Oh, you bought the fancy spiral-cut ham? Fancy. But it dries out faster than a plain chunk of pork. Those pretty slices lose moisture quick. So you need to cover it with foil for most of the cooking time.
Spiral-Sliced Ham Done Right | Cook's Illustrated | Spiral sliced ham
Uncover it only for the last 15 minutes to brown the glaze. And check the temp in between slices, not on the outside edge. The slices near the cut will cook faster, so poke around. If one section is done but another is still cold, you have a heating problem.
No big deal. Just rotate the pan, add a splash of broth or apple juice to the bottom, and give it more time. Patience, grasshopper. A rushed ham is a ruined ham.
What About “Pre-Cooked” Hams?
I know, I know—you just want to open the package and scream “done.” But pre-cooked doesn’t mean “safe at any temperature.” You still need to heat it to 140°F for safety, because it sat in a factory and then your fridge. It’s polite to kill any extra bacteria.
So even if the label screams “Fully Cooked,” you’re not off the hook. Think of it like a pizza that’s “pre-baked.” You still warm it up, right? Right. Same logic, more meat.
One exception: if it’s served cold, like on a sandwich platter, you can slice it straight from the fridge. But if you’re serving it hot, don’t wing it. Heat it thoroughly. Your stomach will thank you.
How To Determine If Baked Ham Is Cooked To Perfection | ShunGrill
