Spiral Ham Food

DIJON MAPLE GLAZED SPIRAL HAM

Steps:

• Preheat oven to 300 degrees F.
• Place ham in a roasting pan and pour about 3/4 cup water into the bottom of pan. Cover with aluminum foil and bake for 1 hour and 40 minutes or until heated through, soft and tender.
• Make the glaze:
• Whisk all ingredients together in a saucepan until smooth and heat over medium-low to medium heat until simmering. Simmer for 2 minutes and remove from heat.
• When ham is heated through, remove the aluminum foil, and pour or brush the glaze over the top to cover completely. Raise oven temperature to 400 degrees F.
• Return the ham to the oven and cook, uncovered, for 20 minutes or until glaze is caramelized and bubbly. Let rest for 10 minutes before slicing. Serve with desired fixings.

SUNNY'S EASY HOLIDAY SPIRAL HAM

Steps:

• Heat the oven to 325 degrees F.
• In a bowl, mix together the brown sugar, honey, orange zest, 1/4 cup orange juice, pumpkin pie spice, and nutmeg. Season with salt.
• Roll out enough aluminum foil to surround the ham and place the ham in the center of the foil. Peel back the layers of the ham and place a sprig of thyme between every other layer of the spirals. Pour half of the glaze over the ham allowing it to sink into the slices. Tightly wrap the ham in the foil and place on a rack in a roasting pan. Fill the pan with an inch of water and roast in the oven until the internal temperature reaches 140 degrees F, about 20 minutes per pound.
• Pour the remaining half of the glaze in a small saucepot on medium heat and bring to a simmer. Whisk until small bubbles appear all over, then turn off the heat. The glaze will thicken as it rests.
• Raise the oven temperature to 400 degrees F.
• Remove the ham from the oven. Using caution and tongs to help, peel back the aluminum foil from the top, leaving the aluminum foil on the sides and underneath the ham to catch the glaze and juices. Slather the remaining glaze all over the top of the ham and place back in the oven uncovered for 15 more minutes. Remove and let rest before slicing.

BAKED SPIRAL HAM

Steps:

• In a small skillet, saute the onion in butter until tender; transfer to a roasting pan. Place ham on top. Pour the broth and wine or additional broth over ham. Bake, uncovered, at 325° for 2-3 hours or until a thermometer reads 140° and ham is heated through.

SAVORY SPIRAL CUT HAM

Steps:

• You will also need: 1 large Reynolds Oven Cooking Bag (turkey size).
• Heat the oven to 325°F.
• Put the flour into the cooking bag and shake the bag until it is completely covered with the flour.
• Do not remove remaining flour from the bag (I didn't anyway).
• This prevents the bag from exploding in the oven while baking.
• Place the bag in a large cake pan or a roasting pan.
• Open the bag and put the ham in it, cut side down.
• Set aside.
• In a small sauce pan mix the chicken broth, honey glaze mix, mustard and orange juice over medium heat until the glaze mix and orange juice concentrate are dissolved.
• Pour it over the ham.
• With a tie that came with the bag, tightly seal the bag.
• Cut 6-1 inch slits into the top and upper sides of the bag to allow steam to escape.
• Make sure the bag is completely inside the pan.
• Do not allow any of it to hang over the sides of the pan.
• Place on middle rack of the oven, allowing enough room for the bag to expand without touching the top heating coil.
• This prevents the bag from melting.
• Bake for approximately 1 hour or until the ham slices begin to separate and the top of the ham starts to brown.
• Lower the oven temp to 200°F and let the ham sit in the oven until the rest of the meal is ready.
• You could probably lower it to 175°F if you want to.
• Spiral cut ham is precooked so it does not have to reach a certain temperature.
• You are just warming it or making it hot for a hot meal.
• When you are ready, remove the ham from the oven.
• Allow it to cool enough to touch the bag.
• Remove the tie from the bag and slowly tear the bag open at the top of it.
• Remove ham and place it on a large plate or a platter.
• Allow to cool slightly before cutting it.
• Pour the juices from the baking/roasting into a saucepan and make gravy with it or pour it into a container and save it for soup.
• Taste the juice from the ham.
• If it is very strong tasting, (mine was) you may need to add water, a little at a time until it is at your desired strength.
• Save the ham bone to make ham stock or soup with, leaving some of the meat on the bone.

