I have gotten this question before, people wanting to put something on the ham to keep it from drying out. □️ What Can I Put on Ham to Keep It From Drying Out? But you can also do it in shallow roasting pan or if all you have is a baking sheet, that's fine too. I have often cooked mine in a large roasting pan with a rack. Any earlier and they can burn and any later it takes too long for the glaze to set and you could end up with a dry ham. Add them slightly before the ham is done cooking - 10 degrees before reaching your target temperature is what I recommend. Glazes are a great way to add flavor to your ham. If you cook the ham at a higher temperature the outer sections of meat will be cooked to a higher temperature than the interior, so your ham might not be evenly moist. If you just can't wait that long you can raise the temperature but I highly recommend you do not go any higher than 350 degrees. It took my 8-pound ham about 4 hours to cook. Yes, I know that sounds low, but trust me on this. 250 degrees will allow the ham to slowly heat up and do so more evenly. Then set the alarm to go off at 130 degrees if applying a glaze, otherwise let your ham go to 140 degrees.Īs for the oven temperature, I prefer a low and slow method. If you are using a probe thermometer, place it in the deepest part of the ham without hitting any bone (the bone will throw off your reading). With the bottom open, fat has a place to run out.Ī bonus tip - cleaning your oven before cooking any big roast is always a good idea.as the thought "if only I had the time" goes through my head. You don't need to wrap the bottom of the ham. I wrap the ham tightly in heavy duty aluminum foil. □️ What Can I Put on Ham to Keep It From Drying Out?.□ Best Way to Keep Spiral Ham from Drying Out.The question to ask now is, why is this? Why does this happen? Is there anything I can do about it? Read on to learn how to prevent a spiral ham or any ham for that matter from drying out. The spiral hams of my youth were all dry and stringy. Every time I have had one cooked for me I have not enjoyed it. That has been my past experience with spiral sliced hams. You spend a lot of your hard earned money on a big hunk of meat and it comes out with less moisture than the Mojave desert. One of the greatest disappointments in the kitchen has to be dry meat. Cookies will be used to track the affiliate links you click. These are products and services I recommend because I use or trust them. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. This is always a hit at every holiday event in the Dad Got This Family.This blog post is sponsored by Dearborn Sausage Company. When you have a color you are happy with take the ham out and rest if for at least 15 minutes to let the juices redistribute. Be careful and watch this as it can go from beautiful to burnt really fast. Pour that glaze all over the ham and return it to the oven uncovered until the exterior begins to brown. Simmer it until it reduces in thickness enough to be able to coat a spoon. Put a pan over medium heat and combine the juices from the ham, butter, brown sugar, cinnamon and honey. This seems to tie the flavors together nicely. Most hams come with their own packaged glazes but Dad prefers to make his own from the juices the ham cooks in. If you cooked it at a higher temp like 350, it would dry the ham out.Īfter the ham has finished warming, remove it from the oven and bump the temp up to broil. You cook the ham in a 275-degree oven for 12-15 minutes per pound. This will help keep it juicy and not dry it out. Since you are only warming the ham the key is to keep the temp low and to seal it in tin foil to almost steam it. All you need to do is secure your pineapple with some toothpicks and you are good to go! The last step is to pour your can of soda in the pan to help create steam and juices for the ham to cook in. The next step is to sprinkle the ham with brown sugar & cinnamon and drizzle honey all over it. Once that is done go ahead and coat the ham with the juices from the pineapple. Only go about 1/2 inch deep so you don’t end up cutting through the slices. If you have a family that can take the heat you can always add some cayenne pepper to the mix and kick it up a notch! Sweet, salty and heat go great together.ĭad likes to add some diagonal scores to the ham to give it a nice look and also let some of the spices penetrate the exterior. The sweetness compliments the saltiness of the ham perfectly. Since the sweet glaze is just on the exterior you only end up getting small portions of it in each bite. You can actually eat it cold right out of the package if you wanted to.Įven though this seems like it would be really sweet it is not. You are in fact warming it more than cooking it. Making a spiral sliced ham is really easy. Jump to Recipe Jump to Video Print Recipe You are just warming the ham
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