If you don’t have a probe thermometer use the time guide that came with the ham, but it wouldn’t be nearly as accurate. There is a right way to do it. Country hams may be sold whole or sliced. Yes, I know that sounds low, but trust me on this. I’m a reformed picky eater finding a new way to not conform. Cooking times vary depending on whether the spiral ham is fully cooked, partially cooked, or completely raw. Pour some chicken stock on the bottom and heat the ham in a low-temperature oven for 10 minutes per pound. A probe would be the easiest. Ready-to-eat ham only needs warming up and will stay moist in 250 degrees Fahrenheit with cooking time of 20 minutes per pound. It will continue to cook for a while even out of the oven and will reach the necessary temperature. Cover the ham in heavy duty aluminum foil. Place slices of ham in a baking pan and cover with aluminum foil. A spiral ham is a type of city ham that has been pre-sliced so it's convenient to serve. Dearborn has been around for over 70 years- three generations of knowledge of crafting quality meats. Even with your best efforts, your expectations may not be met if you're working with low-quality spiral ham. This allows the juices to withdraw from the edges of the meat to the center, ensure the best flavor. To cook a spiral ham without it drying out make sure you use a meat thermometer to reach 140°F and do not overcook it. The first and most important thing to do is take the ham’s temperature using either a probe thermometer that stays in the meat while it’s in the oven and check using an instant read. Don’t fear, thanks to the internet, you can order one of these delicious hams. There is no need to carve the meat by hand; it only requires that the meat be cut from the bone in order to achieve consistent slices. After all, how can you enjoy all those wonderful sides when the star of your dinner is dry and overcooked? If you are in the market for a spiral ham, may I suggest Dearborn’s Famous Spiral Sliced Ham. Place in the oven. However, quality varies even among spiral hams. Your meat thermometer should get close to the bone in order to get an accurate reading. A spiral ham “with natural juices” is the next best thing, while those labeled as “ham and water” are typically the most inferior when it comes to texture and flavor. Always moist. The spiral hams of my youth were all dry and stringy. The best approach to cooking ham is to give it enough time to cook slowly between 300-325 degrees Fahrenheit. Cover the ham in heavy duty aluminum foil. Country hams are uncooked and dry-cured with a mixture of salt, sugar, and spices. City hams are common and popular type in the United States. I have gotten this question before, people wanting to put something on the ham to keep it from drying out. How to Reheat Basic Ham Without Drying It Out. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. A bonus tip – cleaning your oven before cooking any big roast is always a good idea……as the thought “if only I had the time” goes through my head. When the glaze has been added, raise the temperature to about 450 degrees while carefully watching the ham. The Best Mini Food Processor: Your Complete Guide. Those guides can’t take into account all the other variables – like size and shape of meat, actual temperature of your oven, how clean your oven is (burned up junk in your oven can affect the cooking time). If you’re not looking to do anything new or unique with your ham, and are just looked to warm up your sliced ham, there is only one good way to go about it: gently and slowly. Juices can easily run of the meat and into the pan. CTRL + SPACE for auto-complete. Brush the glaze all over the surface of the ham. However, not all hams are created equal. ), Copyright © 2020 Eat Like No One Else on the Foodie Pro Theme, The Best Way to Keep Spiral Ham from Drying Out. I would like to know how to keep the ham from drying out once you place it on the dinner table to eat. How to Cook Spiral Ham Without Drying It Out. With the cut-side down, place the wrapped ham on the baking sheet. Naturally smoked spiral hams also taste better compared to spiral hams that have added smoke flavor. Another way to quickly re-heat your ham is to do the re-heating in an Instant Pot or a pressure cooker. This type of ham comes in several versions, depending on the type of cut. Fill the second baking sheet with water. Nearly all hams come already cooked, so it’s really just about re-heating and if you are applying a glaze, cooking the glaze so it sticks to the meat. If applying a glaze, remove the ham from the oven at 130 degrees. It can be cut either into a butt or shank portion with the butt portion yielding larger slices while the shank portion provides more flavorful and dense meat. How long to cook a Spiral Ham will depend on the size but allot for 13-16 minutes per pound at 250°F uncovered. The reason why anyone buys a spiral ham is that it is easier to carve, since it has been pre-sliced. There is a right way to do it. You should start glazing the ham a half hour before it finishes cooking or before it reaches an internal temperature of 145 degrees Fahrenheit. The problem with that is it makes it easier for the meat to dry out. If you are planning to apply a glaze do so in about the last 15-20 minutes of cooking with the foil removed. The steps on how to cook spiral ham without drying it out are not that complicated — all you need is a bit of patience and a lot of diligence to get it done and (literally) done right. You spend a lot of your hard earned money on a big hunk of meat and it comes out with less moisture than the Mojave desert. (recipe below) Meat from the oven will continue to cook after it is taken out. If the ham has been in the fridge, this will take about an hour. Cookies will be used to track the affiliate links you click. You can speed up the cooking process by turning the heat up to 350 degrees Fahrenheit with cooking time at 10 minutes per pound. Make sure your temperature measurements are accurate. The meat needs to rest for about 10 minutes in order for the juices to soak into the meat. Is there anything I can do about it? I baste it every 10 or minutes, just like I do with a Turkey. When the temperature hits about 135-140 degrees Fahrenheit, remove the ham from the oven. However, you wouldn't want to spoil the gastronomic excitement by overcooking that perfect piece of meat and serving it dry. Don't drown your spiral ham to keep it moist. They know how to make a good ham. For uncooked hams, internal temperatures should reach 145 degrees Fahrenheit before you serve; so take it out when the insides are 140 degrees. If you don't have time to thaw the ham, you can still cook it, but the cooking time will be considerably longer. If you have a small ham, you can opt to submerge it in cold water for 2-3 hours to thaw it. The best way to reheat a spiral sliced ham to keep it moist is to wrap it tightly in heavy-duty aluminum foil and place it in a roasting pan. Return to oven and cook until you hit 140 degrees. It took my 8-pound ham about 4 hours to cook. If you just can’t wait that long you can raise the temperature but I highly recommend you do not go any higher than 350 degrees. Make sure to replace the cold water every 30 minutes. If the ham is frozen solid, thaw it for 2-3 days in the refrigerator while keeping the packaging air-tight and intact. 3. Once the glaze hardens, reduce the temperature again. Everyone I have talked to about them in Michigan knows who they are and their eyes light up and appetites increase when I mention them. I also keep it covered on the table and serve the juice in a gravy boat. https://www.delish.com/.../a25323442/how-to-cook-spiral-ham-recipe Allow the ham to sit for a few minutes before carving: 10 minutes is ideal. Just a tip I’ve always done and never made a spiral ham that dried out. Don't rush serving the ham after taking it out of the oven.

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