My family has a tradition: whoever hosts Easter or Christmas dinner is responsible for the ham. A few years back, that responsibility fell on me, and I was absolutely terrified. I had no idea how to make a spiral ham recipe that would live up to the one my grandmother had been making for decades. After a few attempts (and one slightly dry, over-baked disaster), I finally landed on the version I’m sharing with you today.
This is the recipe I reach for every single holiday now. It’s a bone-in, precooked spiral ham baked low and slow, then finished with a sticky brown sugar and honey glaze that caramelizes into the most beautiful, amber-coated centerpiece you’ve ever seen. The first time I got the glaze right, my mother-in-law asked for the recipe before she’d even finished her plate.
It sounds impressive, but the reality is that this is one of the most forgiving things you can make for a crowd. The ham is already fully cooked, so your main job is just heating it through and nailing that glaze.
I’ve made this for Easter, Christmas, and a few Sunday dinners just because we wanted something special. Every single time, there are zero leftovers, which honestly feels like both a win and a tragedy.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 2 hours 15 minutes |
| Total Time | 2 hours 30 minutes |
| Servings | 16–20 servings |
| Difficulty Level | Easy |
If you love classic holiday mains, you’ll also want to check out my Baked Ham Recipe for another reliable crowd-pleaser.
Why You’ll Love This Spiral Ham Recipe
If you’ve ever bought one of those pre-packaged glazed hams from the store, this recipe will change things for you. The homemade glaze takes only a few minutes on the stovetop, and the flavor is miles ahead of any glaze packet.
Spiral hams are already pre-sliced around the bone, which makes serving them an absolute dream at big holiday dinners. No awkward carving at the table, no wrestling with a whole bone — just pull the slices apart and pile them on a platter.
The glaze itself is a combination of brown sugar, honey, Dijon mustard, pineapple juice, and warm spices. It hits every note: sweet, sticky, slightly tangy, and fragrant with cinnamon and cloves.
You only need about 15 minutes of active prep time for this recipe. Everything else is just the oven doing the work.
- Crowd-friendly: A 7 to 9 pound spiral ham easily feeds 16 to 20 people, making it perfect for large family gatherings, potlucks, and holiday dinners.
- Already cooked: Spiral hams are fully precooked, which means you’re really just warming it through and building that gorgeous glaze layer — no stress about undercooking.
- Spectacular presentation: The caramelized, deep amber glaze on a sliced ham is genuinely one of the most beautiful things you can put on a holiday table.
- Amazing leftovers: Ham leftovers are endlessly useful. Think omelets, sandwiches, soups, and ham fried rice for days after the main event.
- Beginner-friendly: Even if you’ve never made a ham before, this recipe is approachable. As long as you follow the internal temperature guidelines and don’t skip the glaze steps, you’ll nail it.
- Customizable glaze: The brown sugar honey glaze is my go-to, but you can easily tweak the spices, swap in orange juice for pineapple juice, or add a splash of bourbon for a deeper flavor.
Read Also: Apple Cider Glazed Pork Chops Recipe
Ingredients
The ingredients for this spiral ham recipe are straightforward, and you can find everything at any grocery store. The key is choosing a good quality bone-in, spiral-cut ham — the bone helps keep the meat moist during baking, and the spiral cut means the glaze can seep in between every slice.
- 1 bone-in spiral cut precooked ham (7 to 9 pounds / 3.2 to 4 kg) — look for “fully cooked” on the label; this is the standard for spiral hams at most grocery stores
- 1 cup (200g) packed dark brown sugar — dark brown sugar has a deeper molasses flavor that gives the glaze more richness than light brown sugar
- ½ cup (170g) honey — use a good quality, pure honey; the flavor really comes through in the finished glaze
- 3 tablespoons (45g) Dijon mustard — this is the secret ingredient that keeps the glaze from being cloyingly sweet; it adds depth and a gentle sharpness
- ¼ cup (60ml) pineapple juice — fresh or from a can; the acidity helps balance the sweetness and adds a subtle tropical brightness
- 1 teaspoon (2g) ground cinnamon
- ½ teaspoon (1g) ground cloves — cloves are classic in a ham glaze; they bring that signature warm, holiday spice note
- ¼ teaspoon (0.5g) ground nutmeg
- 2 tablespoons (28g) unsalted butter — stirred into the glaze at the end for a glossy, rich finish
You might also enjoy: Velveeta Mac and Cheese Recipe
Kitchen Equipment Needed
You don’t need anything fancy for this recipe. Most of what you need is probably already in your kitchen, though I do want to point out a few items that make a real difference.
