We always have spiral cut hams, and I prepare it the same way as any other ham. Use your usual glaze.

I have only done boned spiral sliced ones but I would just serve it cold. Perhaps steaming it when warming would work but the honey baked ones my husband kept wanting me to buy the slices separated and were dry. The natural moisture was always found in the pan and not the meat. You can try since each person's experience is difference. I often wondered about tying it up in one of those braided meat sacks that you use for boneless lamb shoulders to keep the meat together. You could steam it in the coca cola.

Get them every year. I use glaze that is with the ham. They are wonderful. Leftovers make great soups too!

No glaze in the package Maddielee. We like it hot for Christmas Eve dinner, Maifleur and thanks for the tying idea! Maybe I'll pour the coca cola glaze mixture over it before i tie it and then steam it up.

I only warm up the slices we are eating at the moment I don't warm up the whole ham.

you can still use the brown sugar & cola on it. I used OJ and brown sugar on my last ham and it was great.

Glazing actually helps to keep a spiral cut ham from drying out. Thin part of the glaze and baste the ham with it frequently during the heating process. At the last couple of bastes, use the glaze full strength. If you want to crisp it up or caramelize the exterior, crank up the oven heat for the few last minute or turn on the broiler.

Make your glaze, wrap the ham in foil so it doesn't dry out, bake according to directions........if you want to crisp it, remove foil and put under broiler for a couple of minutes.

Remember to heat it with the cut side down so the slices do not unravel and dry out in the oven.

We too are gifted such a ham each year and it has become our Christmas Eve dinner. I am not a great fan..too thin slices do cause drying out and I am not convinced it can be avoided. Serve a sauce on the side. I am opting for the pineapple casserole and home made apple sauce. The best use is sandwiches really, cold cut style...

My first few ready to eat spiral cut hams did not come out well. I do it this way now and it is nice and moist.

( Cooking time and temp is higher and longer for raw hams, of course )