Jamón Glaseado en Espiral (also known as glazed spiral-sliced ham) is a cooked ham that has been pre-cut into thin spiral slices, then coated with a sweet glaze and baked to caramelize it.
Jump to
It's a popular choice for holiday dinners because it comes fully cooked and only needs reheating. Its signature sweet-and-tangy flavors-such as honey, brown sugar, mustard, or fruit juice-intensify as it bakes.
This Glazed Spiral-Sliced Ham recipe is adapted from America's Test Kitchen. It delivers an easy, moist ham with two optional glaze variations that complement the meat without overwhelming it. It's perfect for Christmas dinner or any special occasion.
Ingredients You'll Need
Note: See the recipe card for quantities.
- Spiral-Sliced Ham: Use a fully cooked ham; avoid "ham with water added" for better flavor and texture.
How to Make Jamón Glaseado en Espiral
Note: Full instructions are provided in the recipe card below.
- Keeping the ham's inner plastic or foil wrap in place, set it inside a large container and cover it completely with hot tap water. Let it sit for 45 minutes. Drain the water, refill the container with fresh hot tap water, and let the ham soak for another 45 minutes.
- Adjust your oven rack to the lowest position and preheat the oven to 250°F. Remove all wrapping from the ham and discard the plastic cap over the bone. Place the ham in an oven bag, then pull the top of the bag tight so it fits closely around the ham. Tie it securely and trim any extra plastic.
- Position the ham cut-side down in a large roasting pan, then use a paring knife to cut four small slits in the top of the bag to allow steam to escape. Bake the ham until the center reaches 100°F, about 1 to 1½ hours (roughly 10 minutes per pound).
- Remove the ham from the oven and raise the oven temperature to 350°F. Carefully open the oven bag, roll back the sides to expose the ham. Brush one-third of the glaze over the surface and return the ham to the oven for about 10 minutes, or until the glaze turns sticky. If the glaze is too thick to brush, return to the heat to loosen.
- Remove the ham again and transfer it to a cutting board. Brush another one-third of the glaze over the entire surface. Loosely tent with foil and let the ham rest for 15 minutes.
- During this time, combine the remaining glaze with 4 to 6 tablespoons of the ham's pan juices in a small saucepan. Warm it until it becomes thick, smooth, and pourable. Slice the ham and serve it with the sauce.
- Maple-Orange Glaze: Place all glaze ingredients in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens, becomes syrupy, and reduces to about 1 cup, 5 to 10 minutes. Set aside.
- Cherry-Port Glaze: In a small saucepan, simmer the port over medium heat until it reduces to 2 tablespoons, about 5 minutes. Add the remaining ingredients and continue cooking, stirring occasionally, until the sugar dissolves and the glaze becomes thick, glossy, and reduced to about 1 cup, 5 to 10 minutes. Set aside.
Hint: For the juiciest, most flavorful glazed ham, avoid hams labeled "ham with water added", and warm the ham gently-never above 120°F (49°C) internal temperature. Soaking the ham in warm water before heating helps it stay moist, and cooking it in an oven bag or tightly wrapped foil prevents it from drying out. If skipping the soak, increase the heating time. Always cut a few slits in the oven bag to prevent bursting.
Storage, Make Ahead, & Freezing
Storage: Let the glazed, warmed ham cool completely, then cover it tightly with foil or plastic wrap to prevent it from drying out.
Make Ahead: Warm the fully cooked ham gently and never exceed 120°F to keep it moist. If you skip the warm-water soak, reheating time increases to 18-20 minutes per pound for a cold ham. If the inner wrapping is torn, wrap the ham in several layers of plastic before soaking so water doesn't seep in.
Freezing: Wrap the ham tightly to prevent freezer burn, especially if its original covering was torn. Thaw later and reheat gently, keeping it covered (oven bag or tightly wrapped foil) so it stays moist.
Camila's Tips & Variations
- Choose the Right Ham: Avoid hams labeled "ham with water added" for the best texture and flavor.
- Warm Low & Slow: Heat the ham gently and never let the internal temperature go above 120°F to keep it moist and prevent it from drying out.
- Soaking Tip: Soaking the ham in warm water before heating helps it warm evenly. You can skip the 90-minute soak, but the heating time will increase to 18-20 minutes per pound for a cold ham.
