Even a kitchen novice can make this meal and impress friends and family.
Spiral hams are the tricksters of the holiday meal. They look intimidating because they can weigh 7 pounds and be bulky. But they are also incredibly easy to cook.
The trick is to take the doctor’s approach. First rule of spiral hams: Do no harm.
What you might not know about spiral ham is that you actually don’t need to cook them at all. They're completely cooked already, so you could literally just open the ham and serve it without touching it.
But that’s not very fun, right? Also, cold ham is good in sandwiches but not for your holiday guests.
So we can do better by cooking the ham, or more specifically, warming the ham. The danger: since the ham is already cooked, it's really easy to dry out. So listen up!
For starters, cook the ham on a lower oven temp, about 325ºF. Also, I recommend adding some liquid to the ham and essentially steaming it.
Start with lemons!
Add some sliced lemons to your roasting pan and also about a cup of water.
Then place your ham cut-side down on the lemons.
Cover this with foil so the moisture stays in the roasting pan as it warms.
Since the ham is already cooked, there’s no exact temperature it needs to reach, but I think about 10 minutes per pound is a good guideline.
When it’s done, it should be steaming hot but not dry at all.
Meanwhile, let’s add some extra flavor to the ham with a drizzled glaze! Sometimes hams will come with a glaze mix, but it’s mostly cheap sugars. I like to make my own with honey, brown sugar, and a small pinch of cayenne pepper.
Heat this all up and let it bubble together for 5-10 minutes until it starts to thicken. Then let it cool a bit while your ham continues to heat up.
When the ham is done, just drizzle on the glaze and serve it while warm!
This is such a great centerpiece meal for the holidays and it’s very low stress. It's a great dish for a beginner cook to gain some experience.
Obviously, the leftovers are delicious, too!
Nick thinks spiral ham is made for sandwiches! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.