topic Re: Help with Spiral Hams in Recipes

Help with Spiral Hams

luvsbulldogs — Fri, 11 Apr 2014 18:46:42 GMT

I used to make a regular ham for Easter but then I started having no luck with them and some were a little too salty. Then I started baking a Spiral Ham and even though I know that they are already cooked and that you really are just warming them mine are coming out dry and hard around the edges of the slices. If anyone has a secret to baking a Spiral Ham I would love to hear it. TIA

Re: Help with Spiral Hams

chickenbutt — Fri, 11 Apr 2014 18:49:38 GMT

Lower heat, maybe, or less time? ETA - oh, and maybe covering it with foil at least toward the end so that moisture is held in.

I kind of like the crispy edges but I make a glaze so it caramelizes on the outside. But if you are just making it without a glaze, and or don't want it to crisp up on the edge (i.e. dry out), I'd just lower the heat or lessen the time in the oven.

Actually (bad confession) the crispy edges with my glaze are my favorite parts of the ham.

Re: Help with Spiral Hams

mima — Fri, 11 Apr 2014 18:51:11 GMT

On 4/11/2014 chickenbutt said:
Lower heat, maybe, or less time? ETA - oh, and maybe covering it with foil at least toward the end so that moisture is held in.

I kind of like the crispy edges but I make a glaze so it caramelizes on the outside. But if you are just making it without a glaze, and or don't want it to crisp up on the edge (i.e. dry out), I'd just lower the heat or lessen the time in the oven.

Actually (bad confession) the crispy edges with my glaze are my favorite parts of the ham.

Me too. LOL

Re: Help with Spiral Hams

chrystaltree — Fri, 11 Apr 2014 19:01:26 GMT

Follow the instructions on the package. However, since oven temps can vary, I would either lower the heat by 25 degrees or lessen the cooking time.

Re: Help with Spiral Hams

Mistic — Fri, 11 Apr 2014 20:41:18 GMT

I agree with the other posters. As the ham is already cooked, and has been thinly spiral sliced, I use low temp and aluminum foil to keep moisture in. Good luck. They are so good!

Re: Help with Spiral Hams

faeriemoon — Fri, 11 Apr 2014 20:43:25 GMT

On 4/11/2014 chickenbutt said:
Lower heat, maybe, or less time? ETA - oh, and maybe covering it with foil at least toward the end so that moisture is held in.

I kind of like the crispy edges but I make a glaze so it caramelizes on the outside. But if you are just making it without a glaze, and or don't want it to crisp up on the edge (i.e. dry out), I'd just lower the heat or lessen the time in the oven.

Actually (bad confession) the crispy edges with my glaze are my favorite parts of the ham.

Me too. I call it "ham candy."

Re: Help with Spiral Hams

ilovedaisies — Fri, 11 Apr 2014 20:44:41 GMT

I've done them every which way and I finally decided, I just don't like spiral sliced ham, I like the old fashioned kind the my Gramdma made, so that's what I do now and we slice it up with the electric knife. But your mileage may vary.

Re: Help with Spiral Hams

PamB226 — Fri, 11 Apr 2014 20:48:41 GMT

Here from the Honeybaked Ham site

"Your ham is already fully-cooked and ready to enjoy, and is best served directly from the refrigerator. If heating is desired, we recommend heating only those slices you plan to use and not the entire ham. However, you can wrap individual spiral slices in aluminum foil and heat them. If using a conventional oven, cover the entire ham (or portion to be used) and heat at 275 degrees F for about 10 minutes per pound. Place a shallow pan with water on the rack below the ham for additional moisture. Slices can also be heated in a skillet or used in grilled sandwiches, like our Grown-Up Grilled Ham & Cheese. HoneyBaked makes spiral cut ham delicious!"

Re: Help with Spiral Hams

Sooner — Fri, 11 Apr 2014 21:09:14 GMT

On 4/11/2014 ilovedaisies said:
I've done them every which way and I finally decided, I just don't like spiral sliced ham, I like the old fashioned kind the my Gramdma made, so that's what I do now and we slice it up with the electric knife. But your mileage may vary.

You liked Grandma's hams better because she had FAR better pigs than you will ever eat. Pigs then were fatter by far than today's pigs and more luscious to eat. I don't think that it is spiral ham, it is just ham period if that is the bench mark. Once in a while you get a wonderful one, but it isn't the rule any more.

I think a ham (fully cooked) needs to be heated hot enough so that the fats melt and start to run. Otherwise, they are dry. Not to overcook, but to get the fat hot and melting.

Re: Help with Spiral Hams

RedTop — Fri, 11 Apr 2014 21:32:20 GMT

I wrapped my last spiral ham completely in heavy duty wax paper and heated it for the amount of time specified. It came out perfect.

Re: Help with Spiral Hams

chickenbutt — Fri, 11 Apr 2014 21:42:30 GMT

On 4/11/2014 faeriemoon said:
On 4/11/2014 chickenbutt said:
Lower heat, maybe, or less time? ETA - oh, and maybe covering it with foil at least toward the end so that moisture is held in.

I kind of like the crispy edges but I make a glaze so it caramelizes on the outside. But if you are just making it without a glaze, and or don't want it to crisp up on the edge (i.e. dry out), I'd just lower the heat or lessen the time in the oven.

Actually (bad confession) the crispy edges with my glaze are my favorite parts of the ham.

Me too. I call it "ham candy."

Oh yeah - definitely ham candy!

