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A spiral cut ham is a very popular dinner to have during the Holidays, especially on Christmas and Easter. When you buy a Bone-In Spiral Ham at the grocery store or butcher, it comes smoked which means it is fully cooked, and cut around the bone into serving slices. They are generally 7-10 lbs. and will serve anywhere from 10-20 people.

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Step 3 In a small bowl, stir together jam, brown sugar, bourbon, Dijon, and red pepper flakes. Brush ham with some of the glaze and roast, basting with more glaze every 30 minutes, until an.

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A Popular Pick. Kirkland (Costco) Applewood Smoked Spiral Sliced Ham (Bone-In) This ham was moist and tender with notes of brown sugar. Prices from: $36.26. An Expensive Dud. The HoneyBaked Ham.

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Smear the ham with a combination of whole-grain mustard, honey, nutmeg, and cloves. Then mist (yes, mist!) the roast with a brown-sugar bourbon glaze and bake until the ham is crispy and shimmering on the outside and thoroughly cooked on the inside (about 20 minutes per pound).

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Instructions. Preheat the oven to 325°F. Remove packaging and if your ham has a small plastic disk on the underside of the bone, remove and discard the disk. Place the ham in a shallow roasting pan, cut side down. Cover with foil*. Bake the covered ham for 12-15 minutes per pound or until the ham reaches 140°F*.

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Harry & David. Harry & David. While you're buying a box of pears from Harry & David for someone on your gift list, you can also pick up a spiral-cut ham. Harry & David sells either a 7.5 to 8.5.

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1 / 10. Ham and Bean Soup. All you need is a couple cans of beans, some broth, basic vegetables, and of course the leftover ham and ham bone to pull together a pot of this comforting soup. Go to Recipe. 2 / 10. Ham and Potato Soup. Turn leftover ham and ham bone into a cozy bowl of creamy, comforting goodness.

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4. Place The Ham Face Down In The Pan. In order to prevent the meat from drying out, place the ham face side down in the roasting pan. This will allow the folds of the spiral cut ham to remain tight during the reheating process. As the ham bakes, the meat will remain moist because the juices can't easily escape.

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Spiral ham can be made boneless, but butchers typically create a spiral ham cut by slicing a bone-in ham into one big spiral shape. Not only does spiral bone-in ham have a natural and preserved fresh flavor—it's also a lot easier to cut, because of the extra work done at the butcher's block. Even though the bone is still there, you have.

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Step 3: Make the First Cut. Using a sharp carving knife, insert it diagonally into the ham about one-third away from the shank end. Make a deep cut, angling the knife towards the bone. This will help release the slices and make it easier to carve. Be careful not to cut all the way down to the bone at this point.

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Generally, it's said that a precooked spiral ham needs to be reheated in an oven at 325 degrees Fahrenheit. You're supposed to keep it in the oven for ten minutes for every pound of ham. This means that a five-pound ham will need to cook for fifty minutes. A ten-pound ham will need to cook for one hour and forty minutes.

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A spiral ham is typically made by slicing a bone-in ham into a spiral shape and thus preserving the fresh and natural flavor. A spiral ham is also a lot easier to cut and serve than a bone-in ham but it is also more prone to being dry. This can be counteracted very easily by cooking the ham in a glaze of your choice.

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A spiral-sliced ham will still have the bone in place. All you have to do to serve it is cut along the length of the bone and those beautiful, even slices will fall right off, ready for eating. Most spiral-sliced hams are pre-treated with a glaze, and many also come with a pre-packaged glaze included. While there is nothing wrong with these.

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Start at the base: Begin cutting at the base of the ham, making a straight horizontal cut along the natural seams of the spiral slices. Take your time and make each cut deliberate and even. Slice through the layers: As you continue cutting, separate the layers of meat with your non-dominant hand. This will help maintain the shape of the ham and.

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(Remember: A bone-in ham will take longer to warm through than a boneless one.) If your ham is 10 pounds, then you want to account for about 3-3½ hours of total time for it to be warmed through. 3.

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Locate the natural spiral lines on the ham. These lines will guide you in making uniform and attractive slices. Using your sharp carving knife, start at the widest end of the ham and slowly cut straight down along one of the spiral lines. Continue slicing along the same line until you reach the bone. The spiral cuts should be about ¼ inch.