How to Cook A Spiral Ham

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Spiral ham is one of my favorite go-to entrees for a classic holiday dinner that also makes an easy family meal any time of year. This recipe shows you how to cook a spiral ham that's delectably juicy and tender from edge to center, with an optional orange glaze that adds a bright, citrusy finish.

Because spiral ham is already cooked, the key is gentle reheating. This oven method focuses on even heat and moisture so the ham stays juicy, not dry.

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What Is Spiral Ham?

Spiral ham is a boneless or bone-in ham that’s pre-sliced and sold ready to heat and serve. It’s sliced in a continuous spiral, making it easy to pull apart into portions while keeping the ham intact.

Because the slices run all the way through the ham, spiral ham heats differently than an unsliced roast. That’s why covering it correctly, using gentle oven heat, and timing it properly are key to warming it evenly without drying it out.

Why This Method Works

Spiral ham reheats best with steady, gentle heat. Baking it at a low temperature and keeping it covered for most of the cook time helps the meat warm through evenly without losing moisture.

Because spiral ham is dense and pre-sliced, cooking time by weight matters. This method accounts for both bone-in and boneless hams and finishes with a short uncovered bake to set the glaze without overcooking the exterior.

What You'll Need

You’ll find exact ingredient amounts in the printable recipe card below.

• Spiral ham: Sold pre-sliced and available bone-in or boneless. Both work with this oven method.
• Brown sugar: Light or dark brown sugar both work well for the glaze.
• Navel orange: Fresh juice and zest add brightness, but bottled orange juice works if needed.
• Dijon mustard: Balances the sweetness of the glaze; other mustards work too.
• Apple cider vinegar: Any mild vinegar will do.
• Paprika and garlic powder: Add warmth and savory depth.
• Sea salt: Brings all the flavors together.

Oven-Baked Spiral Ham (Step-by-Step)

Spiral ham is simple to prepare, but the goal is even heating without drying it out. The ham is baked covered for most of the time, then finished uncovered to warm the glaze and bring everything together.

First, prep the ham. Remove all packaging from the ham, including the plastic disc on the flat side. Place the ham flat-side down in a foil-lined roasting pan and cover it tightly with foil. This setup helps the ham heat evenly and stay moist.

Next, bake the ham. Bake the ham at a low oven temperature based on its weight (see recipe card below). Keeping the ham covered for most of the cook time prevents moisture loss while the center warms through.

Make the orange glaze. While the ham is baking, prepare the orange glaze on the stovetop by combining the ingredients and heating them until smooth. It comes together quickly and can be used warm or at room temperature.

Glaze the ham and finish in the oven. Once the ham has cooked, uncover it, ladle out the juices, brush on the glaze, and return it to the oven uncovered for about 20 minutes to set the glaze.

Rest before serving. Let the ham rest for a few minutes so the juices settle, and it's not too hot to serve.

Garnish and serve. For the prettiest presentation and easiest cutting, plate the ham with the plump side facing up and garnish with thinly sliced oranges and fresh parsley.

How to Keep Ham from Drying Out

• Keep it covered with foil for most of the cook time
• Cook by weight so the center heats evenly
• Heat the ham only until it's warmed through to prevent moisture loss

Spiral Ham Internal Temperature Tip

Spiral ham is sold fully cooked, so you’re technically reheating it for serving. This can dry it out, so use a quick-read thermometer to prevent it going past 140°F internal temperature to help it stay juicy and tender.

How to Cut Spiral Ham

Spiral ham is already sliced, which makes it easy to serve. With the ham resting on its side, use a serrated knife to cut straight down into portions, following the natural spiral slices.

If you’re working with a bone-in ham, slice as close to the bone as possible to release each piece. In my testing, a 7-pound bone-in spiral ham yields roughly 4 pounds of usable meat.

If you’re using a bone-in ham, save the ham bone to make my ham and bean soup, one of my most requested ways to use up a leftover ham bone.

Serving Ideas

Spiral ham pairs well with a wide range of side dishes, which makes it an easy choice for both holidays and everyday family meals. Classic comfort sides like sour cream mashed potatoes, smashed potatoes, or squash mac and cheese balance the ham’s savory flavor and are especially popular for holiday dinners.

