Quick Answer
The recommended cooking time for a precooked Smithfield spiral ham is approximately 10-15 minutes per pound. So for a 10 lb precooked ham, the total cooking time would be 100-150 minutes, or 1 hour 40 minutes to 2 hours 30 minutes. The exact time can vary based on the size and shape of your specific ham. Always refer to the packaging for the manufacturer’s recommended cook times.
Detailed Answer
Cooking a precooked spiral cut ham is quick and easy since it is already fully cooked when you purchase it. You just need to heat it up to an internal temperature of 140°F to complete the cooking process and bring out the delicious flavors. Here are some more details on cooking times and tips for ham success:
Cooking Time per Pound
Most recipes recommend allowing 10-15 minutes per pound cooking time for a precooked bone-in spiral sliced ham. The ham will need to reach an internal temperature of 140°F, but you want to avoid overcooking.
For example:
– 5 lb ham = 50-75 minutes
– 7 lb ham = 70-105 minutes
– 10 lb ham = 100-150 minutes
– 15 lb ham = 150-225 minutes
The shape and thickness of your particular ham can impact the exact cooking time. Leaner and flatter hams may cook faster than rounder, fattier hams. Always use a meat thermometer to check the internal temp rather than relying solely on minutes per pound.
Oven Temperature
Most recipes call for baking the ham at 325°F oven temperature. This moderate temperature will allow the ham to heat through gradually without drying out the exterior.
If you want to add a bit of glaze or browning, you can increase the oven temp to 350°F for the last 15-20 minutes. Just keep an eye on it so the glaze doesn’t burn.
Prepare the Ham
Take the ham out of the packaging and remove any plastic wrapper or netting. Place it fat side up in a baking pan. You can choose to bake it directly in the foil pan it comes in or transfer to a metal, oven-safe pan.
Studies show that metal bakeware tends to produce a more evenly heated and better browned ham. Just make sure the pan is large enough to accommodate the ham without crowding it.
If desired, you can score the fat cap diagonally in a diamond pattern which can allow the fat to render more evenly. However, this step is optional.
Basting and Glazing
For added flavor and moisture, you can choose to brush or spoon glaze over the ham several times during baking. Apply a thin layer of glaze over the surface about halfway through cooking.
Then repeat one or two more times in the last 30 minutes of baking. This helps the glaze caramelize and prevents burning.
If you don’t have a prepared glaze, you can brush the ham with honey, brown sugar, maple syrup, or preserves. Some people also use pineapple juice, ginger ale, apple juice or other fruity liquids to baste the ham.
Let It Rest
Once the ham reaches 140°F internal temperature, remove it from the oven. Cover loosely with foil and let rest for 15-20 minutes before carving.
This resting time allows the juices to redistribute evenly throughout the meat for a moist and tender texture. The internal temp may rise another 5-10 degrees during the rest time – that’s okay.
Carving and Serving
The spiral cut makes carving a cinch! Simply slice between the ridges to portion perfect slices. Serve warm or at room temperature.
Refrigerate any leftovers within 2 hours and use within 3-5 days. Slice and freeze leftovers in an airtight container for 1-2 months. Reheat frozen ham slices via oven or microwave.
Cooking Times for Different Sizes
Here is a handy cooking time reference based on ham weights:
| Ham Weight | Cooking Time (minutes) |
|---|---|
| 5 pounds | 50-75 |
| 7 pounds | 70-105 |
| 8 pounds | 80-120 |
| 10 pounds | 100-150 |
| 12 pounds | 120-180 |
| 15 pounds | 150-225 |
| 18 pounds | 180-270 |
As you can see, the per pound range is 10-15 minutes for a precooked ham. This table makes it easy to estimate the baking time needed for any size spiral cut ham.
Key Tips for Baked Ham Success
Here are some top tips to keep in mind for cooking your precooked Smithfield spiral ham:
– Allow at least 10-15 minutes per pound at 325°F oven temperature. For example, a 10 lb ham bakes for 100-150 minutes total.
– Use a meat thermometer to check internal temp, not just time. Cook to 140°F.
– Let the ham rest 15-20 minutes before carving to allow juices to redistribute.
– Bake in a metal pan for even heating. You can use the foil pan it came in.
– Score fat cap diagonally in a diamond pattern for better fat rendering (optional).
– Brush with glaze, honey, or other liquid during last 30 minutes to infuse flavor.
– Refrigerate leftovers within 2 hours and use within 3-5 days for food safety.
Frequently Asked Questions
Should you cover the ham while baking?
It is not necessary to cover the ham during baking unless the top is browning too quickly. Tenting loosely with foil can prevent over-browning. Some ovens may run hot and cause excess browning even at moderate temps.
Can you use a cooking bag?
You can place the ham in an oven-safe cooking bag before putting it in the oven. This can help retain moisture. Just make sure to cut vents or slits so steam can escape. Remove the bag for the last 15-30 minutes if adding a glaze.
Do you need to add liquid to the pan?
Adding liquid to the bottom of the pan is optional. Some cooks add water, apple juice, ginger ale or other liquid to help prevent the exterior from drying out. If baking an uncovered ham directly in a foil pan, add 1/2 inch of liquid to the bottom.
Should the bone face up or down?
It is best to place the ham fat or skin side up during baking. This allows the fat to baste the meat and prevent drying out. The bone can face down or to the side. Fat side up is key.
Can you freeze and reheat leftover ham?
Yes, cooked ham freezes beautifully for 1-2 months. Slice ham first before freezing in an airtight container. Reheat frozen ham slices via oven or microwave. Add a bit of liquid to prevent drying out when reheating.
Conclusion
Cooking a precooked Smithfield spiral sliced ham is simple and dependable when you follow the 10-15 minutes per pound guideline. Allow the ham to rest before carving, and glaze periodically for added flavor and moisture. Use a meat thermometer to confirm the ham reaches 140°F. Leftovers also freeze well for enjoying this delicious baked ham again later. With the proper techniques, you’ll have juicy, flavorful ham any time.
