![]() ![]() Finish with the remaining 1 tablespoon vinegar and season with salt and pepper. Whisk the paste into the pan juices and let the sauce simmer until thickened like gravy. Mix the butter and flour together in a small bowl until you form a paste. Add the broth and bring to a boil over high heat. Pour the pan juices into a medium skillet. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.ĥ. After 30 minutes, remove the foil from the ham and continue to bake, brushing the ham with the glaze every 15 minutes until nicely glazed and heated through, about 1 hour more. Cook, whisking, over medium heat until the preserves dissolve and the glaze is smooth, about 4 minutes.Ĥ. Meanwhile, whisk together the apricot preserves, mustard, molasses, Worcestershire, allspice, cloves, thyme leaves, 3 tablespoons of the vinegar and 1/4 cup water in a small saucepan. Cover the ham loosely with foil and bake for 30 minutes.ģ. Put the ham cut-side down on the foil and scatter the onion pieces around it. There are many different ways to cook spiral ham, but some tips include: 1. So if you’re baking the whole thing, that would take just around 80. Most spiral ham cuts are sold for 8-10 pounds. Since most, if not all, spiral hams are already pre-cooked and you just have to heat them through, you don’t have to let them bake for too long. Line a rimmed baking sheet or large roasting pan with foil.Ģ. It takes 10-12 minutes to cook spiral ham in the oven at 350 degrees per pound. Check periodically between the pre-made slices for warmth and to prevent them from drying out. Steps for Preparing a Spiral Ham in a Convection Oven. Bake a fully cooked ham for about 10 minutes per pound, just until it’s warmed through. Kosher salt and freshly ground black pepperġ. Place the spiral ham on the rack of a shallow roasting pan.1 tablespoon unsalted butter, at room temperature.1 large onion, quartered, root end intact.Slice ham and serve, passing caramel sauce separately. Add reserved juices to remaining 1 cup caramel and whisk to combine.Ĥ. Transfer sheet to oven and cook until glaze is bubbling and starting to brown in places, 5 to 7 minutes. Remove wire rack, leaving foil in place, and return ham to sheet, cut side down. Reserve ¼ cup juices from bag discard bag and remaining juices. Once oven reaches temperature, remove ham from bag and transfer to carving board. If desired, during the last 15 minutes of. Cover the ham and baking dish tightly in foil and bake in the oven for 10-15 minutes per pound until the internal temperature of the ham reaches 140 when checked with a kitchen thermometer. Heat uncovered, for 60-75 minutes for entire ham or 10 minutes per pound for smaller portions. Remove sheet from oven and increase oven temperature to 450 degrees. Preheat the oven to 300 and place the spiral ham, cut side down in an oven safe baking dish. Cook over medium-high heat, stirring occasionally, until reduced to 1 ⅓ cups, 5 to 7 minutes.ģ. When bubbling subsides, add pepper and five-spice powder. Higher oven temperatures will likely dry out the pork before it fully cooks through. ![]() Off heat, add warm vinegar a little at a time, whisking after each addition (some caramel may harden but will melt as sauce continues to cook). Once sugar mixture is straw-colored, reduce heat to low and continue to cook, swirling saucepan occasionally, until mixture is dark amber–colored and just smoking and registers 360 to 370 degrees, 2 to 5 minutes longer. While sugar mixture cooks, microwave vinegar in bowl until steaming, about 90 seconds set aside. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. Spiral-Cut Ham Method: Oven, in Roasting Bag Time: About 2 hours 10 minutes cooking and 15 minutes standing after cooking (plus 1 hour of standing before cooking) Rating: 9.5/10 About this method: I loosely followed the instructions from America’s Test Kitchen to test this method. If using a conventional oven, cover the entire ham (or portion to be used) and heat at 275 degrees F for about 10 minutes per pound. Bring sugar, water, and corn syrup to a boil in large heavy-bottomed saucepan over medium-high heat. Bake until center registers 110 degrees, 3 ½ to 4 ½ hours.Ģ. Tie bag shut and place ham cut side down on prepared wire rack. Insert temperature probe (if using) through top of ham into center. Unwrap ham and, if necessary, discard plastic disk covering bone. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Adjust oven rack to lower-middle position and heat oven to 250 degrees. We developed this recipe using Turkey Size Reynolds Kitchens Oven Bags.ġ (7- to 10-pound) spiral-sliced, bone-in half ham, preferably shank endġ. We recommend a shank-end ham because the bone configuration makes it easier to carve look for a half ham with a tapered, pointed end. ![]()
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