How to Cook Spiral Ham without Glaze?
Have you ever wondered how to cook a spiral ham without relying on a sugary glaze? As someone who prefers savory over sweet, I’ve experimented with alternative ways to cook this classic dish. After years of trial and error in my home kitchen, I’ve finally mastered how to make a spiral ham that’s full of flavor. In the following article, I’ll share my tried-and-true method for cooking a spiral ham to perfection with natural juices and aromatics instead of a glaze.
Whether you want to serve this for a special occasion or just to have leftovers for days, this recipe will show you how to coax the most flavor and tenderness out of your ham. Your guests may not even miss the glaze! Read on for all the details on how to cook a show-stopping spiral ham with simple ingredients you likely already have in your pantry.
Spiral Ham Cooking Instructions (without Glaze)
When it comes to cooking a spiral ham, selecting a high-quality cut of meat is critical. I always look for a ham that’s been humanely and sustainably raised. Check the label to ensure it’s 100% ham with no added water or fillers.
To prepare the ham:
- Start by rinsing it under cold water.
- Pat it dry thoroughly with paper towels or a clean kitchen towel.
- Score the fat layer in a crosshatch pattern, cutting about 1/2 inch into the meat. This allows the fat to render as it cooks and the ham to absorb more flavor.
Place the ham fat-side up on a rack in a roasting pan and let it sit uncovered in the refrigerator overnight. This dries out the exterior and results in crispy skin.
When you’re ready to cook, preheat the oven to 325 °F (160 °C). Put the ham in the preheated oven and roast until the internal temperature reaches 140 °F (60 °C). The total time will depend on the size of your ham, so check on it frequently. An 8 to 10-pound ham usually takes 2 to 3 hours.
While the ham’s cooking, baste it every 30 minutes with the rendered fat and juices in the roasting pan. The ham is done when the fat is browned and crisp and the meat is tender.
To carve the ham, I first remove the netting and outer layer of fat. Then I find the bone running through the center and cut along one side of it to release the first few slices. I cut thin slices, about 1/4-inch thick, holding the ham steady with the carving fork. I cut across the grain for the most tender slices.
- Start at the larger end of the ham and work your way down.
- For easier carving, you can remove the bone altogether. Just cut around it and lift it out.
- Save the bone for making soup stock!
Flavor Variations
When it comes to cooking a spiral ham without a glaze, I like to get creative with different flavor variations. Here are a few of my favorites:
- Maple and Brown Sugar — For something sweet yet savory, I’ll make a mixture of maple syrup, brown sugar, and spices like cinnamon, nutmeg, and cloves.
- Chili and Cumin — To give my ham a kick of heat, I make a chili and cumin rub. Combine chili powder, ground cumin, paprika, garlic powder, and crushed red pepper flakes.
- Fresh Herb Paste — I make a paste from fresh rosemary, thyme, parsley, garlic, and olive oil for herby ham. Blend the herbs and garlic, then stir in enough olive oil to reach a spreadable consistency.
- Mustard and Pepper — To give the ham a tangy, peppery crust, I coat it in a mixture of Dijon mustard, coarse ground black pepper, and a bit of brown sugar.
What to Serve with Spiral Ham?
A spiral ham this delicious deserves some classic side dishes. I like to serve scalloped potatoes or mashed potatoes to soak up the flavorful ham drippings, then fresh asparagus or green beans, or biscuits, rolls, or cornbread.
Of course, a simple salad of mixed greens is always a fantastic option for a side dish!
For leftovers, ham sandwiches, ham and potato hash, or ham and bean soup are always crowd-pleasers.
How to Store This Dish?
Once you’ve enjoyed your spiral ham dinner, you’ll likely have leftovers to deal with. Here are some tips for storing and using up the remains of your ham.
Wrap any leftover ham tightly and refrigerate within 2 hours of cooking. Properly stored, the ham will last up to 1 week in the refrigerator. For best quality, use refrigerated ham leftovers within 4 days.
For longer storage, you can freeze ham leftovers for up to 3 months. To freeze, cut the ham into smaller portions, place it in freezer bags or containers, and seal it tightly before freezing. When ready to eat, simply thaw the ham in the refrigerator overnight and use as desired.
Spiral Ham Without Glaze
Ingredients
- 1 Spiral Ham (Mine had 28 oz.)
Instructions
- Rinse the ham under cold water.
- Pat it dry thoroughly with paper towels or a clean kitchen towel.
- Score the fat layer in a crosshatch pattern, cutting about 1/2 inch into the meat.
- Place the ham fat-side up on a rack in a roasting pan and let it sit uncovered in the refrigerator overnight. This dries out the exterior and results in crispy skin.
- When you’re ready to cook, preheat the oven to 325 °F (160 °C).
- Put the ham in the preheated oven and roast until the internal temperature reaches 140 °F (60 °C). For a two-pound ham, it takes about one hour and fifteen minutes.
- While the ham’s cooking, baste it every 30 minutes with the rendered fat and juices from the roasting pan. The ham is done when the fat is browned and crisp and the meat is tender.
- Serve and enjoy!
