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As long as you use a thermometer and don't set your oven too high, your ham will reach serving temperature without drying out. Some folks like to add liquid or lemon slices to the bottom of the pan, but this isn't necessary. If you don't have foil, you can use a cooking bag, or even a large oven-safe pot with a lid set ajar. Loosely wrap the ham with foil, set it in a roasting pan, and you'll have everything you need to keep your ham nice and moist. Foil is the easiest vapor barrier to apply, and it's foolproof. You don't want to miss Juicytown and end up in Jerkyville. But being able to measure your target is the best way to avoid overshooting it. The most important tool to help you properly heat a spiral ham isn't an oven-it's a thermometer. You don't want to dry out the surface in the process however, and heating too aggressively will rob the ham of its succulence (to the point where neither a maple syrup glaze nor mustard could improve the situation). Since it's a large piece of meat, warming should go low and slow because it takes time for heat to penetrate all the way to the bone.
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Cover the ham with foil or use a baking bag to heat up the ham until it’s time to glaze.Your ham is already cooked, so it only needs to be brought to a suitable serving temperature, which is about 140☏. → Follow this tip: Place the ham cut-side down in a baking pan. Do you cover a ham with foil while baking? Then bake the ham in a 325 degree oven for 22-26 minutes per pound OR until the internal temperature reaches between 140 and 150 degrees. Cover the meat with foil and place it cut-side down in a shallow roasting pan. Remember this throughout the entire baking process in order to ensure a tasty, juicy ham. Place your ham in a deep, heavy pot and tent with foil. Since spiral hams are already fully cooked, you basically just want to warm it through, infuse it with flavor, and crisp up the edges, all while avoiding drying it out.
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I wrap the ham tightly in heavy duty aluminum foil. If you are planning to apply a glaze do so in about the last 15-20 minutes of cooking with the foil removed. The second key to a moist spiral ham is to wrap the ham with foil to help keep the moisture in. How do you cook a spiral ham so it stays moist?
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Cover spiral ham tightly with foil, no steam escapes.Pour package juices in the bottom of the pan to avoid drying it out.Put the spiral ham in pan with rack in the bottom and with the fat side UP. Remove spiral ham from package, reserve the liquid.
#COOKS SPIRAL SLICED HAM HOW TO#
How to Cook Spiral Ham Without Drying It Out How do you cook a spiral ham without drying it out? For a bone-in ham, cook at 325 degrees for up to 14 to 16 pounds, about 12 minutes per pound. For boneless hams, bake at 325 degrees for 6- to 8-pound hams, about 20 minutes per pound.