Here is how to cook a spiral ham without drying it out: thaw it in the fridge, glaze it, then heat it covered at 325°F for about 10 minutes per pound until the center reaches about 135°F. A spiral sliced ham is already fully cooked, so you are only warming it, and gentle heat under a foil cover is the whole trick.
Our Heritage Duroc spiral sliced ham comes with its own honey glaze packet. Below are the package directions expanded step by step, a time chart by weight, and answers to the questions people ask most.
- Step 1: thaw the ham
- Step 2: heat it low and covered
- Step 3: finish, rest, and carve
- Spiral ham cooking time chart
- Questions people ask
Step 1: thaw the spiral ham in the fridge
Our ham ships frozen, packed in dry ice. Move it to the refrigerator, still in its wrapper. Plan on about 24 hours of thawing for every 4 to 5 pounds.
Our hams weigh 6 to 10 pounds. So start thawing on the Sunday or Monday before Thanksgiving. A thawed ham keeps in the fridge for 3 to 5 days, per the USDA guide to hams and food safety.
Running late? Thaw it in a sink of cold water, changing the water every 30 minutes. Never thaw a ham on the counter.
Step 2: how to cook a spiral ham low, glazed, and covered
Take the ham out of the fridge about 30 minutes before it goes in the oven. Heat the oven to 325°F. Prepare the included honey glaze and brush it over the ham, letting some run between the slices.
Set the ham cut side down in a roasting pan, so the slices stay moist against the pan. The package directions put the glaze on before heating, and under foil it will not scorch.
Pour half a cup of water into the bottom of the pan. Cover the whole ham tightly with foil. The steam under that foil is what keeps the slices from drying out.
Heat about 10 minutes per pound. Check with a meat thermometer near the center, away from the bone. The package target is approximately 135°F, and going hotter only pushes moisture out.
One note on the number. USDA’s general figure for reheating a fully cooked ham from a USDA inspected plant is 140°F. If you would rather follow USDA, leave the ham in a few more minutes; the difference is small.
The ham is applewood smoked and uncured, so it already has deep flavor. It does not need a long bake to taste good. Warm is the goal, not hot.
Step 3: finish, rest, and carve
Want a glossy finish? Pull off the foil for the last 10 minutes so the glaze sets and turns shiny. Skip this if your oven runs hot; the glaze is already on and the ham is already good.
Let the ham rest 10 minutes under loose foil before serving. The slices are already cut, so carving is easy. Run a knife around the bone and the slices fall away.
A Thanksgiving scheduling tip: heat the ham first, then rest it under foil while the turkey finishes. Ham is good warm, not just hot. That frees the oven when you need it most.
Spiral ham cooking time chart at 325°F
These times use the package rate of about 10 minutes per pound for a thawed, fully cooked spiral ham, covered with foil. Always trust the thermometer over the clock.
| Ham weight | Time at 325°F, covered | Pull at | Servings (about 3 oz each) |
|---|---|---|---|
| 6 lb | About 60 minutes | About 135°F | About 30 |
| 7 lb | About 70 minutes | About 135°F | About 35 |
| 8 lb | About 80 minutes | About 135°F | About 40 |
| 9 lb | About 90 minutes | About 135°F | About 45 |
| 10 lb | About 100 minutes | About 135°F | About 50 |
Add 10 minutes uncovered at the end if you want the glaze to set. If your oven runs hot, start checking early.
How much ham do you need? The package counts about five servings per pound, which works out to about 3 ounces each. For a holiday plate, plan on two of those servings per adult, so a 6 pound ham covers about 15 adults and a 10 pound ham covers 25.
Speaking of leftovers, wrap them well and use them within 3 to 4 days. Or freeze slices in small packs for soups and sandwiches. For more holiday ideas, see our guide to heritage pork for every season.
Questions people ask about cooking a spiral ham
What is the best way to cook a spiral ham so it does not dry out?
Low heat, a little water in the pan, and a tight foil cover. Heat at 325°F only until the center reaches the package target of about 135°F (USDA’s reheating figure is 140°F). Uncover for the last 10 minutes if you want the glaze to set.
How long does a fully cooked spiral ham take to heat?
About 10 minutes per pound at 325°F, covered. An 8 pound ham takes about 80 minutes. Use a thermometer and stop at about 135°F, or 140°F if you follow USDA.
Is it better to cook a ham at 325°F or 350°F?
325°F. A spiral ham is sliced all the way through, so it loses moisture faster than a whole ham. Lower heat gives you more room for error.
Do you put water in the pan when cooking a spiral ham?
Yes, about half a cup. It makes steam under the foil and keeps the bottom slices from scorching. Apple juice or broth works too.
Can I serve a spiral ham cold?
Yes. Our ham is fully cooked and can be served as is, so just thaw it, slice, and serve. Many families do this for a Thanksgiving lunch or the day after.
Order your Thanksgiving ham. Now you know how to cook a spiral ham the easy way. The rest is up to the ham itself, and ours is Heritage Duroc, raised crate free and antibiotic free on family farms, then slow smoked over real applewood.
Order the spiral sliced ham a couple of weeks ahead so it has time to ship and thaw. You can find it and the rest of our holiday cuts in the farm shop.
Keep reading
- Thinking about the crockpot? Read what USDA says about spiral ham recipes for the slow cooker first.