Content

• To step
• Part 1 of 2: Prepare a spiral cut ham
• Part 2 of 2: Cut a spiral ham into slices
• Tips
• Necessities

Many hams are sold with a spiral cut that cuts through most of the ham, making them easy to slice at the table. These hams can be sold pre-cooked or raw, so it's important to check the label before getting started.

To step

Part 1 of 2: Prepare a spiral cut ham

1. Defrost the ham if necessary. If you bought a frozen spiral ham, let it sit in the airtight container and thaw in the refrigerator for two or three days. A small ham can also be placed in cold water and thawed with it in two or three hours, if the water is changed every half hour with fresh, cold water.
   • You can also prepare the ham without defrosting it, but that will take about 1.5 times as long as preparing a defrosted ham.
2. Check the label of the ham. Most spiral hams from the store are "ready to eat", but you can still follow the preparation instructions below for reheating.When the ham is "ready to use," you must prepare it before it is safe to eat.
3. Wrap the ham and baking tray in aluminum foil. Remove all packaging from the ham and wrap it in foil to trap the moisture during cooking. Cover a baking tray with foil as well.
   • If you hate dry ham, place another baking tray at a lower point in the oven and fill it with water.
4. Prepare the ham. Place the wrapped ham cut side down on the baking tray. Preheat the oven and determine the cooking time based on the initial status of the ham. Check for overcooked, dry edges every 20-30 minutes:
   • Ready to eat ham only needs to be heated. To keep it juicy, heat it at 120 ºC for about 20 minutes per pound. To speed up the process, at the expense of some of the moisture, you can cook it at 175 ºC for 10 minutes per half kilo. Check the ham with a meat thermometer if you have one. The internal temperature should reach approximately 50 ºC.
   • Ready to use Ham is only partially cooked, and must reach an internal temperature of at least 60 ºC, after which it must be removed from the oven and left for a further three minutes to finish cooking. This usually takes 20 minutes per half kilo at 160 ºC.
   • Fresh (raw) ham is hardly ever sold with spiral cut, but if you have the exception, cook it in the oven at 160 ºC per half kilo for about 25 minutes, until the internal temperature is at least 60 ºC. Then let it stand for a few minutes to re-cook before carving.
5. Glaze the ham. This is best done 30 minutes before the ham is ready, or when a fresh or ready-to-use ham has reached an internal temperature of 60 ºC. Cut a diagonal pattern into the ham with a knife, then brush with frosting of your choice. Then place the ham in the oven for another 30 minutes.
   • Most store-bought spiral hams come with icing powder, which you can mix with water to make the icing.
   • To make your own simple icing, mix together equal amounts of brown sugar and mustard. Use honey mustard for a sweeter glaze, or Dijon mustard for a more sour taste.

Part 2 of 2: Cut a spiral ham into slices

1. Cut along the natural seam of the muscle. Place your ham cut side up on your cutting board and examine the pink, cut surface. The ham should have three visible "seams" of connective tissue between the pink muscle. These are white or reddish pink. Cut along one of these seams, from the outside to the center.
   • For best results, use a flexible carving knife with hollow ovals next to the cutting edge of the knife.
   • Some boneless hams contain significant amounts of ground meat that has been formed into a ham, so they may not have visible seams. In this case, cut from any position you want from the outside to the center. Repeat with two more cuts to divide it into thirds.
2. Cut along the second muscle seam. If there is bone in the meat, cut it in a circle until you reach the second seam. Cut out along this seam to loosen the first set of slices.
3. Cut the third seam. The last seam divides the rest of the ham into two stacks of slices. Cut all the way around the bone, in a tight circle, to loosen it. Arrange the slices on a serving platter or place them directly on your guests' plates.
   • If the ham is large, cut the slices in half before serving.

Tips

• If the spiral ham is not eaten immediately after slicing, keep it in the freezer to preserve quality.
• The tastiest ham usually contains a bone and contains little or no extra water. However, these are more expensive. You can check the water percentage on the label, or check the following system if you live in the US:
  • Ham: no water added
  • Ham with natural juices: less than 8% water
  • Ham, water added: less than 10% water
  • Ham and water product: more than 10% water

Necessities

• Whole or half ham
• Sharp meat cleaver
• Cutting board
• Oven
• Meat thermometer
• Baking tray
• Glaze