If press for time, get your ham from Costco, Sams or your local grocer. Thanksgiving is around the corner and before you know it, Christmas will be here too. Filipinos usually serve ham during the holidays.
Both cooked spiral sliced ham with glaze and carve ham are available at these stores. When I was working, it was easier to get a fully cooked ham instead of cooking from scratch. I could warm this in the oven 2 to 3 hours before everyone arrives.
Cooking a spiral sliced ham is not complicated. I got the ham from Sams Club. It is the Members Mark Limited Edition Bone In Ham Naturally Hickory Smoked with Natural Juices and Brown Sugar Glaze packet included. It is stated Pork raised with no added hormones.
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Even though this seems like it would be really sweet it is not. Since the sweet glaze is just on the exterior you only end up getting small portions of it in each bite. The sweetness compliments the saltiness of the ham perfectly.
Dad likes to add some diagonal scores to the ham to give it a nice look and also let some of the spices penetrate the exterior. Only go about 1/2 inch deep so you dont end up cutting through the slices.
These two are a match made in heaven. All you need to do is secure your pineapple with some toothpicks and you are good to go! The last step is to pour your can of soda in the pan to help create steam and juices for the ham to cook in.
After the ham has finished warming, remove it from the oven and bump the temp up to broil. Most hams come with their own packaged glazes but Dad prefers to make his own from the juices the ham cooks in.
This seems to tie the flavors together nicely. Put a pan over medium heat and combine the juices from the ham, butter, brown sugar, cinnamon and honey. Simmer it until it reduces in thickness enough to be able to coat a spoon. This takes about 6-8 minutes.
Since spiral hams are already fully cooked, you basically just want to warm it through, infuse it with flavor, and crisp up the edges, all while avoiding drying it out. Stick to 10 to 12 minutes per pound. Place your ham in a deep, heavy pot and tent with foil.
To reheat a spiral-sliced ham in a conventional oven, cover the entire ham or portion with heavy aluminum foil and heat at 325 F for about 10 minutes per pound. Individual slices may also be warmed in a skillet or microwave.
How To Cook A Precooked Ham Cut the ham free from the package, cover it in foil and reheat it to a good serving temperature. Cooking it at 325 degrees Fahrenheit for about 15 minutes per pound should do the trick, depending on the type of ham (whole or half, bone-in or no bone these specifics are outlined here).
Heating Ham Preheat oven to 275F. Remove all packaging materials and place ham face down directly into baking dish or roasting pan. (Place whole ham on its side.) Cover tightly with lid, foil or place in cooking bag and heat at 275F for approximately 12-15 minutes per pound.
Preheat oven to 250F. Remove packaging and if your ham has a small plastic disk on the underside of the bone, remove and discard the disk. Place ham in a shallow roasting pan, cut side down. Bake for 13-16 minutes per pound until ham reaches 140F.
You can reheat spiral ham by wrapping it tightly in aluminum foil and then heating for 30 minutes in a 350 oven. If you prefer to reheat in the microwave, remove the aluminum foil and cover with plastic wrap and heat on high for 1 minute and then turn the dish and heat in 1 minute intervals until reheated.
Reheat in a 325-degree oven until it reaches an internal temperature of 135 to 140 degrees. You can also place the ham in an oven bag. Figure no more than 10 minutes per pound for reheating. For hams that are fully cooked (again, check the label) and not spiral sliced, first cut off any skin.
Place the ham, cut-side-down, on heavy-duty aluminum foil and wrap the ham thoroughly. Or use an oven roasting bag; follow instructions on the bag for preparation. Bake in a preheated 325F oven for 10-14 minutes per pound, or until a meat thermometer registers 140F.
A fully cooked ham needs to be cooked to 140F (basically just to heat it) where as a cook before eating ham needs to be cooked to 160F. When cooking ham, youll want to preheat your oven and place the ham cut side down.
