Okay, so I decided to tackle a boneless spiral ham for dinner the other night. I’d seen them at the store, all neatly sliced and looking delicious, and figured, “How hard could this be?” Turns out, it’s pretty darn easy, but there are a few things I learned along the way that I want to share.
Getting Started
First, I picked up a boneless spiral ham from the grocery store. Mine was about 8 pounds, which seemed like a good size for my family (with leftovers, of course!). I also grabbed a roasting pan and some aluminum foil. Oh, and don’t forget the meat thermometer! That’s key.
Prepping the Ham
I preheated my oven to 275°F (about 135°C). Lower and slower is the way to go with these hams, I’ve found. While the oven was heating up, I took the ham out of its packaging and patted it dry with some paper towels. This helps it get a nice crust later.
Then, I placed the ham, cut-side down, in my roasting pan. You don’t need a rack or anything, just right in the pan. Some people like to add a little water or juice to the bottom of the pan, but I didn’t this time, and it turned out fine.
Glazing (Optional but Yummy)
My ham came with a little packet of glaze, which I totally used. About 30 minutes before the end of the cooking time, I took the ham out of the oven and carefully brushed the glaze all over it. If your ham doesn’t come with a glaze, you can easily make your own with brown sugar, honey, mustard, or whatever you like. There are tons of recipes out there.
Cooking Time!
Here’s the important part: cooking time. I cooked my 8-pound ham for about 12-15 minutes per pound. So, that’s roughly 1 hour and 36 minutes to 2 hours of total cook time. Make sure your ham reaches a minimum internal temperature of 140°F.
- Insert the meat thermometer into the thickest part of the ham, making sure not to touch any bone (if there is any).
- Check the temperature periodically, especially towards the end of the cooking time.
Resting and Serving
Once the ham reached that magical 140°F, I took it out of the oven and covered it loosely with aluminum foil. I let it rest for about 15-20 minutes. This allows the juices to redistribute, making for a more tender and flavorful ham.
Finally, I carved that beautiful, spiral-sliced ham and served it up! It was super juicy and delicious, and everyone loved it. Even the leftovers were amazing in sandwiches the next day.
So, that’s my boneless spiral ham adventure. It’s definitely a keeper recipe, and I’ll be making it again soon!
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