Spiral Cut Ham PPP (Pick Prep Portion)

The Meat Hook

Spiral ham is the classic holiday centerpiece — the cut that shows up at Easter, Christmas, and plenty of Sunday suppers. It’s pre-cooked, pre-sliced, and almost foolproof, which is exactly why people love it. But here’s the catch: not all spiral hams are created equal.  

Some are pumped with water, some dry out fast, and some taste like salt with a little pork in the background. If you pick the right ham, prep it with care and portion it properly. You’ll have a table that feels like a celebration without breaking a sweat.

Ham may not take 12 hours on the pit like brisket, but when you serve one right, it earns the same respect.

 

By the end of this post, you’ll know:

• How to choose a spiral ham that eats juicy, not watery
• What to trim and prep before seasoning or glazing
• How to calculate servings for gatherings big and small
• Why spiral hams are so popular (and how to make yours stand out)
• Pro-level tips to avoid dry slices and salty bites

 

Picking: What to Buy

Spiral hams are usually cut from the hind leg and sold fully cooked, then pre-sliced around the bone for easy serving.

What to look for:

• Bone-in vs. boneless: Bone-in holds moisture and flavor better. Boneless is easier to slice, but often pressed and reshaped.
• Label check: Look for “ham” or “ham with natural juices.” Avoid “ham and water product” — that’s code for pumped with water and less flavor.
• Weight range: Most spiral hams run 7–12 pounds.
• Shank vs. butt portion: Shank-end hams carve easier, butt-end hams have more meat but can be trickier around the bone.

👉 Tip: A bone-in spiral ham not only eats better, but also leaves you with a bone perfect for soup or beans.

 

Prepping: How to Trim

Spiral hams come pre-sliced, so trimming is minimal.

• Remove excess surface fat if it’s thick and waxy.
• Score the exterior lightly if glazing — gives the glaze more surface to cling to.
• Dry the surface with paper towels before seasoning or glazing to help flavor stick.

👉 Pro move: Tent the ham with foil during the early part of cooking/reheating to prevent drying. Remove foil near the end to set glaze and bark.

 

Portioning: How Much Do You Need?

• With bone: Figure ¾ pound raw per person.
• Boneless: Plan ½ pound raw per person.

Example: A 9-pound bone-in spiral ham feeds ~10–12 people.

Remember: spiral ham is pre-cooked, so you’re reheating and glazing - not trying to take it to BBQ doneness. Don’t overcomplicate it. 

Pitmaster’s Tips

• Buy bone-in with “natural juices” for best flavor.
• Tent with foil early, glaze late — keeps ham juicy.
• Save the bone for beans or soup stock.
  
  

Pair It

• Scalloped Potatoes: Creamy, hearty side.
• Roasted Green Beans: Fresh balance to rich ham.
• Dinner Rolls: Sop up glaze and juices.
• Deviled Eggs: Classic holiday partner.
• Riesling: Sweetness complements salty ham.
• Sparkling Grape Juice (zero-proof): Festive and refreshing.

 

Closing Thought

Spiral ham proves that BBQ and outdoor cooking aren’t always about sweating over the fire for hours. Sometimes, it’s about choosing the right cut, treating it with respect, and letting tradition do the heavy lifting.

The beauty of spiral ham is in its simplicity - it’s prepped for you, but still leaves room for your influence. A glaze, a little smoke or a smart reheat can turn store bought into something unforgettable.

Serve spiral ham and you’re not just feeding people. You’re continuing a tradition, adding your own fire-kissed flavor to a meal that everyone already knows and loves. That’s BBQ too.

The PitMaster’s Toast

Here’s to the holiday ham — proof that simple can still be special. Spiral ham makes memories without making stress.

Salud!

 

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

 

If you liked this PPP, check out:

• Turkey Breast PPP (Pick Prep Portion)
• Pork Belly PPP (Pick Prep Portion)
• Prime Rib PPP (Pick Prep Portion)