If pieces are too large, stack a few and cut smaller.

Carefully lay the cut pieces on a platter for serving.

Turn the meat cut side down and slice down along the bone.

Slice above the bone to remove an entire section.

These are lines of fat which naturally separate a ham into 2 to 4 sections.

Cut around the visible seams using a carving knife.

Use a paring knife to cut around the bone.

Unlike beef, the grain of a ham isn't uniform.

Let your cooked, tented meat rest 20 to 30 minutes before carving on a large cutting board.

Set up a carving station in your kitchen and not at the dining room table.

Savory Spices: onion powder, garlic powder, paprika, ancho chili powder, sage.

Warming Spices: cloves, ginger, nutmeg, cinnamon.

Liquid: Orange juice, pineapple juice, cranberry juice, pomegranate juice, apple cider.

Tangy: Dijon mustard, apple cider vinegar, balsamic vinegar.

Sweet: Light brown sugar for a neutral taste, dark brown sugar for a stronger taste, honey, maple syrup, strained marmalade or apricot jam.

You can add butter also, but it's optional.

The best homemade glazes have these elements. Rewarm the glaze over low heat if it thickens too much when it cools. If you would like to make a glaze for your spiral ham, mix the ingredients together in a saucepan, bring it to a boil, reduce to simmer until it thickens like honey then remove from the heat. If you are serving boneless, you'll need less than ½ pound per person. If you want leftovers, buy 1 pound per person. If you have a bone in spiral ham, you'll need ½ to ¾ pound per person. Our savory recipe is delicious because it's moist and juicy. Join the millions of other who love to serve a spiral ham at Easter and Christmas for their family and friends. You can also serve it with spiced applesauce, or a homemade mustard sauce. Serve the spiral ham with the slices of onion and garlic cloves, and a spoonful of pan drippings. This will allow the internal temperature to increase 5 to 15 degrees and allow the juices to redistribute.Ĩ. Tent it loosely with foil and allow to rest for 20 minutes. (We did not use a glaze for this savory recipe.)ħ. To get the glaze to caramelize, put the meat under the broiler for 3-5 minutes, watching carefully so it doesn't burn.

Apply the third glaze, after it's cooked. Cook for 10 minutes, then apply the second glaze. If you want to apply a glaze, increase the temperature to 400☏ during the last 20 minutes, brush the first glaze all over and in between the slices. Cook at 275☏ for 12 minutes per pound or until a meat thermometer reads 140☏. Turn the meat cut side down and cover tightly with foil. Place the spiral ham in the pan and pour the chicken broth on top.ĥ. Scrape the browned bits, called the fond, off the bottom of the skillet with a wooden turner.Ĥ. Deglaze the skillet with ¼ cup chicken broth.Transfer the onion and garlic cloves to the roasting pan, then add the fresh thyme sprigs and the bay leaf. Saute the sliced onion until soft, then add the garlic cloves and cook for two minutes, stirring constantly. Melt the oil in a small skillet over medium high heat.Gather all the ingredients for this spiral ham recipe. Fat: We used olive oil to saute the aromatics.Spices: We used fresh thyme sprigs and one bay leaf.Aromatics: We used yellow onion rings and fresh garlic cloves.Broth: We used unsalted chicken broth because the ham has plenty of salt.Spiral Ham: We used a bone-in spiral ham for the best flavor.The exception is the fresh thyme, which is easy to find in the produce section of your local grocery store. The ingredients for cooking this spiral ham recipe are basic pantry staples which you probably already have. We used a meat thermometer inserted in the thickest part of the meat and stopped cooking it when it read 125 to 140F so it didn't dry out.The ham is moist because we added chicken broth to the roasting pan, and we tented it with foil so the internal temperature can increase 5 to 15% and the juices can redistribute.This recipe uses a bone-in ham for more flavor.The rack is moved to the lowest position in the oven to allow the meat to be in the center.

Baking a spiral sliced ham