CUTTING SPIRAL HAM RECIPES

Steps:

• When you buy a spiral ham that is fully cook, it can be eaten cold or hot, but I like it baked a little anyway! To serve hot: Preheat oven to 325. Remove all packaging material from ham. Place ham into pan at least 1" deep.
• Add at least 1/2 cup water. It won't hurt to add a cup. Your preference! Cover tightly with aluminum foil.
• Heat approximately 6 minutes per pound or to an internal temperature of 120 F. Do not overcook or your ham will dry out.
• GLAZE: I think a glaze is important because it adds that little extra bit of zip. This one is my own creation, so the measurements are iffy! Start with a cup or so brown sugar. Add a big squirt of mustard (about 3 Tbsp). Add a little bit of that can of crushed pineapple (about 1/3 cup). Don't make it watery because you want it to stick to the ham. Another glaze option is 1 cup brown sugar, 3 Tbsp Dijon mustard, 1/2 cup honey and 1 tsp cinnamon. OR, you could use the pineapple rounds and use toothpicks to stick the toothpick to the ham. Use a little of the juice with the brown sugar mixture. It's pretty that way, but it will be good whatever you do.
• Cook on the stovetop over medium heat, stirring until it thickens, for about 10 minutes.
• With 15 minutes left, remove the ham from the oven. Take your foil off and brush the glaze over the ham. Let it kind of get crusty.
• Put the ham back in the oven and let cook for remaining 15 minutes.
• I think the main thing about the ham is the time you cook it. Remember for a pre-cooked ham, only 6 minutes for every pound! And LOW heat!
• CARVING INSTRUCTIONS: For a half ham, lay ham on a cutting board or flat surface. Using a small knife, cut the front spiral section away from the bone. Proceed with remaining slices!

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.