Crunchy Glaze Spiral Sliced Ham

This ham is fully cooked and ready to eat, so it's so, so easy to prepare.

Serves: 12
Cook Time: 12 Minutes Per Pound

Ingredients

• 1 Smithfield Crunchy Glaze Spiral Sliced Ham

Steps

Preheat oven to 325 degrees F. Remove ham packing materials. Place ham cut side down on large sheet of foil in roasting pan and wrap the ham with foil. Warm the ham in the oven for 10 to 12 minutes per pound. Do not overheat. To glaze ham, remove the ham from the oven 15 minutes before recommended heating time.

Glaze instructions: Thaw packet of glaze thoroughly. Heat glaze packet in a pan of boiling water for 4-5 minutes or microwave for about 45 seconds in the microwave, until it's approximately 140 degrees to 165 degrees F. Using a pot holder to handle the hot glaze packet, cut one end of the packet open and empty glaze into a bowl. Spoon the glaze evenly over the top of the ham. Return ham to the oven uncovered and continue heating 15 minutes. Remove from the oven and let stand 10 minutes before serving.

Serving Suggestions

Consider buying a ham a little larger than you'll need. Ham leftovers make wonderful next day meals, like Paula Deen's Potato Broccoli & Ham Casserole.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (17) Post Your Comment

lawchik
The absolute best ham I've ever tasted. Liked the fact that it is spiral sliced, but the one I cooked yesterday was only partially sliced.
I've been recommending it to coworkers all day.

Jackson's Nana
I am cooking my 4th or 5th one of these hams. They are my favorite. We have them for Christmas and Easter. Smithfield is the best.

Jackson's Nana
I'll be cooking my 4th crunchy glaze spiral sliced ham for Easter. Tried it for Christmas 2008 and it was the best tasting ham ever, and I've had a lot of Smithfield hams over the years. We repeated it for Easter 2009, Christmas 2009, and now Easter 2010. I'd make it more often if our grocery store carried it year-round. Kudos to Smithfield and Paula.

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