Best spiral sliced ham? Usually get bone in, but I would consider boneless. Looking for an 8lb half ham (bone in) not sure what the equivalent boneless size is. We have a local place called The honey baked ham company. I have also heard Harringtons is good. Suggestions? Archived post. New comments cannot be posted and votes cannot be cast.
As the title states, had the ham yesterday and we were extremely disappointed. Smoked it on the grill like we do most hams we cook and it looked great, smelled really good.
I let it cook for 15 mins uncovered- basically until the glaze had started to brown, took it back out, another layer of glaze, back in the oven until it started to brown again. This was about a 10lb uncut bone-in ham. Turned out awesome as the high heat not only did a good job on the glaze but also rendered some of the fat.
Cooking ham advice I recently bought a Smithfield ham and have been trying to figure out how to cook it only to realize I may not have to at all? Are most whole hams (say from Costco and Walmart) that are smoked or cured safe to eat right out of the package? If so is the only reason we cook them to get them glazed?
Most spiral hams are pre-cooked, unless they specifically say otherwise. You merely need to heat it through. For this reason, it really may be better to put it in the oven, usually 15 minutes per pound at a temp around 350 to 400 F. If you do put it in a slow cooker, it would probably be best on med with some small amount of liquid to prevent burning and sticking, but it will likely take at ...
Cooking a ham - Slow cooker vs oven? I have a ham that needs to be cook at 325 degrees for about 2 hrs. I am not sure a slow cooker on high is a good choice. Anyone have thoughts on baking in oven vs slow cooker?
The ham was within its sell-by date and the walk-in cooler was holding at safe temperatures, but it had that slimy texture OP is talking about. I contacted the company and spoke with a QA manager. On some occasions, naturally occurring (harmless) bacteria will produce sufficient amounts of lactic acid which reacts with the ham to produce the slime.
As the title indicates, I cooked a ham and while I was carving it, and it was bloody. Not sure if my assumptions are wrong, or if this is normal, or preventable. Please shed any light on this story, and let me know if I should be doing something different. I have baked several hams and shoulders prior to this one, and this is a first bleeder for me. I bought a 6lbs "Hickory Smoked Ham" which ...
I am reheating a spiral sliced ham I bought today and the package said to remove from package and "remove the clear plastic bone guard" in the cooking instructions.
