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Typically this is about 18 minutes per pound but Iâll sometimes pull mine out about 20 minutes before that since it will stay warm in the tinfoil (and even room temperature ham is MUCH better than dry)! Most directions for cooking a spiral sliced ham tell you to reheat your ham at 275F and I agree with this method.
Seal the spiral ham in a resealable bag and place it in a baking pan in the refrigerator for five to seven hours per pound to thaw. Alternatively, submerge the sealed ham into a sink full of cold water for 30 minutes per pound.