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Spiral sliced hams are a big hit during the holidays. They’re tasty, make a beautiful presentation and are very easy main courses since they come already cooked. Manufacturers of spiral sliced hams suggest serving them at room temperature, but many people prefer hot ham. Reheating the ham in a way that keeps it moist can be a challenge, but it doesn't have to be.

Three keys to a perfect ham

There are three keys to keeping a spiral sliced ham moist when reheating. First and foremost, you should not heat it at too high a temperature. You may think that cranking the oven up to a high temperature will mean your delicious ham is available for your hungry guests more quickly, but you will end up with a tough, leathery, disappointing ham.

Instead, set your oven to a low temperature. Anywhere from 275 to 325 degrees F. is good. The second key factor is time. Heat the ham for approximately 15 minutes per pound of meat. If your meat’s weight doesn’t come out to a nice, round number, round it down when calculating the reheting time. Better to end up checking your oven multiple times than to overheat the meat.

Finally, reheating your ham with added moisture in a tightly sealed environment will help to ensure that it is moist and tender when you pull it from the oven. Place the ham in a roasting pan, flat side down. Pour a cup of water around it in the pan. Cover the ham and the pan with aluminum foil, and wrap it tightly so that there are no gaps for hot oven air to infiltrate your ham’s moist environment.

The USDA advises that the internal temperature of reheated spiral sliced hams should reach 140 degrees F. for optimal food safety. You can easily check to make sure that your ham has reached this temperature by sticking it with a meat thermometer when you think it is done. Make sure the thermometer does not touch the bone, or you will get an inaccurate reading of the ham’s true internal temperature.

If you have made a glaze, or if the ham comes with a packet of glaze from the manufacturer, do not apply it before reheating. Instead, heat it separately and apply it after you have heated the ham in the oven, before presentation to your guests.

About the Author

Amrita Chuasiriporn

Amrita Chuasiriporn is a professional cook, baker and writer who has written for several online publications, including Chef's Blade, CraftyCrafty and others. Additionally, Chuasiriporn is a regular contributor to online automotive enthusiast publication Chuasiriporn holds an A.A.S. in culinary arts, as well as a B.A. in Spanish language and literature.