in a saucepan with the rack on the bottom and the fat side up
What’s the best way to keep my spiral ham moist
Regardless of how much attention the turkey Tom receives, ham remains the most popular alternative not only for Easter, but also for Thanksgiving and Christmas.
The main reason for its appeal is that layered ham does not require as much effort as turkey does.
The ‘cooking’ technique of ham is to keep it from drying out.
So how do you prepare glazed spiral ham without drying out?
You’ve come to the right place.
Below are the 6 most common mistakes and some hints about delicious spiral ham:
- Hams are not all created equal. Sure, it’s easier to pick up cheap ham at your local grocery store, but it’s poor quality. Next time, call ahead and order with your local butcher.
- If you end up with store ham, chances are it has been cured or ground.
- To keep cheap hams fresh in supermarkets, they’ve been pumped with brine and artificial flavors.
- Look at the label!
- While pouring a large amount of liquid down the bottom of the pan to prevent the ham from drying out may seem like a good idea, a better option is to pour about 1/2 cup at a time.
- This will allow the ham to ‘steam’ or ‘boil’ due to its moisture.
- Be sure to cover the ham with foil or a tight-fitting roasting pan lid.
- Since the oven uses ‘dry heat’, keeping the humidity ‘IN’ involves covering the meat.
- Remove the glaze package and throw it away!
- It’s easy to make your own glaze, and it tastes a lot better. (recipe below)
- After removing the meat from the oven, it will continue to cook.
- The ham’s internal temperature should be 145 degrees Fahrenheit, so removing it at 135 degrees Fahrenheit will allow it to reach that temperature without drying out.
How to Make a Moist Shiny Spiral Ham:
- Let the ham come to room temperature on the counter (thinly covered) for an hour or two before cooking.
- In a deep roasting pan, place the ham and about a cup of water or vegetable stock.
- Cook for 12-15 minutes per pound in the preheated oven, checking every few minutes to determine if more liquid is needed.
- The ham will be ‘boiled’ in the liquid, so don’t add too much while making sure it doesn’t dry out.
- Remove the foil once the ham reaches 135F and brush the remaining glaze between the slices. For a nice crispy cut at the ends, return the ham to the oven for about 10 minutes (uncovered).
Ham has the advantage of being eaten hot, cold, or at room temperature. It’s even more important to take it out of the oven at 135F if you plan on serving it at room temperature at a later date, as the heat from inside the ham continues to cook it. If the ham is removed from the oven at a temperature over 135 degrees Fahrenheit, it will be dry.
What can I use to keep my ham moist
While it may seem instinctive to add as much moisture to your ham as possible before and during the cooking process to ensure it doesn’t dry out, this can actually get in the way of a perfect ham. Instead of bathing the ham or greasing it during the cooking process, pour half a cup of stock, wine, or water into the bottom of the pan while cooking to keep the meat moist. Be sure to cover the ham with foil while cooking to keep it moist, then remove it when you’re ready to coat it.
What is the best way to protect ham from drying out
Gently cook the ham in a saucepan with at least 1/2 cup water, wine, or stock, and cover with foil to prevent it from drying out (until glaze is applied, then foil comes off).
Give your ham a tender loving care! Instead of buying ready-made glaze packs, make your own. Consider something sweet and spicy (even as simple as brown sugar and black pepper). Spread the glaze at the end of the cooking time for a classic sweet and salty taste.
Make sure you don’t glaze your ham right away. Spread it 15-30 minutes before removing it from the oven so it doesn’t burn, and check occasionally to make sure it doesn’t burn.
Yes, you’ll want to cook the ham at a low, even temperature (say, 300 degrees), but you’ll need to raise it slightly for a delicious crust. If the glaze doesn’t bubble and caramelize, preheat the oven to 450 degrees and watch until the shellac begins to harden slightly.
