How Long to Cook Spiral-Sliced Glazed Ham (Bone-In, 8–10 lb) in the sheet pan
Specification: One 8–10 lb bone-in spiral-sliced ham (fully cooked) on a rack over a foil-lined sheet pan, cut-side down, tented with foil for the first hour
3-Step Execution Protocol
Preheat oven to 325°F (163°C). Arrange spiral-sliced glazed ham (bone-in, 8–10 lb) (One 8–10 lb bone-in spiral-sliced ham (fully cooked) on a rack over a foil-lined sheet pan, cut-side down, tented with foil for the first hour) on a parchment-lined sheet pan in a single layer.
Cook for 10–15 mins per lb (about 1h 20m – 2h for an 8–10 lb ham). Flip at the 60-minute mark for even browning.
Glaze is glossy and lightly caramelized in patches, the ham is heated through to 140°F, and the cut faces of the spiral slices are barely beginning to weep juices — pull it before they dry out. Confirm internal temperature reaches 140°F (60°C) at the center, away from bone. Rest for 15 minutes before serving.
USDA FSIS guidance for reheating fully-cooked ham: 140°F internal at 10–15 minutes per pound at 325°F for a bone-in whole or half ham. This is a reheat, not a cook — the ham was already brought to a safe temperature at the packing plant, so the target is heat-through, not the 145°F fresh-pork minimum.