There are three easy steps to elegantly carving your Bone-In Ham: Smoked Hams are carved in a similar manner, but may be sliced slightly thicker, if preferred.Ĭaution: Please be careful while slicing ham to avoid personal injury.īone-in Genuine Smithfield or Country Ham
If you have selected a boneless ham, just begin slicing at the small end of the ham and serve. To bring out the delicate flavor of your Smithfield or country ham, you must slice it very thin, using a very sharp knife (preferably long and narrow). Return to oven, uncovered, and heat 10 minutes. Uncover ham, brush or spoon on your glaze over ham surface. Increase oven temperature to 400 degrees F. Remove ham from oven when heated through. Remove ham from oven and let stand, covered, 20 minutes before serving for whole hams, or 10-15 minutes before serving for half hams. Heat approximately 15 to 20 minutes per pound until heated through.ģ. Remove all packaging materials and place ham on its side, fat side up, on rack in shallow roasting pan cover loosely with aluminum foil.Ģ. Warm ham in oven for 10 to 12 minutes per pound. Pour reserved liquid over ham and wrap completely with foil. Place ham cut-side down on a large sheet of foil in a roasting pan. To heat this ham, heat oven to 275 degrees. Your spiral sliced ham is fully cooked and can be gently heated or served chilled. Serve over fried ham slices with biscuits.
BAKING A SPIRAL SLICED HAM SKIN
Take ham from the pan and while warm, remove the skin and fat as desired.
Cook to 163 degrees internal temperature (or about 25 minutes per pound). Bring water to 190 degrees (not quite simmering).Place in a large roasting pan, skin-side down and cover with cool water.* Important: Do not open oven door until the cook cycle is completed. If a sweet coating is desired, sprinkle the fat side with brown sugar and bread crumbs and bake in a 400 degree oven until brown (approximately 15 minutes).Remove ham from oven when correct internal temperature is reached and let cool to room temperature for one hour.Using a meat thermometer, check for a 163 degree internal temperature in the thickest part of the ham.Once oven temperature reaches 300 degrees, bake approximately 3 hours or 20 minutes per pound. Carefully join the edges of the aluminum foil making sure the edges are closed. Add 4 to 5 cups of water within the foil and place in oven with a tray or pan underneath for support. Wrap in heavy duty aluminum foil, forming a vessel with the bottom layer.We recommend thawing your Hardwood Smoked Ham in the refrigerator for 2 to 3 days. These hams are shipped frozen and will arrive frozen or partially thawed. Our Hardwood Smoked Hams should also be completely thawed before cooking. A Half ham would take approximately two days to thaw in the refrigerator and a Whole ham would take approximately 4 days to thaw in the refrigerator. We recommend thawing your Spiral Sliced Ham in the refrigerator for approximately 5 hours per pound. If you choose to warm your spiral sliced ham, it should be completely thawed. Mold is very common on these uncooked hams and is no way injurious (like aged cheeses mold in the aging process). Use a stiff brush to scrub ham thoroughly and remove all pepper and surface mold, if present. After soaking, wash ham thoroughly in warm water.Changing the water every several hours during soaking will aid in drawing salt from the ham. Soak Genuine Smithfield Hams 36 hours or longer.
The length of soaking time should be influenced by your taste for salt (longer soaking results in a milder ham) and the type of ham (Genuine Smithfield hams are cured longer than country hams and are more salty and dry by nature). Uncooked Hams require soaking before cooking since these hams are dry cured. Genuine Smithfield and Country Hams (Uncooked) If you prefer, reheat in aluminum foil on low heat (275 degrees) until slightly warm. If you have selected a fully cooked ham, further preparation is unnecessary. Genuine Smithfield and Country Hams (Cooked)
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