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ahh heaven (good thing I was working alone). I was so hungry for soup I ate almost two quarts between lunch and dinner. I had green peas in my hand but a craving for lentil soup took hold and so lentils it is. ”Īmerica’s Test Kitchen provided this article to The Associated Press.Just tossed my christmas ham bone in the soup pot yesterday. Find more recipes like Glazed Spiral Sliced Ham in ” All-Time Best Holiday Entertaining. Nutrition information per serving with port glaze: 463 calories 151 calories from fat 17 g fat (5 g saturated 0 g trans fats) 143 mg cholesterol 1908 mg sodium 25 g carbohydrate 0 g fiber 23 g sugar 52 g protein.įor more recipes, cooking tips and ingredient and product reviews, visit. Nutrition information per serving with orange glaze: 390 calories 157 calories from fat 17 g fat (5 g saturated 0 g trans fats) 145 mg cholesterol 1914 mg sodium 7 g carbohydrate 0 g fiber 6 g sugar 52 g protein. Add remaining ingredients and cook, stirring occasionally, until reduced to 1 cup, 5 to 10 minutes set aside. Simmer port in small saucepan over medium heat until reduced to 2 tablespoons, about 5 minutes. Carve and serve ham, passing sauce separately.Ĭombine ingredients in small saucepan and cook over medium heat, stirring occasionally, until reduced to 1 cup, 5 to 10 minutes set aside. While ham rests, add 4 to 6 tablespoons of ham juices to remaining one-third of glaze and cook over medium heat until thick but fluid sauce forms. Tent ham with aluminum foil and let rest for 15 minutes. Remove ham from oven, transfer to carving board, and brush entire ham with another third of glaze. Brush ham with one-third of glaze and return to oven until glaze becomes sticky, about 10 minutes (if glaze is too thick to brush, return to heat to loosen). Cut open oven bag and roll back sides to expose ham. Remove ham from oven and increase oven temperature to 350 F.
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Set ham cut side down in large roasting pan and cut 4 slits in top of bag with knife.īake ham until center registers 100 degrees, 1 to 1 1/2 hours (about 10 minutes per pound). Gather top of bag tightly so bag fits snugly around ham, tie bag, and trim excess plastic.
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Unwrap ham discard plastic disk covering bone. Drain and cover again with hot water set aside for another 45 minutes.Īdjust oven rack to lowest position and heat oven to 250 F. Leaving ham’s inner plastic or foil covering intact, place ham in large container and cover with hot water set aside for 45 minutes. Start to finish: 1 hour, 45 minutes (plus 1 hour, 30 minutes for soaking)ġ (7- to 10-pound) spiral-sliced bone-in half ham If you do not wish to use an oven bag, place the ham cut side down in the roasting pan and cover tightly with aluminum foil, adding 3 to 4 minutes per pound to the heating time. If there is a tear or hole in the ham’s inner covering, wrap it in several layers of plastic wrap before the hot-water soak. We prefer a tapered shank ham but a rounded sirloin ham will work here. You may bypass the 1 1/2-hour soaking time, but the ham will be less juicy and the heating time must increase to 18 to 20 minutes per pound. We heated a mixture of sweet and savory pantry staples for two tempting glaze options.