The bone of a spiralled ham can be used to flavour stock, soups or cooked greens. Slicing a spiralised, bone-in ham can sound tough, but it’s actually surprisingly easy: First, turn the ham so the bone is sticking straight up. Since these hams are pre-cooked and have a deliciously mellow flavor, theyre perfect for those who enjoy a rich ham flavor without the bolder salt curing. Bake to warm it through, then whenever you’re ready to glaze (we like glazing every 30 minutes or so), remove the foil, and brush it all over. Place your ham in a deep, heavy pot and tent with foil. Since spiral hams are already fully cooked, you basically just want to warm it through, infuse it with flavour, and crisp up the edges, all while avoiding drying it out. Order all-natural, fully-cooked, uncured applewood-smoked, bone-in, spiral cut Berkshire ham online from DArtagnan with our 100 satisfaction guarantee. Since the ham is already cooked, will it dry out when I bake it again? But if you're not a bourbon fan, try this classic brown sugar ham glaze instead. One bowl and lots of flavourful pantry staples is all you need. Roast the ham for 13-16 minutes per pound, or until it reaches 140☏. Throw it out! It’s so easy to make your own. Place the spiral ham on a shallow roasting pan. Occasionally when you buy a ham, it’ll come with a packet of glaze. The key here is keeping it moist and adding lots of flavour. Spiral sliced hams are pre-cooked, so you don’t have to stress about getting it to a precise temperature. And nailing it is way easier than you’d think. Glazed ham is an absolute staple at any Christmas table.
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