A spiral-sliced ham is a popular choice for large gatherings because it is typically pre-cooked and cut into thin slices around the bone. Before serving, the frozen ham must be properly thawed to ensure food safety and quality. Following the correct defrosting steps is essential for a successful reheating process. The safest method requires planning, but options exist for those who need to expedite the process.
Defrosting in the Refrigerator
Thawing a spiral ham in the refrigerator requires significant foresight but is the safest method. The ham must be kept consistently at or below 40°F to prevent bacterial growth. Place the ham, still in its original wrapping, inside a large pan or on a tray on the lowest shelf. This catch basin contains condensation or drips, preventing cross-contamination with other foods.
The thawing time requires approximately four to six hours per pound. A 10-pound ham will need between 40 and 60 hours, or roughly two to two and a half days, to thaw completely. This extended duration ensures the ham thaws evenly, minimizing the time the meat spends in the temperature danger zone (40°F to 140°F).
A steady refrigerator temperature, ideally set at 38°F or below, manages this long defrosting period effectively. This slow, controlled process minimizes the risk of the ham’s surface warming before the center thaws. The consistent, cold temperature ensures crystallization breaks down slowly, helping the ham retain moisture and texture.
This slow-thaw method provides preparation flexibility. Once fully thawed, the ham maintains its quality and safety for a prolonged period. A refrigerator-thawed ham can be safely kept in its chilled environment for up to five additional days before it must be reheated. This extended window makes the refrigerator method ideal for preparing meals several days in advance.
Expedited Thawing with Cold Water
When time constraints prevent a multi-day refrigerator thaw, the cold water method offers a faster alternative. This technique requires continuous attention and a specific safety protocol. The ham must be secured inside a heavy-duty, leak-proof plastic bag, even if it is in its original packaging, to prevent water from contacting the meat.
The sealed ham should be submerged completely in a basin or large pot of cold tap water (70°F or colder). This method requires about 30 minutes for every pound of ham. A 10-pound ham will be thawed in approximately five hours using this submerged technique.
To maintain a safe thawing temperature, the water must be completely changed every 30 minutes. Allowing the water to warm up risks bringing the ham’s surface temperature into the danger zone, increasing the potential for bacterial growth. Never use warm or hot water, and never attempt to thaw the ham on the kitchen counter at room temperature.
Because the cold water method involves a faster temperature transition, the ham must be reheated immediately upon completion of the thaw. There is no safe storage window after a cold water thaw; the ham should move directly into the oven or preparation phase. This immediate reheating step safeguards against any bacteria that may have developed during the expedited process.
Safe Storage and Reheating Preparation
After the spiral ham has been completely thawed using the refrigerator method, attention shifts to safe storage before the final reheat. The flexibility of the refrigerator thaw allows meal preparation to be scheduled without the pressure of an immediate cooking deadline.
Remove the ham from its original packaging to discard any excess moisture that may have accumulated. Before serving, a pre-cooked spiral ham must be reheated to a minimum internal temperature of 140°F. Measure this temperature using a food thermometer inserted into the thickest part of the ham, avoiding the bone.
Achieving this internal temperature ensures the ham is heated throughout for consumption. The internal temperature check is the final safety checkpoint before the ham is presented. Managing the post-thaw period guarantees the ham is safe and ready for the final step of meal preparation.