Preheat oven to 325*. 2. Place the Turkey Breast in a shallow pan with a small amount of liquid (water or turkey drippings) 3. Cover in foil and heat approximately 15 minutes per pound, until the internal tem- perature reaches 160*.
This BBQ spin on the holiday classic will prove an instant hit this Thanksgiving and Christmas. Smoked over cherry wood and finished with a sweet and spicy glaze, theres nothing quite like this double smoked spiral ham.
Place the ham on a chicken rack, and then place back on a baking tray. At this stage were not going to be using any fancy brines, sauces, or seasonings. Were simply going to heat it up over smoke, and bring it to temperature.
Heat up your smoker with your choice of smoking wood. I like to use cherry wood here, as it pairs beautifully with pork and offers a delicate sweet flavor (check out our guide to the best smoking woods for ham to find out more). Also, because the ham has already been smoked, we only need to use a mild flavor with it, rather than something strong like oak or hickory. It also imparts a little bit of red coloring onto the ham when its finished, which will go down a treat at the dinner table.
Heat up your smoker to 275F. Were going for a temperature slightly higher than our usual default of 225F because the ham is already cooked. Here were just double smoking it to give it a bit more flavor and bring it to an internal temperature of 140F. Because we dont need to render the fat or collagen ourselves (this has already been done), we can be a bit more aggressive with our heat levels.
Leave to cook for about two hours. Open your smoker and check that the internal temperature is approaching 140F with a meat probe. Also look for good signs like moisture on the surface of the meat, and some nice color developing.
In a small saucepan over medium heat, add a cup of the apple jelly. Allow the jelly to liquify (should take about 3-5 minutes). Once the jelly has broken down completely, add a cup of the raspberry chipotle bbq sauce.
When your ham is ready, open up the smoker and transfer the ham to a shallow pan. Use a basting brush to apply the glaze to the ham. Ensure that all cracks and crevices along the surface of the ham are covered. Any run-off should be collected in the shallow pan.
Use a carving knife to cut the ham, making sure to follow the seams along the surface of the ham. The ham should easily fall apart, and present meat thats juicy all the way through with a beautiful pink color.
If you notice the slices of ham start to fall apart, simply use some toothpicks to hold the ham together. Pinning them with toothpicks should stop them falling apart and leaving the meat prone to drying out.
Use a tray when smoking. Some people like to expose the ham directly to the smoke underneath, but I find that the run-off from the ham causes more problems than its worth. Using a pan when smoking should help catch these, and then an aluminum pan when youve applied the glaze will catch the glaze and stop it dropping onto your coals and causing problems like flare-ups.
Use a sweet wood. Ive used cherry here because I love its mild flavor and the red color it gives the ham, but you can also try pecan or apple. Just try to stay away from heavier woods like oak or hickory. They impart a lot of rich flavor, and might not match well with the flavors from the first time the ham was cooked.
Use a chicken tray. This will help make transferring the ham a lot easier without disturbing it. Because its come pre-sliced, the slightest movement could make it all unravel. Also be sure to place the ham cut-side-down to give yourself the best chance of keeping the ham in one piece while it cooks.
A lot of hams bought from stores have already been smoked. This is also the case for spiral hams. This makes preparing them a lot easier, and just means that we need to smoke them to bring them to an internal temperature of 140F, and apply a glaze to give them more flavor.
140F. Spiral cut hams are safe to eat cold (source) but when cooked they must reach 140F to take it past the danger zone and make it safe to eat. Dont go above this temperature, as the ham will start to dry out.
Cherry wood. Because the ham has already been smoked, woods like oak or hickory will be too strong and overpower the flavors of the ham. I like to use cherry wood because its more mild, and will add a nice touch of sweet flavor to the ham.
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A pre-cooked ham that has been pre-sliced by spiral cutting in order to make it convenient for serving the ham slices. Pre-slicing in this manner allows the ham to be cut into sections, if so desired, with each section being sliced and ready to serve. Spiral cutting is a process that is accomplished by making one continuous cut around the ham, starting at one end and moving consistently around the ham to the opposite end, creating slices that have the same thickness throughout.
