How to Cook a Spiral Ham (Time and Temp Per Pound)

Here is the short answer on how to cook a spiral ham: bake it at 325ºF for 13 to 15 minutes per pound, covered with foil, until it reaches 140ºF. That is it. Spiral hams come fully cooked, so you are really just warming it through and adding a glaze. Done this way the ham comes out juicy, sticky-sweet, and ready for the holiday table with almost no hands-on time. Serve it with scalloped potatoes and slow cooker green bean casserole, then turn the leftovers into leftover ham casserole.

Spiral Ham Cook Time and Temperature

Cook a fully cooked spiral ham at 325ºF for 13 to 15 minutes per pound. Check the weight on the package, then use this chart as your starting point and let a meat thermometer make the final call. The ham is ready when the thickest part, away from the bone, reads 140ºF.

Ham weight	Cook time at 325ºF (covered)
6 pounds	1 hour 20 minutes to 1 hour 30 minutes
8 pounds	1 hour 45 minutes to 2 hours
10 pounds	2 hours 10 minutes to 2 hours 30 minutes
12 pounds	2 hours 35 minutes to 3 hours

Boneless spiral hams heat a little faster than bone-in, so start checking the temperature at the low end of the range. If your package says the ham is only partially cooked, follow the package directions and cook it to 145ºF instead.

What Is a Spiral Ham?

A spiral ham is a bone-in ham that has been sliced in one continuous spiral around the bone. The meat stays on the bone so it holds its shape, but every slice is already cut, which makes serving easy and lets the glaze seep between the layers.

Nearly all spiral hams are sold fully cooked. That is why the method below is really about reheating gently and glazing well, not cooking raw meat. Check the label; a few are only partially cooked and will say so.

Ingredients for Glazed Spiral Ham

Many spiral hams come with a glaze packet, and you can absolutely use it. A homemade pineapple brown sugar glaze takes five minutes and tastes so much better. Here is what you need:

• Spiral ham: one fully cooked bone-in spiral ham, 8 to 10 pounds for a crowd. Plan on about ¾ pound per person for bone-in.
• Pineapple juice (½ cup): adds sweetness and a little acidity. Orange juice or apple juice works too.
• Brown sugar (½ cup): the base of the sticky glaze. Swap in pure maple syrup for a maple glaze.
• Dijon mustard (2 tablespoons): balances the sugar. Yellow mustard works in a pinch.
• Ground ginger (¼ teaspoon): a little warmth. Cinnamon or a pinch of cloves are good swaps.

Glaze Variations

• Honey mustard: replace the brown sugar with ½ cup honey and use the full 2 tablespoons of Dijon.
• Maple: use maple syrup in place of brown sugar and add a pinch of cinnamon.
• Brown sugar and cola: swap the pineapple juice for ½ cup cola for an old-fashioned holiday ham flavor.
• Spicy: stir a teaspoon of hot sauce or a pinch of cayenne into the glaze.

How to Cook a Spiral Ham in the Oven

The oven is the classic way to cook a spiral ham, and the method could not be simpler. Scroll to the recipe card at the bottom of the page for full instructions.

1. Preheat the oven to 325ºF. Take the ham out of the fridge while the oven heats and remove any plastic disk on the bone.
2. Pan it. Place the ham flat side down in a shallow roasting pan or 9×13 baking dish.
3. Glaze once. Whisk the glaze ingredients together and brush half of it over the ham, working some between the slices.
4. Cover and bake. Lay a piece of foil loosely over the ham. Bake for 13 to 15 minutes per pound.
5. Glaze again. In the last 20 minutes, uncover the ham and brush on the remaining glaze. Leave it uncovered so the top gets sticky and lightly caramelized.
6. Check the temperature. Pull the ham when a meat thermometer reads 135ºF in the thickest part. Tent with foil and rest 10 to 15 minutes; it will climb to 140ºF.

How to Cook a Spiral Ham in the Crockpot

The slow cooker is a lifesaver when the oven is full of side dishes. My crockpot ham recipe has the full method, but here is the quick version:

1. Place the spiral ham in the slow cooker with the large flat side down. A 7 to 8 pound ham is about the biggest that fits a standard 6 quart crock.
2. Add about ½ cup of apple juice or water to the bottom to keep the ham moist.
3. Brush the ham with glaze, cover, and cook on LOW.
4. Plan on about 18 minutes per pound on LOW, or until a thermometer reads 135ºF. Do not let it go longer than it needs; the slow cooker will dry the slices out if it overcooks.

How to Keep Spiral Ham From Drying Out

Because every slice is already cut, a spiral ham has a lot of surface area and dries out faster than a whole ham. These four things make the difference:

• Keep it covered. Foil traps steam for most of the cook time. Only uncover for the final glaze.
• Keep the oven low. 325ºF is the sweet spot. Hotter ovens dry the outer slices before the center is warm.
• Stop at 140ºF. The ham is already cooked. Every degree past 140ºF is just moisture leaving the meat.
• Add a splash of liquid. A little juice or water in the bottom of the pan adds steam under the foil.

How to Cut and Serve a Spiral Ham

Spiral hams are already sliced in one continuous cut from one end of the bone to the other. Set the ham flat side down, then run a knife along the bone to release the slices. They will fall away in neat portions, and you can pull the rest off with a fork or your hands. Spoon a little extra glaze over the platter before serving.

What to Serve With Spiral Ham

• Honey Glazed Carrots
• Hot Cross Buns
• Cheesy Asparagus Casserole
• Corn Pudding
• Cauliflower Au Gratin

How to Store and Reheat Leftover Spiral Ham

• Refrigerator: Cut the leftover ham off the bone and store the slices in an airtight container for 5 to 7 days. They are perfect for ham and Swiss sliders, ham pie, or ham and cheese quiche.
• Freezer: Freeze cooked ham in gallon freezer bags for up to 2 months. Thaw overnight in the fridge for ham and cheese breakfast casserole or ham tetrazzini.
• Reheat: Warm slices in a covered dish at 325ºF with a splash of water or juice for 10 to 15 minutes, or in the microwave under a damp paper towel.

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