Hams with a spiral cut typically weigh 8 to 11 pounds and are pre-cooked (verify this on the package). This means that you only need to heat a ham through when cooking it. Cooking it slowly at a low temperature prevents the outside from drying out before the interior is heated.
To cook a spiral ham without it drying out make sure you use a meat thermometer to reach 140°F and do not overcook it. I usually remove it around 135°F and keep an eye on the thermometer to ensure it reaches 140°F.
Size will determine how long a spiral ham needs to cook, but allow 12 to 15 minutes per pound at 325°F. I’ve cooked this ham both ways: with and without foil. Uncovered food will have a slightly crispier exterior and require cooking for a bit longer. Covered will need closer to the shorter cooking time.
If cooking with foil, take off the foil after the final 20 minutes of adding the glaze.
To prevent the ham from continuing to cook if it is done early, remove it from the oven and let it cool slightly. Cover with foil once it has slightly cooled, and wait to cut until ready to serve.
Your ham’s shape can affect how long it takes to cook; a larger, rounder ham might require more time than one that is flatter.
If you’re glazing your ham, such as when making a homemade honey baked ham knockoff, you should add the glaze toward the end to prevent burning. I always choose to make my own quick homemade glaze instead of using the glaze that comes with the ham.
Simply brush it on during the last 20 minutes. Sometimes I increase the heat in the oven or briefly broil the food to get the glaze nice and sticky.
Our Favorite Glaze Recipes:
How Long To Cook A 12-Pound Ham
12-pound ham
Whole cloves
Unsalted butter
Orange marmalade
Grounded coriander
Chopped fresh thyme
Grounded cinnamon
How To Make A 12-Pound Cured Ham
An hour or two before you want to cook, remove the ham from the refrigerator to bring it to room temperature.
Preheat the oven to 325°F and place a rack in the lower part of the oven.
Use foil to line a big shallow roasting pan. Use a knife to trim the ham fat and skin and place flat side down in the pan. Use a foil to cover it loosely and bake for about one and half hours.
Adding cloves to the scoring gives the ham flavor. Place a full clove into each score intersection. Meanwhile, combine the butter, marmalade, cinnamon, and coriander in a small saucepan over medium heat; keep stirring until the butter and marmalade have melted together, and the mixture has reached a low boil. Half of the butter and marmalade mixture should be set away, while the rest should be left in the saucepan.
Arrange the ham on the baking sheet and bake. In a pot, glaze the ham. Continue baking until the internal temperature reaches 130°F, 15 to 18 minutes per pound total cooking time, not covered tightly with foil, and use the saucepan mixture to baste it for each 15 to 20 minutes. Keep it separately for 30 minutes, covered securely with foil.
Empty the baking pan of any liquid. Using the cup of glaze you reserved, brush the ham with it. Roast for 5 to 7 minutes or until the glaze has caramelized well.
When the internal temperature of the ham reaches 160 degrees F, remove it from the oven.
Calculate how long it will take the ham to cook. A 12-pound ham will take up to three or four hours to fully bake, or for each pound, 18 to 20 minutes. Begin checking the interior temperature at the earliest possible moment. The ham will be fully cooked when it is 160°F.
