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How to Cook a Spiral Ham?

How to Cook a Spiral Ham?
We offer a Hickory Smoked Spiral Sliced Bone-In Ham as well as a Boneless Hickory Smoked Spiral Sliced Ham. Both are scrumptious and ready to thaw and eat or heat and serve. Please see the heating instructions below for more details.

Hickory Smoked Spiral Sliced Bone-In Ham
Fully thaw ham in the refrigerator for about 3 days. Remove ham from refrigerator. Leave at room temperature about 30 minutes. Preheat oven to 350 degrees. Remove all packaging materials (including clear “button” on bone). Ham should be heated flat face side down in open, shallow roasting pan. Do not cover or add water. Bake at 350 degrees for 30 minutes (approximately 4 minutes per pound). Do not overheat. To ensure recommended internal temperature of 140 degrees, insert meat thermometer in thickest part of meat but not resting on bone.

Ham Glaze Directions: Prepare glaze 10 minutes prior to ham being heated through. In a small saucepan combine glaze mix with 3 tbsp water. Stir constantly over medium heat. Bring to full boil and then remove from heat immediately.

Brush glaze over ham and between slices. Return to oven 10 minutes.

Boneless Hickory Smoked Ham
Thawing: Place in refrigerator and thaw completely. Usually about 48 hours.

Ham may be served cold once thawed.

To heat: Preheat oven to 350 degrees. Remove ham from vacuum bag. Place in shallow pan or cooking dish. Place ham in oven and heat for approximately 20-25 minutes (approximately 4 minutes per pound) until warmed. Do not overheat.

To Glaze Ham: Prepare glaze 10 minutes prior to ham being heated through. In a small saucepan combine glaze mix with 3 tbsp water. Stir constantly over medium heat. Bring to full boil and then remove from heat immediately.

Brush glaze over ham and between slices. Return to oven 10 minutes
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