Pineapple Ham (Spiral Ham Recipe) - The Cookie Rookie® (2024)

FAQs

How long does it take to cook a fully cooked spiral ham? ›

If you're starting with a pre-cooked ham, you'll only need to cook your ham long enough to heat it all the way through. Total cook time will depend on the size of the ham, your cooking method, and the cooking temperature. In general, you'll want to plan for 10-16 minutes per pound.

Don't bother decorating the outside of your ham with fresh pineapple, as the enzymes in the fruit will turn the meat to mush.

Spiral cut hams should be covered with aluminum foil to help retain moisture when re heating. You could also place a foil pan with water underneath the ham to create some steam inside the oven to keep everything moist.

Depending on how the ham was cured, it will most probably be necessary to soak the ham for 24 hours before baking it. This step isn't necessary when boiling a ham as the boiling process automatically removes any excess salt, but it is a foolish errand to bake a salt cured ham without soaking..

A spiral-sliced ham needs the packaging removed and plopped into a roasting pan with about 3/4-1 cup of water in the bottom. ​After your ham is in the roasting pan, with a little water on the bottom, you'll want to cover it tightly as best you can with aluminum foil.

How long should I cook my spiral ham? Since spiral hams are already cooked, you're really just warming it through, infusing it with flavor and crisping the edges. You're going to want to bake until it's 140° in the center (this should take 10 to 12 minutes per pound).

Mushy meat typically is a result of excess tenderizer use. Try marinating meat with fresh pineapple and you will see literally meat paste.

For the juice, I would recommend basic orange juice, perhaps cut with a little extra lime juice for complexity and acidity.

Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.

How long to cook a spiral ham without drying it out. Another way to keep your spiral sliced ham from drying out is to reheat it “low and slow”. Keeping the oven at 275°F for about 12 – 15 minutes per pound, plus basting occasionally with any juices that accumulate, will ensure your ham is moist and tender.

What liquid keeps ham moist? ›

So here's the hack: Add half a cup of wine or stock to the bottom of your pan before popping that ham in the oven. While the hack seems rather simple, there is a bit of science behind it when it comes to ensuring that you have a juicy ham for your Christmas dinner.

Let it sit before baking: Let the ham come to room temperature before cooking to ensure juicer, more evenly cooked meat. Cook it cut-side down: Place the ham cut-side down in your pan to prevent it from drying out while baking.

Cut the ham free from the package, cover it in foil and reheat it to a good serving temperature. Cooking it at 325 degrees Fahrenheit for about 15 minutes per pound should do the trick, depending on the type of ham (whole or half, bone-in or no bone ― these specifics are outlined here).

Place ham cut-side down on a large sheet of foil in a roasting pan. Pour reserved liquid over ham and wrap completely with foil. Warm ham in oven for 10 to 12 minutes per pound. Do not overheat.

Preheat oven to 275° F.

A great way to keep your ham from drying out, is to place the ham face down into a baking dish or roasting pan and cover with aluminum foil. Keeping it covered with aluminum foil (or heavy duty foil) will keep that moisture in!

Heat oven to 350°F. Place ham, flat side down, on rack in shallow roasting pan; cover tightly with aluminum foil. Bake approximately 13 to 18 minutes per pound until heated through. Remove ham from oven.

Oven Temperature and Internal Temperature

Plan on baking your pre-cooked ham at an oven temperature of 325 degrees Fahrenheit, covered with foil, until it reaches a safe internal temperature of 140 degrees Fahrenheit, as recommended by the USDA. A pre-cooked 10-pound ham, bone-in will need about 2 1/2 hours.

Take ham slices (many hams are already spiral-sliced) and place them, overlapping, on a baking sheet. Cover with foil and place in a 325-degree oven. This way, the slices, according to Dearborn Brand Ham, will heat quickly and not dry out.

Arrange slices in a single layer on a greased baking pan. Add a couple of tablespoons of broth or water and cover with foil. Bake for about 10 minutes or until heated through, turning slices once.