With a boneless ham, plan on 4 servings per pound of ham. ✔ With a bone-in ham, plan on 2 to 3 servings per pound. Use a large serving fork to hold the ham and slices in place while cutting. Meanwhile, heat the remaining glaze with 4 to 6 tablespoons of ham juices until it becomes a thick but fluid sauce.Tent ham loosely with aluminum foil and let rest 15 minutes. Remove ham from oven, transfer to cutting board.Return the ham to the oven for 10 minutes or until glaze becomes sticky and the internal temperature reaches 130 degrees F.Brush ham with one-third of the prepared glaze. Using a scissors, cut open the oven bag and roll back sides to expose ham. Combine all the ingredients listed for the glaze and heat until a sticky sauce consistency.
Bake the ham for 1 to 1 ½ hours (about 12 minutes per pound) or until the center registers 110 degrees Fahrenheit when tested with an instant-read thermometer.Seal the bag and cut slits in the top of the bag so the bag doesn't pop while cooking. Unwrap the ham and put it, cut side down, in an oven bag.Adjust oven rack to lowest position and preheat the oven to 250☏.Soak the pre-cooked ham in hot tap water with it's inner plastic or foil covering intact for 90 minutes. Place ham in the sink or a large container.☛ Do Not Remove the Outer Packaging Until Later ☚ This leave the options open for making a horseradish sauce or other condiments that you enjoy with baked ham. This is always an option for those who just love pure spiral sliced ham. In place of ¾ cup maple syrup, use ½ cup + 2 teaspoons lightly packed brown sugar and 2 to 3 tablespoons water. If you are selecting another type of ham based upon the criteria above, you may have to change your cooking times. If the ham is a country ham it will be clearly marked. Country hams are dry-cured and so are very salty and only used in smaller slices. City hams are by far the most common type you will find in your grocery store. City ham vs country ham are two types of ham you may hear about.It is easier to carve, but the cut is slightly tougher than the butt half. The shank half is the lower end, which means it is more leg and less fatty.This is mostly rump meat which, in turn, makes this part more fatty but also more tender and flavorful. The butt half is the upper part of the ham.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.
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