- Large roasting pan — you need something with sides deep enough to catch all those glaze drippings; a 13×16 inch roasting pan works perfectly for a 7 to 9 pound ham
- Aluminum foil — essential for covering the ham while it bakes; the foil traps steam and keeps the meat from drying out
- Meat thermometer — I cannot stress this enough; stop guessing and get a reliable instant-read thermometer so you can pull the ham at exactly 140°F (60°C)
- Medium saucepan — for making the glaze on the stovetop
- Pastry brush or basting brush — for spreading the glaze between the spiral slices; a silicone brush works better than a natural bristle one here because it’s easier to clean
- Whisk — for stirring the glaze as it cooks
- Cutting board — for carving and serving the finished ham
- Large serving platter — a spiral ham deserves a beautiful presentation; use your largest platter
Read Also: Thanksgiving Stuffing Recipe
Recommended Products for This Recipe
These are a few of my personal recommendations based on years of making this ham at holiday dinners. They’ve all made a noticeable difference in how the recipe turns out.
1. Cuisinart Chef’s Classic Stainless 16-Inch Roasting Pan with Rack
I switched to a heavy-gauge roasting pan a few years ago and immediately noticed that the ham heats more evenly without any hot spots that can cause the glaze to burn. The rack keeps the ham elevated above the drippings, which helps the exterior caramelize instead of steam. It’s the pan I use every single time now.
2. ThermoPro TP-19H Digital Instant Read Meat Thermometer
Pulling the ham at exactly 140°F (60°C) is the single most important thing you can do to keep it juicy. This thermometer reads in about 2 seconds, has a large digital display, and folds flat for easy storage. I’ve had mine for three years and it has never let me down.
3. Dole 100% Pineapple Juice (6-Pack)
For the glaze, you only need a quarter cup of pineapple juice, but having a few small cans on hand is handy for holiday baking in general. Dole’s 100% juice (no added sugar) gives you a clean, bright flavor without artificial sweetness that can overpower the glaze.
4. OXO Good Grips Large Silicone Basting Brush
A good basting brush makes a real difference when you’re trying to get glaze between every spiral slice. This OXO brush has silicone bristles that don’t absorb glaze or fall apart, and the long handle keeps your hand away from the hot pan. I use it for glazing ham, basting chicken, and brushing butter on rolls.
You might also enjoy: Honey Mustard Sauce Recipe
Step-by-Step Instructions: How to Make Spiral Ham
Step 1: Take the Ham Out of the Fridge
- Remove your spiral ham from the refrigerator about 30 to 45 minutes before you plan to put it in the oven.
- Letting it come closer to room temperature helps it heat more evenly, which means less chance of a dry exterior with a cold interior.
- While you wait, locate the plastic button or disc at the bottom of the ham (covering the bone end). Set it aside — you’ll remove it before baking.
Step 2: Preheat the Oven and Prep the Pan
- Preheat your oven to 325°F (165°C). This low and slow temperature is key — rushing it at a higher heat dries the ham out.
- Spray your roasting pan lightly with nonstick cooking spray, or line it with aluminum foil for easier cleanup.
- Place your roasting rack inside the pan if you have one.
Step 3: Prepare the Ham
- Remove and discard the plastic button or disc from the bottom of the ham. This is important — it is not oven-safe and will melt if left in place.
- Place the ham flat side down (or cut side down) on the roasting rack or directly in the pan.
- Insert an oven-safe meat thermometer into the thickest part of the ham, making sure the probe is not touching the bone, since the bone runs hotter than the meat and will give you a false reading.
Step 4: Cover and Bake the Ham
- Tear off a large sheet of heavy-duty aluminum foil and tent it tightly over the ham. You want the foil to seal the pan edges as much as possible, trapping the moisture inside.
- Place the covered ham in the preheated oven.
- Bake for 13 to 15 minutes per pound. For a 7-pound (3.2 kg) ham, that’s roughly 1 hour and 30 minutes to 1 hour and 45 minutes. For a 9-pound (4 kg) ham, plan for about 2 hours.
- The goal at this stage is to reach an internal temperature of 130°F (54°C) before you glaze it.
