#Cooking a spiral ham how to#

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Holidays are a great time for roasted meat. We always use our hambone to make split pea soup the next day. Don't throw away the bone! The spiral ham bone can be used for soups and stews. Be sure to serve some extra on the side for folks to add more once served. The brown sugar honey glaze is easy to make and tastes fantastic.

Precooked spiral hams usually include a plastic button or dish at the bottom of the ham. Slice the ham and serve on a platter with more of the remaining glaze. Do not overcook, as this will dry the ham. Return the glazed ham back to the oven and bake uncovered for 15-20 minutes longer or until the ham has browned and the glaze has caramelized. For best results, heat in a 300F oven to an internal temperature of 120F (approximately 13-15 minutes per pound). A spiral ham is, in a nutshell, a bone-in ham thats been sliced with a special spiral-slicing machine, which carves the meat into perfectly thin slices while.

Remove the foil and use a brush to baste the ham with half of the glaze making sure you get the glaze between all the layers of ham. Once the ham reaches 140f remove it from the oven and raise the oven temperature to 425f.It will coat a spoon well and have a pretty thick consistency if you used cornstarch. Turn off the heat and allow the glaze to cool.If the glaze is too thin, combine 1 tablespoon of cornstarch and 2 tablespoons of water to make a slurry and add to the glaze, stirring until thickened. To a saucepan add 3 tablespoons of coarse-grain Dijon mustard, ¾ cup of orange juice, 1 cup of packed brown sugar, ½ cup of honey, 1 tablespoon of soy sauce, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground cloves and bring the mixture to a boi.

While the ham is baking, prepare the glaze.

Cover the spiral ham tightly with foil and bake for 12-15 minutes per pound, or until it reaches an internal temperature of 140f (about 90 minutes).

Insert an oven-safe thermometer into the ham taking care to not place it touching the bone. Prepare a 7-10 pound precooked spiral ham by removing the plastic button or disc from the bottom and placing it flat-side down in a large baking dish or roasting pan.

Preheat the oven to 325f and set the rack to the middle level.

#Cooking a spiral ham how to#

How to make brown sugar glazed spiral hamĮach number corresponds to the numbered written steps below. Remove and let rest before slicing.Coarse-grain Dijon mustard is also used in this recipe, however, it is not pictured here. However, you can wrap individual spiral slices in aluminum. Meanwhile, make the sweet heat harissa glaze by adding all the ingredients to a. If heating is desired, we recommend heating only those slices you plan to use and not the entire ham. Slather the remaining glaze all over the top of the ham and place back in the oven uncovered for 15 more minutes. Preheat oven to 250 Roast ham for 10-12 minutes per pound to warm it through. Using caution and tongs to help, peel back the aluminum foil from the top, leaving the aluminum foil on the sides and underneath the ham to catch the glaze and juices. Raise the oven temperature to 400 degrees F. Whisk until small bubbles appear all over, then turn off the heat. Pour the remaining half of the glaze in a small saucepot on medium heat and bring to a simmer. In a Conventional Oven Your trusty oven works wonders when it comes to cooking just about anything, even a frozen ham. Ham is fully cooked, so be careful not to overheat. Fill the pan with an inch of water and roast in the oven until the internal temperature reaches 140 degrees F, about 20 minutes per pound. Use a meat thermometer and heat to an internal temperature of 140F. Tightly wrap the ham in the foil and place on a rack in a roasting pan. Pour half of the glaze over the ham allowing it to sink into the slices.

Peel back the layers of the ham and place a sprig of thyme between every other layer of the spirals. Roll out enough aluminum foil to surround the ham and place the ham in the center of the foil. In a bowl, mix together the brown sugar, honey, orange zest, 1/4 cup orange juice, pumpkin pie spice, and nutmeg.