Re: Help with Spiral Hams

tkins — Fri, 11 Apr 2014 21:51:42 GMT

There are definitely a lot of options for reheating spiral sliced ham, most of which work really well, in the end I think it kind of ends up being a personal preference sort of thing. We really like spiral sliced ham, but sometimes those spiral cuts do work against you when trying to re-heat and keep it moist. We have used the following oven method, which works pretty well.

Oven Method: Place the ham, cut-side-down, on heavy-duty aluminum foil and wrap the ham thoroughly. Or use an oven roasting bag; follow instructions on the bag for preparation. Bake in a preheated 325 degrees F oven for 10-14 minutes per pound, or until a meat thermometer registers 140 degrees F. Remove from oven and let sit for 10 minutes before serving. If the ham came with extra glaze, follow the package directions for adding it and cooking the glaze. To glaze this type of ham, turn the oven to 400 degrees F, brush the ham with the glaze, and bake for 10-15 minutes until the glaze is browned and bubbling. Let stand for 10 minutes before slicing to serve.

Our favorite and most successful method has been an electric roaster oven. We use low heat, which helps, but the trick is the liquid you add to the bottom of the pan (I am not sure if all roasters have you add liquid or not, but both of ours do). This was one of our wing it kind of ideas, but we took some Spiced Cider Powder and water and that is what we put in the bottom of the pan and as the ham warmed we basted it with the spiced cider mix, which not only kept the ham moist, but added a really nice hint of apple and spice. We went a little heavier on the powder to water ratio for extra flavor, but you can add more or less to your taste preference. We also do the cider liquid method for reheating leftover ham or turkey slices on top of the stove in a pan. Add some of the cider spice liquid to the pan and heat pan on high until the liquid gets a good simmer going and your pan is nice and hot, add your slices and more liquid if necessary, put a lid on an turn heat to low, after 2 minutes or so (depends on the thickness of the slices) turn the slices over drizzle with some of the liquid, put the lid back on turn off the heat and let sit for a minute or so while you dish up the rest of the meal, they should be just right by then, nicely warmed and not dried out. Once you get started it will be easy for you to judge the amounts and timing, this is just our own rough explanation of what we do.

Lastly, you had mentioned that you used to make ham for Easter all the time, but found it salty and you triggered a memory, that might help if you want to go back to cooking ham that way. It is an old school method, that odd as it sounds really works. You need a pot that is large enough to hold your uncooked ham, plus enough water to cover the ham and at least (depends on the size of the ham) 2 large apples quartered and 2 large onions cut in half and somewhat separated. Bring it all to a rolling boil for 20 - 30 minutes (can't remember exactly, but sounds right). Remove ham let cool for at least 10 minutes (pat dry if necessary) bake as you normally do. It never failed.

Happy Hamming

tkins

Re: Help with Spiral Hams

DiAnne — Fri, 11 Apr 2014 22:26:34 GMT

I always use Honey Baked Ham. I take ham out and bring to room temp then when I pull the last item out of oven I turn it off and put ham in. That seems to warm it just a little and does not dry it out.

Re: Help with Spiral Hams

luvsbulldogs — Sat, 12 Apr 2014 16:11:46 GMT

We were at a great meat Shop yesterday and saw that they were carrying ""Boars Head Smoked Boneless Hams"" and my DH talked me into trying one. It has heating instructions on the package and it sounds like it is just a small heat up like most of you said. It states to cover with foil while heating like a lot of you also said so we are going to try it. Thank you everyone for all of your advice and recipes. We are thinking of also doing a Spiral one the following week so I will follow your instructions as posted on this thread. Everyone always comes through here in RS!!!

Re: Help with Spiral Hams

Tootie15 — Sat, 12 Apr 2014 16:15:39 GMT

We always get a spiral ham ... completely wrap in foil and ""heat up"" according to package directions ... comes out perfect every time!!

Re: Help with Spiral Hams

Lynneuk — Sat, 12 Apr 2014 22:32:59 GMT

I place it in a large roaster then pour a cup of water into the bottom of the pan. Completely cover with foil to seal and heat at 350 for an hour. Uncover, glaze and turn on broiler to crisp up glaze.

Re: Help with Spiral Hams

Annabellethecat66 — Sat, 12 Apr 2014 22:37:18 GMT

We always have a spiral ham. You need low head and use foil over it. I think most people overcook them.

They have a lot of water in them to start with so don't overcook it.

Re: Help with Spiral Hams

forrestwolf — Sun, 13 Apr 2014 18:03:37 GMT

I only cook/heat my hams in the pressure cooker now.......... There is no dry.....plenty of juice, and you can make up your glaze and pour over it, or use cola as your liquid, or fruit juice, or whatever you like.......If use a whole ham, then I will just use a little broth, and remove the ham, and make ham rice while my ham sits under foil............

Re: Help with Spiral Hams

ciao_bella — Mon, 14 Apr 2014 14:32:29 GMT

I too have tried making spiral hams several ways and not totally happy with the results. Since it's pre-sliced and cooked, I don't think you can hold the natural juices in the meat, even when it's foil wrapped and cooked on low.

I prefer the old fashioned way of cooking ham..buying the butt half and then cooking and carving when done. It always seems to be tender and holds the natural juices.

Re: Help with Spiral Hams

Soushi24 — Mon, 14 Apr 2014 14:37:11 GMT

We just don't think the spiral hams have as much flavor or moisture as the bone in hams. So that is what we buy.