- Protect the Ham if Needed: If the inner covering has a tear or hole, wrap the ham in several layers of plastic wrap before soaking so the water doesn't leak inside.
- Oven Bag or Foil: Cooking the ham in an oven bag keeps it steamy and moist-just cut slits in the bag so it doesn't burst.
- If you prefer foil, place the ham cut-side down in the roasting pan and cover tightly. Add 3-4 minutes per pound to the heating time when using foil instead of a bag.
- Glaze Options: Use either of the two optional glazes provided to customize the flavor to your liking.
Frequently Asked Questions
Do I need to soak the ham before heating it?
Soaking the ham in warm water is recommended because it helps it heat evenly and stay moist. You can skip the 90-minute soak, but the heating time will increase to 18-20 minutes per pound since the ham will be cold.
What if the ham's inner wrapping is torn?
If there's a tear or hole in the inner covering, wrap the ham in several layers of plastic wrap before soaking it in warm water so the water doesn't leak inside.
Should I use an oven bag or foil?
Either works. An oven bag helps keep the ham moist-just make sure to cut slits so the bag doesn't burst. If using foil, place the ham cut-side down and cover it tightly. Add 3-4 extra minutes per pound to the heating time.
What internal temperature should the ham reach?
For the best texture, warm the ham gently and do not exceed 120°F. This keeps the meat moist and prevents it from drying out.
Did you know?
Most spiral-sliced hams are already fully cooked, which means you're not cooking them again-you're simply warming them gently to keep the meat juicy. That's why techniques like soaking the ham in warm water and keeping the internal temperature below 120°F make such a big difference in preventing it from drying out.
Pair with
You may also like
Recipe
Jamón Glaseado en Espiral
Equipment
- Large container
- Oven bag
- Large Roasting Pan
Ingredients
Ham
- 7 - 10 pound spiral-sliced , bone-in half ham
- 1 large oven bag (plastic)
Maple-Orange Glaze
- ¾ cup maple syrup
- ½ cup orange marmalade
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 teaspoon ground black pepper
- ¼ teaspoon ground cinnamon
Cherry-Port Glaze
- ½ cup red wine (ruby port)
- ½ cup cherry preserves
- 1 cup packed dark brown sugar
- 1 teaspoon ground black pepper
Instructions
- Keeping the ham's inner plastic or foil wrap in place, set it inside a large container and cover it completely with hot tap water. Let it sit for 45 minutes. Drain the water, refill the container with fresh hot tap water, and let the ham soak for another 45 minutes.
- Adjust your oven rack to the lowest position and preheat the oven to 250°F. Remove all wrapping from the ham and discard the plastic cap over the bone. Place the ham in an oven bag, then pull the top of the bag tight so it fits closely around the ham. Tie it securely and trim any extra plastic.
- Position the ham cut-side down in a large roasting pan, then use a paring knife to cut four small slits in the top of the bag to allow steam to escape. Bake the ham until the center reaches 100°F, about 1 to 1½ hours (roughly 10 minutes per pound).
- Remove the ham from the oven and raise the oven temperature to 350°F. Carefully open the oven bag, roll back the sides to expose the ham. Brush one-third of the glaze over the surface and return the ham to the oven for about 10 minutes, or until the glaze turns sticky. If the glaze is too thick to brush, return to the heat to loosen.
- Remove the ham again and transfer it to a cutting board. Brush another one-third of the glaze over the entire surface. Loosely tent with foil and let the ham rest for 15 minutes.
- During this time, combine the remaining glaze with 4 to 6 tablespoons of the ham's pan juices in a small saucepan. Warm it until it becomes thick, smooth, and pourable. Slice the ham and serve it with the sauce.
- Maple-Orange Glaze: Place all glaze ingredients in a small saucepan. Cook over medium heat, stirring occasionally, until the mixture thickens, becomes syrupy, and reduces to about 1 cup, 5 to 10 minutes. Set aside.
- Cherry-Port Glaze: In a small saucepan, simmer the port over medium heat until it reduces to 2 tablespoons, about 5 minutes. Add the remaining ingredients and continue cooking, stirring occasionally, until the sugar dissolves and the glaze becomes thick, glossy, and reduced to about 1 cup, 5 to 10 minutes. Set aside.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
