Slather the remaining glaze all over the top of the ham and place back in the oven uncovered for 15 more minutes. 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. Raise the oven temperature to 400 degrees F. Whisk until small bubbles appear all over, then turn off the heat. Pour the remaining half of the glaze in a small saucepot on medium heat and bring to a simmer. 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. Tightly wrap the ham in the foil and place on a rack in a roasting pan. Heat approximately 15 to 20 minutes per pound until heated through. Pour half of the glaze over the ham allowing it to sink into the slices. About Hams & Ham Cooking/Preparation Directions 1. 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. Carving Instructions: Start on the cut face of the ham and slice to desired thickness.In a bowl, mix together the brown sugar, honey, orange zest, 1/4 cup orange juice, pumpkin pie spice, and nutmeg.Bake approximately 13-15 minutes per pound.Place ham in shallow baking baking dish, flat side down, in a preheated oven at 325☏.You can also add your favorite glaze recipe for extra flavor.You can grill, pan-fry or broil Sugardale ham slices for approximately 3 minutes per side.Let the spiral cut ham cool slightly before slicing and serving. Bake the spiral cut ham in the roaster oven for the desired time, rotating the ham halfway through the cooking process. Place the spiral cut ham on a baking sheet lined with parchment paper. Bake for approximately 15 minutes per pound of ham to an internal temperature of 130☏. Preheat the roaster oven to the desired cooking temperature.Place quarter ham in shallow baking pan in preheated oven at 325☏.Cover spiral ham tightly with foil, no steam escapes. Pour package juices in the bottom of the pan to avoid drying it out. Put the spiral ham in pan with rack in the bottom and with the fat side UP. Remove spiral ham from package, reserve the liquid. Bake approximately 15 minutes per pound. How to Cook Spiral Ham Without Drying It Out Preheat 325.Place ham in shallow baking pan in preheated oven at 325☏.Available in whole, half, quarter and sliced – and with options like Simple Carve, Country Inn and Virginia Classic, the Sugardale lineup of boneless hams (and turkey breast) boasts something for everyone! Cooking Instructions:Īll Sugardale boneless hams are fully cooked and ready to eat. The name says it all! Sugardale boneless hams take the bone out of the equation, making slicing a cinch. The slices should be less than 1/2 inch wide Using a sharp knife, slice thin strips of roast at a diagonal angle.Sugardale ham roasts are easy to prepare and should be sliced using the instructions below. Heat the ham roast 7-9 minutes per side to an internal temperature of 120☏.(Oven temperatures may vary, adjust heating times accordingly.) Ingredients 2 tablespoons butter 1 large onion, sliced 1 fully cooked spiral ham (7 to 9 pounds) 1-1/2 cups chicken broth 1 cup red wine or additional. Heat approximately 10-12 minutes per pound to an internal temperature of 120☏.Place ham in shallow baking dish, add approximately ½” of liquid.Cut two small slits in the top of the oven bag.
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