brown sugar flavor in every bite.

Tips for the Best Flavor

• For a more intense ham flavor, stud the fat cap all over with whole cloves before baking. The cloves add wonderful aroma as the ham cooks.
• Get creative with the glaze. Brown sugar and honey are classic, but you can also add spices like ginger, clove, and cinnamon.
• If reheating leftovers, add a splash of apple cider or pineapple juice to keep the meat moist.

Frequently Asked Questions

What’s the difference between a whole ham and a half ham?

• A whole, bone-in ham typically weighs 16-24 pounds. Half hams weigh 7-11 pounds. The smallest option is the boneless half ham at 4-8 pounds.

Should I bake it at a higher temperature for less time?

• It’s best not to cook the ham over 325°F. The low temp allows the collagen in the meat to break down slowly, resulting in a juicy texture. High heat makes the meat dry out quickly.

Can I freeze any leftovers?

• Absolutely! Slice up the leftovers and freeze in an airtight container for up to 2 months. Reheat frozen ham slices straight from the freezer by simmering in broth, sauce, or glaze to prevent drying out.

What sides go well with brown sugar glazed ham?

• Baked sweet potatoes, skillet green beans with bacon, warm rolls, and fruit salad complement the sweet and salty ham. Scalloped potatoes or cheesy hashbrown casserole are comfort food classics too.

With this easy roasting method, you’ll have juicy, spiral sliced ham with delicious brown sugar flavor. Smithfield’s quality pork and special curing process means your ham dinner will be full of old-fashioned flavor. Enjoy this classic centerpiece for your next holiday meal or Sunday dinner with the family.