Kitchen

[luvsbulldogs]

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?

[Sunshine Kate]

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.

[chickenbutt]

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.

[RedTop]

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.

[luvsbulldogs]

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.

[daisyk]

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.

[NoelSeven]

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?

[NoelSeven]

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?

[151949]

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.

[151949]

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.