A spiral ham looks ready for glaze as soon as it comes out of the package, but putting that sugary coating on at the start creates a problem. The ham is already cooked, so the goal isn’t to cook it again. You need to warm the center without drying out the exposed slices or burning the sugar on the outside. The easier method keeps the ham covered for most of its time in the oven, then adds a three-ingredient glaze for the final few minutes.
Brown sugar, maple syrup, and mustard are all you need for the glaze. The rest comes down to temperature and timing.
Wrap the ham before it goes in the oven
Heat the oven to 325°F.
Place the spiral ham cut-side down in a roasting pan or baking dish. Wrap it tight with heavy-duty foil so moisture stays around the meat as it heats.
That cover matters with spiral-cut ham because so much of the meat has already been exposed by slicing.
Leave the glaze off for now.
Heat it low and slow
Plan on about 15 minutes per pound.
A 10-pound ham will take around 2 1/2 hours, but don’t depend on the clock alone. Heat the ham until its internal temperature reaches 140°F.
Keeping the oven at 325°F gives the center time to warm without blasting the outside with high heat.
Make the glaze with three ingredients
While the ham heats, mix:
- 1/2 cup brown sugar
- 1/3 cup pure maple syrup
- 1 tablespoon spicy brown mustard
Whisk until smooth.
Dijon mustard can replace the spicy brown mustard if that’s what you have.
The brown sugar and maple provide sweetness, while the mustard cuts through it and gives the glaze more contrast.
Now add the glaze
Once the ham reaches temperature, take it from the oven and uncover the top.
Turn the oven up to 400°F.
Spoon the maple mixture across the outside of the ham, spreading it over the exposed surface.
Now return it to the oven uncovered.
Ten minutes changes the outside
The ham only needs about 10 more minutes at the higher temperature.
That final blast of heat gives the glaze its darker color and sticky finish without subjecting it to several hours in the oven.
It’s the opposite of coating the ham before reheating it: protect the meat first, glaze at the end.
You can use a slow cooker, with one tradeoff
A spiral ham can also be warmed in a slow cooker.
Place it cut-side down, spread the glaze over the exterior, cover, and cook on low for around three to four hours, adjusting for the size of the ham.
Spoon some of the liquid from the bottom back over the meat during cooking.
The slow cooker keeps the process simple, but you won’t get the same browned, sticky exterior produced by that final 400°F trip through the oven.
How much ham do you need?
For a bone-in spiral ham, estimate about 1/2 pound per person.
That means a 10-pound ham provides around 20 servings, although the amount you need depends on appetites and how many side dishes are on the table.
Extra isn’t much of a problem. Leftover ham can go into sandwiches, breakfast casseroles, eggs, tacos, or snack plates.
The refrigerator will hold leftovers in an airtight container for up to five days, while frozen ham can be kept for up to three months.
The glaze may get the attention when the ham reaches the table, but the important step happens before it goes on. Wrap the ham, warm it at 325°F, and save the maple-brown sugar coating for the final 10 minutes. That keeps hours of heat away from the sugar while giving the outside time to turn sticky and browned.
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