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Spiral-Sliced Ham is a whole brined already-cooked ham that is sold already sliced, but sliced in such a fashion that the ham stays together for baking and presentation.

It is more expensive than other already-cooked whole hams because the slicing has been done, making it very easy to serve and "carve" at the table.

The hams are sliced on special cutting machines that spin the ham against a blade in a spiral fashion, cutting it almost to the centre and making thin slices, without going all the way through or detaching the slices. The ham is then packaged and sold.

You can get whole or half ones. Half a ham will be 7 to 10 pounds (3 to 4 1/2 kg.)

Most are bone-in, but you can get boneless. You can get them thickly or thinly sliced.

Some are already glazed; some come with a package to make a glaze from, to make the Easter Ham fool-proof (some wags say "thought proof") from oven reheating to table serving.

If you have your own special glaze you like to make, be sure to check the packaging to make sure it isn't already glazed.

Ones that say "with natural juices" didn't have brine injected into them.

Cooking Tips
To reheat: Let the ham come to room temperature (about 90 minutes). Heat oven to 325 F (160 C). Place flat side down in a roasting pan. Glaze if desired (if it isn't already). Cover with foil, if the pan doesn't have a cover. Bake for about 2 hours on lowest rack, or until internal temperature reaches 140 F (60 C). If you wish, you may bake it in a plastic oven bag, to ensure it stays moist. If you do, can you lower the temperature to about 300 F (150 C), and possibly even reduce the oven time, because the bag will hold heat in and cause it to cook faster. You may wish to cut the bag open for the last 1/2 hour or so of cooking to allow the glaze to brown.

Other entries for:

Brine-Cured Ham
Brunswick Smoked Ham, Canned Ham, Cottage Ham, Holstein Cottage Ham, Jambon de Paris, Lachsschinken Ham, Madrange Ham, Pullman Ham, Spiral-Sliced Hams, Suffolk Hams

Other entries for:

Ham
Air-Cured Ham, Ardennes Dry Ham, Bradenham Ham, Butt End Ham, Country Ham, Devilled Ham, Fresh Ham, Gammon, Ground Ham, Guijuelo Ham, Ham Steak, Leoncini Roasted Ham, Limerick Ham, Los Pedroches Ham, Pannonia Ham, Spanish Ham, Suffolk Cure, Taylor Pork Roll, Wachholder Ham

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Gilt Hog, Ground Pork, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak