Kitchen

[rockygems123]

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@house_cat wrote:

I rarely make ham, but DH requested it for Easter dinner. I bought a Hormel spiral sliced ham today, and here's what I don't understand...

Are all spiral sliced hams fully cooked?  Am I just essentially heating it up? 

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@house_cat . Yes the spiral hams are fully cooked.  Following directions a recently cooked ham was very dry.  Don't know if it was the brand Costco I think? or my oven runs hot.  Since it's cooked it's just warming it up.  

[Nightowlz]

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@Carmie wrote:

All smoked hams just need heating up....or you can serve them cold if you wish. you don't need to cook them at all.

I find that baking a ham dries it out.  For meals, I just cut the ham into what I think I will use for my dinner.  I place the slices in a pan or roaster with a little water, cover and bake until hot.

I wrap the unused portion of ham in plastic wrap and foil and place it back in the fridge.  If I want it for dinner, I cut slices and heat the portion I will use for one meal. If my DH wants a sandwich, I just cut the cold unbaked ham and use it that way.

I also cut portions off for adding to scalloped potatoes, or to flavor green beans.  I save the bone with some meat to cook with cabbage, beans, green beans, etc.

Often, I freeze the bone to use another time.

If you buy a fresh ham that is not smoked, you must throughly cook it.  Most people only buy smoked ham...fresh hams are usually only available from a butcher shop or sold as pork shoulders or pork roasts.

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@Carmie 

My sister bought a fresh ham one year when we visited during the Holiday's. I told her it would be like pork not ham. Nobody believed me until it was cooked? I just wanted to make sure it was cooked as needed so it was not dry. I told her to pick up a Cook's Butt. She has still never bought one for some reason. 

[Nightowlz]

We generally buy a Cook's butt & DH puts it on the smoker.

Put a glaze on it. Yum. We never use the pack that comes with it. Generally mix up brown sugar, honey & mustard for the glaze.

Says this info online. 

Another way to keep your spiral sliced ham from drying out is to reheat it “low and slow”. Keeping the oven at 275°F for about 12 – 15 minutes per pound, plus basting occasionally with any juices that accumulate, will ensure your ham is moist and tender.

[Kachina624]

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@Carmie 

My sister bought a fresh ham one year when we visited during the Holiday's. I told her it would be like pork not ham. Nobody believed me until it was cooked? I just wanted to make sure it was cooked as needed so it was not dry. I told her to pick up a Cook's Butt. She has still never bought one for some reason. 

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@Carmie. She probably never found a cook who'd stand still long enough for her the harvest one. 

[Roscoe the Rascal]

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@Sooner wrote:

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@house_cat wrote:

I rarely make ham, but DH requested it for Easter dinner. I bought a Hormel spiral sliced ham today, and here's what I don't understand...

Are all spiral sliced hams fully cooked?  Am I just essentially heating it up? 

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@house_cat NO ham should be considered fully cooked until you read the label.  Just a good standard to observe.

I always heat a ham longer and a little hotter than "warming" it up.  I don't think it is as good until the fat starts to melt and the juices start to run.  Otherwise, it's just not cold with congealed juices (globs of fat).  Ick. 

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Same here.  Needs to be more than warmed up some.  Makes a difference in taste.

[jackthebear]

save the bone for split pea soup!

[JeanLouiseFinch]

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@house_cat wrote:

I rarely make ham, but DH requested it for Easter dinner. I bought a Hormel spiral sliced ham today, and here's what I don't understand...

Are all spiral sliced hams fully cooked?  Am I just essentially heating it up? 

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Correct, you just have to reheat.  There are guides online for how long depending on the weight.  As you unwrap your ham, allow the packaged juices to pour into your baking dish. If there isn't much juice, add a little water or chicken broth.  Not a lot, just a shallow amount in the pan.  Wrap the ham tightly with heavy duty foil to prevent it from drying out as it warms.

[aroc3435]

@house_cat   Remove the plastic disc from the spiral ham, warp it completely and tightly in aluminim foil and place it flat/sliced face side down on a rack in a roaster pan and reheat at 275 degrees Farenheit for about 7 to 10 minutes per pound.

This should help to keep it moist and not dried out. 

When you store it after cooking wrap it tightly all around and under, same as in reheating directions above for the foil, and put in the fridge.  I use plastic wrap and fresh foil.

After reheating, when you unwrap it you can spoon some of your favorite ham sauce that you heated on your stove top over it and serve the rest of it on  the side in  a sauce boat.

There are many suggestions on the internet for these sauces.  Pineapple and gingerale, CocaCola and cherry sauce, Ground cloves, dry hot mustard and honey, etc.

I use my size 18 lb. Nesco roaster for ham and it comes out fine and reheats up to 1/3 faster, plus leaving the oven free for baking desserts and side dishes on holidays.

You might be able to find a Honey Baked Ham knockoff recipe on the internet for a glaze that will mimic that chain's flavor.  I didn't get a chance to look.

Hope this helps.

aroc3435

Washington, DC

[QVCkitty1]

I do it in the slow cooker.

[Carmie]

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@Sooner wrote:

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@house_cat wrote:

I rarely make ham, but DH requested it for Easter dinner. I bought a Hormel spiral sliced ham today, and here's what I don't understand...

Are all spiral sliced hams fully cooked?  Am I just essentially heating it up? 

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@house_cat NO ham should be considered fully cooked until you read the label.  Just a good standard to observe.

I always heat a ham longer and a little hotter than "warming" it up.  I don't think it is as good until the fat starts to melt and the juices start to run.  Otherwise, it's just not cold with congealed juices (globs of fat).  Ick. 

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i disagree.  Ham is a cut of meat usually from the leg of a pig...sometimes the shoulder is called ham too.

Hams are sold fresh...which means they are raw pork.  You need to cook them as you would any raw pork product.

Smoked Hams can  be sold country cured. These hams are cured with salt and smoked.  They are Usually sold at the butcher shop or speciality stores.  They do not need to be cooked. Often they are sold in cloth bags and they are really salty. Some, but not all don't even need to be kept in the refrigerator.

Smoked Hams from the grocery store are city hams. They are soaked in a brine and either boiled or smoked.  Spiral hams are city hams.  They can be eaten right out of the package and are already cooked.

Canned hams are precooked too.

There is no need to cook a smoked ham.  They do need to be refrigerated.