Keep it covered!
Since spiral hams are already cooked, you’re really just warming it through, infusing it with flavor, and crisping the edges. To avoid drying it out, add water to the bottom of your roasting pan, place the ham on a baking rack above the water, and cover it with foil. Bake only until it’s 140° in the center (this should take 10 to 12 minutes per pound). Uncover it in the last 30 minutes when you’re glazing it, so those edges get caramelized. Another way to ensure your ham stays moist is to cook it in a slow cooker. Simply cook on low for 4 to 5 hours or on high for 2 to 3 hours, basting with the marinade every 45 minutes
Ingredients
- 1
(8 to 10-lb.) whole cured, smoked, bone-in ham
- 1/2 c.
apricot jam
- 1/4 c.
light brown sugar
- 2 tbsp.
bourbon (optional)
- 1 tbsp.
Dijon mustard
- 1/2 tsp.
crushed red pepper flakes
Directions
- Step 1.Remove ham from refrigerator and let sit at room temperature for 1 hour.
- Step 2. Preheat oven to 350°. Place a rack in a large roasting pan and cover the rack with foil. Pour 2 cups water in the bottom of roasting pan and place ham on the foil on the rack.
- Step 3.In a small bowl, stir together jam, brown sugar, bourbon, Dijon, and red pepper flakes. Brush ham with some of the glaze and roast, basting with more glaze every 30 minutes, until an instant-read thermometer inserted in the thickest part reads 140°, about 1 ½ to 2 hours.
- Step 4.Let rest 15 minutes before carving.
- Step 1Remove ham fro
