Spiral Cut Ham - Drying Out

18 years ago

Happy Easter All,

I'm trying a grocery store sprial cut ham for the first time. From what I've read one needs to be careful that they don't dry out. Any hints on how to bake this so that doesn't happen? I appreciate the help.

Thanks!

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Comments (10)

lindac
18 years ago
Cover it tightly and closely with foil and only cook long enough to heat through...like maybe for ab hour at 350.
Linda C
kaelkriver
Original Author
18 years ago
Thank you Linda for your prompt response.
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Comments (23)
Much depends on how you like your ham and how fussy you are about it. Thin sliced ham, cooked a long time will dry out. Heat releases the juices so it naturally will dry. Some like it that way. This is why most recommend room temp or just 10 min or so to heat it. 10-12 min per pound? Wow. That's a long time it seems. This is why I don't usually like spiral cut hams. Every time someone made one that I've had they baked it like a solid ham and it was nearly ham jerky. I also prefer a thicker slice of meat than the spiral thickness so that's another reason I wouldn't get it, but for convenience for a sandwich buffet or something I could see it. I think I'd cut the meat from the bone and put it in the electric roaster, seal it with foil and let it warm a short while. Possibly add some ham juice if it came with it or maybe something like 7up, ginger ale or preferably a low-sodium broth for a more natural and less sugary flavor. I like ham, not sugar-frosted ham flakes. Most important caution if you're heating it, seal it up tight. That'll keep the moisture in. And you're right, there's hundreds of different ideas how to "cook" it and the debate rages whether to cook it. My old GF got annoyed with me when I gave in and took her to the sushi bar and asked for the sushi well-done. Told her from now on we go to restaurants that have a stove.
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sands99
18 years ago
1 (15.25 ounce) can sliced pineapple, drained with juice reserved
1 (4 ounce) jar maraschino cherries, drained
1 cup brown sugar

put the slices on the ham, marinade with the remainder at interval. Imparts flavor much like a ham company ham.
maddielee
18 years ago
Double check the cooking directions on the wrapper to see what they say about heating it.

If its like one you buy at the Honey Baked Store, you are not supposed to heat it...let it come to room temperature before serving.

ML
steelmagnolia2007
18 years ago
Not to be argumentative...but I would never bake a ham at anything above 325 degrees F.

sm
lindac
18 years ago
With a pre cooked and pre carved ham, you are not cooking it you are just warming it....and the less time it spends in the oven the better it will be.
steelmagnolia2007
18 years ago
Granted. And the lower the temp, the better.

sm
mrsmarv
18 years ago
325 degrees at 10-12 minutes per pound, covered, with a small amount of liquid in the pan bottom. My DH was a food distributor for many years and these are the instructions he gave. I've made many spiral hams and at 325 none have ever dried out. A friend always warms hers at 350 (her mother's instructions), and it's always on the dry side.
namabafo
18 years ago
what about convection?

does it help or hurt the ham? (I'm still figuring out my ovens 2 years later!)

300 on convection? or should I go with convection bake? or 325 at straight bake?

anyone know??

Thanks

Nancy
kaelkriver
Original Author
18 years ago
Just a follow up to say thanks for the input and to share with you what I finally ended up doing. I pre-heated the oven to 250, I put the ham (cut side down) in a cooking bag and added 2 tablespoons of orange juice. I also made a small amount of glaze consisting of brown sugar that was mixed with yellow mustard and a little orange juice. I drizzled this over the ham and closed the bag. This was an 8 1/2# ham and I baked it for 1 hour and 20 minutes. I then let it rest for 15 and served. It turned out great and I had very little mess.

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Spiral Cut Ham - Drying Out

Comments (10)

lindac

kaelkriver
Original Author

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sands99

maddielee

steelmagnolia2007

lindac

steelmagnolia2007

mrsmarv

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Spiral Cut Ham - Drying Out

Comments (10)

kaelkriverOriginal Author

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kaelkriverOriginal Author

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kaelkriver
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