For something lighter, roasted vegetables like asparagus or shaved Brussels sprout salad add color and freshness. Spiral ham leftovers make easy ham sliders on yeast rolls, or, for a sweet-and-savory spin, try it with my cranberry walnut bread and enjoy as a sandwich.

Storage, Reheating, and Freezing

Let leftover ham cool completely, then store it in an airtight container in the refrigerator for up to 5 days. Spiral ham can also be frozen for up to 3 months, or longer if vacuum sealed. Transfer to a refrigerator for overnight thawing.

To reheat, warm the ham gently in the oven, on the stovetop, in the microwave, or in an air fryer, using lower heat and short intervals. Covering the ham during reheating helps prevent it from drying out.

📖 Recipe

How to Cook A Spiral Ham

This easy oven method shows you how to cook a spiral ham so it stays juicy and tender from edge to center, with an optional orange glaze for a bright, citrusy finish.

Prep TimePrep Time: 5 minutes mins

Cook TimeCook Time: 2 hours hrs 15 minutes mins

Total timeTotal Time: 2 hours hrs 20 minutes mins

Yield 15 servings

Author Traci

5 from 35 votes

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Video

Note about scaling

When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.

Ingredients 

1x2x3x

• ▢ 7 pound Spiral Ham, bone-in or boneless
• ▢ ½ cup Brown Sugar
• ▢ 1 large Naval Orange, zested and juiced (about ¼ cup juice)
• ▢ 2 tablespoons Dijon Mustard
• ▢ 1 tablespoon Apple Cider Vinegar
• ▢ ½ teaspoon Paprika
• ▢ ½ teaspoon Garlic Powder
• ▢ ¼ teaspoon Sea Salt

Instructions

• Prep the Ham. Preheat the oven to 325°F and center the oven rack. Remove all packaging, including the plastic disc, and place the HAM flat-side down in a foil-lined 9 x 13 pan. Cover the ham tightly with foil.
  
• Heat the Ham. Bake 10–12 minutes per pound for boneless ham or about 15 minutes per pound for bone-in ham, until heated through.
  
• Make the Glaze. While the ham bakes, heat the BROWN SUGAR, ORANGE ZEST AND JUICE, DIJON MUSTARD, APPLE CIDER VINEGAR, PAPRIKA, GARLIC POWDER, and SEA SALT in a saucepan over medium heat, whisking until smooth and slightly thickened. Set aside.
  
• Glaze and Finish. Remove the HAM from the oven and increase the oven temperature to 400°F. Uncover the ham, ladle off the pan juices, and brush the glaze evenly over the HAM. Return it to the oven, uncovered, for about 20 minutes, or until the glaze has set.

  Note: Spiral ham is fully cooked, so you’re just reheating it for this recipe. An instant-read thermometer, if used, should read 140°F in the center to ensure it’s warm throughout with no cold spots.
  
• Rest and Serve. Transfer the HAM to a serving platter and let it rest for 10 minutes before serving.
  

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Recipe Notes

Buying Spiral Ham. If your spiral ham includes a glaze packet, feel free to skip it and use the delectable orange glaze in this recipe for more control over sweetness and flavor.

Pre-Cooking Tip. I like to let the ham sit at room temperature for 30 minutes to 1 hour before baking. It heats more evenly and helps prevent cold spots in the center.

Fully Cooked Ham Temperature. Spiral hams are fully cookedb, so the goal is simply to heat them through. An internal temperature of 140°F on a meat thermometer ensures the ham is warm throughout, without worrying about cold spots when serving.

Do I Need to Add Water? Adding water to the pan isn’t necessary. Spiral ham releases enough moisture on its own. Keeping it covered and avoiding overcooking is what prevents it from drying out.

Storage and Reheating Store leftover ham in an airtight container in the refrigerator for up to 5 days or freeze for up to 90 days. Reheat gently in the oven, on the stovetop, in the microwave, or in an air fryer in short intervals to prevent drying out.

Equipment

• aluminum foil
• large roasting pan a roasting rack is not necessary
• 2-quart saucepan
• wire whisk
• pastry brush
• instant-read thermometer optional

Nutrition

Serving: 0.33lbs | Calories: 548kcal | Carbohydrates: 8g | Protein: 46g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 131mg | Sodium: 2576mg | Potassium: 637mg | Fiber: 1g | Sugar: 8g | Vitamin A: 54IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 2mg

Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

Course Holiday, Main Course

Cuisine American

Diet Gluten Free

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