Finish with the remaining 1 tablespoon vinegar and season with salt and pepper. Whisk the paste into the pan juices and let the sauce simmer until thickened like gravy. Mix the butter and flour together in a small bowl until you form a paste. Add the broth and bring to a boil over high heat. Pour the pan juices into a medium skillet. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.ĥ. 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. Cook, whisking, over medium heat until the preserves dissolve and the glaze is smooth, about 4 minutes.Ĥ. 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. Cover the ham loosely with foil and bake for 30 minutes.ģ. Put the ham cut-side down on the foil and scatter the onion pieces around it. Brush half the glaze over the ham, being sure to spread some down into each cut. Line a rimmed baking sheet or large roasting pan with foil.Ģ. Kosher salt and freshly ground black pepperġ.1 tablespoon unsalted butter, at room temperature.1 large onion, quartered, root end intact.When it comes to your favorite holiday meat, spiral-sliced ham is a delicious and delicate way to enjoy it. Cover it tightly with aluminum foil, then bake it for about 135 to 140 degrees. Stick with our guide, and your ham will be moist, juicy and flavorful. Place the spiral-side of the ham on the hot baking pan to cook in the 325F oven as directed. If the ham is taken out at a higher temperature than 135☏ it will become dry. If you plan on serving this later in the day at room temperature, it’s even more important to take it out of the oven at 135☏, as the heat from inside the ham continues to cook it. The beautiful thing about ham is that it can be eaten at hot, cold or at room temperature. Place the ham back in the oven for about 10 minutes (uncovered) to get those nice crispy pieces on the ends. Once the ham reaches 135☏, remove the foil and brush the remaining glaze so it gets in between the slices.The ham will ‘braise’ in the liquid so it’s important not to add too much, yet not let it dry out. Cover it tightly and cook in a preheated oven for 12-15 minutes per lb., checking every so often to see if more liquid is needed. Place the ham in a deep roasting pan and add about a cup of either water or vegetable broth.Allow the ham to come to room temperature before cooking it by placing it on the counter (lightly covered) for an hour or two.The internal temperature for ham should reach 145☏, so taking it out at 135☏ will allow it to reach the right temperature without drying it out. Meat from the oven will continue to cook after it is taken out.Throw out the glaze packet! Making your own glaze is super simple and tastes worlds better.The oven is what is considered ‘dry heat’ so keeping moisture ‘IN” means covering the meat. Be sure to cover the ham with foil or a lid that tightly fits a roasting pan.This will allow the moisture to ‘steam’ or ‘braise’ the ham. While pouring a ton of liquid in the bottom of the pan may seem like a good idea to prevent the ham from drying out, a better option is only pouring in about ½ cup at a time.Cheaper hams have been injected with salt water, as well as artificial flavors, for preserving them in stores. In the event you do wind up with a supermarket ham, chances are it has been cured or plumped up.Next time, try calling your local butcher and ordering one ahead of time. Sure, it’s easy to grab a ham at your local supermarket that’s on sale, but truth be told, it’s of poor quality. Below are the 6 most common mistakes and some pointers to a delicious spiral ham: So how exactly do you cook a glazed spiral ham without drying it out? Well, look no further. Heat remaining glaze in microwave safe dish for 40 seconds and serve with ham. Let ham rest for 20 to 30 minutes before serving. Remove ham from oven and cover with aluminum foil again. Place ham back into oven and bake uncovered at 425° F for 8 to 10 minutes. Remove ham from oven, then adjust oven temperature to 425° F. The tricky part to ‘cooking’ a ham is to not dry it out. Heat glazed ham uncovered at 275 degrees F for 10 minutes. Bake at 275° F for approximately 15 minutes per pound (do not overcook). A glazed ham does not require nearly the work that a turkey does which is the main reason for its popularity. Today the ham still remains the most popular option not only for Easter, but for Thanksgiving and Christmas as well, despite how much attention Tom the turkey gets.
0 Comments
Leave a Reply. |