How To Cut A Spiral Ham Youtube

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Many commercial hams are sold with a spiral cut penetrating most of the way to the center, then they tin easily exist cut into slices at the dinner table. These hams may exist sold pre-cooked, partially cooked, or raw, so it's of import to check the characterization before cooking.

1. i

   Thaw the ham if necessary. If you purchased a frozen screw-cutting ham, keep information technology in the airtight packaging and thaw it for ii or three days in the refrigerator. A small ham can instead be submerged in common cold water and thawed in two or 3 hours, replacing the water with fresh, cold water every half hour.

   • You lot tin can melt the ham without thawing, but it will accept approximately 1.v times every bit long to cook as a thawed ham.^[1]

2. 2

   Check the label. Check the label on your ham. Well-nigh shop-bought spiral-cut hams are "ready to consume," but you may still desire to follow the cooking instructions below to warm it up. If the ham is "ready to cook," you lot must cook it earlier it is safe to eat.^[two]

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3. iii

   Wrap the ham and baking sheet in aluminum foil. Remove all packaging from the ham and wrap information technology in foil to seal in moisture during cooking. Line a baking canvass with foil as well.

   • If yous really hate dry ham, place a second baking sheet on a lower rack of the oven and fill it with water.^[3]

4. 4

   Cook the ham. Set the wrapped ham cut-side downwardly on the baking canvas. Preheat the oven and time the cooking process depending on the country it was in when you began, checking once every 20–30 minutes for the starting time of overdone, dry edges:

   • Ready to eat hams just demand to be warmed up. To keep information technology moist, heat in a 250ºF (120ºC), for approximately 20 minutes per pound (0.45 kg).^[4] To speed up the process at the price of some moisture, heat at 350ºF (175ºC) instead for 10 minutes per pound (0.45 kg).^[five] Test with a meat thermometer if yous have one, until internal temperature reaches almost 120ºF (50ºC).
   • Fix to cook hams are only partially cooked, and should reach an internal temperature of at least 145ºF (60ºC), then removed from the oven and left lonely for three minutes while cooking completes. This typically takes 20 minutes per pound (0.45 kg) in a 325ºF (160ºC) oven.
   • Fresh (raw) ham is rarely sold as a spiral cut, but if you have the exception, melt for approximately 25 minutes per pound (0.45 kg) in a 325ºF (160ºC) oven, until the internal temperature is at least 145ºF (60ºC).^[6] Let sit for a few minutes while cooking completes, before etching.

5. 5

   Glaze the ham . This is best done 30 minutes before the ham is finished cooking, or once a fresh or "prepare to melt" ham has reached an internal temperature of 145ºF (60ºC). Score the ham with a diagonal design using a knife and brush on the glaze of your choice, so render the ham to the oven for another xxx minutes.

   • Well-nigh shop-bought spiral-cut hams come with their ain glaze power, which can be mixed with water to class the glaze.
   • To brand your own simple coat, mix equal parts dark-brown sugar and mustard. Utilise dearest mustard for a sweeter glaze, or Dijon mustard for a more acidic flavor.

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1. 1

   Cutting along a natural muscle seam. Place your ham cut-side up on your cutting board and examine the pink, cut surface. The ham should have iii visible "seams" of connective tissue between the pink musculus. These are either white or reddish pink. Cutting forth one of these seams from the outer edge all the fashion to the center.^[7]

   • For best results, use a flexible meat carving knife with hollow ovals or scallops cut adjacent to the bract edge.
   • Some boneless hams contain significant amounts of footing meat reshaped into a ham, and may non have visible seams. In this case, cleave through to the center from whatsoever betoken on the edge, and so repeat with ii more than slices to divide it into three pieces.

2. two

   Cut upwards along the 2nd muscle seam. If a bone is present, cut in a close circumvolve around information technology until y'all accomplish the 2d muscle seam. Cutting outward along this seam to release the start stack of slices.^[eight]

3. 3

   Cutting the 3rd seam. The final seam will divide the remaining ham into ii stacks of slices. Cutting all the way around the bone in a tight circle to release them. Adjust slices on a serving platter or transfer directly to guests' plates.

   • If the ham is large, cutting the stack of slices in half before serving.

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• Question

  What if my ham is too salty? Should I soak it before baking?

  

  Information technology depends what you cook it with. if you cook it in h2o, then it shouldn't be as salty.

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• If the screw sliced ham will non be used immediately after cut, store the ham in the freezer and so as to maintain its quality.

• The tastiest hams tend to be bone-in and have trivial to no added water, although these are also more expensive. You tin can check the water percentage on the characterization, or refer to the post-obit labeling system for hams sold in the Us:^[9]

  • Ham: no added h2o
  • Ham with natural juices: less than 8% h2o
  • Ham, water added: less than 10% h2o
  • Ham and water product: more than 10% water

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Things You lot'll Demand

• Whole ham or half ham
• Sharp carving pocketknife
• Cutting board
• Oven
• Meat thermometer
• Baking sail
• Glaze

About This Article

Article Summary 10

If you lot want to warm up a ready-to-eat spiral cooked ham, put in on an aluminum baking sheet and wrap it in aluminum foil. Then, put it in the oven at 250°F for 20 minutes per pound. About thirty minutes before the ham is done, remove information technology from the oven and score it by using a pocketknife to thinly slice the surface in a diamond blueprint. If it didn't come up with glaze, make your own with half mustard and one-half brown sugar. Castor the glaze onto the meat and cook it for another 30 minutes. Gyre down to learn how to slice the meat.

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Source: https://www.wikihow.com/Cook-a-Spiral-Ham

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