![]() ![]() Once the ham reaches 135☏, remove the foil and brush the remaining glaze so it gets in between the slices.The ham will ‘braise’ in the liquid so it’s important not to add too much, yet not let it dry out. Cover it tightly and cook in a preheated oven for 12-15 minutes per lb., checking every so often to see if more liquid is needed. Place the ham in a deep roasting pan and add about a cup of either water or vegetable broth.Allow the ham to come to room temperature before cooking it by placing it on the counter (lightly covered) for an hour or two.The internal temperature for ham should reach 145☏, so taking it out at 135☏ will allow it to reach the right temperature without drying it out. Meat from the oven will continue to cook after it is taken out.Throw out the glaze packet! Making your own glaze is super simple and tastes worlds better. ![]() The oven is what is considered ‘dry heat’ so keeping moisture ‘IN” means covering the meat. Be sure to cover the ham with foil or a lid that tightly fits a roasting pan.This will allow the moisture to ‘steam’ or ‘braise’ the ham. While pouring a ton of liquid in the bottom of the pan may seem like a good idea to prevent the ham from drying out, a better option is only pouring in about ½ cup at a time.Cheaper hams have been injected with salt water, as well as artificial flavors, for preserving them in stores. In the event you do wind up with a supermarket ham, chances are it has been cured or plumped up.Next time, try calling your local butcher and ordering one ahead of time. Sure, it’s easy to grab a ham at your local supermarket that’s on sale, but truth be told, it’s of poor quality. Below are the 6 most common mistakes and some pointers to a delicious spiral ham: So how exactly do you cook a glazed spiral ham without drying it out? Well, look no further. The tricky part to ‘cooking’ a ham is to not dry it out. A glazed ham does not require nearly the work that a turkey does which is the main reason for its popularity. To serve, simply loosen the slices with a sharp knife and cut through the center of the meat where the slices are joined.Today the ham still remains the most popular option not only for Easter, but for Thanksgiving and Christmas as well, despite how much attention Tom the turkey gets. After the final cuts are made, you or your guests will be able to lift perfect slices off the ham with ease. You may also want to make a small circle cut around the bone. With a sharp knife make the cut perpendicular to the bone on each seam line. The spiral slices will release most easily if you make a final cut on the three seam lines of the ham (see illustration). Check ham frequently to ensure that the slices do not become dried out.Gently warm the ham for approximately 10 minutes per pound or until warmed through.Place the wrapped ham in a roasting pan in the center of the oven.Wrap the ham in tin foil to retain moisture and the maple-glaze.Remove the ham from all of its original packaging.To maintain its integrity while warming, please follow these directions: This is fine provided extra care is taken not to dry out the ham or have the special glaze simply melt off the meat. Serving Warm Many people prefer to serve Spiral Sliced Hams warm from the oven. When served in this manner each slice of ham will remain perfectly moist and will retain the maximum amount of the special maple-glaze we have painstakingly applied by hand. Serving Cool or Room Temperature The most popular way to serve a Spiral Sliced Ham is cool or at room temperature. If these quicker thawing methods are used, please check the ham frequently and make sure it is placed under refrigeration as soon as it is adequately thawed. If time does not allow, you may wish to leave the ham at room temperature or even immerse a tightly packaged ham in cool water to hasten the thawing time. Thawing To thaw a frozen spiral ham it is best to plan ahead and allow the ham to thaw for three days in your refrigerator. If you plan on keeping a spiral ham more than seven days before it is served, you must freeze the ham to maintain its quality.įreezing A spiral ham will freeze well and may be kept frozen for up to 12 weeks without loss of flavor. Important Note If you plan to use your ham within seven days of its arrival, refrigerate immediately. A Dakin Farm Spiral Sliced Ham is a very special ham! Please follow these instructions for the Bone-In or Boneless Spiral Sliced Ham to enhance the ease of serving and to maintain its peak flavor. ![]()
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