Q&A for How to Cook a Spiral Ham

It depends what you cook it with. if you cook it in water, then it shouldn't be as salty.

Yes. Make sure you cool the ham to room temperature before you put it in the freezer. When you go to eat the pieces, just thaw them out first.

Do it while the ham is still raw, preferably ice cold or even frozen. This results in the best pineapple texture.

Bake 2 to 2½ hours in a preheated oven at 325°F (163°C). Follow the manufacturer's instructions, as times may vary, and use a meat thermometer to make sure the internal temperature reaches 140°F (60°C) for safe consumption.

To cut a shank ham, carve portions off the bone and keep the carved side down on both the main ham and the portions. Use a carving fork to stabilize the meat and prevent it from rolling.

If you want to reduce the saltiness, boiling the ham in water can help, but be aware that it may also reduce the overall flavor and make the meat less chewy.

A spiral-cut ham in a sealed wrapper can typically last in the refrigerator for about 5 to 7 days. It's important to store the ham in the coldest part of the refrigerator and check the "use by" or "sell by" date on the packaging for specific guidance. If you don't plan to use the ham within this time frame, you can freeze it for longer storage.

You can cut a spiral ham into smaller pieces and heat it in a slow cooker. This allows for even heating and helps the flavors permeate the meat. Place the cut pieces into the slow cooker, add a glaze or sauce, and cook on low for 3-4 hours until the internal temperature reaches at least 140°F (60°C) for a juicy, flavorful ham.