About This Recipe
I never liked ham much as a child. It always seemed too salty, and yet bland at the same time. And the texture was weird – kind of flabby. Of course, the hams of my childhood were usually out of a can. Not at all like this Glazed Spiral Sliced Ham.
That’s just the way it was in the Midwest. We don’t have the southern tradition of country-smoked hams made by your grandma or uncle. Those fabulous, salty-sweet, cured hams made at home were just not available anywhere outside of Kentucky in the 1960s and 1970s.
Spiral sliced hams changed all that for me. These hams have better texture and much more flavor than the hams of my childhood. They have a firm texture and are slightly chewy, with a more intense porky flavor.
I know that some people think they are lower quality than a classic traditional country ham. But I like how the slicing seems to enhance the smoky sweet flavor of the meat. And the slices let you infuse more flavor into the ham. You can make a wonderful flavorful liquid and pour it over the ham before you reheat it, letting it soak into the slices.
The best way to prepare this type of ham is to put it in a shallow large baking dish, with the cut edges facing up. Slowly pour the liquid over the ham, letting it get in between the slices. Let the meat stand for 20 minutes, then place it cut side down. Add a cup of water or apple cider to the pan, cover it tightly, and warm it slowly, about 20 minutes to the pound, until a meat thermometer registers 140°F.
That’s it! This perfect ham will make your Easter dinner.
Tips for the best Glazed Spiral Sliced Ham:
- You can use the glaze that may have come with your ham, but try this recipe at least once. I think it’s better. Here’s another recipe for another glazed ham.
- It’s important to bake this ham covered at first so it doesn’t dry out. Don’t skip this step.
- You have to add the glaze at the end or it will burn because it contains so much sugar.
Steps
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1
Done
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Preheat the oven to 325°F. |
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2
Done
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Combine 1/3 cup brown sugar, 1/3 cup honey, orange juice, and honey mustard in a small saucepan and heat over low heat, stirring frequently, until combined. |
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3
Done
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Unwrap the ham and put it, with the spiral slices facing up, in a large and shallow baking dish. Press down on the ham a bit to separate the slices slightly. |
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4
Done
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Slowly pour the liquid over the ham, letting it soak into the slices. Let the ham stand at room temperature for 20 minutes. |
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5
Done
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Now pour the water into the bottom of the pan. Cover the whole thing tightly with foil. |
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6
Done
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Bake for 20 minutes per pound or until the ham reaches 140°F. |
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7
Done
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Remove the pan from the oven and uncover the ham. Increase the oven temperature to 400°F. If it came with a glaze packet, pour the packet over the ham and bake to glaze it according to package directions. If it didn't come with glaze, combine 1/2 cup brown sugar and 1/2 cup honey in a medium bowl. |
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8
Done
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Carefully spread this mixture over the ham. Return it to the oven, uncovered, and bake for 15 to 20 minute longer or until the glaze is shiny. |
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9
Done
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Take the ham out of the oven, let it stand for 10 minutes, then serve. |