MOIST SPIRAL CUT HAM WITH PINEAPPLE HONEY GLAZE

Steps:

• 1. Place ham, left in plastic covering from company (and netting to make handling easier), into large container. Cover with hot tap water. Let sit for 45 minutes. Empty water and refill with hot tap water for another 45 minutes. This allows the internal temperature of ham to raise before placing in oven.
• 2. Preheat oven to 250 degrees. Adjust oven rack to lowest position.
• 3. Remove ham from water and all packaging from company. Be sure to remove plastic disk covering bone. Place ham inside large oven bag making sure that the cut side is at bottom of bag. Gather bag tightly around ham and tie. Place in large roasting pan. Cut 4 small slits in top of bag with knife.
• 4. Bake ham until internal temperature reaches 100 degrees (approximately 90 minutes or 10 minutes per pound).
• 5. During last minutes of ham cooking time, combine sugar, brown sugar, cinnamon, cloves, allspice, nutmeg, paprika, and ginger in small saucepan. Once combined add pineapple juice and honey and cook over medium heat stirring constantly. Remove from heat. Consitency should just allow you to pour. If not, add more pineapple juice.
• 6. Remove ham from oven. Untie oven bag and roll down sides. Any juices inside bag you will want to keep within bag. Increase heat in oven to 350 degrees.
• 7. Starting at the bottom cut portion of the ham, hang pineapple slices on ham with toothpicks.
• 8. Slowly poor 1/4 of glaze over ham. Return to oven for 10 minutes. Repeat twice. You will still have glaze left over for those who may like more glaze with their ham.
• 9. After final oven glazing, remove ham from oven. Remove pineapple slices (if you wish) to a separate bowl for serving. There will be liquid in the bottom of the bag. My family likes this added to the leftover glaze to pour on individual ham slices and served with individual pineapple slices.
• 10. Place ham on platter and serve. Pour glaze and ham juices into gravy boat for service.

STEVE'S MAPLE-GLAZED SPIRAL HAM RECIPE

Steps:

• Place ham in a roasting pan and allow it to rest at room temperature for 30 to 45 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Mix apple cider, orange juice, and vinegar together in a bowl.
• Open the spirals of the ham to reveal more of the meat's surface area. Pour the juice mixture over the ham. Cover with aluminum foil.
• Bake in the preheated oven until heated through, about 45 minutes.
• Whisk maple syrup, dark brown sugar, white sugar, mustard, soy sauce, cinnamon, ginger, nutmeg, red pepper flakes, and cloves together in a saucepan over medium heat until shimmering and smooth, about 2 minutes. Simmer 2 minutes more; remove glaze from heat to cool a bit.
• Increase oven temperature to 400 degrees F (200 degrees C).
• Remove aluminum foil from heated ham. Brush 1/3 the glaze atop the ham to cover it completely.
• Return ham to the hot oven. Bake, uncovered, about 8 minutes. Repeat adding glaze and baking for 8 minutes more.
• Remove ham and baste a third time with remaining 1/3 glaze. Continue baking until glaze is caramelized and bubbly, 10 to 12 minutes. Remove from the oven and let rest 10 to 15 minutes before slicing. Drizzle pan juices on top.

GLAZED SPIRAL-CUT HAM

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet or large roasting pan with foil.
• Put the ham cut-side down on the foil and scatter the onion pieces around it. Cover the ham loosely with foil and bake for 30 minutes.
• Meanwhile, whisk together the apricot preserves, mustard, molasses, Worcestershire, allspice, cloves, thyme leaves, 3 tablespoons of the vinegar and 1/4 cup water in a small saucepan. Cook, whisking, over medium heat until the preserves dissolve and the glaze is smooth, about 4 minutes.
• After 30 minutes, remove the foil from the ham and continue to bake, brushing the ham with the glaze every 15 minutes until nicely glazed and heated through, about 1 hour more. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.
• Pour the pan juices into a medium skillet. Add the broth and bring to a boil over high heat. Mix the butter and flour together in a small bowl until you form a paste. Whisk the paste into the pan juices and let the sauce simmer until thickened like gravy. Finish with the remaining 1 tablespoon vinegar and season with salt and pepper. Serve the ham with the sauce.

