![]() You definitely pay for the privilege, because it can add $10 or $12 to the cost of the ham, but it's so much easier to deal with on a holiday, I'm willing to spend the extra money because I have so much to do anyway, and I'd just rather not have to fool with carving a ham. Slice through the ham along the seams, which are the natural. I love it because it's so easy to slice, and because it's pre-sliced, it makes it much easier to get all the ham off the bone for sandwiches and soup later on. Cut all the way around the bone (if your ham is bone-in). They cost a little more, but they really are worth it. My husband love ham above all things, and we usually get a spiral sliced one for Christmas. I end up having to tinker with the glaze until it's like I want it. Some spiral sliced hams come with a glaze mix, but they're not always that good. It gives the ham a great flavor and a beautifully brown crust. Ingredients Deselect All One 4- to 5-pound spiral-cut ham 1 large onion, quartered, root end intact 3/4 cup apricot preserves 3 tablespoons yellow mustard. My particular favorite glaze is stone ground mustard and brown sugar. They can sometimes spiral slice it right there in the store, and you can take it home and cook it. Pour this all over the top of the ham being careful that it stays in the foil bowl you made. Now, it is time for the maple syrup or honey (whichever you decide to use) and the pineapple juice. Add the brown sugar all over the ham and rub it in. You can save a little money if your grocery store has a decent meat department. 1 (7.0-pound) precooked spiral-sliced ham 1 cup grade B maple syrup 1/2 cup orange marmalade 2 tablespoons orange juice 1 teaspoon ground cinnamon 1/4. Put the ham in the middle of the foil and fold the sides up so that it makes a bowl for the ham. Here’s 24+ amazing ideas to use up leftover ham.December 24, - I know what you mean about a spiral slice being so much easier. And save that bone! It’s great for flavoring broths or soups (like split pea) or a big pot of cooked greens. Try making a legit croque madame for your next brunch, use it to amp up a batch of crescent rolls, or chop it up and throw it in your next batch of scalloped potatoes. Leftover ham is basically refrigerator gold. The ham on the outside will fall away in slices. Just turn the ham on its bottom and cut around the bone. It might sound tough to cut into a bone-in ham, but it’s actually very easy. Simply cook on low for 4 to 5 hours or on high for 2 to 3 hours, basting with the marinade every 45 minutes. Uncover it in the last 30 minutes when you’re glazing it, so those edges get caramelized. Another way to ensure your ham stays moist is to cook it in a slow cooker. Bake only until it’s 140° in the center (this should take 10 to 12 minutes per pound). To avoid drying it out, add water to the bottom of your roasting pan, place the ham on a baking rack above the water, and cover it with foil. Since spiral hams are already cooked, you’re really just warming it through, infusing it with flavor, and crisping the edges. We think it’s bomb, but if you’re not a fan of bourbon, try this classic brown sugar glaze instead. Our recipe below uses only a handful of pantry ingredients and a mixing bowl. Making your own glaze is super easy, and so much more delicious than a store-bought packet. And if you’re looking for something to serve with your ham, why not check out our favorite holiday sides dishes? #Spiral cut ham how to#Read on for more tips on how to nail this classic holiday dish. The keys to success? Keep it moist while it’s baking, and slather it in a tangy-sweet glaze. A glazed spiral ham is one of the most impressive dishes to serve at a holiday party, and nailing it is way easier than you’d think. ![]()
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