- Remove the ham from the package, making sure to save the liquids that will be contained within the shrink-wrapped covering that will be placed over the ham.
- Save the label (which should include the instructions for handling the ham), the glaze packet, and the ham’s weight tag as well. Keep them in a convenient location where you may use them often if necessary.
- Heat up the oven to 325 degrees Fahrenheit and adjust the oven rack to set the ham at the oven’s center.
- In a baking dish, set up the ham. To get the maximum flavor, place the fat side up.
- Pour the ham’s remaining juices into the baking pan‘s bottom, and if there isn’t enough juice (at least ½ a cup), add ½ cup of chicken stock.
- Heavy-duty aluminum foil should be used to wrap the ham tightly. If a piece of aluminum foil isn’t sufficient, use several pieces. Cover the ham with aluminum foil and fasten it to the upper edges of the roasting pan. Ensure sufficient tightness, enough to prevent leakage.
- Read the directions provided with your glaze packet to learn how and when to apply the glaze.
- Cook the ham in the oven for the time indicated in the table above (depending on the size and weight of your ham) or if you prefer, follow the time/temp directions included with your ham.
- Add the glaze to your ham as per the package directions (you’ll need to glaze the cut surface of the ham). Turn the ham over if that surface is facing down in the pan). If you’re using the glaze recipe indicated, do so about 10 minutes before the ham gets done cooking. This should ideally be after turning the ham over so the sliced side is up, covering it with foil, and returning it to the oven to complete baking.
- Take the ham out of the oven when the timer goes off, but keep the foil on the ham until it gets cool enough to handle.
- Make sure the cut surface is facing upwards when it’s cold enough to handle. Spread the drippings from the pan over the ham with a ladle or basting bulb. Ensure that some of the fluids make their way down into the ham slices.
- Baste the ham once more just before serving. Ensure the dish is still warm while serving.
If you’d like more recipe ideas for a spiral sliced ham, then you may want to check out this video recipe.
If you would rather not use the included glaze packet in your recipe, then try making yours with the ingredients listed below:
Pour the resulting mixture from these ingredients over the ham 30 minutes before it’s done (make sure to separate the slices a bit, then ensure that the mixture runs down through the slices). Afterwards, cover the ham again with aluminum foil and return it to the oven to complete cooking.
This mixture will be extremely sticky, so take note of this when handling it. Something essential to keep in mind is to avoid overcooking the ham. Make sure it stays covered securely after you take it out of the oven, then baste it again before serving.