How to Prepare Spiral-Sliced Ham

Published November 1, 1999.

Why this recipe works:

For our simple spiral-sliced ham recipe, we let the ham come up to room temperature before putting it in the oven to keep oven time to a minimum and used an oven bag to seal in the heat. We then developed two sauces—one made with stout and dried cherries, the other with mustard, vermouth, and… read more

For our simple spiral-sliced ham recipe, we let the ham come up to room temperature before putting it in the oven to keep oven time to a minimum and used an oven bag to seal in the heat. We then developed two sauces—one made with stout and dried cherries, the other with mustard, vermouth, and thyme—that do elegant justice to our perfectly cooked spiral ham recipe.

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3 to 4 servings per pound

You can put the ham in the oven cold, bypassing the 90-minute standing time. If you do, add a couple of minutes per pound to the heating time. If using an oven bag, cut slits in the bag so it does not burst. Allow about 3 to 4 servings per pound for a bone-in ham. Most half hams range in size from 7 to 10 pounds, serving 20 to 30. We recommend buying a shank portion because the bone configuration makes it easier to carve; look for the half ham with the tapered, pointed end (see photos below). The Polder Cooking Thermometer/Timer is the perfect tool for monitoring the ham’s temperature; leaving it in the ham while the ham is in the oven and setting it to alert you when the ham has come up to temperature will save you from having to constantly check the oven to see when the ham is “done.”

Ingredients

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