Spiral sliced ham is, in fact, an American invention. Harry Hoenselaar, the founder of the HoneyBaked Ham Company, built the world’s first spiral slicing machine in 1924. The idea, he said, had come to him in a dream, and his prototype was assembled from “a tire jack, a pie tin, a washing machine motor, and a knife.” If you’re as enamored by the idea of this gorgeous meat helix as we are and wondering how to cook a spiral ham at home, you’ve come to the right place. Let’s cut the fat, and get right down to the bone of how to treat your ham right, so you and your guests can properly feast on this succulent American classic.
What Is A Spiral Ham?
A spiral ham is, in a nutshell, a bone-in ham that’s been sliced with a special spiral-slicing machine, which carves the meat into perfectly thin slices while allowing it to retain its show-stopping centerpiece shape for optimal presentation. All spiral sliced hams are pre-cooked, so there is actually no need to cook a spiral ham—it’s ready to eat. Nonetheless, there are two additional steps to take in order to get the most enjoyment out of your ham: heating and glazing.