If you've ever wondered how to cook a spiral ham (I love the Kirkland brand), look no further. It couldn't be easier, you just need a few tips and tricks so your holiday ham stays juicy and tender! Whether you use the glaze packet provided or make your own, once you try this easy method you'll never cook it any other way.
Every time Easter or Christmas season rolls around, I inevitably receive a few emails from readers asking how to cook a spiral ham.
What they're really asking is "how do I prevent my ham from drying out if it's already been cooked and sliced?" And while I prefer cooking a fresh ham (the flavor just can't be beat), sometimes it's nice to just throw one in the oven and know that all I have to do is heat it and eat it.
I usually pick up the Kirkland hams from Costco but this method will work with any spiral-sliced ham. If you do use a Kirkland ham or another one that comes with its own glaze, feel free to use that glaze in place of the recipe in this post. Do use the directions provided at the bottom of this post for heating it though, as it's foolproof!
How to cook a spiral ham
First, consider putting a ham glaze not only on the outside of your ham but also between the slices, too; this will add tremendous flavor. I usually just throw something together (it almost always involves jam and adobo sauce, I just can't resist that spicy-sweet combo, even on ham) but I've put together a simple ham glaze recipe for you in case you need one.
You don't really cook a spiral ham, you simply reheat it. When it comes to "cooking" your ham, wrap it lightly with foil while it's baking. This will keep the juices in and prevent them from evaporating while your ham is in the oven. You can occasionally open the tinfoil and baste the ham with the juices, too, which only helps keep it more moist.
Sometimes cooks will add some water, juice, or even 7-UP to the bottom of the pan to help keep as much moisture in the oven as possible. I've found that it's not necessary, as the tinfoil does a great job of keeping the moisture in. Feel free to add that step if you like though, as it won't hurt anything to add it.
How long to cook a spiral ham without drying it out
Another way to keep your spiral sliced ham from drying out is to reheat it "low and slow". Keeping the oven at 275°F for about 12 - 15 minutes per pound, plus basting occasionally with any juices that accumulate, will ensure your ham is moist and tender. You want to heat your ham slowly so that by the time the center of your ham is warm the outside slices aren't dried out.
Pre-cooked Spiral Ham Instructions
| Method | Approximate Bake Time | Cooking Temperature |
| Ham Only | 12-15 minutes per pound (454 g) Approximately 2 hours | 275°F (covered) / 135°C |
| Ham with Glaze | Step 1: 12-15 minutes per pound (454 g) Step 2: Add Glaze - 8-10 minutes (if needed) Approximately 2 hours, 10 minutes | 275°F (covered) / 135°C 425°F (covered) / 220°C |
This recipe calls for a glazed 8-lb spiral sliced ham which means it should be in the oven for approximately 2 hours and 10 minutes. That might seem like a long time, but since the prep time is less than 5 minutes, you can prepare the rest of your meal during that time.
If your ham is larger or smaller than 8 lbs, not to worry. A spiral sliced ham should be reheated for roughly 12-15 minutes per pound, so simply add or subtract reheating times based on that. If glazed, add about 10 minutes.
Use a digital meat thermometer and heat to an internal temperature of 140°F.
How to cook a spiral ham in the crockpot
If you'd like to make this in the crockpot, skip the foil and simply place the ham in your crockpot after applying the glaze. Cook on low for about 4 hours, basting the ham with any accumulated juices halfway through the cooking time and again about half an hour before the time is up.
Make sure to buy a ham that will fit in your crockpot! If it doesn't, you can cover the crockpot tightly with foil then set the lid on top. This isn't ideal but it's definitely doable.
More Ham Glaze Ideas
- The ham glaze recipe at the end of this post is the one I use most often. It uses ½ cup of jam, 1 cup of brown sugar, and a tablespoon of mustard. It adds so much flavor to the ham and it's so easy to make. You could also add a splash of bourbon! You can also use cranberry sauce in place of the jam for your Christmas ham.
- Try a variation of the easy recipe above and replace the jam with ¼ cup of orange juice. (The bourbon works with this, too)!
- If you're ever in a pinch, another easy ham glaze recipe is simply equal amounts of maple syrup and brown sugar then Dijon mustard to taste - couldn't be more simple and it's delicious!
- If you love sweet flavors with a little spice and smoky flavor, try adding some chopped chipotle peppers in adobo to any of these ham glaze recipes. I start with about 2 tablespoons and add more to taste.
How much ham per person?
When you're serving a spiral sliced ham, plan on approximately ½ lb per person if it's boneless. A bone-in ham will be about ¾ lb per person. So if you're serving 12 people, you'd want at least a 6 lb boneless ham or a 9 lb bone-in ham. I usually add a couple of pounds both to be on the safe side and to give us leftovers.
