You can ask pretty much any member of our family whether they prefer turkey or ham on the holiday table, and it’s going to be ham every single time.

Now, don’t get me wrong, we love our Roast Turkey, but there’s something about the tender, juicy texture and incredible flavor of this Spiral Ham with Apple Cider Glaze.

This recipe takes just 15 minutes to prep and makes the perfect Easter ham, Thanksgiving ham, Christmas ham, Monday ham, Tuesday ham…Okay, you get it.

I’ve included options to bake the spiral ham or to make Slow Cooker Spiral Ham, so pick whatever works best for you! The result is tender, juicy, flavorful, and finished off with a sweet apple cider glaze.

Be sure to serve it with Garlic Mashed Potatoes, Honey Glazed Carrots, Cheesy Baked Asparagus and Mom’s Homemade Buns to round out your holiday dinner!

Not a fan of apple cider? Try my Honey Baked Ham.

Ingredients Needed:

• Spiral Sliced Ham: I use a 3-4 kg/7-9 pound ham for this recipe. Keep in mind that a ham of a different size will cook at a different rate.
• Spiced Apple Cider, Light Brown Sugar, and Cornstarch: makes up a simple, sweet, perfectly spiced apple cider glaze for the ham.
• Salt and Pepper: just add these to the glaze to taste.

How to Choose a Spiral Ham

Here are a few of my tips for choosing a spiral ham:

• Find a butcher you trust. The key is quality for a good price. Thankfully, hams go on sale all the time, especially around the holidays.
• Plan ahead. The standard recommendation is ½ pound of ham per person. However, this depends on who you are feeding or how many sides you have. If you’re feeding kids or have a lot of other food, you can likely plan on less.
• Pick the right cut. Not all spiral hams are cut the same. Some are cut thicker, while others are thinner. Once you find one that your family loves, stick to the same brand every year so you know what you’re getting.

How to Make Spiral Ham with Apple Cider Glaze

This baked ham recipe takes just 15 minutes to prep!

1. Bake the ham: Wrap the ham in tin foil or place it into an oven-safe roasting bag. Bake until heated through, then remove from the oven and allow it to rest for 15 minutes.
2. Make the glaze: In a saucepan, whisk together cider, sugar, and cornstarch. Bring to a boil, then reduce the heat and simmer until thickened.
3. Serve: Slice the ham and serve drizzled with apple cider glaze.

How to Make Crockpot Spiral Ham

This Spiral Ham with Apple Cider Glaze is great in the oven, but can also be cooked in the crockpot!

To cook your ham in the crockpot, pour some apple juice or apple cider in the bottom of the slow cooker, add in the ham, and cook on low for 8-10 hours.

If you don’t have quite that long, you can give it a head start on high for roughly 4 hours, depending on the size of your ham.

Spiral Ham FAQs

Serving Suggestions

Serve your sliced ham drizzled with apple cider glaze and with any of your favorite side dishes!

I love Garlic Mashed Potatoes, Homemade Creamed Corn, Baked Mac and Cheese, Garlic Herb Dinner Rolls, or Roasted Green Beans.

Got leftovers?

Try these recipes:

• Ham and Bean Soup — so cozy on a cold day!
• Easy Leftover Ham Recipes — everything you could possibly need.
• Cheesy Ham and Potato Casserole — pure comfort food!

More Ham Recipes You’ll Love

Dinner

Baked Honey Glazed Ham

Dinner

Slow Cooker Honey Glazed Ham

Dinner

Instant Pot Ham with Pineapple Glaze

Dinner

Slow Cooker Balsamic Cherry Glazed Ham Recipe + VIDEO

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Spiral Ham with Apple Cider Glaze

This Easy Spiral Ham with Apple Cider Glaze is the perfect holiday dinner table centerpiece! It's so easy to prepare and results in tender, juicy, sweet, and salty ham.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 20 servings

Calories 388cal

Author Ashley Fehr

Ingredients

• 3-4 kg spiral sliced ham 7-9 lbs
• 2 cups spiced apple cider (not apple juice)
• 1/4 cup light brown sugar
• 2 tablespoons corn starch
• salt and pepper to taste

US Customary – Metric

Instructions

• Preheat oven to 275 degrees.
• Wrap ham entirely in tin foil or place in an oven-safe roasting bag — this keeps it moist!
• Bake ham for 2.5-3 hours, or roughly 40 minutes per kg. Remember that the ham is fully cooked (be sure to check your label), so you are simply heating through. You don’t want to overcook and dry out your ham!
• Remove the ham from the oven and let rest for 15 minutes before serving. While the ham is resting, make the glaze.
• In a medium saucepan, whisk together the cider, sugar and corn starch. 
• Bring to a boil over medium-high heat, then reduce heat to simmer until thickened. Taste and adjust seasoning as desired.
• Serve over ham.