What causes my spiral ham to dry out
Anyone who buys a spiral ham does it because it’s easier to carve because it’s pre-sliced. The problem with this is that it allows the meat to dry faster. The juices from the meat may flow easily into the pan. This is the price you have to pay for convenience.
Another factor that contributes to dry ham is overcooking. Since the spiral ham you bought will be cooked first, all you have to do now is reheat it and, if you used a glaze, cook it so that it sticks to the meat. Something labeled as fresh, unsmoked ham is a completely different story.
When cooking spiral ham, do you cover it
Cover loosely with foil and place the spiral ham slices under the lemons. Bake the ham until warm, about 10 minutes per pound. The spiral ham is fully cooked (so you can even serve it chilled if you prefer).
Did you wrap the spiral ham in foil
Spiral-cut hams usually weigh between 8 and 11 pounds and are pre-cooked (make sure your package says pre-cooked). This means that when cooking ham, all you need to do is heat it. The easiest way to do this is to cook it at a low temperature so that the outside doesn’t dry out before the inside is heated.
Use a meat thermometer to reach 140 degrees Fahrenheit and don’t overcook the spiral ham to prevent it from drying out. I usually take it out around 135F and monitor the temperature with a thermometer until it reaches 140F.
The length of time it will take to cook spiral ham depends on its size, but plan for about 13-16 minutes per pound at 250F, uncovered. If your ham cooks early, remove it from the oven and set it aside to cool slightly to prevent it from overcooking. Cover with foil once it has cooled a bit and wait for it to cut until ready to serve.
Glass Spiral Ham
If you’re coating your ham, such as when making a homemade honey-roasted ham replica, do so at the end so it doesn’t burn. I always opt for a simple homemade glaze over the glaze that comes with my ham.
Just apply for the last 20 minutes of cooking. To make the glaze nice and gooey, I occasionally turn on the oven or place it under the broiler for a few minutes.
Our Favorite Glaze Recipes:
- Ham Glaze with Brown Sugar
- Ham with Rosemary Balsamic Glaze
- Easy-to-apply glaze:
- brown sugar, 2/3 cup
- quarter cup juice (orange or pineapple is great)
- 2 tbsp mustard (dijon)
What’s the best way to keep ham warm without drying it out
- Place on a baking sheet that can be used in the oven.
- To keep the ham moist, cover it with loosely folded aluminum foil.
- Bake for 10 minutes per pound at 275 degrees F or until a meat thermometer reads 135140 degrees.
While it’s OK to microwave leftover ham, microwaves tend to remove a lot of moisture, drying out the ham. But who’s going to stop you if you’re just trying to heat up a few pieces for a quick bite?
Individual ham slices can also be easily and quickly browned in a skillet or frying pan.
How long does it take to fully cook spiral ham
- This ham is very cold, but the packaging includes instructions for reheating it. Place the cut ham side down on heavy-duty aluminum foil and wrap tightly. Alternatively, use an oven toaster bag and prepare according to the bag’s instructions. Bake for 10-14 minutes per pound in the preheated 325F oven, or until the meat thermometer reaches 140F. Turn the oven to 400 degrees Fahrenheit, brush the ham with the glaze, and bake for 10-15 minutes, or until the glaze is golden and bubbling. Let it rest for 10 minutes before slicing to serve. It has a wonderful sweet taste and an ideal texture.
Is it better to roast ham at 325F or 350F
The ideal oven temperature for cooking ham is 325 degrees Fahrenheit. The USDA provides detailed advice on how long cooked ham should be cooked. This guide provides instructions on how to prepare it fresh, as well as a recommended temperature of 325 degrees Fahrenheit.
However, it is possible to cook ham at 350F. However, at higher temperatures, it will take a different amount of time.
When grilling cooked ham, do you cover it
Bake the ham for 2 1/2 to 3 hours, uncovered, until a meat thermometer inserted into the thickest part registers 140 degrees, brushing every 30 minutes with 1/2 cup glaze. Remove the ham from the oven and brush with the drippings of the pan.
