Yes, you can absolutely convection bake a spiral cut ham! Convection baking is a great way to cook a ham as it allows the heat to circulate all around the ham, ensuring even cooking. Convection ovens have a fan that distributes the hot air, speeding up cooking times and giving very consistent results. Many people find convection baking to be an easy, convenient and delicious way to cook a holiday ham.
What is a Spiral Cut Ham?
A spiral cut ham refers to a bone-in cooked ham that has been sliced in a spiral pattern. This creates slices that are easy to serve and present beautifully on a platter. Spiral cut hams are most often seen around the holidays, like Easter and Christmas. The spiral cut allows more of the ham’s surface area to be exposed, which allows any glaze to penetrate into more of the meat. It also reduces the need for carving at the table. Spiral cut hams are available fully cooked or semi-boneless, with just the shank bone remaining.
Benefits of Convection Baking a Spiral Ham
There are several advantages to convection baking a spiral ham rather than using a standard baking method:
- Shorter cooking time – Convection ovens can decrease cooking times by 25% or more. The circulating hot air cooks food more quickly than standard static heat.
- Even cooking – The fan distributes heat evenly around all sides of the ham, preventing cold or hot spots.
- Prevents drying out – Convection baking is efficient at cooking meats like ham without drying them out.
- Self-basting – Spiral hams release juices and fat that bastes the ham as it cooks, kept moist by convection.
- Better browning – The circulating air promotes nice even browning or caramelization on the ham’s outer surface.
- No need to rotate – Convection heat penetrates food so well there is no need to rotate the ham.
- Consistency – Convection removes temperature variations so each ham comes out cooked exactly the same.
The controlled, circulating heat of convection is ideal for achieving tender, juicy ham with a beautifully glazed exterior.
Convection Baking Process for Spiral Ham
Follow these simple steps for convection baking a spiral cut ham:
- Preheat oven to 325°F convection bake setting. Many convection ovens cook 25°F lower than standard.
- Place ham cut side down on a rack in a roasting pan. Add 1 cup water to the bottom of the pan.
- Bake for approximately 12-15 minutes per pound. For example, a 10 lb ham would bake for 2 to 2 1/2 hours.
- Baste ham with glaze periodically during baking if desired. Apply glaze thickly in the last 30 minutes.
- Use an instant read meat thermometer to check final internal temp of 140°F.
- Once ham reaches 140°F, remove from oven and tent loosely with foil for 15 minutes before carving.
The reduced convection temperature and circulating air work to gently cook the ham without drying it out. Basting with glaze adds flavor and keeps the ham moist. Letting it rest after baking allows juices to redistribute through the meat before slicing.
Convection Baking Times for Different Ham Sizes
Use these convection baking times as a guide for hams of different weights:
| Ham Weight | Bake Time (Minutes) |
|---|---|
| 5 lbs | 60-75 |
| 8 lbs | 96-120 |
| 10 lbs | 120-150 |
| 12 lbs | 144-180 |
| 15 lbs | 180-225 |
Always use a meat thermometer to double check final internal temperature rather than relying solely on time. But these convection times provide a good estimate for approximate baking time based on the ham’s size.
Tips for Convection Baking Spiral Ham
Here are some additional tips for successfully convection baking your spiral cut ham:
- Let the ham sit at room temperature for 1-2 hours before baking for more even cooking. Don’t bake directly from refrigerator.
- Use a meat thermometer to verify the thickest part of ham reaches 140°F before removing from oven.
- Choose a high quality ham with natural juices for the best flavor.
- Glaze the ham in the last 30 minutes only so glaze doesn’t burn.
- Add apple juice, cider or pineapple juice to the roasting pan to enhance flavor.
- Rest ham for 15 minutes tenting loosely with foil before carving.
- Carve ham across the grain in thin slices for tender results.
- Leftovers can be refrigerated for 5-7 days or frozen for 2-3 months.
Following these best practices will lead to a tender, juicy and delicious convection baked holiday ham with beautiful glaze.
Common Convection Bake Mistakes
It’s easy to end up drying out your ham or having problems if you aren’t familiar with convection baking. Here are some common mistakes to avoid:
- Baking at too high temperature – Convection ovens cook faster, use 25°F lower temp.
- Not using a meat thermometer – Relying on time alone leads to under or overcooked ham.
- Too long uncovered – Letting ham bake uncovered entire time dries it out.
- Underglazing – Don’t be shy with the glaze to get an appealing shine.
- Skipping resting time – Ham needs time to reabsorb juices before slicing.
- Carving incorrectly – Always slice ham across the grain for tenderness.
Avoiding these common pitfalls will ensure convection baked ham turns out juicy and delicious every time. Don’t be afraid to use your convection setting to bake ham!
Frequently Asked Questions
Here are answers to some common questions about convection baking spiral hams:
Should you cover ham when baking?
It’s best to leave the ham uncovered for most of the convection baking time. Covering the ham can cause it to stew in its juices and become overly soft. You can tent it loosely with foil for the last 30-60 minutes if the top seems to be browning too quickly.
Does spiral ham need to rest before serving?
Yes, you should let the ham rest for 10-15 minutes before slicing and serving. This allows the juices to redistribute through the meat. Skipping the resting time causes juices to spill out when the ham is carved.
Can you put glaze on ham before baking?
It’s best to only glaze the ham in the last 30 minutes of baking time. Sugar based glazes will burn if put on too early. Baste periodically with pan juices, then coat with glaze at the end for beautiful results.
Do you remove ham bone before baking?
For bone-in hams, you can bake it with the bone in or out. Leaving the bone in adds flavor, but makes carving trickier. Remove the bone ahead for easier slicing.
Should you wrap ham in foil when reheating?
Yes, wrap ham in foil before reheating leftovers to prevent drying out. Use steam reheating in the oven or microwave to keep ham moist. Only reheat to an internal temperature of 140°F.
Conclusion
In summary, convection baking is an excellent cooking method for spiral cut hams. The circulating hot air cooks the ham faster and more evenly than standard ovens. Reduce the oven 25°F, allow 10-15 minutes per pound, and use a meat thermometer for perfect doneness. Baste with pan juices then glaze at the end for full flavor. Rest before slicing, store leftovers properly and avoid common mistakes. Follow these tips and you’ll have professional quality convection baked ham to impress your holiday guests.