When I lived in Atlanta I fell in love with smoked ham and enjoyed treating visiting friends to a great Easter dinner without slaving all day in the kitchen. We just put the ham in the oven and went on a great hike, and came home to wonderful aromas. I often think of that trip and choose a cooked ham for Easter, even if I am on my own...I can leave it for a couple of hours in the oven to slow cook, and am quite happy to eat it for days. When the Easter sales come after the big day I will pick up an extra ham to enjoy.
Spiral ham has the special added benefit of being pre-sliced and if you aren't worried too much about calories, the glazes are great.
Ingredients
- Spiral ham
Method
- Remove the spiral ham from the wrapper. It comes with a glaze packet, which you can put aside for now. Place the ham on a roasting pan with the cut-side facing down.
- Place aluminum foil loosely around the ham or create a tent with the aluminum foil. Preheat the oven to 325 degrees and move the rack to the lowest or next to the lowest position.
- Set the ham in the oven and set the timer for 10 minutes for each pound of ham. You will want to check the ham with a meat thermometer. You want the ham to reach 140 degrees to be completely heated.
- Prepare the glaze. When there is approximately twenty minutes left for the ham, remove it from the oven. Take off the aluminum foil and brush on the glaze. Return the ham to the oven and cook until the glaze is brown and bubbly.
- Remove the ham from the oven when it has reached the 140 degrees. Let it set for 10 to 15 minutes before serving.
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