Boneless spiral ham heats evenly when you wrap it in foil and baste it with its own juices. If you are wondering how to cook a boneless spiral ham, this guide will walk you through every step. You don’t need special skills to get a tender, flavorful ham on your table.
Many people think cooking a ham is complicated, but it is actually simple. A boneless spiral ham is already fully cooked when you buy it. Your job is just to reheat it gently so it stays moist. Overcooking is the biggest mistake you can make.
This article covers everything from thawing to glazing. You will learn the best oven temperature, how long to cook it, and how to make a simple glaze. Let’s start with the basics.
How To Cook A Boneless Spiral Ham
Before you begin, gather your supplies. You need a roasting pan, aluminum foil, a meat thermometer, and your glaze ingredients. A boneless spiral ham is usually between 5 and 10 pounds. Plan for about 10 to 15 minutes of cooking time per pound.
First, remove the ham from its packaging. Discard any plastic covering or netting. Some hams come with a glaze packet. You can use it or make your own. Rinse the ham quickly under cold water and pat it dry with paper towels.
Place the ham cut side down in the roasting pan. This helps keep it moist. Cover the ham tightly with heavy-duty aluminum foil. The foil traps steam and prevents the ham from drying out.
Thawing Your Ham Properly
If your ham is frozen, you must thaw it in the refrigerator. Never thaw a ham on the counter. A frozen boneless spiral ham needs about 24 hours per 5 pounds to thaw. Plan ahead.
- Thaw in the fridge at 40°F or below
- Allow 4 to 6 hours per pound for a whole ham
- Once thawed, cook within 3 to 4 days
If you are in a hurry, you can thaw the ham in cold water. Keep it in its original packaging and submerge it in cold water. Change the water every 30 minutes. This method takes about 30 minutes per pound.
Preheating The Oven
Set your oven to 325°F. This is the ideal temperature for reheating a ham. Do not use a higher temperature or the outside will dry out before the inside is warm. A lower temperature is fine but will take longer.
While the oven heats, prepare your glaze. A simple glaze uses brown sugar, honey, and mustard. You can also add pineapple juice or maple syrup. The glaze adds flavor and a nice shine.
Simple Brown Sugar Glaze Recipe
- 1 cup brown sugar
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
Mix all ingredients in a small bowl. If the mixture is too thick, add a tablespoon of water. Set aside until you are ready to glaze the ham.
Cooking The Ham In Foil
Place the covered ham in the preheated oven. Cook for about 10 minutes per pound. For a 7-pound ham, that is about 70 minutes. Use a meat thermometer to check the internal temperature.
The ham is ready when it reaches 140°F. Insert the thermometer into the thickest part of the meat, avoiding any bone or fat. Do not rely on the pop-up timer that sometimes comes with the ham.
About 20 minutes before the ham is done, remove it from the oven. Carefully take off the foil. Brush the glaze all over the ham. Return the ham to the oven uncovered for the last 20 minutes.
Basting during this time helps the glaze caramelize. You can baste every 10 minutes if you like. The ham will get a beautiful golden crust.
Resting And Slicing
Once the ham reaches 140°F, remove it from the oven. Let it rest for 15 to 20 minutes. Cover it loosely with foil during this time. Resting allows the juices to redistribute, making the meat more tender.
After resting, transfer the ham to a cutting board. Use a sharp knife to slice along the spiral cuts. The ham should come apart easily. If some slices stick together, gently separate them with a fork.
Arrange the slices on a serving platter. Pour any pan juices over the top for extra moisture. Serve warm.
Common Mistakes To Avoid
Even experienced cooks make errors with ham. Here are the most common problems and how to avoid them.
Overcooking The Ham
Since the ham is already cooked, you only need to reheat it. Overcooking makes the meat dry and tough. Use a meat thermometer to avoid this. Remove the ham from the oven as soon as it hits 140°F.
