If you’ve ever wondered how to cook a spiral ham (I love the Kirkland brand), look no further. You only need a few tips and tricks to make sure your holiday ham stays juicy and tender. You can use the glaze packet that comes with it or make your own. Once you try this easy way to cook it, you won’t cook it any other way.
I always get a few emails from readers asking how to cook a spiral ham around Easter and Christmas.
They really want to know, “How do I keep my ham from drying out after it’s already been cooked and sliced?” I love cooking a fresh ham because the flavor is unbeatable, but sometimes it’s nice to just put one in the oven and know I only have to heat it up and eat it.
I usually pick up the Kirkland hams from Costco but this method will work with any spiral-sliced ham. Choose a Kirkland ham or another ham that comes with its own glaze. You can use that glaze instead of the recipe in this post. Do use the directions provided at the bottom of this post for heating it though, as it’s foolproof!.
Cooking a juicy flavorful Dearborn spiral sliced ham may seem intimidating but it’s actually quite easy if you follow a few simple steps. In this comprehensive guide, I’ll walk you through everything you need to know to cook a show-stopping Dearborn ham, from choosing the right size to reheating leftovers.
Selecting and Preparing Your Dearborn Ham
Pick a Dearborn spiral-sliced ham that’s about 1/2 to 3/4 of a pound per person, depending on how many people are coming. For 10 to 15 people, an 8- to 12-pound ham is just right.
All Dearborn hams are fully cooked and gluten-free so they just need to be heated through before serving. Before cooking, remove all outer plastic wrap and netting. Place the ham in a foil-lined roasting pan, cut-side down. The hams may have a small plastic disk on the bottom to hold the shape for packaging – feel free to remove this before cooking if desired.
Optionally, you can enhance flavor by coating the ham with your own glaze Try a sweet glaze made with brown sugar, honey, and spices, or a savory glaze with mustard, vinegar and herbs Brush the glaze over the ham during the last 30 minutes of cooking for maximum flavor.
Baking Your Spiral Sliced Ham
The traditional way to cook a Dearborn spiral sliced ham is by baking it in the oven. Here’s a simple method:
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Preheat oven to 325°F.
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Place ham cut-side down in a foil-lined pan. Cover tightly with foil.
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Bake for 14 minutes per pound. For example, an 8 pound ham bakes for 112 minutes total.
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Remove foil during the last 20 minutes if glazing. This allows the glaze to caramelize.
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Let ham rest for at least 20 minutes before slicing to let juices redistribute.
At 325°F, the low and slow baking ensures the ham cooks evenly from edge to center. The foil prevents it from drying out. Allowing it to rest after baking lets the juices soak back into the meat for a tender, juicy texture.
Additional Cooking Methods
While baking is traditional, a Dearborn spiral ham can also be heated in a slow cooker or on the grill for a change of pace.
Slow Cooker Method:
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Place ham in a 6-quart or larger slow cooker.
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Cover and cook on low for 4-6 hours until heated through.
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Glaze during the last hour if desired.
Grill Method:
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Preheat grill to medium heat, 300-350°F.
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Place ham cut-side down on grill grates.
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Grill for 8-10 minutes per pound with the lid closed.
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Glaze during the last 20-30 minutes if desired.
Serving Your Dearborn Spiral Ham
Once your Dearborn ham is heated through, it’s time to carve and serve! Follow these tips for beautiful ham slices:
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Place ham cut-side down on a cutting board.
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Using a sharp knife, cut portions by slicing vertically around the bone.
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Cut diagonal slices across the grain for tenderness.
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Arrange slices on a platter and spoon any pan juices over the top.
I like to serve Dearborn spiral ham with classic side dishes like scalloped potatoes, roasted vegetables, and yeast rolls. It also pairs well with lighter sides like a green salad or fruit compote.
Aim for around 4 ounces of ham per person. The spiral cut makes it easy to get perfect slices with just a fork!
Leftover Ham Storage
One of the bonuses of cooking a big ham is having plenty of leftovers! Here are some tips for storing Dearborn spiral ham after the main meal:
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Allow cooked ham to cool completely, then refrigerate tightly wrapped for 3-4 days.
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For longer storage, cut ham into portions and freeze in airtight bags for up to 2 months.
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Reheat leftovers gently in the oven or microwave to prevent drying out.
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Use leftovers in omelets, casseroles, soups, salads and sandwiches.
The bone from a cooked Dearborn ham can be used to make flavorful bean, pea or vegetable soups. Store it in the refrigerator for 3-4 days before using.
Dearborn Ham Cooking FAQs
Q: Should I discard the plastic disk underneath a Dearborn ham?
A: Yes, the small plastic disk on some hams can be removed before cooking. It’s used for shape retention during shipping.
Q: Do I need to thaw a frozen Dearborn ham before cooking?
A: For best results, thaw frozen hams for 24-48 hours in the refrigerator before cooking. If short on time, defrost in cold water for 4-6 hours, changing the water every 30 minutes.
Q: Is it safe to eat the rind or outer layer on a Dearborn ham?
A: The rind and outer layer should be removed before eating the ham, as they can be quite tough. Only the inner pink meat should be consumed.
Q: My Dearborn ham came with a glaze packet. Should I use it?
A: The glaze packets are optional – feel free to use it for added flavor or make your own glaze. Brush it on during the last 30 minutes of cooking time.
Q: Can I use an instant-read thermometer to test doneness on a Dearborn ham?
A: Yes, insert the thermometer into the thickest part of the ham away from the bone. It’s ready when it reaches 140°F.
For Juicy, Flavorful Ham – Try Dearborn!
How to cook a spiral ham
First, you might want to put a ham glaze on both the outside and the inside of your ham. This will make it taste even better. I usually just wing it, and it usually has jam and adobo sauce in it—I can’t get enough of that spicy-sweet mix, even on ham. But I made you a simple ham glaze recipe in case you need one.
You don’t really cook a spiral ham, you simply reheat it. When it comes to “cooking” your ham, wrap it lightly with foil while it’s baking. This will keep the juices in and prevent them from evaporating while your ham is in the oven. Sometimes you can open the foil and baste the ham with the juices, which will help it stay moist.
People who cook will sometimes put water, juice, or even 7-UP on the bottom of the pan to help keep the oven as moist as possible. I’ve found that it’s not necessary, as the tinfoil does a great job of keeping the moisture in. Feel free to add that step if you like though, as it won’t hurt anything to add it.
More Ham Glaze Ideas
- I usually use the ham glaze recipe at the end of this post. It needs a tablespoon of mustard, half a cup of jam, and a cup of brown sugar. It makes the ham taste so much better and is so simple to make. You could also add a little bourbon! For your Christmas ham, you can use cranberry sauce instead of jam.
- Change up the simple recipe above by adding 1/4 cup of orange juice instead of the jam. (The bourbon works with this, too)!.
- If you need another quick ham glaze recipe, all you need is equal parts maple syrup and brown sugar, plus Dijon mustard to taste. It couldn’t be easier, and it tastes great!
- Any of these ham glaze recipes would taste great with chopped chipotle peppers in adobo if you like sweet and spicy tastes together. It tastes good with more, so I add more when I need it.
