#SPIRAL SLICED HAM SERVINGS PER POUND FULL#

This is a far cry from those tube-shaped, reformed boneless hams, which contain parts from different places on the ham. It boasts a вЂwhole muscleвЂ™, natural juice preparation that has not been altered or re-shaped in any way. This ham, like our bone-in ham, is a natural product, which is gluten and filler-free. We wanted to improve on an already incredible product our signature honey-glazed boneless ham. per person is suitable for a buffet setting. per person should be sufficient for a dinner set. Honey Glazed Ham вЂ“ Half вЂ“ Approximately 8 lbs. If you have leftovers, they may be frozen for up to forty-five days. Serving Suggestions: Serve at room temperature. Sold in half and whole ham sizes, best served at room temperature. The finishing touch? Our own mouth-watering recipe of honey & spices, baked to a hard candy shell over the top of the ham.

Each ham is then spiral-sliced around the bone to give you ready-to-serve, uniform slices. Logan Farms has one of the lowest-salt, smoked hams on the market today! We select only the finest hams, then carefully trim and slowly dry cure them with a special low-salt (30% less salt) recipe. Our fully cooked Logan Farms Honey Glazed Hams are hickory smoked, spiral sliced and baked with thick and rich honey & spice glaze вЂ“ a table-ready, gourmet ham that makes any occasion truly special. Add remaining ingredients and cook, stirring occasionally, until reduced to 1 cup, 5 to 10 minutes set aside.ДЇor more recipes, cooking tips and ingredient and product reviews, visit.

Simmer port in small saucepan over medium heat until reduced to 2 tablespoons, about 5 minutes. Carve and serve ham, passing sauce separately.Д¬ombine 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. Set ham cut side down in large roasting pan and cut 4 slits in top of bag with knife.Д«ake 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. Unwrap ham discard plastic disk covering bone.

Drain and cover again with hot water set aside for another 45 minutes.ДЄdjust oven rack to lowest position and heat oven to 250 F. Leaving hamвЂ™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)ДЎ (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 hamвЂ™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.

#SPIRAL SLICED HAM SERVINGS PER POUND FULL#

Soaking the ham in hot water shaved off a full hour, and using an oven bag further reduced the cooking time while also containing the hamвЂ™s moisture. We wanted to guarantee moist meat in a nuanced glaze.Д«one-in hams, labeled вЂњwith natural juices,вЂќ have the best flavor and spiral-sliced ones make carving a cinch, but too much time in the oven can ruin even the best ham on the market, so we focused on reducing the cooking time. Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. We prefer a tapered shank ham but a rounded sirloin ham will work hereД«y AMERICAвЂ™S TEST KITCHEN for the Flathead Beacon

Spiral sliced ham servings per pound