Glazed Spiral Ham in Electric Roaster

Here is my go-to spiral ham recipe for the electric roaster, with a simple glaze that keeps the meat juicy and flavorful, plus tips for getting that perfect caramelized coating every time.

This spiral ham method has become my holiday lifesaver since it frees up precious oven space for all the side dishes. My family always asks for seconds, and the cleanup is so much easier than dealing with a big roasting pan in the oven.

What Kind of Ham Should I Use?

For this recipe, you’ll want to use a fully cooked bone-in spiral sliced ham, which makes serving so much easier since the slicing work is already done for you. Most grocery stores carry these during the holidays, and they come in various sizes – just plan for about 1/3 to 1/2 pound per person depending on how hungry your crowd is. Brand-wise, popular options like HoneyBaked, Smithfield, or your store’s own brand will all work great. The key is making sure it says “fully cooked” on the package, which means you’re just reheating and glazing rather than actually cooking the ham from scratch.

Options for Substitutions

This spiral ham recipe is pretty forgiving when it comes to swapping ingredients:

• Maple syrup: If you don’t have real maple syrup, honey works great as a substitute. You can also use pancake syrup in a pinch, though the flavor won’t be quite as rich.
• Brown sugar: White sugar mixed with a tablespoon of molasses will do the trick, or you can use coconut sugar for a slightly different flavor profile.
• Apple juice: Orange juice, pineapple juice, or even ginger ale make tasty alternatives. Each will give your glaze a unique twist while keeping that sweet, fruity balance.
• Dijon mustard: Yellow mustard or whole grain mustard work just fine here. If you only have mustard powder, mix 1 tablespoon with a little water to make a paste.
• Allspice: As mentioned, cinnamon or ground ginger are great swaps. You could also try nutmeg or even a pinch of cloves for a warm, spiced flavor.
• Electric roaster: Don’t have an electric roaster? Your regular oven works perfectly fine – just use a roasting pan and cover with foil. Cook at 325°F and follow the same temperature guidelines.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking spiral ham in an electric roaster is cranking up the temperature too high, which will dry out your ham – keep it at 275°F and plan for about 15-20 minutes per pound since you’re just reheating, not cooking from scratch.

Don’t skip wrapping your ham tightly in heavy-duty foil with a little liquid at the bottom, as this creates steam that keeps the meat moist throughout the long cooking process.

Another common error is glazing too early or too often, which can cause the sugars to burn – wait until the last 30-45 minutes of cooking time and only brush on your maple syrup mixture once or twice.

Make sure to use a probe thermometer to check that the internal temperature reaches 140°F, and let the ham rest for 15 minutes before carving to help the juices redistribute.

What to Serve With Spiral Ham?

Spiral ham is perfect for feeding a crowd, so I love pairing it with classic sides that everyone will enjoy. Creamy mashed potatoes and roasted vegetables like carrots, Brussels sprouts, or green beans make great companions to the sweet and savory flavors of the ham. Since this ham has those lovely maple and brown sugar notes, try serving it with some tangy cranberry sauce or a fresh salad with vinaigrette to balance out the richness. Don’t forget some dinner rolls for making leftover ham sandwiches the next day – trust me, you’ll want them!

Storage Instructions

Refrigerate: Your leftover spiral ham will stay delicious in the fridge for up to 5 days when wrapped tightly in foil or stored in an airtight container. I like to slice off what I need and keep the bone-in portion intact since it helps keep the meat moist.

Freeze: Ham freezes really well for up to 2 months! Wrap individual portions or the whole leftover ham tightly in plastic wrap, then aluminum foil. I often slice some into meal-sized portions before freezing so I can grab just what I need for sandwiches or breakfast hash.

Warm Up: To enjoy your leftover ham, you can eat it cold straight from the fridge or gently warm it in the oven at 325°F until heated through. If it’s frozen, thaw it overnight in the fridge first. A little splash of apple juice while warming helps keep it from drying out.

Preparation Time	15-30 minutes
Cooking Time	130-160 minutes
Total Time	145-190 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2500
• Protein: 190-230 g
• Fat: 75-110 g
• Carbohydrates: 180-220 g

Ingredients

For the ham:

• 1 spiral sliced ham (bone-in, allow 1/3 to 1/2 lb per person)

For the maple glaze:

• 1 heaping tbsp Dijon mustard (I like Grey Poupon Country Dijon)
• 1/2 cup apple juice
• 1/2 cup brown sugar (light or dark brown sugar works well)
• 1/2 cup maple syrup (pure maple syrup for best flavor)
• 1/4 tsp ground allspice

Step 1: Prepare the Roaster Oven and Foil

Start by pouring 2-4 cups of water into the bottom of your electric roaster oven, ensuring it covers the bottom to a depth of about 1/4 inch.

Place the roasting rack in position, then lay out 2-3 sheets of heavy-duty aluminum foil on your countertop, overlapping the edges to ensure it’s large enough to fully wrap the ham.

Step 2: Wrap and Set Up the Ham

• bone-in spiral sliced ham (allow 1/3 to 1/2 lb per person)

Remove the bone-in spiral sliced ham from its packaging, reserving any juices.

Place the ham on the prepared foil, laying it on its side with the cut side facing you.

Lift and wrap the foil around the ham, leaving the top open.

Transfer the wrapped ham onto the rack in the roaster.

Pour any reserved juices from the packaging over the ham.

Insert the food thermometer probe into the middle of the ham, avoiding contact with the bone.

Wrap the top of the foil loosely so it can be opened later.

Step 3: Initial Roasting

Secure the lid on the roaster oven and set it to 275°F.

Program the thermometer to alert you at an internal temperature of 140°F.

Begin heating the ham until it reaches an internal temperature of 100°F, which should take about 1 1/2 hours depending on the size of your ham.

Step 4: Make the Maple Glaze

• 1/2 cup maple syrup
• 1/2 cup brown sugar
• 1/2 cup apple juice
• 1 heaping tbsp Dijon mustard (about 20 g)
• 1/4 tsp ground allspice, or substitute cinnamon or ground ginger

While the ham is roasting, combine the maple syrup, brown sugar, apple juice, Dijon mustard, and ground allspice (or cinnamon/ginger) in a small saucepan.

Bring the mixture to a boil over medium-high heat and let it boil for 2 minutes.

I like to let it bubble a bit longer for a thicker, stickier glaze.

Step 5: Glaze the Ham and Continue Roasting

• 2/3 of maple glaze (from Step 4)

Once the ham has reached 100°F, carefully open the foil and pour about 2/3 of the prepared glaze over the ham.

Re-wrap the ham and continue roasting until it reaches 120°F, approximately 30 minutes.

Step 6: Finish Glazing and Roast to Temperature

• remaining 1/3 of maple glaze (from Step 4)

Using a pastry brush, coat the outside of the ham with the remaining third of the glaze.

Re-wrap the ham with the foil and continue cooking until the internal temperature reaches 140°F, about 20 more minutes.

Step 7: Optional Caramelization

For a sticky, caramelized finish, open up the foil and increase the roaster temperature to 425°F.

Bake the ham uncovered for 10 minutes to caramelize the glaze before serving.

I find this step gives the ham a beautiful glossy look and an extra layer of flavor.