Finish with the remaining 1 tablespoon vinegar and season with salt and pepper. Whisk the paste into the pan juices and let the sauce simmer until thickened like gravy. Mix the butter and flour together in a small bowl until you form a paste. Bake the ham for about 10 minutes per pound until it is just warmed through. Place spiral ham cut-side down on the lemons and cover loosely with foil. Add the broth and bring to a boil over high heat. In a roasting pan, place sliced lemons and pour water in the bottom of the pan. Pour the pan juices into a medium skillet. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.ĥ. After 30 minutes, remove the foil from the ham and continue to bake, brushing the ham with the glaze every 15 minutes until nicely glazed and heated through, about 1 hour more. Step 2 oven, uncovered, for 1 1/4 to 1 1/2 hours or until an inserted meat thermometer reads 140. Cook, whisking, over medium heat until the preserves dissolve and the glaze is smooth, about 4 minutes.Ĥ. Step 1 Place ham in shallow pan and heat in a 350 degree F. Meanwhile, whisk together the apricot preserves, mustard, molasses, Worcestershire, allspice, cloves, thyme leaves, 3 tablespoons of the vinegar and 1/4 cup water in a small saucepan. Cover the ham loosely with foil and bake for 30 minutes.ģ. Put the ham cut-side down on the foil and scatter the onion pieces around it. Line a rimmed baking sheet or large roasting pan with foil.Ģ. Kosher salt and freshly ground black pepperġ.Unwrap ham and place in large roasting pan cut side down. Bring to simmer and cook for 1-2 minutes or until sugar dissolves. 1 tablespoon unsalted butter, at room temperature In a medium saucepan, whisk together ingredients for glaze.1 large onion, quartered, root end intact.Continue to stirring over medium heat until the mixture comes to a bubble. Whether it’s for an Easter brunch, Thanksgiving dinner, or any other special celebration, your perfectly cooked spiral ham will leave everyone asking for your secret recipe. In a saucepan over medium heat combine the brown sugar, dijon mustard and maple syrup or apricot jam. Whisk honey, brown sugar, and spices in a microwave-safe bowl. Baste ham with the liquid/drippings from the bottom of the pan. Now that you’ve mastered the art of cooking a spiral ham, you can impress your loved ones with this delicious centerpiece. About 30-45 minutes before fully reheating, take the ham out of the oven. The leftovers can be stored in the refrigerator and used for sandwiches, casseroles, or soups. Slice the ham along the natural lines of the spiral cut and serve it warm. With its impressive presentation, the spiral ham is perfect for any special occasion or holiday feast. This will allow the juices to redistribute, resulting in a tender, juicy, and flavorful ham. Cook, covered, on low until a thermometer reads 140, 4-5 hours. A 10-pound spiral ham will cook for about three hours in the slow cooker. Cook the spiral ham in the crockpot for about 18 minutes per pound or until a meat thermometer reaches 135✯. Brush the ham with glaze, then cover the bowl of the crockpot and cook on the low setting. Once the desired temperature is reached, remove the spiral ham from the oven and let it rest for about 15 minutes. In a small bowl, combine pineapple juice, brown sugar, butter, cider vinegar, garlic and red pepper flakes pour over ham. This helps keep the ham moist as it slowly cooks. Pour the soy honey mixture over the ham, making sure to coat it evenly. Place the ham in a large baking dish or roasting pan. Baste the ham with the juices from the bottom once every hour. Cook in the slow cooker on Low, 6 to 8 hours. Pour water into the bottom of the slow cooker. This step will also help to enhance the glaze and give it a beautiful caramelized finish. In a small bowl, whisk together the soy sauce, honey, sweet chili paste, Chinese five spice powder, and garlic powder until well combined. Cook, whisking thoroughly, until sugar is melted and ingredients are combined, 2 to 5 minutes. Every 30 minutes, take the ham out of the oven and baste it with the pan juices to keep it moist and flavorful.
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