SPIRAL HAM

Steps:

• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the brown sugar and honey. Set aside.
• In another small bowl, mix together the orange juice, peach nectar and chipotles.
• Arrange the ham, cut end down, in a large baking dish. Pour a few tablespoons of the juice mixture over the ham and in between the layers. Bake for 30 minutes, basting every 10 minutes with the remaining juice mixture.
• Remove the ham from the oven. Reserve about 1 1/2 cups of cooked juice from baking dish. Brush the honey mixture on the ham and return to the oven to bake for an additional hour until a crust forms and the ham begins to caramelize. Remove from the oven to a serving platter and serve with the reserved baking juice.

GLAZED SPIRAL-SLICED HAM(ATK)

Steps:

• Leaving ham's inner plastic or foil covering intact, place ham in large container and cover with hot tap water; set aside for 45 minutes. Drain and cover again with hot tap water; set aside for another 45 minutes.
• Adjust oven rack to lowest position and heat oven to 250 degrees. Unwrap ham; remove and discard plastic disk covering bone. Place ham in oven bag. Gather top of bag tightly so bag fits snugly around ham, tie bag, and trim excess plastic. Set ham cut-side down in large roasting pan and cut 4 slits in top of bag with paring knife.
• Bake ham until center registers 100 degrees on instant-read thermometer, 1 to 1 1/2 hours (about 10 minutes per pound).
• Remove ham from oven and increase oven temperature to 350 degrees. Cut open oven bag and roll back sides to expose ham. Brush ham with one-third of glaze and return to oven until glaze becomes sticky, about 10 minutes (if glaze is too thick to brush, return to heat to loosen).
• Remove ham from oven, transfer to cutting board, and brush entire ham with another third of glaze. Let ham rest, loosely tented with foil, for 15 minutes. While ham rests, heat remaining third of glaze with 4 to 6 tablespoons of ham juices until it forms thick but fluid sauce. Carve and serve ham, passing sauce at table.
• To Make Maple-Orange Glaze: Combine all ingredients in small saucepan. Cook over medium heat, stirring occasionally, until mixture is thick, syrupy, and reduced to 1 cup, 5 to 10 minutes; set aside.
• To Make Cherry-Port Glaze: Simmer port in small saucepan over medium heat until reduced to 2 tablespoons, about 5 minutes. Add remaining ingredients and cook, stirring occasionally, until sugar dissolves and mixture is thick, syrupy, and reduced to 1 cup, 5 to 10 minutes; set aside.
• Step-by-Step: How to Keep a Ham Moist.
• A big ham can take hours to heat through in the oven, by which time the meat becomes very dry. We found two tricks for reducing oven time and increasing moisture retention. Wrapping: Cooking the ham in an oven bag reduces the oven time by another half hour or so. Soaking: Placing the wrapped ham in warm water for 90 minutes raises its internal temperature and decreases the cooking time by over an hour.

HONEY-GLAZED SPIRAL HAM

Steps:

• Preheat oven to 325°F with a rack in lower third. Stir together honey, orange zest and juice, ginger, cloves, and 1/2 teaspoon pepper. Wrap ham, fat-cap-side up, tightly in parchment-lined foil. Place on a rimmed baking sheet or in a small roasting pan.
• Bake 1 hour. Unwrap, leaving foil under ham to catch juices. Brush with some of the glaze; continue baking, uncovered, basting with more glaze every 15 minutes, until heated through, 45 minutes to 1 hour more. Brush with remaining glaze; let cool slightly. Serve warm.