Lemon Ginger Glazed Spiral Cut Ham

Spiral cut hams are easy to serve – but a challenge to heat without drying out the meat because of the preslicing. While they are fully cooked, they do need to be warmed up and the best way to do it is to cover completely and allow enough time for the ham to get to temperature without high heat. Figure 12 minutes per pound at 275 degrees. I not only cover my ham compleley in foil, but I also use a covered roaster – that way I have no worries that the ham will become dry. Place the ham cut side down, cover and cook for time required based on the weight of your ham.

Another big help for the hams are a great glaze. If the list of ingredients on the little packet of stuff that comes with the ham scares you (as it does me!)  you need a simple but delicious glaze of your own. I love this glaze because the sweet and sour flavors complement the ham very nicely, and it’s is quick and easy. 

Lemon Ginger Ham Glaze:
1/2 cup dark brown sugar
1/2 cup water
1/2 cup lemon marmalade
1 teaspoon dry mustard powder
1/2 teaspoon dry ginger

Mix all of the glaze ingredients together, stir well and bring to a simmer. Continue to simmer, stirring often until glaze is thickened a bit. Set aside until the ham has 10 minutes left for it’s reheating.

Uncover the ham, set oven to 400 and glaze the ham: pour or brush glaze all over the top and in between the slices. Remaining glaze can be used for a sauce at the table.

Return the ham to the now 400 degree oven, uncovered, for ten minutes.  When done, carefully transfer the ham to a serving platter or spiral ham rack and serve. Add up to 1/2 cup of pan juices to the remaining glaze, reheat for a few minutes and put into a small pitcher or in a bowl with ladle for a table sauce.  Enjoy!