This is not a choice I would readily make. Not only do you need to be able to handle this large of ham, you need a roasting pan that it will fit. A whole ham are very large cuts weighing up to 18 pounds.Spiral ham is a precooked ham and pre-sliced which makes the reheating and carving of your ham so much easier. Spiral Cut Ham is a very popular type of ham that you can find in grocery stores.It tends to have a milder flavor and a more uniform texture compared to bone-in ham. Boneless ham, as the name suggests, does not include the bone.Whatever you do, do not decide to use the glaze without first trying a little bit with your finger or a spoon. You can taste-test the glaze if you like, but I am confident you would rather make your own. Most precooked half hams come with a packet of glaze. If you don't have Dijon mustard, be sure to check out this list of substitutions for Dijon mustard along with a homemade Dijon recipe.ĭiscard the packet with glaze. Orange Marmalade adds citrus notes, sweetness and texture to the glaze.ĭijon mustard adds the spiciness and tang to the glaze that rounds everything out. Pure maple syrup adds the right amount of sweetness and stickiness to the glaze to pull all of the flavors together. These bone-in hams tend to have extra flavor even though this is a simple recipe. Using this ham recipe, the sliced ham is still a juicy ham, because it retains the juices in the cooking bag. Spiral-cut ham is usually sweet and smoky in flavor, and has a moist and tender texture. This is our favorite ham and the one I use most often. Sharp knife for carving and a paring knife.A subtle sweet glaze adds a nice finish to the ham without over powering it.Fuss-free oven cooking because with the oven bag, there is not need to frequently baste the ham.Not only is this faster, but it also reduces the likelihood of drying out in the oven. This simple preparation time decreased the cooking time by over 1 hour. Decreased cooking time because we let the fully-wrapped ham stand in hot water for 90 minutes.The initial low heat roasting is the best way to retain moisture. Not only does the bag retain moisture, but it also reduces the cooking by at least ½ hour. The ham stays moist by cooking the ham in an oven bag and additionally letting the ham soak in hot water for 90 minutes before cooking in the oven.It is fattier than a ham, requires longer cooking, and has more bones. The picnic ham (or smoked shoulder) is smoked like a ham but it comes from the shoulder of the animal. It tastes like ham but is not real ham (a true ham comes from the hind leg of the animal).The sweet glaze can burn easily, so check it frequently. A small ham or ham slice can be glazed and then browned quickly under the broiler. Bake the ham just until the glaze is golden brown. Increase the oven temperature from about 350 F to 400 F and brush the glaze over the meat. A glaze may be applied after the ham is cooked.Place a maraschino cherry in the center of each pineapple slice, if desired secure them with toothpicks or cloves. About 30 minutes before the ham is done, arrange pineapple slices over the ham and secure them with toothpicks or whole cloves. For extra flavor, if desired, insert a whole clove into each cut intersection or in the centers of the diamonds. With a sharp knife, score the surface of the ham in a diamond pattern. This makes for an attractive presentation, and it will allow the glaze to penetrate the meat. If you are glazing the ham, you might want to score it.This temperature also applies to hams that come from places that are not USDA inspected. Leftover cooked ham-as with other leftovers-must be reheated to a temperature of at least 165 F.Heat the ham on LOW for approximately 8 to 10 hours, or until the temperature reaches 140 F for a "fully cooked" ham or 145 F for a "cook before eating" ham. If you have a large enough slow cooker, put the ham in it and add about 1 cup of ginger ale, cola, stock, or water.If the ham is labeled "cook before eating," heat in an oven set no lower than 325 F to an internal temperature of at least 145 F.Wrap the ham tightly with the foil and bake at 300 F for about 15 minutes per pound, or until a meat thermometer registers 140 F when inserted into the thickest part of the meat, not touching bone. To heat a spiral-sliced ham, place it on a sheet of heavy-duty foil, cut-side down.If the ham is labeled "fully cooked" (does not require heating), heat it in the oven for about 10 minutes per pound, or to an internal temperature of 140 F.Place the ham on a rack in a large baking pan and add about 1/4- to 1/2-inch of water to the pan.It should be labeled either "fully cooked" or "cook before eating." ![]() Check the label for cooking instructions.
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