Hamageddon Recipe

Preheat & prepare ham

Preheat oven to 325°F (165°C). Remove the spiral ham from packaging and place cut-side down on a large cutting board. If your ham has a plastic bone guard, remove it. Place the ham in a shallow roasting pan with a rack. Reserve any juices from the packaging and pour 1/4 cup of apple cider/orange juice into the bottom of the pan to keep the ham moist during baking.

If the ham has a pre-scored exterior, gently fan the slices slightly to create space for cheese and toppings without separating the spiral too far. Pat the outside of the ham dry with paper towels.

Caramelize onions

In a medium skillet over medium heat, melt 2 tablespoons of butter. Add the thinly sliced onions and a pinch of salt. Cook, stirring occasionally, until soft and golden brown, about 12–15 minutes. If onions begin to stick, add 1–2 tablespoons of water and continue cooking. Stir in 1 tablespoon brown sugar in the last 2 minutes to deepen caramelization. Remove from heat.

Make glaze

In a small bowl, whisk together remaining 1 tablespoon melted butter (or melted if cooled), Dijon mustard, 1/4 cup apple cider/orange juice, smoked paprika, garlic powder, black pepper, and remaining brown sugar until smooth. Taste and adjust seasoning; the glaze should be balanced sweet and tangy with a noticeable smoky note from the paprika.

Brush a thin layer of the glaze into the spaces between several of the spiral slices and on the outer surface of the ham. Use a spoon to push some of the caramelized onions down between slices where possible.

Layer the shredded cheddar and Swiss cheese between slices, alternating or mixing as you prefer. Aim to distribute about 75% of the cheese inside the spirals and reserve the rest for the top.

Spoon any remaining caramelized onions over the top and between spirals. Drizzle an additional 2–3 tablespoons of the glaze over the ham to coat the exterior lightly.

Cover the ham loosely with aluminum foil, tenting so the cheese has room to melt without sticking to the foil.

Place the covered roasting pan in the preheated oven. Bake for 25 minutes to warm through and begin melting the cheese (baking times can vary by ham size; check internal temperature and cheese melt). After 25 minutes, remove foil carefully and baste the ham with any pan juices. Sprinkle the reserved cheese evenly over the top and between any open spirals as needed.

Return the ham to the oven, uncovered, for an additional 10–15 minutes, or until cheese is melted and bubbly and the glaze is slightly caramelized. If you want a deeper caramelization, broil on low for 1–2 minutes—watch closely to prevent burning.

Check the internal temperature near the thickest part of the ham; it should read 140°F (60°C) for pre-cooked hams warmed through. Remove from oven and let rest, uncovered, for 10 minutes to allow the juices to settle and the cheese to set slightly.

Transfer the Hamageddon to a cutting board or serving platter. Garnish with chopped fresh parsley and serve with additional Dijon or mustard on the side. Encourage guests to pull apart spiral slices—the cheese and onions should hold between slices for easy serving.