I tested 2 ways to cook a spiral cut ham and have you covered for any occasion. Two were cooked: one in the oven and one on the smoker. You can choose the method that works best for you.
It can be messy and scary to start with a raw or fresh ham, especially when there are other easy and tasty options available. Most spiral hams have already been smoked, so cooking them takes half as long as cooking a raw ham. The even come with a brown sugar glaze that you can use. If you’d rather make your own, I can show you how.
A Private Selection spiral sliced ham makes an impressive centerpiece for holidays and special gatherings With its convenient spiral cut design and delicious flavor, this fully-cooked ham only needs to be heated through before serving Follow this simple guide for tips on preparing, glazing, baking, and storing a Private Selection spiral ham.
Overview of Cooking a Private Selection Spiral Ham
Here’s a quick summary of how to cook a Private Selection pre-cooked spiral ham
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Choose a 5-10 lb Private Selection bone-in spiral sliced ham
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Allow ham to sit at room temperature for 1 hour before cooking.
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Make a brown sugar glaze by simmering brown sugar, honey, spices, broth, etc.
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Place ham flat-side down in a foil-lined baking dish. Score top of ham.
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Brush ham with glaze. Cover pan tightly with foil.
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Bake at 275°F for 12-15 minutes per pound until 140°F internal temperature.
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Uncover, broil to caramelize glaze. Let rest 10 minutes before slicing.
Ingredients You’ll Need
Cooking a Private Selection spiral ham requires just a few simple ingredients:
Pre-cooked spiral sliced ham:
- Get a 5-10 lb bone-in ham.
Brown sugar:
- Creates a sweet, sticky glaze when melted.
Honey or maple syrup:
- Adds sweetness and texture to the glaze.
Broth:
- Chicken or vegetable broth provides moisture.
Spices:
- Such as garlic, thyme, cloves enhance flavor.
Pineapple juice:
- Adds tartness to balance sweetness.
Mustard:
- Dijon or whole grain mustard contributes tang.
Prepare a Sweet Glaze
A homemade brown sugar glaze takes your Private Selection spiral ham to the next level of flavor.
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In a saucepan, combine 1 cup brown sugar, 1/2 cup honey, 1/4 cup broth, 2 tablespoons mustard, 1 teaspoon each garlic powder and cloves.
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Simmer over medium heat for 5-7 minutes until thickened. Remove from heat.
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Let glaze cool and thicken further before brushing onto baked ham.
Get Ham Ready for Baking
Before popping your Private Selection spiral ham in the oven, prep it for optimal cooking:
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Let frozen ham thaw 1-2 days in the refrigerator before baking.
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Allow fresh ham to sit at room temp for 1 hour before cooking.
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Preheat oven to 275°F. Line a large roasting pan with foil and lightly grease.
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Place ham flat-side down in the prepared pan.
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Score ham by making shallow 1/4 inch cuts across top. This helps glaze absorb.
Brush Glaze and Bake Ham
Time to let the oven work its magic on your Private Selection spiral ham:
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Generously brush about 1/3 of glaze all over top and sides of ham.
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Seal ham tightly in foil and bake for 12-15 minutes per pound until 140°F.
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Every 45 mins, remove foil, brush with more glaze, re-cover and return to oven.
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For the last 10 minutes, uncover and broil to caramelize glaze, watching closely.
Let Ham Rest Before Carving
Be sure to let your Private Selection spiral ham rest before slicing and serving:
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When ham reaches proper internal temperature, remove from oven.
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Loosely tent with foil and let rest 15-20 minutes to allow juices to absorb.
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Then transfer ham to a cutting board and slice thinly using an electric knife.
Serving Suggestions
Serve your Private Selection brown sugar glazed spiral ham with:
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Herb roasted potatoes or sweet potato casserole
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Sauteed green beans or glazed carrots
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Warm rolls or buttery biscuits
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A fresh green salad
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For dessert, spice cake or apple pie
Ham Cooking Tips
Follow these tips for moist, flavorful Private Selection spiral ham:
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Cook at 275°F to prevent overcooking. Use a meat thermometer to test doneness.
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Baste frequently with glaze for maximum flavor absorption.
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Letting ham rest allows juices to redistribute for a tender texture.
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Refrigerate leftovers up to 5 days. Freeze slices for up to 2 months.
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Reheat leftovers at 300°F wrapped in foil until warmed through.
With this easy technique, your Private Selection spiral ham will be a gorgeous centerpiece!
FAQs about Private Selection Spiral Ham
How long to cook an 8 lb Private Selection spiral ham?
Cook for about 2 hours at 275°F, or 15 minutes per pound.
Should you cover the ham while baking?
Yes, cover tightly in foil to lock in moisture until last 10 minutes.
What’s the best way to reheat leftover Private Selection spiral ham?
Wrap slices in foil and reheat at 300°F for 15-20 minutes until heated through.
Can you cook a Private Selection spiral ham in a slow cooker?
Yes, cook on low setting for about 8-10 hours until internal temp reaches 140°F.
How do you keep a pre-cooked spiral ham from drying out?
Cook at low temp, wrap in foil, glaze periodically, and always let rest before slicing.
Conclusion
With just a few easy steps, you can prepare a show-stopping Private Selection spiral ham for your next special occasion. Cook it low and slow while glazing frequently for the best flavor. Letting the ham rest allows juices to reabsorb so you end up with tender, juicy slices your guests will rave about. Pair with complementary sides for a memorable meal!
How do you bake a ham without drying it out?
Spiral cut hams should be covered with aluminum foil to help retain moisture when re heating. You could also put a pan of water on foil under the ham to make steam inside the oven and keep everything moist.
A good instant read thermometer is important to make sure you can keep an eye on the temperatures. Over cooking the ham past 140°F will likely result in a dry ham.
Where can you buy spiral cut hams?
Spiral cut hams can be purchased at most grocery stores like Publix, Walmart, Kroger, Costco and Sam’s Club. Often times they are on sale during the holidays and you can get them for really cheap. I like the Smithfield brand as well as the Kirkland brand, but honestly they are all pretty good.