Step 5: Make the Brown Sugar Honey Glaze
- While the ham bakes, make your glaze. Add the dark brown sugar, honey, Dijon mustard, pineapple juice, ground cinnamon, ground cloves, and ground nutmeg to a medium saucepan.
- Set the saucepan over medium heat and stir everything together until the brown sugar dissolves, about 2 to 3 minutes.
- Bring the mixture to a low boil, then reduce the heat to medium-low and let it simmer for 8 to 10 minutes, stirring occasionally, until the glaze thickens and becomes glossy. It should coat the back of a spoon.
- Remove the pan from the heat and stir in the 2 tablespoons of unsalted butter until fully melted and incorporated. This adds richness and gives the glaze a beautiful sheen.
- Set the glaze aside at room temperature. If it thickens too much before you use it, reheat it gently for 30 seconds on the stovetop to loosen it up.
Step 6: First Glaze Application
- Once the ham reaches an internal temperature of around 130°F (54°C), remove it from the oven and carefully peel back the foil.
- Using your basting brush, apply about half of the glaze generously over the entire surface of the ham. Work the brush between the spiral slices, pushing the glaze down into each cut so the flavor penetrates the meat.
- Take your time here — don’t just brush the top. Get in the sides and as far between the slices as possible.
Step 7: Return to Oven, Uncovered, and Finish Glazing
- Return the ham to the oven, uncovered this time, and increase the oven temperature to 400°F (200°C).
- Bake for 15 to 20 minutes, watching carefully, until the glaze begins to caramelize and bubble.
- Remove the ham from the oven and brush on the remaining glaze, focusing on any spots that look lighter or less caramelized.
- Return to the oven for another 5 to 10 minutes until the glaze is deep amber, glossy, and slightly sticky. Keep a close eye on it at this stage — the high heat and sugar content means it can go from beautifully caramelized to burned in just a few minutes.
- The ham is done when it reaches an internal temperature of 140°F (60°C).
Step 8: Rest, Carve, and Serve
- Remove the ham from the oven and let it rest, loosely tented with foil, for 10 to 15 minutes before serving. This allows the juices to redistribute throughout the meat.
- Transfer the ham to a large cutting board or serving platter.
- To carve, run a sharp knife along the bone to free the slices, or simply pull the pre-cut spiral slices away from the bone. Arrange them on a platter.
- Spoon any remaining glaze from the pan over the sliced ham, or serve it alongside in a small pitcher or bowl.
For another delicious pork dinner idea, check out my Pork and Apple Skillet Recipe.
Tips for the Best Spiral Ham
Making this recipe well is about avoiding a few common mistakes that can lead to a dry or under-glazed ham. Here are the things I’ve learned from years of making this for holiday crowds.
- Don’t skip the foil cover during the initial bake. The foil creates a steamy environment inside the pan that keeps the ham moist. Without it, the outer layers dry out before the center heats through.
- Always check the internal temperature, not just the time. Ovens vary, ham sizes vary, and starting temperature varies. The only reliable way to know your ham is done is a meat thermometer reading of 140°F (60°C).
- Low temp first, high temp at the end. Start at 325°F (165°C) to gently heat the ham, then crank it up to 400°F (200°C) for the glaze. This method gives you juicy meat with a properly caramelized exterior.
- Reserve the pan drippings. The drippings from the ham mixed with any fallen glaze at the bottom of the pan are incredibly flavorful. You can use them as a simple sauce or drizzle them over the plated ham.
- Don’t use the glaze packet that comes with the ham. I know it’s tempting since it’s right there, but the homemade glaze in this recipe is so much better. Toss the packet and use the fresh glaze instead.
- Apply glaze in layers. One application of glaze won’t give you the deep, sticky exterior you want. Two rounds of glazing, with the second applied at high heat, builds up that gorgeous lacquered crust.
- Let the ham rest before carving. This is the same principle as resting a steak — the juices need time to settle back into the meat. Cutting it immediately means dry, less juicy slices.
- Plan for about ½ pound (225g) of bone-in ham per person when estimating servings. The bone takes up a portion of the weight, so a 9-pound ham will actually yield closer to 16 to 18 servings of meat.
Read Also: Funeral Potatoes Recipe
What to Serve with Spiral Ham
A glazed spiral ham is the centerpiece of a proper holiday table, and it pairs beautifully with all the classic sides. Here are my go-to accompaniments that always round out the meal perfectly.
Every year I make this ham, the sides get just as much attention as the main dish. Here’s what consistently earns the most requests around our table.
