Spiral Sliced Ham(half Or Whole) Recipe

Our Delicious PRODUCTS

1. 1

   Position a rack in the center of the oven and preheat to 325°F (165°C). Place the spiral-sliced ham, fat side up, in a large roasting pan. Add a small amount of water or pineapple juice to the bottom of the pan to create steam.

2. 2

   Score the surface of the ham in a diamond pattern about 1/8 inch deep to allow glaze to penetrate. Use a sharp knife and light, even pressure.

3. 3

   Make the glaze: in a small saucepan, combine brown sugar, pineapple juice, honey, Dijon mustard, and ground cloves. Bring to a simmer over medium heat, whisk until smooth, about 4–6 minutes. Remove from heat.

4. 4

   Brush about one-third of the glaze over the ham, working into the scored diamonds.

5. 5

   Cover the pan with foil and bake. For half ham (~4–7 lb), bake about 40–60 minutes; for whole ham (~12–18 lb), bake about 1.5–2.5 hours. The goal is to warm the ham to an internal temperature of 140°F (60°C).

6. 6

   Every 20–25 minutes, re-cover briefly and baste the ham with any glaze in the pan to build a glossy coating.

7. 7

   During the last 15–20 minutes of baking, uncover the ham and brush with the remaining glaze. Arrange pineapple slices around the ham for garnish if desired, and return to the oven just until the glaze sets.

8. 8

   Remove the ham from the oven and tent loosely with foil. Let rest 10–15 minutes before carving to allow juices to redistribute.

9. 9

   Carve and arrange slices on a serving platter. Garnish with the pineapple slices if using and serve.