They’re Pre-Sliced. They’re High Maintenance.
Spiral-cut hams are a blessing and a curse. They’re already sliced, which is amazing.
But they dry out faster than a politician’s promise. You have to baby them.
Wrap them tightly in foil. Or better yet, use a roasting bag. That steamy, cozy environment keeps every slice juicy.
Baste them every 20 minutes. Use the packet of glaze they give you. Or make your own with brown sugar and mustard. Your ham will thank you.
The Bone-In vs. Boneless Brawl
Bone-in hams look cooler. They feel more rustic. Plus, you get that amazing ham bone for soup later. Total win.
Ham Cook Time Chart - timechartprintables.com
Boneless hams are easier to carve. No wrestling with a femur at the dinner table. But they lack soul.
My vote? Bone-in. Always. Unless you’re feeding toddlers. Then boneless is your sanity.