- Scalloped Potatoes — creamy, cheesy, and the perfect rich contrast to the sweet glaze; this is the pairing I recommend most
- Mashed Potatoes — a classic, crowd-pleasing side that soaks up the ham drippings beautifully
- Au Gratin Potatoes — layered potato and cheese at their finest; these are elegant enough for a holiday table
- Green Bean Casserole — a holiday staple that never goes out of style
- Sweet Potato Casserole — the sweetness of candied sweet potatoes plays off the savory ham perfectly
- Dinner Rolls — soft, fluffy rolls for mopping up glaze and making little ham sandwiches with leftovers
- Deviled Eggs — a classic Easter side that always disappears first
- Broccoli Salad — the fresh crunch of a broccoli salad is a welcome contrast to all the richness on the table
- Healthy Cornbread — slightly sweet cornbread is a natural companion to glazed ham
- Cranberry Sauce — a tart, bright cranberry sauce on the side cuts through the sweetness of the glaze beautifully
Read Also: Roasted Brussels Sprouts with Bacon Recipe
Variations of Spiral Ham
The classic brown sugar honey glaze in this recipe is my personal favorite, but there are plenty of ways to put your own spin on a glazed spiral ham. Here are some popular variations worth trying.
The base technique — low and slow baking, foil cover, finish at high heat — stays the same for all of these. Only the glaze changes.
- Pineapple Brown Sugar Glaze: Increase the pineapple juice to ½ cup and add crushed pineapple directly to the glaze. Some people also tuck pineapple rings and maraschino cherries between the ham slices before baking for a retro, classic presentation.
- Maple Bourbon Glaze: Replace the honey with pure maple syrup and add 2 tablespoons of bourbon to the saucepan while making the glaze. The bourbon cooks off but leaves a deep, smoky-sweet complexity.
- Orange Marmalade Glaze: Swap the pineapple juice for fresh orange juice and stir in 3 tablespoons of orange marmalade. Add a pinch of cayenne for a glaze that balances sweet, citrusy, and mildly spicy.
- Honey Mustard Glaze: Double the Dijon mustard to 6 tablespoons and reduce the brown sugar to ½ cup for a tangier, less sweet glaze. This one is great if you prefer something less candy-like.
- Slow Cooker Spiral Ham: Place the ham cut side down in a large slow cooker, pour half the glaze over it, and cook on low for 4 to 5 hours. Finish under the broiler for 5 minutes to caramelize. This frees up oven space for sides.
- Apple Cider Glaze: Replace the pineapple juice with fresh apple cider and add 1 tablespoon of apple cider vinegar. The result is more autumnal and works beautifully for a Thanksgiving table.
- Spiced Brown Sugar Glaze: Add ½ teaspoon of smoked paprika and a pinch of cayenne to the standard glaze. The smokiness adds another layer of complexity that pairs especially well with the natural salt of the ham.
You might also enjoy: Homemade Cinnamon Applesauce Recipe
Storage and Reheating
Leftover spiral ham is one of the best things about making this recipe. It keeps well for several days, reheats easily, and works in so many other dishes throughout the week.
Store, reheat, and freeze your leftover ham properly to get the most out of every delicious bite.
- Refrigerating leftovers: Wrap leftover ham tightly in aluminum foil or place it in an airtight container. Store in the refrigerator for up to 4 days. If the ham is still on the bone, you can store it as is wrapped in foil, or slice it off the bone first for easier storage.
- Freezing: Sliced ham freezes extremely well. Arrange slices in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe zip-lock bag or airtight container. Frozen ham will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating in the oven: Place ham slices in a baking dish, add a splash of water or chicken broth to the bottom to create steam, cover tightly with foil, and reheat at 275°F (135°C) for 10 to 15 minutes. This is the best method for keeping the ham moist and preventing it from drying out.
- Reheating in the microwave: For a quick single serving, place a few slices on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through. Watch it closely — overheating in the microwave dries out ham quickly.
- Using leftover ham: Don’t let a single slice go to waste. Leftover spiral ham is delicious chopped into omelets, layered in sandwiches, stirred into soups, tossed into mac and cheese, or added to a breakfast hash with eggs and potatoes.
