kliontrades.blogg.se - Baking a spiral sliced ham

Tangy: Dijon mustard, apple cider vinegar, balsamic vinegar.Sweet: Light brown sugar for a neutral taste, dark brown sugar for a stronger taste, honey, maple syrup, strained marmalade or apricot jam.You can add butter also, but it's optional. The best homemade glazes have these elements. Rewarm the glaze over low heat if it thickens too much when it cools. If you would like to make a glaze for your spiral ham, mix the ingredients together in a saucepan, bring it to a boil, reduce to simmer until it thickens like honey then remove from the heat. If you are serving boneless, you'll need less than ½ pound per person. If you want leftovers, buy 1 pound per person. If you have a bone in spiral ham, you'll need ½ to ¾ pound per person. Our savory recipe is delicious because it's moist and juicy. Join the millions of other who love to serve a spiral ham at Easter and Christmas for their family and friends. You can also serve it with spiced applesauce, or a homemade mustard sauce. Serve the spiral ham with the slices of onion and garlic cloves, and a spoonful of pan drippings. This will allow the internal temperature to increase 5 to 15 degrees and allow the juices to redistribute.Ĩ. Tent it loosely with foil and allow to rest for 20 minutes. (We did not use a glaze for this savory recipe.)ħ. To get the glaze to caramelize, put the meat under the broiler for 3-5 minutes, watching carefully so it doesn't burn. Apply the third glaze, after it's cooked. Cook for 10 minutes, then apply the second glaze. If you want to apply a glaze, increase the temperature to 400☏ during the last 20 minutes, brush the first glaze all over and in between the slices. Cook at 275☏ for 12 minutes per pound or until a meat thermometer reads 140☏. Turn the meat cut side down and cover tightly with foil.

Place the spiral ham in the pan and pour the chicken broth on top.ĥ. Scrape the browned bits, called the fond, off the bottom of the skillet with a wooden turner.Ĥ.

Deglaze the skillet with ¼ cup chicken broth.

Transfer the onion and garlic cloves to the roasting pan, then add the fresh thyme sprigs and the bay leaf. Saute the sliced onion until soft, then add the garlic cloves and cook for two minutes, stirring constantly.

Melt the oil in a small skillet over medium high heat.

Gather all the ingredients for this spiral ham recipe.

Fat: We used olive oil to saute the aromatics.

Spices: We used fresh thyme sprigs and one bay leaf.

Aromatics: We used yellow onion rings and fresh garlic cloves.

Broth: We used unsalted chicken broth because the ham has plenty of salt.

Spiral Ham: We used a bone-in spiral ham for the best flavor.

The exception is the fresh thyme, which is easy to find in the produce section of your local grocery store. The ingredients for cooking this spiral ham recipe are basic pantry staples which you probably already have.

We used a meat thermometer inserted in the thickest part of the meat and stopped cooking it when it read 125 to 140F so it didn't dry out.

The ham is moist because we added chicken broth to the roasting pan, and we tented it with foil so the internal temperature can increase 5 to 15% and the juices can redistribute.

This recipe uses a bone-in ham for more flavor.

The rack is moved to the lowest position in the oven to allow the meat to be in the center.

The ham will be ready when the internal temperature reaches 140☏. For a whole ham, allow 15 to 18 minutes to the pound for a half, 18 to 24 minutes per pound. To heat the ham, place it on a rack in a shallow roasting pan, and bake uncovered. 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. (Place whole ham on its side.) Cover tightly with lid, foil or place in cooking bag and heat at 275☏ for approximately 12-15 minutes per pound. Remove all packaging materials and place ham face down directly into baking dish or roasting pan.

Allow the ham to rest for 10 minutes before slicing. This will take about 15 to 18 minutes per pound for pre-cooked hams, while hams that must be cooked before eating require about 18 to 20 minutes per pound.

Bake the ham until the internal temperature reaches 145 degrees Fahrenheit.

How long do you cook a precooked Ham in the oven?