How to Cook a Pre-cooked Spiral Ham

Are you out for a pre-cooked spiral ham recipe? Then, you must’ve heard about its numerous perks. The meat comes pre-cooked so you won’t spend a long time with the recipe. And it can be flavored with the default glaze or smeared with a delicious homemade batch you can prepare however you wish. Plus, pre-cooked spiral hams can be made using different cooking methods, offering you superb flexibility on how you make the menu.

Ham Nutrition Facts

Choosing the Spiral Ham

You can select between bone-in and boneless precooked spiral hams, but note that the latter takes longer to cook due to its dense weight. But you’ll get more flavor from bone-in spiral hams as the marrow contributes more moisture to the meat. And if you’re bothered about how they’ll perform when carved, dodge this problem by picking a pre-sliced spiral ham.

Making a Glaze

Pre-cooked spiral hams come with a glaze packet which is usually simmered in boiling water and coated on the meat. But you can make yours from scratch if you prefer such an alternative. Common additions to homemade glaze recipes include mustard, brown sugar, maple syrup, and honey. And others may add fresh fruit juice, bourbon, spice powders, milk, hot sauce, beaten eggs, and cranberry sauce.

Cooking a Pre-Cooked Spiral Ham

You’re not cooking a pre-cooked spiral ham, but reheating it, so it’ll take a short time to prepare the recipe from start to finish. However, note that certain factors may affect how quickly the spiral ham cooks, like the cooking method, ham’s size, and the addition of glaze. But overall, the cooking method helps you best plan your recipe time.

In the Oven

Program the oven to 250F, remove the ham from the package, and wrap it in foil. Then, set the wrapped spiral ham in a roasting pan and cook for 12 to 15 minutes per pound, or until it hits an internal temperature of 140F. If you’re adding a glaze (who doesn’t?!), mix the ingredients with water in a saucepan and bring to a boil. Then, unwrap the cooked ham, coat it with the glaze, and cook it for 10 minutes in a 425F oven. Once it’s done, rest the spiral ham for 10 minutes before serving.

In an Instant Pot

Put some water in the pot and place a trivet over it. Then, make the glaze and brush some of it over the spiral ham. Form a boat with foil to hold the ham, and put it in the trivet. Then, set the ham in the foil and pour the rest of the glaze on top. Cover the instant pot, seal the valve, and cook on HIGH at 1½ minutes (boneless) or two minutes (bone-in) per pound. Once the ham reaches 140F, allow it to naturally release pressure, then vent the valve, open the lid, and serve as desired.

In a Slow Cooker

Unpack the spiral ham and place it on a cutting board, then prepare the glaze and brush it on the ham’s entire surface. Se the ham in the slow cooker and cook for four hours on LOW, or until the internal temperature hits 140F. You should also baste the pot juice on the ham occasionally as it cooks till it reaches doneness. Serve the ham slices spooned with the pot juices.

On the Grill

Set the grill to indirect heat, and cook the spiral ham at eight to 10 minutes per pound. If you’re using direct heat, set the burner to medium and cook at the same allotted time. Stick a meat thermometer in the ham’s center to indicate doneness. At the last quarter of the planned cooking time, brush the glaze on the ham and cook to the final doneness of 140F.

 

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In an Electric Roaster

Pour four cups of water to reach a quarter-inch of the roaster’s bottom. Then, set the rack and lay two sheets of heavy-duty foil on the kitchen countertop. Remove the spiral ham from its package and set it on the foil, with the cut side up. Wrap the ham, leaving the top open for the glaze, set it on the rack, and put a meat thermometer in its center. Cook the ham at 275F for 15 to 20 minutes, preparing the glaze as it roasts. Add two-thirds of the glaze at the final quarter of cooking time through the loose opening on the foil, wrap the foil tightly, and continue roasting. Then, at the 120F mark, open the glaze, brush the remaining glaze on the spiral ham, and cook it to a final temperature of 140F.

A handy tip for marking the best doneness is to take the ham down at 130F, then rest it tented in foil for 10 to 15 minutes. And as it sits, the carryover cooking will heat the ham to a perfect 140F.

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