At Easter, there is just nothing better than a spiral-cut ham! Because I grew up with my grandmother roasting fresh, white, uncured hams, a sweet-glazed spiral-cut ham has always been a delicacy to me ...

Glaze timing: Apply glaze during the final 30 minutes or so of cooking. Any earlier, and the sugars might burn. Reapply glaze every 10 minutes or so to build up a beautifully sticky exterior.

Set ham cut-side down in large roasting pan and cut 4 slits in top of bag with paring knife. Bake ham until center registers 100 degrees, 1 to 1 ½ hours (about 10 minutes per pound).

Bake the ham in the foil for 14 to 15 minutes per pound (for an 8 pound ham, this is two hours). While the ham is baking, make the glaze. Heat a small pot over medium low heat.

Bone-in or spiral-cut hams range from about seven to 10 pounds (for a half-ham), to 19 pounds for a whole ham. Buy about three-quarters of a pound per person.

However, wet-cured ham, such as city and spiral-cut hams, needs to be refrigerated. “Like any ready-to-eat food, follow the [cook-by] date, keep refrigerated under 40°F, and trust your nose ...

Cooking With CJ. Ninja Woodfire Grill Spiral Cut Ham. Posted: March 31, 2025 | Last updated: March 31, 2025. We're using my Ninja Woodfire Grill to make this amazing smoked spiral cute ham.

Chef Buddha Lo shares the significance of ham during the holidays and five common mistakes when it comes to cooking one. Plus, he shares his honey, soy and chili ham recipe.