Absolutely. A spiral-cut ham is a lazy cook’s best friend. It’s sliced, so it heats up faster—usually 8 to 10 minutes per pound.
A whole boneless ham is like a dense brick. It takes a little longer, so stick closer to 15 minutes per pound.
And a bone-in ham? That’s the classic showstopper. It might take a bit more time because the bone acts like a heat sink, but the flavor is unreal.
To cover or not to cover?
Covering your ham with foil is like putting a cozy blanket on it. It traps steam and keeps the meat moist.
Uncover it for the last 15 to 20 minutes if you want a crispy, caramelized edge. That’s where the glaze gets all sticky and gorgeous.
If you skip the foil entirely, you might end up with a dry ham. And nobody wants dry ham. That’s just a sad, salty brick.
