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Easy Bobby Flay Spiral Ham Recipe

Bobby Flay Spiral Ham Recipe

Ah, the spiral ham. It’s like the trustworthy sweater you pull out during the holidays—familiar, comforting, and always a crowd-pleaser. Bobby Flay has turned this staple into a culinary marvel. 
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Prep Time: 10 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: Bobby Flay Spiral Ham Recipe
Servings: 10 Servings
Calories: 191kcal
Author: Rebecca Novak

Equipment

  • Saucepan

Ingredients

For the glaze:

  • 1/2 cup pure maple syrup
  • 1/2 cup dark brown sugar
  • 2 tablespoons whole-grain Dijon mustard
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon apple cider vinegar
  • 1 9-pound bone-in spiral-cut ham
  • 3/4 cup water

Optional fixings for serving:

  • Soft rye bread
  • Selection of mustards
  • Pickled onions
  • Small gherkin pickles
  • Variety of aged cheeses

Instructions

Step 1: Prepare Your Ingredients

  • Gather all your ingredients. It makes the process smoother. Soften the brown sugar by rubbing it gently between your fingers. It should feel nice and crumbly.

Step 2: Make the Glaze

  • In a saucepan, combine the maple syrup, dark brown sugar, whole-grain Dijon mustard, ground cinnamon, ground nutmeg, and apple cider vinegar. Bring it to a gentle simmer over medium heat. Stir until the sugar dissolves completely. Let it simmer for about 5-7 minutes. You want the mixture to thicken slightly.

Step 3: Preheat the Oven

  • Preheat your oven to 325°F (165°C). This is essential for achieving that perfect cook on your ham.

Step 4: Score the Ham

  • Place the spiral-cut ham on a roasting pan. Score the surface in a diamond pattern. This will help the glaze penetrate and create beautiful caramelization.

Step 5: Apply the Glaze

  • Brush a generous amount of the glaze all over the ham. Make sure to get into those cuts. Pour the remaining glaze into the bottom of the roasting pan to keep the ham moist.

Step 6: Bake the Ham

  • Cover the ham loosely with foil. Bake for approximately 15-18 minutes per pound. For our 9-pound ham, that’s around 2.5 to 3 hours. Remove the foil in the last 30 minutes of baking and baste the ham occasionally with the juices.

Step 7: Rest and Serve

  • Once cooked, allow the ham to rest for about 15-20 minutes before slicing. This helps redistribute the juices. Then, carve it up and serve it with your chosen sides.

Notes

  • Room Temperature: Always allow the ham to sit at room temperature for about an hour before cooking. This ensures even cooking.
  • Baste Frequently: Open the oven a couple of times during cooking to baste the ham. It keeps the meat moist and flavorful.
  • Check the Temperature: Use a meat thermometer to check for doneness. The internal temperature should reach 140°F (60°C) for pre-cooked ham.
  • Save the Drippings: Don’t discard the drippings! They make great gravy or a flavorful sauce for serving.
  • Get Creative with Glazes: Try adding orange juice or pineapple for a tropical twist to your glaze.

Nutrition

Serving: 122g | Calories: 191kcal | Carbohydrates: 48g | Protein: 1g | Fat: 0.2g | Sodium: 35mg | Fiber: 1g | Sugar: 42g
Tried this recipe?Let us know how it was!