Set ham cut side down in large roasting pan and cut 4 slits in top of bag with paring knife.īake ham until center registers 100 degrees, 1 to 1 ½ hours (about 10 minutes per pound). Gather top of bag tightly so bag fits snugly around ham, tie bag and trim excess plastic. Unwrap ham discard plastic disk covering bone. Glazed Spiral-Sliced HamĪdjust oven rack to lowest position and heat oven to 250 degrees. You can apply some at the beginning of cooking (make sure the ham is covered with foil) and again after it has reached the 135-degree mark.Ĭontact food writer Susan Selasky at: 31 or Follow on Twitter. Glazes often contain a lot of sugar, which can burn, so many recipes call for adding them toward the end of cooking. Allow 15 to 18 minutes per pound when reheating a whole ham. Figure 18 to 24 minutes per pound for half, bone-in hams and 10 to 15 minutes for boneless. Department of Agriculture says the center of the ham needs to reach 140 degrees to fully reheat. This way, it won't take as long to reach the recommended internal temperature. Set it out at room temperature for about an hour before placing in the oven. Most package directions recommend heating ham in a 325-degree oven. Ham labeled fully cooked needs a gentle rewarming in the oven. I've had good luck reheating spiral sliced hams cut side down in the roasting pan. Allow 10 to 18 minutes per pound reheating time for a whole or half spiral-sliced ham. But you need to watch them closely because they can dry out when reheated. Spiral-sliced hams are sliced in a spiral fashion around the bone, making serving easy. And you can use the leftover bone to make soup. Boneless will have a binder that holds it together in one solid piece.Īs for flavor, many cooks and meat experts would agree that choosing a ham with the bone in provides more flavor. Bone-in or boneless?Ī boneless ham costs more than shank and butt portions, but there's also less waste and you will get more servings. I choose to add fresh pineapple.Personally, I prefer the flavor of the shank end, which isn't as fatty. I made this for our family for the last 3 years and we all love it. This is the way I will cook ham from now on. I tried this today and the ham was so moist and tasty. Thank you for helping me cook my first Thanksgiving ham ever 🙂 Your instructions are very easy to follow. This made an amazing ham! I have never made one and who knew it was so easy and flavorful! I did substitute orange juice for the pineapple juice since that is what I had on hand. I made this for Christmas and it was delicious!! – Kimberly We’ve had many rave reviews on this Slow Cooker Ham recipe.
Mom’s Bacon n’ Corn Chowder (just add ham).So many possibilities! You can make so many meals from just one ham! Here are a few of our favorites: No matter how many guests we have, we always seem to have so much ham ham leftover! Chop up leftover crock pot ham and use it in omelets, breakfast casseroles, or breakfast sandwiches. If syrup just isn’t your thing, you can also use honey. If you feel like you need to add a little extra, I won’t blame you. Butterworth’s (or any regular breakfast maple syrup), that’s ok too. Of course the real stuff is quite expensive, so if you want to use your typical Mrs. It adds such a rich, maple flavor that is hard to beat. Frequently Asked Questionsįor this recipe I love using REAL maple syrup. Another benefit of using the slow cooker is that it doesn’t dry out the ham. Heating the ham with this crock pot ham recipe saves oven space for side dishes and rolls. When preparing meals for a holiday dinner or even a big Sunday dinner, oven space becomes an issue. Spiral hams are delicious anytime, but especially around Thanksgiving, Christmas, and Easter. The flavor is so sweet and savory, you will never want to use the included flavor packet again! Benefits of a Slow Cooker
This holiday ham seriously can’t be beat. Dripping with maple and brown sugar glaze, this ham is slow cooked in the Crock Pot and always turns out perfect! Sometimes if I can get a ham on a good sale, I will make a ham for Sunday dinner and then we can make lots of different meals throughout the week with the leftovers (more on that below, we have lots of great leftover ideas). Christmas and Easter dinners wouldn’t be complete without a succulent ham.
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