topic Re: Question about Spiral Hams in Kitchen

Question about Spiral Hams

luvsbulldogs — Fri, 02 Jan 2015 18:56:57 GMT

Over the years I have tried and tried to heat a Spiral Ham to no avail. I bought one for New Years and once again ruined it. I follow the heating directions and have even tried different brands and still it seems I am over heating them. Has anyone had any luck with them and if so what do you do to keep it from over heating?

Re: Question about Spiral Hams

Sunshine Kate — Fri, 02 Jan 2015 19:03:50 GMT

I bake spiral hams at least twice a year and have never had a problem. I follow the directions on the ham package.

I've found though I have to bake longer than time on ham specifies.

Have you tried a turkey sized cooking bag? That's my favorite way to bake a spiral ham.

Re: Question about Spiral Hams

chickenbutt — Fri, 02 Jan 2015 19:06:55 GMT

I've never had a problem either. Maybe you should take it out sooner?

This year I decided to wrap it in aluminum foil and that kept it from drying out. Sometimes, in an effort to caramelize my glaze, I tend to dry it out a little. That doesn't really bother me at all but wrapping it in foil took care of that.

Don't use high heat in the oven - I think I had it somewhere around 350F and might have turned it up to 375F for a little bit at the end, after unwrapping the top.

Re: Question about Spiral Hams

RedTop — Fri, 02 Jan 2015 19:08:09 GMT

I wrap tightly in heavy duty aluminum foil and add at least half a cup of water to create steam in order to keep the ham moist.

Re: Question about Spiral Hams

luvsbulldogs — Fri, 02 Jan 2015 19:37:14 GMT

The one that I did yesterday I was suppose to cover with foil and bake at 275 degrees for 10 to 12 minutes per pound. I did mine for 10 minutes per pound and it was way over done......very hard and dry. I know that it is not my oven because everything else takes the correct time or even a little longer. I am thinking that next time I will use the same temperature but wrap it in foil and heat for a lot less time.

Re: Question about Spiral Hams

daisyk — Fri, 02 Jan 2015 20:45:17 GMT

I have somewhat the same problem. I did one Christmas with the same instructions- and I did have it covered with foil but not totally wrapped. It wasn't totally ruined, but dryer than I would like. Next time I'll try and totally wrap in foil-sounds like it will help-and not heat as long. My ham was the spiral from Aldi's.

Re: Question about Spiral Hams

NoelSeven — Fri, 02 Jan 2015 20:49:43 GMT

The first time I fixed a spiral ham I didn't know I had to cook it flat side down. What a disaster! It was all dried out.

Could that be the problem?

Re: Question about Spiral Hams

NoelSeven — Fri, 02 Jan 2015 20:51:10 GMT

On 1/2/2015 RedTop said:
I wrap tightly in heavy duty aluminum foil and add at least half a cup of water to create steam in order to keep the ham moist.

Where are you putting the water? Inside the wrapping or in the bottom of the pan?

Re: Question about Spiral Hams

151949 — Fri, 02 Jan 2015 21:05:06 GMT

As per the directions I wrap tightly in aluminum foil and bake 12 min per pound. Then I mixed the glaze with OJ and poured it over the whole ham and down between the slices - placed under the broiler - but on a low rack for about 10 min til the glaze was all bubbly.

Re: Question about Spiral Hams

151949 — Fri, 02 Jan 2015 21:08:15 GMT

On 1/2/2015 luvsbulldogs said:
The one that I did yesterday I was suppose to cover with foil and bake at 275 degrees for 10 to 12 minutes per pound. I did mine for 10 minutes per pound and it was way over done......very hard and dry. I know that it is not my oven because everything else takes the correct time or even a little longer. I am thinking that next time I will use the same temperature but wrap it in foil and heat for a lot less time.

Not COVER with foil - WRAP TIGHTLY with foil. In other words - none of the ham should be exposed - the entire thing wrapped up tightly in foil.

Re: Question about Spiral Hams

RedTop — Fri, 02 Jan 2015 21:13:41 GMT

I put the water inside with the ham, to steam and keep the meat moist. I also just heat long enough to thoroughly warm the ham.

