Heating the ham in an oven bag traps juices, creating a moist environment that efficiently heats the ham in less time and leads to juicier meat. 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. Warming the ham in a 250-degree oven guarantees that the interior and exterior of the meat heat gently and evenly. Raise the oven temperature to 400 degrees F. Whisk until small bubbles appear all over, then turn off the heat. Unwrap, leaving foil under ham to catch juices. Place on a rimmed baking sheet or in a small roasting pan. Wrap ham, fat-cap-side up, tightly in parchment-lined foil. Stir together honey, orange zest and juice, ginger, cloves, and 1/2 teaspoon pepper. Pour the remaining half of the glaze in a small saucepot on medium heat and bring to a simmer. Directions Preheat oven to 325F with a rack in lower third.
Once the internal temperature is between 140 F and 160 F, remove it from the oven and remove the foil. Start checking the internal temperature frequently after 1 hour of cooking. Ham is fully cooked, so be careful not to overheat. Remove the ham from its package and cover it completely with aluminum foil. 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. Use a meat thermometer and heat to an internal temperature of 140F. (If you want to apply a glaze, check recipe notes for recipe ideas and instructions.) Remove it from the oven and tent with foil. Uncover the ham during the last 30 minutes. A 10 pound spiral ham would take roughly 2 hours. Tightly wrap the ham in the foil and place on a rack in a roasting pan. Cook at 275F for 12 minutes a pound or until a meat thermometer reads 140F. Pour half of the glaze over the ham allowing it to sink into the slices. Peel back the layers of the ham and place a sprig of thyme between every other layer of the spirals. Roll out enough aluminum foil to surround the ham and place the ham in the center of the foil. Spiral Sliced ham should always be heated in foil otherwise it will dry out.In a bowl, mix together the brown sugar, honey, orange zest, 1/4 cup orange juice, pumpkin pie spice, and nutmeg. The Convection Bake mode engages the top and bottom heating elements and the fan circulates the heat however, because that direct heat will have a drying effect on the ham it is important to keep it covered until you add the glaze. Heat approximately 15 to 20 minutes per pound until heated through. Estimate the cooking time and add any glaze for the last 15 minutes of cooking. About Hams & Ham Cooking/Preparation Directions 1.
Place the baked spiral ham in a 9' x 13' glass baking dish, or similar shallow roasting pan, and cover tightly with foil or a lid.
#Cooking a spiral ham how to#
Allow 10 minutes per pound to heat the ham or use the oven meat probe programmed to 130 degrees. If you're wondering how to cook a spiral ham, begin by removing all of the packaging, including the plastic disk on the underside of the ham. Place the ham on a rack in a shallow pan and add ½ cup of water of stock to the pan. How Long to Cook a Ham Learn how long to cook a ham in the oven per pound. Heat the oven to 300 degrees in the Combination Convection Steam Mode. Estimate the cooking time and add the glaze for the last 15 minutes of cooking. What You’ll Need How Long to Cook Ham How to Broil Ham How to Glaze Ham How to Carve Ham What You’ll Need Before you get started, here’s what you’ll need to roast a ham. Allow 10 minutes per pound to heat the ham or use the oven meat probe programmed to 130 degrees. This will prevent any sugar in the glaze from sticking to the pan and burning. Place the ham on a rack in a shallow pan and add ½ cup of water or stock to the pan. That means if youre cooking a nine-pound ham, you can expect it to take anywhere from 90 to 144. Heat the oven to 300 degrees in the Convection Mode. In general, youll want to plan for 10-16 minutes per pound.
0 kommentar(er)