Another great way to use the ham bone: Pork Stew Recipe
Nutritional Facts
The following nutrition information is approximate and based on a serving size of roughly 4 oz (113g) of cooked spiral ham with glaze, assuming 18 servings from a 9-pound bone-in ham.
| Nutrient | Per Serving (approx.) | ||| | Calories | 310 kcal | | Total Fat | 14g | | Saturated Fat | 5g | | Cholesterol | 90mg | | Sodium | 1,100mg | | Total Carbohydrates | 18g | | Sugars | 17g | | Protein | 28g | | Iron | 1.5mg |
Note: Nutritional values are estimates and will vary based on the specific brand of ham, the exact size of each serving, and how much glaze is applied. Spiral hams are naturally high in sodium due to the curing process.
Read Also: Potato Side Dish Recipes
Health Benefits of Key Ingredients
Glazed spiral ham is absolutely a treat, and it’s not a dish I’d label as a health food. That said, a few of the key ingredients do bring some genuine nutritional value to the table.
Ham is a protein-rich main course that contributes several important nutrients, and the glaze ingredients each carry their own benefits worth noting.
- Ham (pork): Ham is an excellent source of complete protein, providing all essential amino acids your body needs for muscle maintenance and repair. It also contains B vitamins — particularly B1 (thiamine), B3 (niacin), and B12 — which support energy metabolism and nervous system function. A serving of ham also delivers selenium, an important antioxidant mineral.
- Honey: Raw honey contains antioxidants, including flavonoids and phenolic acids, which help protect cells from oxidative stress. It also has mild antimicrobial properties. The amount used in the glaze is small, but it contributes more nuance than plain refined sugar would.
- Dijon mustard: Mustard seeds contain compounds called glucosinolates, which have been studied for their potential anti-inflammatory properties. Mustard is also very low in calories while delivering a lot of flavor, making it a smart ingredient for a glaze.
- Pineapple juice: Pineapple contains bromelain, a natural enzyme with anti-inflammatory and digestive properties. In the context of this glaze, the amount is small, but pineapple juice also contributes vitamin C.
- Cinnamon: Beyond its warm, holiday fragrance, cinnamon is one of the most antioxidant-rich spices. Research suggests it may help support healthy blood sugar levels when consumed regularly.
- Cloves: Ground cloves are one of the most antioxidant-dense spices available. They contain eugenol, a compound with known anti-inflammatory and antibacterial properties. A small pinch goes a long way in flavor and in nutrition.
You might also enjoy: Pork and Sweet Potato Stew Recipe
FAQs About Spiral Ham
1. Do I need to cook a spiral ham, or is it already cooked?
Most spiral hams sold at grocery stores are fully precooked and just need to be heated through to 140°F (60°C). Check the label before you buy — it should say “fully cooked” or “ready to eat.” If you happen to have a fresh (uncooked) ham, the process is quite different and takes significantly longer.
2. How long does it take to cook a spiral ham?
At 325°F (165°C), plan for roughly 13 to 15 minutes per pound. A 7-pound ham will take about 1 hour 30 minutes; a 9-pound ham will take closer to 2 hours. Always use a meat thermometer to confirm the internal temperature has reached 140°F (60°C) rather than relying on time alone.
3. How do I keep my spiral ham from drying out?
The two most important steps are covering the ham tightly with aluminum foil during the initial bake and not overcooking it. The foil traps steam and creates a moist environment inside the pan. Pulling the ham at exactly 140°F (60°C) instead of going higher also makes a significant difference in juiciness.
4. Can I make the glaze ahead of time?
Yes, you can make the glaze up to 2 days in advance and store it covered in the refrigerator. It will thicken considerably when cold. Before using it, gently warm it on the stovetop over low heat or microwave it for 20 to 30 seconds, stirring until it loosens back to a pourable, brushable consistency.
5. What can I do with the leftover ham bone?
The ham bone is liquid gold for soups. Simmer it with water, vegetables, and dried split peas for a rich split pea soup, or use it as the base for a pot of bean soup. The bone releases collagen and smoky, salty ham flavor into the broth over a long, slow simmer, and the result is deeply satisfying.