Notes

Storage:

Leftover ham will last wrapped tightly in the fridge for 2-3 days or in the freezer for up to 3 months. To reheat, thaw in the fridge if frozen, then warm in the oven or microwave until heated through.

To freeze the ham, place leftover slices in large freezer bags and flatten to the best of your ability to allow for quicker thawing. I recommend freezing in single-meal portions so you can thaw only as much as you need.

Nutrition

Calories: 388cal | Carbohydrates: 6g | Protein: 32g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 1782mg | Potassium: 456mg | Sugar: 4g | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 1.4mg

The post Easy Spiral Ham appeared first on The Recipe Rebel.

Even though I’m sort of new to the sous vide game, a turkey breast has been high on my list of things to try for a few reasons!

Turkey breasts, bone in, boneless, or roasts are the perfect smaller option for a holiday meal when you aren’t feeding a ton of people.

The problem with turkey breast, if done wrong, is that white meat can turn out to be drier than its dark meat counterparts.

Although we love this Crockpot Turkey Breast, it’s never going to yield a crispy skin like a traditional roasted turkey.

The Anova Sous Vide Pro makes cooking a juicy, moist turkey breast with crispy skin easier than ever before! You can even connect it to your smartphone to access recipes and monitor your dinner from outside your kitchen.

Roasting a turkey breast can lead to uneven temperatures throughout the breast. With sous vide, the turkey breast will be the same internal temperature all the way through, which means no overcooking and moist turkey breast every time!

Simply season your turkey breast well, place in a large (I recommend 2 gallon or extra large) heavy duty freezer bag, seal, and let the Anova Sous Vide Pro work its magic.

Your holiday guests will definitely be wowed this year!

How do I seal a zipper freezer bag for sous vide cooking?

This was one of my biggest questions when I started cooking with the Anova Sous Vide Pro, because we don’t have a vacuum packer and didn’t want to purchase additional equipment.

The awesome thing is that you don’t have to! Zipper freezer bags work just fine, as long as carefully seal the bag and allow the air to escape using the water immersion technique.

To do this, place your turkey breast in your freezer bag and seal half way or a little more. Gradually lower the bag into your pot of water, allowing the water to push the air out the top.

When all of the air is eliminated (be careful not to allow water into the seal in the top!), seal the remaining part of the bag and proceed with cooking.

What kind of turkey breast do I need for this recipe?

You can use the Anova Sous Vide to cook any turkey breast (and even a whole turkey if you have a bag large enough!).

For this recipe, I used a skin-on, bone-in turkey breast that weighed about pounds.

I love using a skin on turkey breast because this way I can crisp it up in the oven and it will look more like a traditional turkey on the table.

If you’re using a skinless turkey breast, you won’t necessarily need to sear or broil the breast after it’s done cooking, but you can if you prefer.

What’s important is that whichever turkey breast you use is roughly the same weight as the one called for in the recipe, otherwise, you’ll need to account for additional cook time if your turkey breast is larger.

The beautiful thing about cooking a sous vide turkey breast? The cook time and temperature is actually pretty flexible.

What temperature is best for sous vide turkey breast?

This is another area where everyone has a different opinion.

You can cook your turkey breast as low as 132 degrees F (56 degrees C) and as high as 152 degrees F (67 degrees C).

If you cook your turkey breast at a lower temperature, you will need to cook it longer, your internal temperature will be lower (this is technically still safe to eat, but it’s up to you whether you’re comfortable with it), and your end result pinker and juicier.

If you cook your turkey breast at a higher temperature, you will cook it less, your internal temperature will be higher, and your end result will be much closer to a roast turkey from the oven.

What’s most important when cooking sous vide turkey is that you figure out where you’re comfortable and what result you’re looking for.

We cooked this one at 140 degrees F for 8 hours and my husband declared it the juiciest turkey he’d ever had <– no word of a lie!

