Food and Recipes Meat Pork and Ham Ham Glazed Spiral-Cut Ham 5.0 (3) 3 Reviews This classic spiral ham recipe comes with three flavorful glaze options. By Ali Ramee Ali Ramee Ali Ramee is a recipe developer and food stylist for Dotdash Meredith. A College of Charleston graduate with a communications major, Ali began her culinary career in the kitchens of chef Hugh Acheson in her hometown of Savannah, Georgia. Southern Living's editorial guidelines Updated on February 17, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster Active Time: 30 mins Total Time: 2 hrs 30 mins Servings: 15 At the center of many holiday menus, whether it's Easter or Christmas, sits a glazed spiral ham. A large ham, glistening with a sticky-sweet glaze, can feed a big family—and feed them again as leftovers. If your glazed ham recipe is feeling a little tired this year, opt for our new favorite options. Here, we show how to cook a spiral cut ham and have it turn out moist and tender. Plus, we share three glazes for ham you've likely never had before. Pick the one that fits your menu, then make room for a ham in your fridge. Your table won't be complete without this centerpiece dish. Learn how to cook a spiral ham, and this will be on your menu again and again for holidays and celebrations of all sorts. City Ham Vs. Country Ham: What Is The Difference? 1 Spiral Ham, 3 Glazes Pre-sliced spiral-cut ham is easy to carve, easy to serve, and even easy to cook. You really only have one decision to make when it comes to cooking a spiral ham: Which ham glaze will you choose? The three options we have here—Fig-and-Thyme Glaze, Sage-and-Cider Glaze, and Ginger-Clove Glaze—are richly flavorful and vibrant with spices and herbs you don't always see in the cloyingly sweet glaze packets that come with most hams. (Yeah, just go ahead and toss that.) How Long To Cook A Holiday Ham: Times And Temperatures Ingredients for a Spiral-Cut Ham You have just one ingredient for this spiral cut ham recipe: the ham. Every other ingredient is for the glaze or garnish, so your final grocery list will depend on the glaze you pick. A 7- to 10-pound bone-in spiral cut ham will feed about 15 people. If you have other main dishes, like a roasted turkey or a holiday casserole, you should get up to double that amount—which is great news if you love leftovers. How To Glaze a Spiral Ham Many glazed ham recipes will call for you to brush half the glaze on the ham before you put it in the oven. Then, you'll add the remainder a few minutes before you pull the ham from the oven. Not this one. Instead, we're going to ask you to baste the ham with pan drippings while it cooks to keep it moist and tender. Then, about 15 minutes before the ham comes out of the oven, you'll brush on half the glaze, followed by the second half about 15 minutes later, right before the ham is finished cooking. The last-minute glaze additions will make the outer portions of the meat crispy and flavor-rich without risking any sugars in the glaze burning and charring. How Long To Cook a Spiral Ham A pre-cooked ham has to be cooked until it reaches an internal temperature of 140°F. For a pre-cooked, bone-in half ham like the one we call for in this recipe, you'll want to cook about 22 to 25 minutes per pound. For the ham size in this recipe, that means about 2 hours to 2 1/2 hours. Some will need to cook up to 3 hours to reach the proper temperature. Keep in mind opening the oven door for the glazing steps lowers the temperature dramatically each time, and that extends the total cook time. How Long To Cook A Holiday Ham: Times And Temperatures How To Store Leftover Spiral Ham If your holiday crew can't finish off the spiral-cut ham in one pass, never fear. You won't soon run out of ideas for using up leftover ham. In fact, many people cook an extra-large ham at the holidays specifically because they want leftover ham for days. Put leftover ham in the fridge within 2 hours of it coming out of the oven. If wrapped in plastic wrap or stored in an air-tight container or bag the ham will last 3 to 5 days after you first cooked it. You can also freeze leftover ham in a freezer-safe bag up to 1 to 2 months. Thaw overnight in the fridge. How Long Does Ham Last In The Fridge? What To Serve With Spiral Ham It's not just ham that you'll need on the plate for the holiday meal. Add these ham sides to your menu, too. Hashbrown Casserole Classic Deviled Eggs Skillet Roasted Carrots Romaine Salad With Oranges and Radishes Parker House Rolls Cornbread Casserole Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Missie Neville Crawford Ingredients Ham: 1 (7- to 10-lb.) fully cooked bone-in spiral-cut half ham Desired glaze (recipes below) Garnishes: whole and halved fresh figs and fresh thyme sprigs, halved small apples and fresh sage sprigs, or orange wedges and fresh bay leaves (optional) Fig-and-Thyme Glaze: 1 cup fig preserves 1/4 cup apple cider vinegar 1/4 cup honey 1 Tbsp. dried thyme 1 tsp. black pepper Sage-and-Cider Glaze: 3/4 cup cane syrup 1/2 cup spiced apple cider 1 Tbsp. cracked pepper 1 Tbsp. ground sage 3 fresh sage leaves Ginger-Clove Glaze: 3/4 cup pure maple syrup 1/3 cup nonalcoholic ginger beer 1/4 cup light brown sugar 1 Tbsp. Dijon mustard 1 Tbsp. grated fresh ginger 2 tsp. whole cloves 2 fresh bay leaves Directions Prepare oven and ham: Preheat oven to 350°F with oven rack in lower third position. Let ham stand at room temperature 30 minutes. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster Place ham on rack: Line a roasting pan with aluminum foil, and place a rack into prepared pan; pour 3 cups water into bottom of pan. Place ham on rack, cut side down. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster Bake and baste ham: Bake in preheated oven for 1 hour, 30 minutes, basting with pan drippings every 30 minutes. Add more water to roasting pan as needed if it evaporates. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster Make ham glaze: While ham bakes, prepare desired glaze (recipes follow). Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster Add glaze to ham: Brush ham all over with half of desired glaze, and bake for an additional 15 minutes. Brush ham all over with remaining glaze, and bake until a thermometer inserted into thickest portion of ham registers 140°F, about 15 minutes. Remove from oven, and let stand 15 minutes. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster Garnish and serve: Transfer to a serving platter. If desired, garnish based on flavors in glaze. Serve warm. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster Fig-and-Thyme Glaze Place fig preserves, apple cider vinegar, honey, dried thyme, and black pepper in a medium saucepan. Bring to a simmer, whisking occasionally, over medium-high, and simmer until well combined, 2 to 3 minutes. Reduce heat to low, and simmer until thickened and reduced by half, about 20 minutes. Remove from heat. Sage-and-Cider Glaze Place cane syrup, spiced apple cider, cracked pepper, ground sage, and sage leaves in a medium saucepan. Bring to a simmer, whisking occasionally, over medium-high, and simmer until well combined, 2 to 3 minutes. Reduce heat to low, and simmer until thickened and reduced by half, about 20 minutes. Remove from heat. Ginger-Clove Glaze Place maple syrup, ginger beer, brown sugar, Dijon mustard, ginger, cloves, and bay leaves in a medium saucepan. Bring to a simmer, whisking occasionally, over medium-high, and simmer until well combined, 2 to 3 minutes. Reduce heat to low, and simmer until thickened and reduced by half, about 20 minutes. Remove from heat. Rate It Print