Boneless Spiral Ham
Cooking TipsYou’ve got all the fixin’s for a fantastic feast ready to go. All you need to do is cook that Frick’s ham, turkey, bologna or sausage to mouthwatering perfection. Would we leave you in the lurch at a moment like this? Heck no. This is the place to find simple cooking instructions and prep suggestions for pretty much everything we make. Now fire up that oven, stovetop, grill or microwave and get to it!
Boneless Spiral Ham
- Preheat oven to 325°F and remove ham from packaging.
- Place ham, flat side down, into a 2-inch deep baking pan. Pour all juices remaining in the packaging over the ham along with 1/3 cup of water.
- Cover pan and ham tightly with aluminum foil.
- Bake approximately 15-20 minutes per pound or until ham is warmed through (to reach 130°F). Careful not to overheat.
Dry Glaze:
- Take ham from oven (~30 min. before baking is complete) and turn oven to broil.
- Remove aluminum foil. Using a fork, fan out the slices to allow even distribution of glaze throughout the ham.
- Baste the ham with juices from the pan. Then sprinkle 1/2 the packet of dry glaze over the ham, covering the surface with glaze, including between the slices. (Glaze packet is enough for 2 hams).
- Place the ham back in the oven and broil until the glaze is bubbly and melted to a golden bronze color.
- Watch broiling process closely to prevent overcooking the glaze and burning it.
- Remove from oven, place ham on platter, slice and serve immediately.
Wet Glaze:
- Combine glaze packet contents with 3 Tbsp. water in a small saucepan.
- Heat on stove top, stirring constantly, until boiling.
- Remove from heat, cool slightly.
- Pour or brush over warm ham.
