Glazed spiral-sliced ham from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

  • spiral-sliced ham

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Accompaniments: Cherry-Port glaze; Maple-orange glaze; Apple-ginger glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • BethNH on September 29, 2017

    Spiral hams don't seem to need much of a recipe as they are already cooked and really only need to be warmed. That being said, I always end up with a dried out ham that is only partially warm. Following the method outlined in this recipe, which involved soaking the ham prior to baking and using an oven bag, I was left with a wonderfully moist ham that was warm all the way through. I'm not very fond of ham but this was truly delicious. I'll never cook a spiral ham any other way.

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