If you’re looking to wow a crowd or just treat your family to something truly special, Spiral Ham is the centerpiece delight you need in your kitchen. This mouthwatering cut comes pre-sliced for easy serving, yet it manages to hold onto all the traditional, holiday-worthy glory you expect—glazed, juicy, and infused with sweet and savory flavors. It’s a showstopper you’ll find yourself making for both celebrations and casual gatherings, simply because it’s that irresistible and surprisingly simple to master.
Ingredients You’ll Need
Gathering top-notch ingredients is the first step to a delicious Spiral Ham. Each item not only enhances flavor and aroma but also transforms your ham into a glossy, caramelized masterpiece brimming with holiday spirit.
- Spiral-cut ham, bone-in (8–10 lb): This showpiece serves as the foundation—a pre-sliced ham makes carving a breeze and ensures every slice gets kissed by the glaze.
- Brown sugar (1 cup): Adds a deep sweetness that caramelizes beautifully in the oven for sticky, flavorful edges.
- Honey (½ cup): Brings a floral, syrupy sweetness that binds the glaze together and gives the ham a gorgeous shine.
- Dijon mustard (¼ cup): This tangy ingredient cuts through the sweetness, creating a balanced and nuanced glaze.
- Apple cider vinegar or orange juice (¼ cup): Lends brightness, tenderizes the meat, and works wonderfully with fruit or zesty notes.
- Ground cinnamon (½ teaspoon): Infuses the glaze with warm, festive undertones that pair perfectly with ham.
- Ground cloves (¼ teaspoon): Packs a spicy punch—a little goes a long way to intensify the aroma and flavor.
- Black pepper (¼ teaspoon): Adds the subtlest touch of heat to round out the glaze.
- Whole cloves for garnish (optional): Use for a classic decorative touch or extra depth if you like bold flavor.
How to Make Spiral Ham
Step 1: Prep and Preheat
Begin by preheating your oven to 325°F (165°C). While it warms up, take your spiral ham out of the fridge to let it sit at room temperature for about 20 minutes—this takes the chill off and helps it cook more evenly. Set the ham cut side down in a large roasting pan and cover it loosely with foil.
Step 2: Start Baking the Spiral Ham
Slide the covered ham into the oven and bake for 10–12 minutes per pound. This gentle slow heat lets the ham stay juicy and tender. While the aroma begins to fill your kitchen, you’ll have plenty of time to whip up the irresistible glaze.
Step 3: Make the Sweet & Savory Glaze
In a small saucepan, whisk together the brown sugar, honey, Dijon mustard, apple cider vinegar (or orange juice), ground cinnamon, ground cloves, and black pepper. Simmer over medium heat for 5–7 minutes, stirring often, until the glaze thickens slightly and smells like sweet holiday dreams.
Step 4: Glaze and Finish Baking
During the final 30 minutes of baking, uncover the ham and generously brush it with half of the luscious glaze. Return the ham to the oven, and every 10 minutes, repeat brushing with the remaining glaze. This makes your spiral ham glossy and deeply caramelized, with sweet, sticky pockets forming in every spiral cut.
Step 5: Rest and Serve
Once your spiral ham reaches an internal temperature of 140°F, set it on the counter (tent it with foil if you’d like) and let it rest for 10 minutes. This keeps every bite juicy, and makes carving and plating a breeze. Now, you’re ready to impress.
How to Serve Spiral Ham
Garnishes
A beautifully glazed Spiral Ham doesn’t need much, but a sprinkle of fresh herbs like parsley or thyme adds a pop of green and vibrancy. If you love a classic look, nestle some whole cloves in the ham or finish with citrus slices and a scattering of pomegranate seeds for a festive sparkle.
Side Dishes
The best partners for Spiral Ham are foods that let that sweet-savory flavor shine. Creamy mashed potatoes, honey-glazed carrots, or a crisp garden salad are all dynamite. Freshly baked rolls and sharp cheddar mac and cheese also earn rave reviews at the table every time.