Ideas for Leftover Ham
Speaking of leftovers, consider yourself lucky if you've got some as there are so many delicious things you can make. Of course, there's the regular ham sandwich, which is always a winner. Here are a few more leftover ham ideas if you're looking for something a bit more interesting:
- Hot Ham and Cheese Party Sandwiches These aren't just any old sandwich. They're baked on Hawaiian rolls and an onion-Dijon sauce. Everyone I've served these to loves them, even my kids!
- Ham and Rice Casserole
- Creamy Ham and Pea Pasta
- Ham and Cheddar Croquettes
- Cheesy Ham Biscuits
- Ham and Bean Crockpot Soup
- Leftover Ham Ideas
- Thanksgiving Leftover Recipe Ideas
I hope these easy tips answered everything about how to cook a spiral ham so you can simply focus on the rest of your holiday dinner. Don't forget to save that ham bone to make with a delicious soup.
How to Cook a Spiral Ham and a Glaze Recipe
You could add in a splash of bourbon to this glaze or a few tablespoons of adobo sauce (from a can of chipotles), too.
I use the same amount of glaze regardless of the size of my ham. Anything over 12 pounds, however, and I'd increase the amounts by at least 50%; you can always serve extra glaze on the side (just warm it slightly in the microwave just before serving).
Ingredients
- 1 8-lb spiral-sliced ham
- ½ cup jam, apricot, peach and cherry all work well (try cranberry sauce for the holidays)
- 1 cup light brown sugar
- 1 tablespoon mustard, use your favorite, I love a spicy brown
Instructions
- Let your wrapped ham sit on the counter for about an hour.
- Preheat the oven to 275°F. Line two pieces of foil in different directions on top of a large baking sheet. Remove all the packaging from the ham and discard (keep the glaze if you're using that in place of the one posted here, otherwise you can discard it). Place the ham on top of the foil.
- Mix together all the ham glaze ingredients. Spread the glaze all over the top and sides of the ham and between each slice (you can use a brush but I find that using my hands is easiest). Pull up the sides of the foil and wrap the ham gently (not loose but not too tight, either), using additional foil if necessary.
- Place the ham in the oven and bake it for approximately 12-15 minutes per pound plus add 10 minutes, if glazed, opening the foil to baste with the juices a couple of times during cooking.
- Remove from the oven and baste once more with the juices (you can serve extra at the table if desired).
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 393Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 145mgSodium: 2233mgCarbohydrates: 22gFiber: 0gSugar: 20gProtein: 51g
This data was provided and calculated by Nutritionix.
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Al Lee says
Ham turned out tender and tasty!! will use this recipe again!
bobby says
this recipe is so confusing! there are so many contradictory part between the notes and cooking method chart and actual recipe. do you put the glaze on the ham before baking as in the recipe, covered? then you turn up the heat to 425 uncovered at the end for 10 minutes to crisp up the glaze?
Kristy Bernardo says
That's correct!
Jim M says
This is a long one. Maybe I was an anomaly.
First try at cooking a Kirkland Spiral ham. It was 11.2 lbs. Followed the instructions other than the basting. Didn’t want open the oven to baste once I saw how it was cooking. Allowed 15 min./lb. Allowed extra time just in case it was needed. Ham in the oven at 1:30 for dinner at 5:00. The ham was in the oven at 275 degrees for the first 2 hours and was not looking as though it would be ready for 5:00. Turned it up to 325 at 3:30 with high hopes that it might be ready for 5:00. At 4:00 pm internal temp barely 100 degrees so cranked it up to 400 degrees and opened the foil up on top. Finally at 5:15 it was mostly done - outer part about 130 degrees - inner by the bone 120 degrees. You could tell when taking the slices away that the centre was under done and the fat had not rendered at all.
This was a fail. Forget the 275 degree idea.
So after this experience I would place the ham flat side down on a wire rack inside of a good roasting pan and cover it with the lid and roast it at 375 degrees checking it after 2 hours. Baste if need and continue to roast until the internal temp is 140 degrees. Then flip it on its side and add the glaze letting it run between the slices and covering the outside. Remove the lid and roast a few minutes at 400 degrees to set the glaze.
Serve.
Susan B says
I have been following your technique ever since I discovered your recipe just in time for superbowl 2022. We always get an annual spiral around this time of year - I especially won’t deviate from your glaze, the adobo addition is a must - wonderful touch. Tasty, tender, perfect - Our annual spiral is in the oven as I speak
Cheryl says
Made this recipe today with a 12 lb spiral sliced ham from Costco. I brushed glaze all over as directed, wrapped in foil , and cooked it about 3 hours. Then I opened the foil, added a little more glaze and turned oven to 475 degrees for a few minutes until browned. I used the glaze suggested with apricot jam. The ham was juicy, flavorful, and I got many compliments. This is a keeper.
Logan says
This was a delicious addition to our Christmas meal. I have a small (3 pound) ham in the oven now which will become sandwich meat for the week. Thank you so much! I'll never stand in line at HBH again!!!