Re: Question about Spiral Hams

chickenbutt — Fri, 02 Jan 2015 21:22:38 GMT

I did the wrapping, but not tightly as some are doing. Maybe, however, that's just because I make a glaze and put that on (I put most of it on initially, then take it out and put the rest on and open up the foil for the last bit).

So I just took the somewhat shallow baker I usually use for my hams (a large oval Le Creuset baker) and first put some large sheets of aluminum foil into the baker. Then I set the ham on top of the foil and wrap the foil over the top and close it up. While I did close it over the ham completely, I didn't figure I should wrap it tightly. I can see how this makes sense, however, if you're not putting a glaze on the ham.

Re: Question about Spiral Hams

forrestwolf — Fri, 02 Jan 2015 21:59:25 GMT

Pressure cooker........no dry ham.......moist and warm.........just the way I like it... I just made a couple of ham sliders with dill pickles, and just wonderful.........

Re: Question about Spiral Hams

Tallgal — Fri, 02 Jan 2015 22:27:18 GMT

I have a large slow cooker, so I used that to cook the ham. I placed the ham flat side down and covered the ham with brown sugar, then I added pineapple juice and maple syrup. I covered the ham with foil. I periodically basted the ham. The ham turned out great.

Re: Question about Spiral Hams

CouponQueen — Fri, 02 Jan 2015 22:45:11 GMT

Do you follow the instructions? Lower temp usually and I cover mine with foil..always juicy and delish!

I then put the glaze on about 30-min before it is done and take the foil off.

Re: Question about Spiral Hams

NoelSeven — Fri, 02 Jan 2015 22:56:48 GMT

On 1/2/2015 RedTop said:
I put the water inside with the ham, to steam and keep the meat moist. I also just heat long enough to thoroughly warm the ham.

Thanks for clarifying

Re: Question about Spiral Hams

luvsbulldogs — Sat, 03 Jan 2015 18:29:28 GMT

On 1/2/2015 NoelSeven said:
The first time I fixed a spiral ham I didn't know I had to cook it flat side down. What a disaster! It was all dried out.

Could that be the problem?

I place the ham flat side down.

Re: Question about Spiral Hams

luvsbulldogs — Sat, 03 Jan 2015 18:32:02 GMT

On 1/2/2015 CouponQueen said:
Do you follow the instructions? Lower temp usually and I cover mine with foil..always juicy and delish!

I then put the glaze on about 30-min before it is done and take the foil off.

Yes, I follow the instructions and usually the oven temperature is 275. The next time I am going to wrap it in foil and not cover it with foil. All the juices came out of the ham and were in the pan.......needless to say it was extremely dry. Also I may cut the heating time in half.

Re: Question about Spiral Hams

Q4u — Sat, 03 Jan 2015 18:42:41 GMT

We love ham and I always have one for the holidays.

I cook mine in my large roaster (12 - 16 qt, I forget exactly, but bought it years ago from Kohls for about $39.00, not expensive).

I super line the roaster with tin foil. Long piece going length wise and a long piece going the width. I then put another piece down at the bottom. I put the ham cut-side down on the tin foil after basting it with (glaze of your choice). I then take all the sides of the tin foil an bring it up and gently curl it under to enclose the ham. I set the roaster at 350 and continue to baste it about every hour or so as it reheats. I cook it about 20-25 minutes to the pound and generally it takes about 5 hours to heat through.

What this does is keep the steam and juices around the ham and it does it so much better than the oven. With the ham in my roaster, I can cook au graten potatos or use the oven for other items. I've never had one dry out because I don't use the oven, and keep it foiled until ready to serve. The tin foil also keeps my roaster fairly clean as well so clean up is always better.....

The family is pretty sick of ham by the time the holidays are over, maybe they will be ready by Easter? LOL~!

Re: Question about Spiral Hams

Q4u — Sat, 03 Jan 2015 18:43:00 GMT

Mistake, my roaster is an 18 q