The Art of the Spiral: Prep, Cook and Serve like a Pro

When the holiday season rolls around, one dish stands out as the centerpiece of the Holiday Table: a Smithfield Spiral Ham. Whether it's glazed with Brown Sugar and Bacon, Hickory Smoked, or embellished with bourbon, honey and orange, a Smithfield ham brings a touch of tradition and a whole lot of flavor to the table. So, roll up your sleeves and get ready to impress your guests with a ham that's sure to make this holiday season unforgettable!

Smithfield Spiral hams are fully cooked making it even easier to create a mouth-watering recipes that will make your celebrations unforgettable. Follow these steps to ensure a perfect meal every time.

1. Preheat oven to 325˚F.
2. Remove all packaging materials and place ham on wire rack in shallow roasting pan, flat side down.
3. Add 1/2 inch of water to the bottom of the pan
4. Cover pan tightly with aluminum foil.
5. Bake for approximately 14-16 minutes per pound, until it reaches an internal temperature of 120°F.
6. Do not overcook! Remove ham from oven and let stand 20 to 30 minutes before serving.

To add to the flavor of your ham our Spirals come with a delicious glaze packet.

1. Remove ham from oven. Remove foil and turn ham on its side. CAUTION: Ham will be hot. Please use utensils to turn ham.
2. Place refrigerated glaze packet under warm tap water 1 minute or until glaze is softened. Cut off corner of packet and apply glaze evenly over ham surface. Allow to sit 5 to 10 minutes while glaze melts into ham.

Chef Tip - Heated Glaze

Try heating your glazed ham! Remove ham from oven 10 minutes before end of warming time and follow instructions for glazing ham. Heat glazed ham, uncovered, 10 to 15 minutes in 275°F oven.

Now it’s time to carve and serve like a pro. Carving a Smithfield Spiral is like unwrapping a delicious present – each slice reveals a mouthwatering masterpiece.

Start by cutting slices off the large (butt) end of the ham. After a few slices you'll run into the first of the spiral cuts. Then make cuts along the natural seams of the ham's surface parallel to the bone. There are three easy steps remaining:

1. Cut along the natural seam on the top (as it faces you), extending knife point as far back into the ham as you wish to remove slices and then down and to the left, parallel to the bone, exiting at the natural seam.
2. Then make a second cut along the top (where the first section was removed) parallel to the bone, around to the right and exiting at the natural seam.

3. To remove the final section, cut down to the right, and parallel to the bone until the section is free.

Now all that’s left to do is dig in and enjoy with family and friends!