Tender, succulent, sugar cured, smoked ham, fully cooked and ready to eat. Our Hams are Sugar Cured, not just glazed, so the flavor is rich and even throughout the entire ham. And the spiral slicing goes all the way to the bone, so serving is quick and easy.
My family, friends, and business associates always tell me how much they love receiving a gift sampler from Early's. I have fun browsing through the catalog and love to send presents with a little local flair.- Kay Rickenbaugh, Brentwood, TN
*Percentage values are based on a 2,000 calorie daily diet. Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.
Are you the hostess with the mostest? Spiral sliced hams are sure to impress! Fully cooked so all you have to do is heat and its ready to eat, one of our spiral hams is your secret weapon for your next family gathering. Why spend time carving your centerpiece when you could be enjoying your signature drink?!
To the uninitiated, ham is ham. It's pink and salty, usually with sweet and smoky overtones as well, and it goes well with just about any side dishes you care to name. A closer look shows that this is a remarkable simplification. There are hundreds of kinds of city hams, country hams, spiral-cut hams and imported dry hams, all with their own distinct characteristics. Spiral-cut hams are among the easiest to understand, being just a city ham that's pre-sliced for convenience.
At bottom, ham is the cured hind leg of a hog. Hams sold in the United States are most offen cured in a wet brine of salt, sugar and spices, and are sometimes referred to as "city hams." They're usually sold cooked and ready to eat. Country hams are cured in a dry salt mixture, then hung to air-dry in a carefully controlled setting. This gives them a dense texture and concentrated flavor, much like imported dry hams such as prosciutto and jamon serrano. They're sold raw and can be shaved thinly like prosciutto or cooked. They must be soaked and simmered long enough to remove the excess salt before they're cooked.
City hams are sold in several versions, all of which have their merits. Full hams are available, but at an average of 15 pounds they're too large for the typical modern family. They're usually cut into a butt and a shank portion, with the butt yielding larger slices but the shank having denser, more flavorful meat. Some are boneless, while others retain their bones. Spiral-cut hams are made at the processing plant by slicing a bone-in city ham in one continuous spiral, leaving the meat on the bone in its original shape. Rather than carving the ham by hand, the cook must only cut the meat from the bone to have perfect, consistent slices.
Spiral-cut hams vary widely in quality. Often hams from small, regional producers are superior to their mass-market counterparts. Asking your butcher for advice can be helpful, as can checking the ham's label, which often contains useful information. Hams that are naturally smoked have better flavor than those with smoke flavor added. Checking the ham's water content is important; the best hams contain no added water, and their labels simply describe them as "ham." "Ham with natural juices" is the next-highest grade; a spiral-cut ham labeled as "ham and water" is usually inferior in flavor and texture.
Spiral-cut hams are fully cooked, so they only require reheating before they're served. You can cut the slices away for sandwiches or breakfast ham or bake the entire ham for a festive meal. If you're preparing the whole ham, it's best to bake it at temperatures of 300 degrees Fahrenheit or lower to keep it from drying out. Bake it in a covered pan or a roasting bag to help retain moisture. If you prefer your hams glazed, uncover the ham or cut open the bag for the last 15 minutes of cooking. Turn your oven up to 425 F while you're glazing the ham, then return the ham to the oven until the glaze is caramelized.
Fred Decker is a trained chef and prolific freelance writer. In previous careers, he sold insurance and mutual funds, and was a longtime retailer. He was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology. His articles have appeared on numerous home and garden sites including GoneOutdoors, TheNest and eHow.
This bone-in spiral-sliced ham is one of our most popular items. Pre-sliced and ready to serve, it makes a delicious centerpiece for any party and special occasions. Serve with a complimentary honey glazed sauce.