Spiral Cut Ham Recipe

Prepare oven and pan

Preheat the oven to 325°F (160°C). Place the spiral-cut ham flat-side-down in a shallow roasting pan fitted with a rack. If using cloves, insert cloves into the thicker parts of the ham, spacing evenly.

Add liquid

Pour the apple cider (or apple juice) and water into the bottom of the roasting pan — enough to come about 1/2 inch up the sides but not touching the ham slices too much. This keeps the ham moist during reheating.

Cover and reheat

Tent the ham loosely with aluminum foil, sealing the edges of the pan so steam remains inside. Reheat the ham in the preheated oven until the internal temperature reaches 120–125°F (49–52°C), about 10–12 minutes per pound. For a 8–10 lb ham this will take roughly 80–120 minutes. Check with an instant-read thermometer inserted between slices but not touching bone.

Glaze application and finishing

During the last 20–30 minutes of reheating, remove the foil and brush the ham generously with the spicy mustard glaze (see below). Return the ham to the oven, uncovered, and roast until the glaze is set and edges are lightly caramelized, about 15–25 minutes more. Watch carefully to avoid burning. Once finished, remove from oven and let rest 10–15 minutes before serving to allow juices to settle.

While the ham is heating, whisk together all glaze ingredients: Dijon mustard, whole-grain mustard, brown sugar, honey, apple cider vinegar, prepared horseradish, sriracha, smoked paprika, black pepper, and salt until smooth and homogenous. Taste and adjust heat or sweetness: add more honey for sweet, more sriracha or horseradish for heat.

Reserve about 1/4 cup of glaze warmed in a small saucepan or microwave-safe bowl to serve alongside the ham as extra dipping sauce. The remaining glaze will be used to baste the ham during the final roasting stage.

Warm the dinner rolls: during the last 10 minutes the ham is resting, brush rolls with melted butter and place on a baking sheet. Warm in the oven at 350°F (175°C) for 6–8 minutes until heated through and slightly golden.

Carve and plate: keep the ham on the cutting board and slice between the spiral cuts; the slices will separate easily. Arrange on a warmed platter.

Garnish and serve: spoon reserved glaze into a small serving bowl. Sprinkle chopped parsley over the ham if using. Serve spiral-cut ham with warmed rolls and the spicy mustard on the side so guests can make sandwiches or take individual slices.