Help with Spiral Hams

luvsbulldogs · ‎03-14-2010

I used to make a regular ham for Easter but then I started having no luck with them and some were a little too salty. Then I started baking a Spiral Ham and even though I know that they are already cooked and that you really are just warming them mine are coming out dry and hard around the edges of the slices. If anyone has a secret to baking a Spiral Ham I would love to hear it. TIA

chickenbutt · ‎03-09-2010

Lower heat, maybe, or less time? ETA - oh, and maybe covering it with foil at least toward the end so that moisture is held in.

I kind of like the crispy edges but I make a glaze so it caramelizes on the outside. But if you are just making it without a glaze, and or don't want it to crisp up on the edge (i.e. dry out), I'd just lower the heat or lessen the time in the oven.

Actually (bad confession) the crispy edges with my glaze are my favorite parts of the ham. ${#emotions_dlg.blushing}$

mima · ‎03-14-2010

On 4/11/2014 chickenbutt said:
Lower heat, maybe, or less time? ETA - oh, and maybe covering it with foil at least toward the end so that moisture is held in.

I kind of like the crispy edges but I make a glaze so it caramelizes on the outside. But if you are just making it without a glaze, and or don't want it to crisp up on the edge (i.e. dry out), I'd just lower the heat or lessen the time in the oven.

Actually (bad confession) the crispy edges with my glaze are my favorite parts of the ham. ${#emotions_dlg.blushing}$

Me too. LOL

chrystaltree · ‎05-10-2010

Follow the instructions on the package. However, since oven temps can vary, I would either lower the heat by 25 degrees or lessen the cooking time.

Mistic · ‎12-08-2010

I agree with the other posters. As the ham is already cooked, and has been thinly spiral sliced, I use low temp and aluminum foil to keep moisture in. Good luck. They are so good!

If you want to change the tenor of your interactions, you must become aware of the impact of your words...Karen Casey

faeriemoon · ‎03-14-2010

On 4/11/2014 chickenbutt said:
Lower heat, maybe, or less time? ETA - oh, and maybe covering it with foil at least toward the end so that moisture is held in.

I kind of like the crispy edges but I make a glaze so it caramelizes on the outside. But if you are just making it without a glaze, and or don't want it to crisp up on the edge (i.e. dry out), I'd just lower the heat or lessen the time in the oven.

Actually (bad confession) the crispy edges with my glaze are my favorite parts of the ham. ${#emotions_dlg.blushing}$

Me too. ${#emotions_dlg.blush}$ I call it "ham candy." Cool

~What a terrible era in which idiots govern the blind.~ William Shakespeare

ilovedaisies · ‎07-20-2010

I've done them every which way and I finally decided, I just don't like spiral sliced ham, I like the old fashioned kind the my Gramdma made, so that's what I do now and we slice it up with the electric knife. But your mileage may vary.

PamB226 · ‎10-01-2010

Here from the Honeybaked Ham site

"Your ham is already fully-cooked and ready to enjoy, and is best served directly from the refrigerator. If heating is desired, we recommend heating only those slices you plan to use and not the entire ham. However, you can wrap individual spiral slices in aluminum foil and heat them. If using a conventional oven, cover the entire ham (or portion to be used) and heat at 275 degrees F for about 10 minutes per pound. Place a shallow pan with water on the rack below the ham for additional moisture. Slices can also be heated in a skillet or used in grilled sandwiches, like our Grown-Up Grilled Ham & Cheese. HoneyBaked makes spiral cut ham delicious!"

Sooner · ‎03-10-2010

On 4/11/2014 ilovedaisies said:
I've done them every which way and I finally decided, I just don't like spiral sliced ham, I like the old fashioned kind the my Gramdma made, so that's what I do now and we slice it up with the electric knife. But your mileage may vary.

You liked Grandma's hams better because she had FAR better pigs than you will ever eat. Pigs then were fatter by far than today's pigs and more luscious to eat. I don't think that it is spiral ham, it is just ham period if that is the bench mark. Once in a while you get a wonderful one, but it isn't the rule any more.

I think a ham (fully cooked) needs to be heated hot enough so that the fats melt and start to run. Otherwise, they are dry. Not to overcook, but to get the fat hot and melting.