For breakfast try: quiche, breakfast hash, omelettes, or breakfast sandwiches. Leftovers: If you have leftover meat, use it for these other recipe ideas. It's best to do this the same day you plan on serving it so it doesn't dry out. Make Ahead: All spiral hams are fully cooked, so it just needs to be reheated. Planning on making our spiral ham recipe for Easter or Christmas and are open for other recipe ideas? Our recipe tastes amazing when served with scalloped potatoes, asparagus, green beans, spiced applesauce, and soft dinner rolls. Optional, garnish your meat platter with curly parsley, orange slices, fresh bay leaves or red grapes.If pieces are too large, stack a few and cut smaller. Carefully lay the cut pieces on a platter for serving.Turn the meat cut side down and slice down along the bone. Slice above the bone to remove an entire section.These are lines of fat which naturally separate a ham into 2 to 4 sections. Cut around the visible seams using a carving knife.Use a paring knife to cut around the bone.Unlike beef, the grain of a ham isn't uniform. Let your cooked, tented meat rest 20 to 30 minutes before carving on a large cutting board.Set up a carving station in your kitchen and not at the dining room table.If you are asked to carve the ham, this Thanksgiving, Christmas or Easter, you'll be ready if you watch this or read the instructions below. If you are wondering how to apply a glaze so your ham looks and tastes its absolute best, read this. If you are looking for an easy ham glaze recipe, try this. Savory Spices: onion powder, garlic powder, paprika, ancho chili powder, sage.Warming Spices: cloves, ginger, nutmeg, cinnamon.Liquid: Orange juice, pineapple juice, cranberry juice, pomegranate juice, apple cider.Tangy: Dijon mustard, apple cider vinegar, balsamic vinegar.Sweet: Light brown sugar for a neutral taste, dark brown sugar for a stronger taste, honey, maple syrup, strained marmalade or apricot jam.You can add butter also, but it's optional. The best homemade glazes have these elements. Rewarm the glaze over low heat if it thickens too much when it cools. If you would like to make a glaze for your spiral ham, mix the ingredients together in a saucepan, bring it to a boil, reduce to simmer until it thickens like honey then remove from the heat. If you are serving boneless, you'll need less than ½ pound per person. If you want leftovers, buy 1 pound per person. If you have a bone in spiral ham, you'll need ½ to ¾ pound per person. Join the others who love to serve a spiral ham at Thanksgiving, Christmas and Easter for their family and friends. You can also serve it with spiced applesauce, or a homemade mustard sauce. Serve the spiral ham with the slices of onion and garlic cloves, and a spoonful of pan drippings. This will allow the internal temperature to increase 5 to 15 degrees and allow the juices to redistribute.Ĩ. Tent it loosely with foil and allow to rest for 20 minutes. (We did not use a glaze for this savory recipe.)ħ. To get the glaze to caramelize, put the meat under the broiler for 3-5 minutes, watching carefully so it doesn't burn. Apply the third glaze, after it's cooked. Cook for 10 minutes, then apply the second glaze. If you want to apply a glaze, increase the temperature to 400☏ during the last 20 minutes, brush the first glaze all over and in between the slices. Cook at 275☏ for 12 minutes per pound or until a meat thermometer reads 140☏. Turn the meat cut side down and cover tightly with foil. Place the spiral ham in the pan and pour the chicken broth on top.ĥ. Scrape the browned bits, called the fond, off the bottom of the skillet with a wooden turner.Ĥ.
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