How to Make a Spiral Ham
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Resting Time
15 mins
-
Total Time
2 hrs
-
Servings
14 servings
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Calories
584 kcal
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Course
Main Course
-
Cuisine
American
How to Make a Spiral Ham
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Everything you need to know to make a perfectly juicy, caramelized spiral ham with clear instructions for glazing, baking, and serving.
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Ingredients
- 7 to 9 pounds spiral ham bone-in or boneless
- 1/2 cup brown sugar dark or light
- 2 tablespoons Dijon mustard
- 1/4 cup apple juice
Instructions
- Preheat the oven to 350°F (175°C).
- Place the ham cut side down in a roasting pan or a 9x13-inch baking dish.
- In a small bowl, stir together 1/2 cup brown sugar, 2 tablespoons Dijon mustard, and 1/4 cup apple juice until just combined. Pour half of the glaze evenly over the ham. Cover the pan loosely with aluminum foil.
- Cook the ham for about 10 minutes per pound, brushing the surface with the remaining glaze twice during the cooking process, with the last basting occuring 30 minutes before finishing.
- After the final basting, remove the aluminum foil to allow the glaze to caramelize during the final 30 minutes of cooking.
- When the ham reaches an internal temperature of 140°F (60°C), remove it from the oven and let it rest for 10–15 minutes. This allows the juices to redistribute, ensuring a moist and flavorful slice.
- After resting, transfer to a serving platter and serve warm.
Notes
- Ham Size: Aim for 3/4 to 1 pound per person for bone-in hams and 1/2 pound per person for boneless. The bone accounts for about 15-20% of the overall weight.
- Basting Schedule: Baste approximately every 30 minutes. For a 7 pound ham, you may want to baste at the 20 and 40-minute mark. For a 9 pound ham, you would baste at the 30 and 60-minute mark.
- Glazing Tips: Use a silicone or pastry brush for best results. If you don’t have one, use a spoon to drizzle and spread the glaze, though it may be trickier. Be generous with the glaze to ensure it seeps into the spiral layers for maximum flavor.
- Ham Size: Aim for 3/4 to 1 pound per person for bone-in hams and 1/2 pound per person for boneless. The bone accounts for about 15-20% of the overall weight.
- Basting Schedule: Baste approximately every 30 minutes. For a 7 pound ham, you may want to baste at the 20 and 40-minute mark. For a 9 pound ham, you would baste at the 30 and 60-minute mark.
- Glazing Tips: Use a silicone or pastry brush for best results. If you don’t have one, use a spoon to drizzle and spread the glaze, though it may be trickier. Be generous with the glaze to ensure it seeps into the spiral layers for maximum flavor.
Nutrition Information
Show Details
Serving
0.5pounds
Calories
584kcal
(29%)
Carbohydrates
8g
(3%)
Protein
49g
(98%)
Fat
38g
(58%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Cholesterol
141mg
(47%)
Sodium
2718mg
(113%)
Potassium
667mg
(19%)
Fiber
0.1g
(0%)
Sugar
8g
(16%)
Vitamin A
2IU
(0%)
Vitamin C
0.05mg
(0%)
Calcium
24mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 14servings
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Serving | 0.5pounds | |
| Calories | 584kcal | 29% |
| Carbohydrates | 8g | 3% |
| Protein | 49g | 98% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 141mg | 47% |
| Sodium | 2718mg | 113% |
| Potassium | 667mg | 14% |
| Fiber | 0.1g | 0% |
| Sugar | 8g | 16% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
30 reviews
Excellent
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