This is the best glazed spiral ham in the oven! Smothered in a sweet and spicy glaze this baked ham is moist and perfect for the holidays.
This post was originally published in December 2021, sponsored by Miller's Gourmet Foods, and has been updated for content.
A spiral-cut ham is a great option for a holiday meal or a special occasion. Plus, it makes great leftovers for sandwiches! Topped with a sweet and spicy glaze, this ham is then baked in the oven till browned on top but still juicy on the inside.
🍖 Ingredient notes
- Spiral Ham - This type of ham gets its name because of the way the butcher cuts the ham into a continuous spiral. This makes for easy slicing. Boneless hams are easier to slice, but a bone-in ham tends to have a bit more flavor. Either can be used.
- Glaze - Just four simple ingredients are needed for the glaze for this spiral ham recipe. Maple syrup, ground cloves, ground nutmeg, and also Miller's banana pepper sauce. This zesty mustard sauce is made from fresh banana peppers and comes in mild, hot or also habanero flavors.
🔪 Step by step instructions
First, place ham cut side down in an baking dish or roasting pan. Cover the dish and ham tightly with aluminum foil. Cook the ham in a 300˚ oven for 10-15 minutes per pound until the ham reaches an internal temperature of 140˚.
While the ham bakes, mix together the glaze ingredients and then set it aside. When the ham comes to temperature, remove the foil. Spread the glaze over the entire ham and also in between the slices.
Increase the oven temperature to 400˚ and bake the ham for another 15-20 minutes until the outside is browned. Lastlly, allow the ham to rest for 10-15 minutes before slicing and serving.
If you ever don't recognize a tool or skill that I mention, be sure to look it up in our Glossary of Cooking Terms and Definitions for more information.
⭐ Expert tips
- Cover the ham tightly in foil and then set the oven temperature to 300˚. This will make sure you have a tender ham that also doesn't dry out.
- Use a probe-style alarm thermometer to track the internal temperature of the ham so that it doesn't overcook and dry out. Make sure to place the probe in the thickest part of the ham.
- When spreading the glaze on the ham, try and get it in between the slices to help flavor the whole ham and not just the outside.
- Let the glazed spiral ham rest for 10-15 minutes after baking to allow the juices to reabsorb back into the meat so it stays super juicy.
💭 Frequently asked questions
The rule of thumb is top plan on ½ pound of spiral ham per person for a bone-in ham. For boneless hams, plan for ⅓ pound per person.
A spiral ham is fully cooked already and can be eaten cold. Baking in the oven is done to reheat the meat as well as to infuse flavor. When heating a spiral ham, make sure it reaches an internal temperature of 140˚.
🥘 Alternative cooking methods
Slow Cooker - Place the spiral ham cut side down in the slow cooker and cover it with the glaze spreading it all over the outside and in between the slices. Cook on low for 4-5 hours or high for 2-3 hours, basting it every 30 minutes with the juices until it reaches an internal temperature of 140˚.
🥡 Storage suggestions
Leftover ham will keep in the refrigerator in an airtight container for 3-5 days and in the freezer for up to 1 month. Frozen holiday ham should be thawed completely in the refrigerator and can be reheated in the oven or microwave.
For a quick overview of this recipe, check out my web story for the best spiral glazed ham.
🍽 More holiday dinner recipes
If you loved this glazed spiral ham recipe, check out these other holiday dinner recipes that I know you will love too!
- Cheddar Jalapeno Cornbread Pudding
- Sweet Potato Casserole with Pecan Topping
- Sauteed Green Beans with Bacon and Shallots
- Easy Cornbread Sausage Stuffing
Glazed Spiral Ham in the Oven
- Cover tightly in foil and bake in the oven for 10-15 minutes per pound until the internal temperature of the ham reaches 140˚ when checked with a kitchen thermometer. (For example: An 8 pound ham will take approximately 1 ½ - 2 hours)
- While the ham is cooking, whisk together the banana pepper mustard, maple syrup, ground nutmeg and cloves and set aside.
- When the ham reaches an internal temperature of 140˚, remove the foil and using a pastry brush, spread the glaze over the entire ham, making sure to spread it in between the slices of ham.
- Increase the oven temperature to 400˚ and place the glazed ham back in the oven, uncovered, for 15-20 minutes until the ham is browned on the outside.
- Remove the ham from the oven and let it rest for 10-15 minutes before slicing and serving it.
- Quantity - For bone-in ham, plan for ½ pound per person, and for boneless ham, plan for ⅓ pound per person.
- Temperature - Use a probe-style alarm thermometer to track the internal temperature of the ham so that it doesn't overcook and dry out. Make sure to cook to an internal temperature of 140˚.
- Slow Cooker - Place ham cut side down in a slow cooker and cover with the glaze. Cook on low for 4-5 hours or high for 2-3 hours, basting it every 30 minutes with the juices until it reaches an internal temperature of 140˚.
- Leftovers - Keep leftovers in the refrigerator in an airtight container for 3-5 days and in the freezer for up to 1 month. Frozen ham should be thawed completely in the refrigerator. Reheat the ham in the oven or microwave.