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1 cup water, hoisin sauce, honey, rice vinegar, and soy sauce 5 minutes after boiling, reduce to 1 1/2 cup. In a small saucepan over medium heat, toast the five-spice powder for 1 minute with the peanut oil. To make the Hoisin-Spice Glaze, combine the following ingredients in a small mixing bowl.In a bowl, combine the brown sugar, mustard, orange zest, and juice for the Mustard-Orange Glaze.Reduce the heat to low and add the apple jelly, maple syrup, mustard, allspice, and nutmeg, stirring constantly. For the Apple-Maple Glaze, reduce the apple cider to 1/2 cup in a saucepan over medium-high heat, 8 to 10 minutes.Remove the ham from the refrigerator and set aside for 30 minutes to come to room temperature.If you check on the ham and believe the glaze is going too dark (like on the verge of burnt), cover it with a piece of foil. If you’re using a non-spiral cut ham, baste it with the glaze a few times while it’s cooking. (Keep in mind that the ham is already cooked when you buy it all you’re doing is reheating it for consumption.) (If using a spiral cut ham, cover it securely with aluminum foil before cooking so it doesn’t dry out.)Ĭook for 1 to 1 1/2 hours (check after 1 hour it will take longer if the ham is not at room temperature to begin with), or about 10 minutes per pound, until a meat thermometer reads 110 to 120 degrees. Here’s 24+ amazing ideas to use up leftover ham.Place the ham in the oven. And save that bone! It’s great for flavoring broths or soups (like split pea) or a big pot of cooked greens. Try making a legit croque madame for your next brunch, use it to amp up a batch of crescent rolls, or chop it up and throw it in your next batch of scalloped potatoes. Leftover ham is basically refrigerator gold. The ham on the outside will fall away in slices. Just turn the ham on its bottom and cut around the bone. It might sound tough to cut into a bone-in ham, but it’s actually very easy. Simply cook on low for 4 to 5 hours or on high for 2 to 3 hours, basting with the marinade every 45 minutes. Uncover it in the last 30 minutes when you’re glazing it, so those edges get caramelized. Another way to ensure your ham stays moist is to cook it in a slow cooker. Bake only until it’s 140° in the center (this should take 10 to 12 minutes per pound). To avoid drying it out, add water to the bottom of your roasting pan, place the ham on a baking rack above the water, and cover it with foil. Since spiral hams are already cooked, you’re really just warming it through, infusing it with flavor, and crisping the edges. We think it’s bomb, but if you’re not a fan of bourbon, try this classic brown sugar glaze instead. Our recipe below uses only a handful of pantry ingredients and a mixing bowl. Making your own glaze is super easy, and so much more delicious than a store-bought packet. And if you’re looking for something to serve with your ham, why not check out our favorite holiday sides dishes?
Giant eagle spiral sliced ham cooking instructions how to#
Read on for more tips on how to nail this classic holiday dish. The keys to success? Keep it moist while it’s baking, and slather it in a tangy-sweet glaze.
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A glazed spiral ham is one of the most impressive dishes to serve at a holiday party, and nailing it is way easier than you’d think.