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. Easy for you, tasty for everyone Cooking Instructions: All Sugardale spiral sliced hams are fully cooked and ready to eat. Tightly wrap the ham in the foil and place on a rack in a roasting pan. 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. Heat at 250 degrees Fahrenheit for 13 minutes per pound. Add remaining ingredients and cook, stirring occasionally, until sugar dissolves and mixture is thick, syrupy, and reduced to 1 cup, 5 to 10 minutes set aside.In a bowl, mix together the brown sugar, honey, orange zest, 1/4 cup orange juice, pumpkin pie spice, and nutmeg. 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. Heat to Serve - Place ham on rack in roasting pan sliced side down. To Make Cherry-Port Glaze: Simmer port in small saucepan over medium heat until reduced to 2 tablespoons, about 5 minutes. Cook over medium heat, stirring occasionally, until mixture is thick, syrupy, and reduced to 1 cup, 5 to 10 minutes set aside. To Make Maple-Orange Glaze: Combine all ingredients in small saucepan. Carve and serve ham, passing sauce at table. While ham rests, heat remaining third of glaze with 4 to 6 tablespoons of ham juices until it forms thick but fluid sauce. Then remove from the oven and cover with tinfoil, and place back into the oven for the remainder of the cooking time. Place in the oven and bake for half of the allotted time (15 minutes per pound). Let ham rest, loosely tented with foil, for 15 minutes. Remove the ham from its packaging and drain liquid. Remove ham from oven, transfer to cutting board, and brush entire ham with another third of glaze. Brush ham with one-third of glaze and return to oven until glaze becomes sticky, about 10 minutes (if glaze is too thick to brush, return to heat to loosen).ĥ. 1 (7.0-pound) precooked spiral-sliced ham 1 cup grade B maple syrup 1/2 cup orange marmalade 2 tablespoons orange juice 1 teaspoon ground cinnamon 1/4. Cut open oven bag and roll back sides to expose ham. However, a good rule of thumb is to bake your spiral ham for 13-16 minutes per pound at 250F uncovered. Thus, a 9-pound spiral ham cook time would range.
Remove ham from oven and increase oven temperature to 350 degrees. Your spiral hams cooking time will depend on its size. Keeping the oven at 275F for about 18 minutes per pound, plus basting occasionally with any juices that accumulate, will ensure your ham is moist and tender. Bake the ham at 10 minutes per pound at 325 degrees Fahrenheit, or 10 to 14 minutes per pound at 275 degrees. Bake ham until center registers 100 degrees on instant-read thermometer, 1 to 1 1/2 hours (about 10 minutes per pound).Ĥ. Set ham cut-side down in large roasting pan and cut 4 slits in top of bag with paring knife.ģ. Gather top of bag tightly so bag fits snugly around ham, tie bag, and trim excess plastic.
To Glaze Ham: Remove ham from oven and increase oven temperature to 425 degrees F.
Unwrap ham remove and discard plastic disk covering bone. Bring glaze to a full boil and remove from heat. Adjust oven rack to lowest position and heat oven to 250 degrees. Drain and cover again with hot tap water set aside for another 45 minutes.Ģ. Most store-bought spiral-cut hams are 'ready to eat,' but you may still. If you purchased a frozen spiral-cut ham, keep it in the airtight packaging and thaw it.
Leaving ham's inner plastic or foil covering intact, place ham in large container and cover with hot tap water set aside for 45 minutes. Cooking a Spiral Sliced Ham Download Article 1. Let America's Test Kitchen show you the way! (Just remember, give yourself plenty of time for this recipe!)ġ spiral-sliced, bone-in half ham (7 to 10 pounds)ġ.