If you are using a glaze with sugar, watch the ham closely in the last 20 minutes. Sugar can burn quickly. If the glaze starts to darken too much, cover the ham loosely with foil.
Not Using Foil
Some people skip the foil, thinking it is unnecessary. Without foil, the ham loses moisture and dries out. The foil creates a steamy environment that keeps the ham juicy. Always cover the ham for most of the cooking time.
If you want a crispier exterior, you can uncover it for the last 30 minutes. But keep it covered for at least two-thirds of the cooking time.
Skipping The Resting Time
Cutting into the ham right away causes juices to run out. The meat becomes drier. Letting it rest for 15 minutes gives the juices time to settle. This is a simple step that makes a big difference.
How To Make A Glaze
A glaze is not required, but it adds flavor and a nice finish. You can use a store-bought glaze or make your own. Homemade glazes are easy and let you control the sweetness.
Here are three glaze ideas:
- Honey Mustard Glaze: 1/2 cup honey, 1/4 cup Dijon mustard, 1 tablespoon brown sugar
- Pineapple Brown Sugar Glaze: 1 cup brown sugar, 1/2 cup pineapple juice, 2 tablespoons soy sauce
- Maple Bourbon Glaze: 1/2 cup maple syrup, 2 tablespoons bourbon, 1 teaspoon black pepper
Apply the glaze during the last 20 minutes of cooking. If you apply it too early, the sugar can burn. Brush it on generously and let it caramelize.
You can also score the surface of the ham before glazing. Use a sharp knife to make shallow cuts in a diamond pattern. This helps the glaze penetrate the meat.
Storing Leftover Ham
Leftover ham is great for sandwiches, soups, and casseroles. Store it properly to keep it fresh. Wrap leftover ham tightly in plastic wrap or aluminum foil. Place it in an airtight container.
Refrigerate for up to 5 days. You can also freeze ham for up to 2 months. Slice it before freezing so you can take out only what you need.
To reheat leftovers, place slices in a skillet with a little water. Cover and warm over low heat. You can also microwave them, but the texture may be less tender.
Frequently Asked Questions
Do I Need To Cook A Boneless Spiral Ham If It Is Already Cooked?
Yes, you need to reheat it to 140°F. The ham is fully cooked when you buy it, but reheating improves the flavor and texture. Do not serve it cold unless you prefer that.
Can I Cook A Boneless Spiral Ham In A Slow Cooker?
Yes, you can. Place the ham in a slow cooker cut side down. Add 1/2 cup of water or juice. Cook on low for 4 to 6 hours. Glaze during the last 30 minutes if desired.
How Long Does It Take To Cook A Boneless Spiral Ham At 325°F?
Plan for 10 to 15 minutes per pound. A 7-pound ham takes about 70 to 105 minutes. Always use a meat thermometer to check doneness.
What Is The Best Way To Keep A Spiral Ham Moist?
Wrap it tightly in foil and cook at 325°F. Basting with pan juices also helps. Do not overcook. Resting the ham after cooking keeps it moist.
Can I Use The Ham Bone For Soup?
Absolutely. The bone adds great flavor to soups and beans. After you finish the ham, save the bone in the freezer. Use it within 3 months for best quality.
Final Tips For Perfect Ham
Now you know how to cook a boneless spiral ham like a pro. Remember the key points: use foil, cook at 325°F, and check the temperature. A meat thermometer is your best friend.
If you want a sweeter ham, add more brown sugar to your glaze. If you prefer savory, skip the sugar and use mustard and herbs. The recipe is flexible.
Do not rush the resting time. That 15 minutes makes a noticable difference in tenderness. Your guests will think you spent hours on it.
One last tip: save the pan juices. They are perfect for making gravy or adding to side dishes. Just strain out any solids and use the liquid as a base.
Cooking a ham is one of the easiest things you can do for a holiday meal. With this guide, you will get consistent results every time. Enjoy your perfectly cooked ham.