Most spiral-sliced hams sold for Thanksgiving are fully cooked, so you are reheating, not starting from raw. USDA ham food-safety guidance says a ham packaged in a USDA-inspected plant can be reheated to 140°F in a 325°F oven, which often takes about 10 minutes per pound when the ham is covered with foil. Leftover ham, or ham that was repackaged at a store or at home, should be reheated to 165°F. For carving, glazing, and shopping amounts, use how to cook a ham for Thanksgiving, how to make a ham glaze, and the Thanksgiving mains, diets and leftovers guide, along with the Thanksgiving guide.
Time and temperature for a fully cooked spiral ham
Heat the oven to 325°F, place the ham cut-side down in a roasting pan, and cover it loosely with foil so the exposed slices do not dry out. Plan on roughly 10 minutes per pound as a starting point, then start checking early. Insert an instant-read thermometer into the thickest part, away from the bone and not just in the glazed outer slice. If the label says the ham is fully cooked and it is still in its original USDA-inspected plant packaging, 140°F is the reheating target. If you bought a half ham that was sliced and rewrapped at the deli, or you are reheating leftovers, go to 165°F.
Add the glaze late and watch the edges
A sugary glaze burns if it sits in the oven for the whole reheating time. Uncover the ham for the last 15 to 20 minutes, brush on the glaze, and return it to the oven until the surface looks glossy and the interior is at the correct temperature. If the edges darken too fast, tent just those slices with a little foil. For a raw or cook-before-eating ham, the safe minimum is 145°F with a 3-minute rest, which is a different product than a typical spiral-sliced holiday ham. Check the label before you set a timer.
Rest, carve, and refrigerate leftovers
Let the ham rest about 10 to 15 minutes so the slices stay moist when you fan them onto a platter. Refrigerate leftovers within 2 hours, in shallow containers, and use them within 3 to 4 days, or freeze them. {LEFTOVERS} covers storage times for the rest of the meal. If you are still deciding how large a ham to buy, see {HAM_AMT}.
Frequently asked questions
Do I need to cook a spiral ham all the way from raw?
Usually no. Most spiral-sliced holiday hams are fully cooked and only need to be reheated to a safe serving temperature. Read the label; a fresh or cook-before-eating ham is a different product and should reach 145°F with a 3-minute rest.
Why does USDA list both 140°F and 165°F for ham?
A fully cooked ham that is still in its original USDA-inspected plant packaging can be reheated to 140°F. Ham that has been repackaged, or leftover ham you are reheating later, should reach 165°F.
Should I cook a spiral ham at 350°F to save time?
Stay at 325°F. That is the oven temperature USDA uses for reheating ham, and a slower, covered heat is gentler on the exposed slices than a hotter oven.
Helpful kitchen tools
- Cuisinart Stainless 16-Inch Roasting Pan with Rack and Deluxe Basting Set — A roasting pan holds the ham and any glaze drips without crowding the oven.
- TempPro TP19H 1-Second Digital Meat Thermometer — An instant-read thermometer tells you when the center has reached 140°F or 165°F.
- OXO Good Grips Oven Thermometer — An oven thermometer confirms the oven really is at 325°F before you start the clock.
- OXO Good Grips Slicing Knife — A slicing knife follows the spiral cuts without shredding the warm slices.
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