And save that bone! It’s great for flavoring broths or soups (like split pea) or a big pot of cooked greens. Let stand for 10 minutes before slicing to serve. To glaze this type of ham, turn the oven to 400F, brush the ham with the glaze, and bake for 10-15 minutes until the glaze is browned and bubbling. 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. Bake in a preheated 325F oven for 10-14 minutes per pound, or until a meat thermometer registers 140F. Leftover ham is basically refrigerator gold. For a thinner glaze, apply immediately after. Heat the glaze for about four minutes then apply to the ham using a brush. Approximately 30 minutes before the end of ham's cooking time, remove ham from oven and let stand for two to three minutes. The ham on the outside will fall away in slices. A 7-pound spiral sliced ham would cook for about an hour and a half. 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). If you dont own an instant-read thermometer, I suggest baking the ham for just 11 minutes per pound to be on the safe side, then for just 10 minutes at 400. 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. Place the ham on a baking sheet and use a brush to glaze the ham. Bring the mixture to a boil, then reduce to simmer on low heat for 30 minutes, until it thickens. Add in the brown sugar, pineapple juice, and maple syrup, and stir to combine. Our recipe below uses only a handful of pantry ingredients and a mixing bowl. In a small pot, add the cinnamon sticks and cloves. 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?
#Baking a spiral sliced 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.
Her column also eared a Best Feature award from the Hoosier State Press Association in 2009.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. Laura is the 2018 recipient of the Michigan Press Association's award for Best Columnist. I am very thankful to God for not only guiding me through that great loss but also for using it to lead me to a life that makes a positive difference in the lives of others – and also lets me live peacefully in a log cabin in the Northwoods!" It is a blessing for something so uplifting to come from such a loss. "Looking back," she said, "I never thought that losing my dad would ever lead to a life that could help others. Her recipes, food styling, photography and content appear in her award-winning newspaper column, Vitality Cuisine, and also in many other news outlets - including here, on the Food Channel.
Today, Laura is a wife, mother, grandmother, journalist, author and speaker who uses her education in Natural Medicine to create food that makes us feel good. "And, in the midst of doing so, I found my life's calling." I baked my 11 honey ham for about 2 hours. "His death taught me - the hard way - that something I thought innocuous – food – can kill you!"Ĭhanneling her pain into a purpose, Laura learned to use her grief to help guide others toward food that benefits – not burdens – the body. Bake ham at 325F for 10-13 minutes per pound (ham pounds X 13 minutes) or until the center reaches 105F. Culinary Correspondent Laura Kurella's now decades-long journey into the world of food began after the sudden loss of her father who, though appearing healthy, fell dead into her arms when he was just 58 and she still a teen.
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