![]() Popular sweeteners for a ham glaze are honey and brown sugar. Rosemary (optional, but adds a lovely flavor!).8-11 pound Spiral Cut Ham (these are usually precooked, but double-check the packaging!).Whisk together a few simple ingredients to make your own – it’s worth the extra step! What You’ll Need ĭitch the glaze packet the ham comes with. It’s delicious served with mashed potatoes (or my sneaky Cauliflower Mashed Potatoes!), a baked cauliflower chees e, asparagus, and a Strawberry Spinach Salad. This sweet and smokey meat is the perfect addition to your holiday table. These hams are popular for home cooks because all you need to do to prepare them is heat them up and add a glaze. There is no need to order a Honey Baked Ham for Easter! It truly is simple to do.Ī spiral ham is a bone-in pork roast that is smoked, baked, and precut in a spiral shape. A Honey Glazed Spiral Ham is the perfect centerpiece for your Easter table!Ĭomplete your Easter meal by serving this ham with my favorite Cauliflower Mash, a baked Cauliflower Cheese, or my favorite Simple Strawberry Spinach Salad. Editor’s note: This recipe was adapted from ‘ The Joy of Cooking ’ and first appeared on Epicurious in August 2010.Learn how to cook a Spiral Ham, including how to make a simple honey glaze. Return the ham to the oven, immediately reduce the oven heat to 325☏, and cook about 30 minutes or until ham reaches desired temperature. Cover the ham with the brown sugar mixture and stud the fat at the intersections of the diamonds with whole cloves, if using. Mix together the brown sugar, dry mustard, and liquid of your choice. Slash the fat in the top of the ham in a diamond pattern. Remove all the rind but a collar around the shank bone. To glaze the ham: Remove ham from the oven about 30 minutes before it is done, and increase the oven heat to 425☏. The ham will be ready when the internal temperature reaches 140☏. For a 5- to 7-pound half ham, cook 18 to 24 minutes per pound. In all cases, cook uncovered until the internal temperature reaches 160☏.įor ham labeled "fully cooked" or "ready to eat": For a 10- to 15-pound whole ham, cook 15 to 18 minutes per pound. For a shank or butt portion weighing 3 to 4 pounds, cook about 35 minutes per pound. For a 5- to 7-pound half ham, cook 20 minutes per pound. Bake uncovered.įor ham labeled "cook before eating": For a 10- to 15-pound whole ham, cook 18 to 20 minutes per pound. Place the ham on a rack in a shallow roasting pan. ![]() Serve the glazed ham with side dishes like spoon bread, mac and cheese, or quick garlicky green beans. When the exterior is caramelized, baste the roast with any drippings, then place ham on a platter to rest and garnish as you wish. To attractively finish either type of ham, use a sharp knife to slash the fat into a diamond pattern (which will allow the glaze to penetrate), brush the surface with the glaze mixture, and return the roast to the oven, reducing the heat as directed. Plus, you can freeze the ham bone to make stock or toss it into a pot of beans or braised greens. In either case, we prefer bone-in ham, which is more flavorful and less expensive per pound than boneless ham. ![]() For a precooked ham, reheat for about 18 minutes per pound to hit 140☏. (Note: A half ham can easily feed 12 people, and a whole ham up to 30). The cook time depends on whether you’re using a whole or half ham: Allow around 20 minutes per pound for an uncooked ham, until the interior temperature reaches 160☏. You’ll need a shallow, heavy-duty roasting pan and a good meat thermometer. Read on for instructions for various hams, plus a tangy ham glaze that’s sure to please. First, determine the type of ham you grabbed from your grocery store: Did you walk away with a smoked ham? (The label may read “fully cooked ham.”) Or, do you have a fresh ham on your hands (these will read “cook before eating”)? You can also choose a presliced spiral-cut ham here, but you’ll want to avoid “country ham” for this preparation, which is a salt-cured variety popular in the southern United States. If this is your first time preparing a whole ham, you might feel intimidated, but this holiday ham recipe from the 75th-anniversary edition of Joy of Cooking streamlines the task. The impressive and abundant main dish feeds a crowd, and having a stash of leftover ham is never a bad thing. A classic baked ham, dripping in a glaze of brown sugar, dry mustard, and apple cider vinegar makes a commanding centerpiece for Thanksgiving, Christmas, Easter, or Mother’s Day.
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