All questions

Can I cut a smoked fully cooked spiral ham off the bone, transfer it to a aluminum pan with cover and heat it that way? What if any liquid would I put

How much liquid would I put in and what would I do with the glaze pack that came with it? How long and what temp to heat? Thanks for any help

asked by Baul Pradley over 2 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

3 answers 2952 views
Lindsay-Jean Hard
Lindsay-Jean Hard

Community Editor at Food52

added over 2 years ago

These previous threads on the topic might help: https://food52.com/hotline..., https://food52.com/hotline..., https://food52.com/hotline...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

E E Faris
added over 2 years ago

Yes! I'd sparingly add apple cider for liquid. I would not use high heat. Somewhere between 250 and 325 degrees F. Allow half hour to an hour.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

E E Faris
added over 2 years ago

Sorry, just noticed the glaze pack question. I wouldn't use the glaze pack. It's meant to go just on the outside, and you will have deconstructed the ham. Those packs aren't necessarily made from the greatest ingredients. Using cider will impart a little natural sweetness. Then, instead, maybe you can have one or two sauces instead. Or just some good mustard.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)