Read Also: Ham and Potato Soup Recipe
Spiral Ham Recipe with Brown Sugar Glaze
Ingredients
- 1 bone-in spiral cut precooked ham - 7–9 lbs / 3.2–4 kg; look for ‘fully cooked’ on the label
- 1 cup packed dark brown sugar - 200g; dark brown sugar gives deeper molasses flavor than light
- ½ cup honey - 170g; use pure, good-quality honey
- 3 tablespoons Dijon mustard - 45g; adds depth and balances the sweetness
- ¼ cup pineapple juice - 60ml; fresh or canned; adds brightness and acidity
- 1 teaspoon ground cinnamon - 2g
- ½ teaspoon ground cloves - 1g; classic warm holiday spice
- ¼ teaspoon ground nutmeg - 0.5g
- 2 tablespoons unsalted butter - 28g; stirred in at the end for a glossy finish
Equipment
- Large roasting pan - 13×16 inch recommended for a 7–9 lb ham
- Roasting rack - Elevates the ham above the drippings for better caramelization (optional)
- Aluminum foil - Heavy-duty preferred; used to tent and seal the ham during initial baking
- Instant-read meat thermometer - Essential for pulling the ham at exactly 140°F (60°C)
- Medium saucepan - For making the brown sugar honey glaze on the stovetop
- Silicone basting brush - For spreading glaze between spiral slices; silicone is easier to clean than natural bristle
- Whisk - For stirring the glaze as it simmers
- Cutting board - For carving and serving the finished ham
- Large serving platter - For presenting the carved spiral ham at the table
Method
- Remove the spiral ham from the refrigerator 30–45 minutes before baking to help it heat more evenly. Locate and remove the plastic button or disc covering the bone end and discard it.
- Preheat oven to 325°F (165°C). Lightly spray the roasting pan with nonstick spray or line with foil, then place the roasting rack inside if using.
- Place the ham flat/cut side down on the rack or directly in the pan. Insert an oven-safe meat thermometer into the thickest part of the ham, making sure it does not touch the bone.
- Tent the ham tightly with heavy-duty aluminum foil, sealing the edges of the pan as much as possible. Bake at 325°F (165°C) for 13–15 minutes per pound until the internal temperature reaches 130°F (54°C).
- Combine the dark brown sugar, honey, Dijon mustard, pineapple juice, cinnamon, cloves, and nutmeg in a medium saucepan over medium heat, stirring until the sugar dissolves. Simmer for 8–10 minutes until thickened and glossy, then remove from heat and stir in the butter.
- Remove the ham from the oven at 130°F (54°C) and carefully peel back the foil. Use a basting brush to apply half the glaze generously over the entire surface, working it between the spiral slices.
- Return the uncovered ham to the oven, increase temperature to 400°F (200°C), and bake 15–20 minutes until the glaze begins to caramelize. Apply the remaining glaze and bake another 5–10 minutes until deep amber and sticky, and the internal temperature reads 140°F (60°C).
- Tent the ham loosely with foil and let it rest for 10–15 minutes before serving. Run a knife along the bone to free the spiral slices, arrange on a platter, and spoon any remaining pan glaze over the top.
Nutrition
Notes
- Always cover the ham tightly with foil during the initial bake to trap steam and prevent drying out.
- Use an instant-read thermometer and pull the ham at exactly 140°F (60°C) — overcooking is the number one reason for dry ham.
- Start at 325°F (165°C) to heat gently, then crank to 400°F (200°C) only for the glaze finish; this keeps the meat juicy.
- Apply the glaze in two rounds for a deep, lacquered crust — one application is never enough.
- The packet glaze that comes with the ham can be skipped; the homemade glaze in this recipe is far superior in flavor.
- Reserve the pan drippings — they’re intensely flavorful and can be drizzled over the plated ham or used as a simple sauce.
- Make-ahead tip: The brown sugar honey glaze can be made up to 2 days in advance and stored covered in the refrigerator. Reheat gently before using.
- Leftover ham keeps refrigerated for up to 4 days or frozen for up to 3 months. Reheat covered with foil at 275°F (135°C) with a splash of broth to maintain moisture.
- The leftover ham bone is perfect for making split pea soup, bean soup, or ham and potato soup.
- Plan for about ½ lb (225g) of bone-in ham per person — the bone accounts for a significant portion of the weight.
Private Notes
Tried this recipe?
Let us know how it was!Final Thoughts
A well-made spiral ham is one of those dishes that makes a holiday dinner feel truly special. It’s dramatic on the table, deeply satisfying to eat, and — once you know the steps — surprisingly easy to pull off.
I hope this recipe takes the stress out of the main course for your next big gathering. Whether it’s Easter, Christmas, or just a Sunday where you feel like feeding people well, this glazed spiral ham will absolutely deliver.
Try it once, and I have a feeling it’ll become your go-to holiday ham too. Leave a comment below and let me know how it turned out — or share a photo if you’re proud of that glaze!
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