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.

Soak the gammon in cold water for 1 to 1 and a half hours. This will get rid of any excess salt from the curing process.

When it comes to “cooking” your ham, wrap it lightly with foil while it's baking. This will keep the juices in and prevent them from evaporating while your ham is in the oven. You can occasionally open the tinfoil and baste the ham with the juices, too, which only helps keep it more moist.

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.

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.

The best way to do this is to cook it on a low temperature so the outside doesn't dry out before the inside is heated. To cook a spiral ham without it drying out make sure you use a meat thermometer to reach 140°F and do not overcook it.

Should a spiral ham be rinsed before cooking? ›

Preheat the oven to 325°F. You don't need to wash a ham before baking. If you ask us, baked ham is delicious even when you leave it plain; however, scoring a diamond pattern with a chef's knife in the outer layer and brushing on a glaze during baking makes the ham a showy centerpiece and adds flavor.

How to Prepare the Most Tender, Juicy Ham With Apple Juice or Pineapple | Livestrong.com. If you want to prepare pre-cooked ham so it's tender, juicy and flavor, the key is in the glaze. Here's how to bake the best ham with apple juice or pineapple.

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..

Tips for Making the Best Baked Ham

Cook it cut-side down: Place the ham cut-side down in your pan to prevent it from drying out while baking. Cover it while cooking: Help the meat retain moisture by covering the ham or pan with aluminum foil before putting it in the oven.

Preheat the oven to 350 F. Place the ham on a rack in a large baking pan and add about 1/4- to 1/2 inch of water to the pan. If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F.

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.