✔ Always use an instant read meat thermometer to check if your roast is heat through properly. 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. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |