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Prep 1 hr 30 mins
Cook 1 hr 30 mins
Using a spiral-cut ham and adding this glaze makes for a delicious ham with a wonderfully aromatic, sweet, glaze. Using the water bath to raise the ham temperature before you begin cooking and then using an oven bag to cook the ham (techniques borrowed from Cook's Illustrated) guarantees that every slice is moist and delicious.
- 1 spiral cut ham, bone-in (8-12 pounds)
- 1 large oven cooking bag, with tie
- 1 (20 ounce) cansliced pineapple, juice reserved
- 1 cup sugar
- 1⁄2 cup brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground allspice
- 1⁄2 teaspoon fresh ground nutmeg
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon ground ginger
- 1⁄3 cup pineapple juice
- 1⁄4 cup honey
- 1. Place ham, left in plastic covering from company (and netting to make handling easier), into large container. Cover with hot tap water. Let sit for 45 minutes. Empty water and refill with hot tap water for another 45 minutes. This allows the internal temperature of ham to raise before placing in oven.
- 2. Preheat oven to 250 degrees. Adjust oven rack to lowest position.
- 3. Remove ham from water and all packaging from company. Be sure to remove plastic disk covering bone. Place ham inside large oven bag making sure that the cut side is at bottom of bag. Gather bag tightly around ham and tie. Place in large roasting pan. Cut 4 small slits in top of bag with knife.
- 4. Bake ham until internal temperature reaches 100 degrees (approximately 90 minutes or 10 minutes per pound).
- 5. During last minutes of ham cooking time, combine sugar, brown sugar, cinnamon, cloves, allspice, nutmeg, paprika, and ginger in small saucepan. Once combined add pineapple juice and honey and cook over medium heat stirring constantly. Remove from heat. Consitency should just allow you to pour. If not, add more pineapple juice.
- 6. Remove ham from oven. Untie oven bag and roll down sides. Any juices inside bag you will want to keep within bag. Increase heat in oven to 350 degrees.
- 7. Starting at the bottom cut portion of the ham, hang pineapple slices on ham with toothpicks.
- 8. Slowly poor 1/4 of glaze over ham. Return to oven for 10 minutes. Repeat twice. You will still have glaze left over for those who may like more glaze with their ham.
- 9. After final oven glazing, remove ham from oven. Remove pineapple slices (if you wish) to a separate bowl for serving. There will be liquid in the bottom of the bag. My family likes this added to the leftover glaze to pour on individual ham slices and served with individual pineapple slices.
- 10. Place ham on platter and serve. Pour glaze and ham juices into gravy boat for service.
I had found the technique for the ham at Cook's Illustrated, was going to post it, so glad it's already here. This makes the best, moist, flavorful ham. I used a different glaze, but did use this specific oven bag technique. It is excellent. The ham does not have a hint of dryness to it. Highly recommended.
This was my first time trying this technique with the ham and it was AMAZING! I followed the recipe to the T including the glaze. It was aboslutely super moist from the first slice until the last. My entire family loved the ham and glaze and requested it for Thanksgiving next year as well. Not too mention it was super easy- I felt guilty because it tastes so good without hugh effort. This is my first time posting and this recipe is why I joined Food.com. I'm so excited! You must try this recipe!
I had refused to buy spiral cut hams because every time I have eaten it, the ham seemed really dry, not moist and juicy like a regular ham... but this method has changed my mind. I decided to give spirals one last try, and boy am I glad I did! It was delish! I didn't make the glaze, but I used the method for baking and used my own glaze. It was wonderful and everyone loved it! Thanks for sharing!