Savory Spiral Cut Ham Recipes

Steps:

• Preheat oven to 325°F with a rack in lower third. Stir together honey, orange zest and juice, ginger, cloves, and 1/2 teaspoon pepper. Wrap ham, fat-cap-side up, tightly in parchment-lined foil. Place on a rimmed baking sheet or in a small roasting pan.
• Bake 1 hour. Unwrap, leaving foil under ham to catch juices. Brush with some of the glaze; continue baking, uncovered, basting with more glaze every 15 minutes, until heated through, 45 minutes to 1 hour more. Brush with remaining glaze; let cool slightly. Serve warm.

Steps:

• You will also need: 1 large Reynolds Oven Cooking Bag (turkey size).
• Heat the oven to 325°F.
• Put the flour into the cooking bag and shake the bag until it is completely covered with the flour.
• Do not remove remaining flour from the bag (I didn't anyway).
• This prevents the bag from exploding in the oven while baking.
• Place the bag in a large cake pan or a roasting pan.
• Open the bag and put the ham in it, cut side down.
• Set aside.
• In a small sauce pan mix the chicken broth, honey glaze mix, mustard and orange juice over medium heat until the glaze mix and orange juice concentrate are dissolved.
• Pour it over the ham.
• With a tie that came with the bag, tightly seal the bag.
• Cut 6-1 inch slits into the top and upper sides of the bag to allow steam to escape.
• Make sure the bag is completely inside the pan.
• Do not allow any of it to hang over the sides of the pan.
• Place on middle rack of the oven, allowing enough room for the bag to expand without touching the top heating coil.
• This prevents the bag from melting.
• Bake for approximately 1 hour or until the ham slices begin to separate and the top of the ham starts to brown.
• Lower the oven temp to 200°F and let the ham sit in the oven until the rest of the meal is ready.
• You could probably lower it to 175°F if you want to.
• Spiral cut ham is precooked so it does not have to reach a certain temperature.
• You are just warming it or making it hot for a hot meal.
• When you are ready, remove the ham from the oven.
• Allow it to cool enough to touch the bag.
• Remove the tie from the bag and slowly tear the bag open at the top of it.
• Remove ham and place it on a large plate or a platter.
• Allow to cool slightly before cutting it.
• Pour the juices from the baking/roasting into a saucepan and make gravy with it or pour it into a container and save it for soup.
• Taste the juice from the ham.
• If it is very strong tasting, (mine was) you may need to add water, a little at a time until it is at your desired strength.
• Save the ham bone to make ham stock or soup with, leaving some of the meat on the bone.

Steps:

• Preheat oven to 300 degrees F.
• Place ham in a roasting pan and pour about 3/4 cup water into the bottom of pan. Cover with aluminum foil and bake for 1 hour and 40 minutes or until heated through, soft and tender.
• Make the glaze:
• Whisk all ingredients together in a saucepan until smooth and heat over medium-low to medium heat until simmering. Simmer for 2 minutes and remove from heat.
• When ham is heated through, remove the aluminum foil, and pour or brush the glaze over the top to cover completely. Raise oven temperature to 400 degrees F.
• Return the ham to the oven and cook, uncovered, for 20 minutes or until glaze is caramelized and bubbly. Let rest for 10 minutes before slicing. Serve with desired fixings.

Steps:

• In a small skillet, saute the onion in butter until tender; transfer to a roasting pan. Place ham on top. Pour the broth and wine or additional broth over ham. Bake, uncovered, at 325° for 2-3 hours or until a thermometer reads 140° and ham is heated through.