A simple spiral sliced ham, brushed with a brown sugar, mustard and pineapple juice glaze enhanced with optional holiday spices and baked.
Baked Spiral Sliced Ham
I have a pretty good collection of baked ham recipes here on the website, but you may have noticed that I haven't ever featured a spiral sliced ham here. Ever.
Until today.
There's a reason for that, and it's simply that I have never had a great amount of success in warming them through without it ending up dry. Until today.
I am happy to say that, as simple as this ham is, it turned out excellent!
Well, if it hadn't, it wouldn't be published.
In case you aren't a regular here or didn't know by now, I have a little bit of a perfectionist personality.
The recipes that you see here on Deep South Dish are either successful on round 1, or I continue to make them until I get it right where I want it. I never publish just to get content up because the quality of the content is the most important aspect of this blogging adventure to me.
Here's how I made this baked spiral sliced ham.
First things first.
I have grown to like "sweating" my hams first, a method I picked up from the Queen of Soul Aretha Franklin's method of cooking a ham. This simply means that you put the ham in the oven all on its own in a foil tub, loosely covered for about 30 minutes - no liquids, no glazes, just the ham.
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!Preheat oven to 325 degrees F. Place a long sheet of aluminum foil in the bottom of a roasting pan to form a tub around the ham. Place the ham on top of the foil, cut side down, and cover ham loosely with another sheet of foil. Bake about 30 minutes, until ham appears juicy.
For the glaze, I'm using a cup of brown sugar mixed with a little granulated sugar and 1/8 teaspoon each of cinnamon, nutmeg, allspice, ground cloves and ginger. Whisk together and add 1/4 cup yellow mustard.
Mix together to form a thick paste.
Stir in enough of the pineapple juice, as needed, to create a pourable but thick glaze. You will use the rest of the juice later. You may also use ginger ale or a lemon-lime soda if you prefer.
Remove ham from oven and remove foil from top. Pour half of the glaze over ham, place foil back loosely on top and return to oven, about another hour.
After the ham has been in the oven for 30 minutes, remove and pour the remaining glaze over the ham. Return to the oven uncovered.
Continue cooking to an internal temperature of 140 degrees F on an instant read thermometer.
Let the ham rest for 15 minutes, then separate the slices and cut around the bone to serve.
Serve it up! Transfer the drippings to a gravy boat and offer at the table.
For more of my baked ham recipes, check out the collection on my Pinterest page!
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