Creative Ways to Present
For holidays, place your Spiral Ham on a big platter, surrounded by roasted veggies or fruits like baked apples and pears. For a more casual vibe, serve the ham sliced on a wooden board alongside mustards and crusty bread—perfect for build-your-own sandwiches or easy grazing.
Make Ahead and Storage
Storing Leftovers
Once your Spiral Ham has cooled, store any leftovers in an airtight container. It will stay fresh and flavorful in the refrigerator for up to 5 days—ready for post-holiday sandwiches or savory breakfast omelets.
Freezing
If you somehow have more ham than you can handle, no worries! Spiral ham freezes beautifully. Wrap individual slices or whole chunks tightly in foil, then place them in a freezer bag. Use within two months for the best texture and flavor.
Reheating
To reheat, arrange slices in a baking dish, splash with a little broth or water, and cover with foil. Warm in a 300°F oven until heated through, about 10–15 minutes. This keeps everything moist and prevents drying out, so it tastes just as good as day one.
FAQs
Can I use a boneless ham instead of bone-in?
Yes, you can substitute a boneless spiral ham if you prefer, though bone-in varieties typically stay juicier and boast a bit more flavor. The method and timing are similar, just check the packaging for any specific instructions.
How do I keep my spiral ham from drying out?
Bake your ham covered in foil until the final half hour, baste with plenty of glaze, and let it rest before slicing. Don’t skip those steps—each one contributes to a juicy, tender result that’s never dry or tough.
What’s the best way to slice and serve Spiral Ham?
Because the ham’s already pre-sliced, simply use a sharp knife to release the spiral sections from the bone. Arrange on a platter and drizzle with extra glaze for crowd-pleasing presentation.
Can I make the glaze ahead of time?
Absolutely! You can prepare the glaze a day or two before, store it in the refrigerator, then gently reheat before using. This makes holiday prep that much easier.
Is Spiral Ham gluten-free?
Yes, this recipe is naturally gluten-free, making it a great choice for guests with dietary restrictions. Always check your labels to ensure there’s no hidden gluten in store-bought glazes or seasonings.
Final Thoughts
There’s something undeniably festive and comforting about a homemade Spiral Ham—whether you serve it for a big celebration or a casual Sunday supper. I hope you give this recipe a try and make it your own. Trust me, your guests will be asking for seconds, and you’ll be looking for any excuse to bake it again soon!
Print
Spiral Ham Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours (for 10 lb ham)
- Total Time: 2 hours 15 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Enjoy a delicious Spiral Ham with a sweet and tangy glaze that caramelizes to perfection. This classic holiday dish is easy to prepare and perfect for Easter dinner or any special occasion.
Ingredients
Spiral Ham:
1 (8–10 lb) spiral-cut ham, bone-in;
Glaze:
1 cup brown sugar; ½ cup honey; ¼ cup Dijon mustard; ¼ cup apple cider vinegar or orange juice; ½ teaspoon ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon black pepper; whole cloves for garnish (optional)
Instructions
- Preheat the oven: Preheat oven to 325°F (165°C).
- Bake the ham: Place the spiral ham cut side down in a large roasting pan and cover loosely with foil. Bake for 10–12 minutes per pound, or until heated through (internal temperature should reach 140°F).
- Prepare the glaze: In a small saucepan, combine brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, cloves, and black pepper. Simmer over medium heat for 5–7 minutes until slightly thickened.
- Glaze the ham: During the last 30 minutes of baking, remove foil and brush the ham with half of the glaze. Repeat brushing every 10 minutes with remaining glaze until the ham is glossy and caramelized.
- Rest and serve: Let the ham rest for 10 minutes before serving.
Notes
- For a citrus twist, use orange juice and add orange zest to the glaze.
- Leftover ham is great in sandwiches, omelets, or soups.
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