Kathy says
I remember using pineapple juice in the past. Is this still a good option?
Kristy Bernardo says
Definitely!
Gwen Boswell says
WOW! Absolutely FANTASTIC! I only had strawberry jam on hand and used your suggestion of Chipolte sauce and this is amazingly good. This is my trial run for Easter and it came out well like a pro (despite the fact that it was me). Huge thanks for your site! Sending you and yours thanks and love from Seattle. Happy Easter to all!
Diane says
Amazing!!! All I had was orange marmalade and it was soooo good! Even better for lunch the next day! Thank you for this!
Kerry says
Thanks for the instructions. I'm preparing a ham for an event and won't have an oven. Can I heat the ham low and slow in a slow cooker instead? Will I have to wrap it in foil or would it be moist enough in the slow cooker?
Kristy says
I haven't used a slow cooker for this recipe so I'm not sure, I'm sorry.
Jeannie says
How to reheat this wonderful ham that you helped me to prepare yesterday?
Thank you!!
Kristy Bernardo says
Hi Jeannie! First, I'm so glad you liked it! As for reheating, I usually use mine for sandwiches so I tend not to reheat it. If you're reheating just a few slices, I'd place a damp paper towel over it and microwave until warm (just not too long or it can dry out, although the moist paper towel will help combat that). Hope that helps! Cheers 🙂
Louis Dykstra says
Can I cook 2 l0lb ham on the same cookie sheet
Kristy says
If they fit! 🙂
Gretchen Lowe says
Is the cooking time the same for a boneless spiral hame?
Mike C in fort wayne says
One of the best hams I've ever made and eaten. Extremely moist. Thank you.
Kristy Bernardo says
That's wonderful to hear, Mike! Thanks so much for taking the time to let me know. Cheers 🙂
Jason says
I have always thrown out the glazing packet and used an old recipe, 1 12ox bottle/can of Coke a Cola, 1 can of pineapple slices, brown sugar, and cherries. (You will also want to use toothpicks).
Poor the coke and pineapple juice all over and through the spiral ham, pat it down with brown sugar, place the toothpicks in the ham to hang the pineapple slices on. And top them off with the cherries, and bake. Then enjoy!
Laura says
Thank you for the helpful hints. Cant wait to try the homemade glaze this year. Merry Christmas!
Kristy Bernardo says
Merry Christmas!
John Myers says
I tried this spiral ham recipe and it was the best and moist spiral I've ever cooked. I've cooked a lot of them before and even though the taste was good they all dried out.
Kristy Bernardo says
That's wonderful, I'm so glad this recipe worked for you. Thanks, John! Cheers 🙂
M G says
There was a mention of using 7up instead of water. Where is this in recipe?
Kristy Bernardo says
Sometimes people add a little water to the bottom of the roasting pan which then steams and adds moisture to the oven while cooking. It's really not necessary for this recipe but some cooks prefer that addition.
Mel says
I've always had dried out spiral hams at other places so I avoided them. However I found a sale I couldn't pass up. I've used your method 2x now and it's perfect with the exception I use sprite/7up instead of water on the bottom. And the apricot jam glaze. Perfect.
Kristy Bernardo says
7up on the bottom sounds delish! So glad it worked so well for you, Mel! Cheers 🙂
Susan | LunaCafe says
Oh Kristy, I'm so glad you posted this! Who knows how many Easter dinners you saved! I can't tell you how many ruined spiral hams I have begrudgingly eaten over the years. Cooked to death by unknowing hosts. they seem not to realize that thee ham is already COOKED and simply needs to be rewarmed. You've set the record straight, plus your glaze ideas sound fantastic. 🙂
Kristy Bernardo says
Susan, as one of my favorite chefs, I take your comment as a huge compliment!! xoxoxo
Laura says
OMG the glaze! I could sit and just eat the crispy sweet outside of ham! This looks wonderful!
Kristy Bernardo says
You and me both, Laura!
Jerry says
Great tips! You can also use a roasting bag, rather than foil to keep the ham moist. this gives the added benefit of allowing the glaze to help steam the ham.
Kristy Bernardo says
Great tip, Jerry, thanks!
heathe says
Thanks Kristy, this was actually really helpful, and that glaze sounds perfect!
Kristy Bernardo says
I'm so glad, heather!
Amber I Caleigh's Kitchen says
OMG, this sounds so good. I think i can literally smell it. Reminds me of the ham my Nanny used to make for family gatherings. I'm bookmarking this!
Kristy Bernardo says
Thanks, Amber!
jean | lemons & anchovies says
I had no idea it was this easy. My mother prepared ham at home when I was a child but I've always thought it a daunting process. So I always buy ham at Honeybaked for family gatherings now. You've given me something new to try out and I love apricot or peach jam as part of the glaze!
Kristy Bernardo says
That's fantastic, jean! I'm so glad 🙂