Oh, the spiral-cut ham. It’s beautiful. It’s convenient. It’s also a drying-out machine if you’re not careful.
Because it’s already sliced, heat escapes faster. The edges become leather. Your goal? Warm the center to 140°F, then stop immediately.
Fun fact: Those pre-made glazes are often just sugar and food coloring. You can make a better one with honey, mustard, and a splash of bourbon. Yes, bourbon. The ham will thank you.
