This post has all the information you need on how to cook a spiral ham. Cooking a spiral ham is actually quite easy with all these tips and tricks!.
Easter is coming up and spiral ham is one of the classic Easter meals. If you want to serve a tasty spiral ham with maple glaze or a honey baked ham this holiday season, you should read this article first. As someone who has made a lot of Christmas and Easter hams, I know how to make a stunning, delicious ham that will be the star of your table.
Did I forget to tell you about the Easter poke cake and scalloped potatoes? I can help you make those too!
Cooking a spiral cut ham seems intimidating but it’s actually quite simple if you follow a few tips. The most important factor is allowing enough time for the ham to heat through while staying tender and moist. When baking a spiral ham at 325°F, use these guidelines so your holiday centerpiece turns out right.
##Calculating Cook Time Based on Weight
The first step to perfect ham is determining the cook time based on the size or weight of your spiral cut ham Here are some general guidelines
- 5 lbs ham – cook for 60-75 minutes
- 7 lbs ham – cook for 84-105 minutes
- 10 lbs ham – cook for 120-150 minutes
- 12 lbs ham – cook for 144-180 minutes
- 15 lbs ham – cook for 180-225 minutes
The basic rule of thumb is to bake a spiral ham for 12-15 minutes per pound at 325°F oven temperature. This long slow cook allows the ham to heat all the way through without drying out the edges.
Always use a meat thermometer to confirm the ham reaches 140°F at the thickest part once done cooking. If it’s not quite there yet no problem – just pop it back in the oven for 10-15 minutes more.
Preparing and Seasoning for Best Flavor
To get the most flavor and moisture out of your spiral cut ham, do some simple prep before baking:
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Rinse the ham under cool water and pat dry with paper towels. This removes excess brine or film from the surface.
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Score the fat lightly in a diamond pattern. This helps the seasoning penetrate deeper.
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Rub the scored ham with a blend of brown sugar, garlic powder, salt, pepper and any other seasonings you like.
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For ultimate moisture, inject the ham at various points with low-sodium chicken or turkey stock.
Basting and Glazing Prevents Dryness
Once your seasoned ham goes into the 325°F oven, prevent it from drying out by:
- Basting with pan juices every 30 minutes
- Brushing on a sweet glaze during the last 30 minutes
- Removing any foil or covering for the last 15-30 minutes for a touch of crispiness
Make a glaze by simmering ingredients like brown sugar, honey, maple syrup, pineapple juice, mustard, etc.
Letting Ham Rest Helps Juiciness
Never skip the resting time! When the ham reaches 140°F, transfer it immediately to a cutting board and tent loosely with foil. Letting it rest for 15-30 minutes allows the juices to redistribute evenly throughout the meat.
Slicing and Serving Your Masterpiece
To serve your spectacular ham after all your hard work:
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Place the rested ham on a cutting board with a sharp knife and fork.
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Carefully slice across the grain into thin pieces so they are super tender.
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Arrange the slices neatly on a platter and spoon any glaze on top.
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Offer classic sides like buttery mashed potatoes, sweet potato casserole, roasted asparagus etc.
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Refrigerate leftovers promptly and enjoy on sandwiches and in casseroles!
With the right time, temperature and techniques, your 325°F oven baked spiral ham will be juicy, glistening and delicious. Now get cooking!
Frequently Asked Questions About Cooking Spiral Ham at 325°F
What temperature should I cook a 10 pound spiral ham?
For a 10 pound spiral ham, bake at 325°F for about 2-2.5 hours, or 12-15 minutes per pound. Use a meat thermometer to ensure it reaches 140°F internal temperature when finished cooking.
How do I know when my ham is done cooking?
The best way to test doneness for spiral ham is using an instant-read meat thermometer. A fully cooked ham will reach 140°F at the thickest part. If it’s not quite there yet, return it to the 325°F oven for 10-15 minutes more.
Should I cover my spiral ham while it bakes?
It’s best to cover the ham loosely with foil for most of the cook time to prevent drying out. Remove foil in the last 30 minutes so the outside can caramelize and crispen slightly. Baste frequently during uncovered time.
Can I use pineapple juice or brown sugar in my glaze?
Yes, pineapple juice and brown sugar make excellent additions to a baked ham glaze. Other options are honey, maple syrup, orange juice, mustard, spices, etc. Brush the glaze on during the last 30 minutes of cook time.
What sides go well with spiral baked ham?
Some classic side dishes that pair wonderfully with spiral ham are scalloped or mashed potatoes, sweet potato casserole, roasted vegetables, cornbread stuffing, dinner rolls, and lighter sides like roasted asparagus or a crisp green salad.
How long does leftover baked spiral ham last?
Leftover fully cooked spiral ham will keep refrigerated for 3-4 days. Reheat slices gently in the microwave or oven until warm. For longer storage, carve ham off the bone and freeze for 1-2 months in airtight containers or freezer bags.
[Add a few concluding sentences about cooking spiral ham in a 325 degree oven and how following these tips will ensure delicious results every time.]
How to Cut a Spiral Ham
After cooking and glazing your spiral ham, it’s ready to eat! Spiral hams are already cut around the bone in the middle of the ham. They are made with one continuous cut that goes from one end of the bone to the other. A fork, a serving knife, or even your hands will work just fine to pull the ham slices off the bone.
Slice and serve the cooked spiral ham and spoon a little extra glaze onto the plate. You can never have enough sweet glaze to go with the salty ham.
Should a Spiral Ham be Covered When Baking?
I like to lay a piece of foil over the top of my spiral ham when baking. This helps prevent the ham from drying out as it bakes. When it’s almost done cooking and I put the glaze or topping on my spiral ham, I take off the foil. The spiral ham will get a little crispy on top if you bake it without a lid for the last few minutes of the cooking time. It will not dry out.