We also tried cooking for 5-6 hours at 145 degrees F, and it was just as delicious.

Serious Eats has a great chart on cooking temperatures and cook times for cooking sous vide turkey breast.

Tips for cooking Sous Vide Turkey Breast:

• Season well — the turkey has a lot of time to hang out while it gently cooks, and all of that flavor is going to penetrate the turkey breast for amazing results!
• Get that crispy skin: after your turkey breast is cooked through with your Anova Sous Vide, we need to crisp the skin. There are two ways to do this: searing in a pan or under the broiler in the oven. I prefer to do mine in the oven, because it’s less work and gets great even results, but you can do what works for you! The important thing is that you thoroughly dry it and butter or oil the turkey breast before browning.
• An hour or two (or a few more!) isn’t really going to make a big difference in the quality of the finished product, which gives you a lot of flexibility and peace of mind! You can start your turkey breast when it’s convenient for you, and know that you are going to have an amazing meal in the end.

What to serve with turkey breast:

• Crockpot Scalloped Potatoes
• Cream Cheese Mashed Potatoes Recipe
• Slow Cooker Pineapple Glazed Carrots
• Garlic Herb Instant Pot Potatoes
• Homemade Garlic Herb Dinner Rolls

*This post has been generously sponsored by Turkey Farmers of Canada and Anova Culinary and I have been compensated for my time spent creating this recipe. Thank you for supporting the brands that support The Recipe Rebel!

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Sous Vide Turkey Breast with Apple Cider Gravy

This Sous Vide Turkey Breast is a foolproof way to get juicy turkey! Well seasoned, with crispy, browned skin and served with apple cider gravy!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 hours hours 10 minutes minutes

Total Time 8 hours hours 25 minutes minutes

Servings 6 servings

Calories 454.72cal

Author Ashley Fehr

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 4 lb bone in, skin on turkey breast (see post notes for different types of turkey breast)

Garlic Butter

• 2 tablespoons melted unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper

Apple Cider Gravy

• 1/4 cup unsalted butter
• 1 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1/4 cup all purpose flour
• 2 cups turkey broth (drippings plus broth to make 2 cups)
• 1 cup apple cider

Instructions

• Stir together garlic powder, seasoning salt, Italian seasoning and black pepper. Rub all over turkey breast.
• Place turkey breast in a large 1-2 gallon zipper freezer bag, sealing the zipper about ¾ of the way across.
• Place the bag with the turkey breast in a large pot of water, carefully submerging all of the bag except for the very top of the zipper. Let the water in the pot squeeze any remaining air out of the bag and seal completely.
• Secure the Anova Sous Vide Pro to the side of your pot, and set it to a temperature of 140 degrees F for 10-12 hours (see post above for additional tips on cooking temperatures and times).
• When cook time is over, remove the bag from the pot, open the seal and move turkey breast and juices to a 9×13" roasting dish.

Garlic Butter

• Preheat the broiler in the oven.
• In a medium bowl, stir together melted butter, garlic powder, seasoning salt, Italian seasoning and black pepper.
• Brush over top of turkey breast in pan and broil for 5-8 minutes, until skin is golden brown.
• *Alternatively, you can roast at 450 degrees for 20-25 minutes, or sear in a large pan on the stove top.

Apple Cider Gravy

• When turkey is removed from the oven, move it to a cutting board to rest and strain any remaining juices into a 2 cup liquid measuring cup. Add additional turkey or vegetable broth to make 2 cups.
• In a medium saucepan, melt butter.
• Stir in the garlic, salt, thyme and pepper. Then whisk in the flour until completely combined.
• Whisk in the turkey juices and apple cider. Bring to a simmer over medium-high heat, then reduce to medium and simmer until thickened.
• Slice turkey breast and serve with gravy as desired.

Video

Nutrition

Calories: 454.72cal | Carbohydrates: 10.41g | Protein: 66.48g | Fat: 16.8g | Saturated Fat: 8.19g | Cholesterol: 193.66mg | Sodium: 1882.8mg | Potassium: 846.12mg | Fiber: 0.59g | Sugar: 4.01g | Vitamin A: 413.46IU | Vitamin C: 6.1mg | Calcium: 63.1mg | Iron: 2.38mg

The post Sous Vide Turkey Breast & Apple Cider Gravy appeared first on The Recipe Rebel.