- Hickory Smoked
- Sweet Liquid Glaze Pack
- Fully Cooked
- Spiral Sliced
Cook's Fully Cooked, Spiral Sliced, Bone-In Hams are an established tradition for all your family celebrations, increasingly popular for year-round entertaining and everyday meals. Cook's dedication to the use of natural ingredients in the curing process and authentic, old-world, hickory-wood smoking helps create a flavor that is unrivaled. The convenient Cook's signature, ready-to-use liquid sweet ham glaze and dipping sauce is included with every Hickory Smoked Spiral Sliced Half Ham. Serves about 16.
Cured With: Water, Contains 2% or Less of Potassium Lactate, Sodium Diacetate, Salt, Dextrose, Corn Syrup, Sodium Phosphates, Brown Sugar, Sodium Erythorbate, Sodium Nitrite. Glaze Packet: High Fructose Corn Syrup, Water, Sugar, Canola Oil, Corn Syrup, Brown Sugar (Sugar, Cane Syrup), Modified Corn Starch, Spices, Propylene Glycol Alginate, Salt, Potassium Sorbate (Preservative), Sodium Benzoate (preservative), Caramel Flavor, Caramelized Sugar Syrup, Natural Flavor, Cellulose Gum, EDTA.
Serv. Size: 3 oz (84g), Amount Per Serving: Calories 150, Fat Cal. 70, Total Fat 8g (12% DV), Sat. Fat 3g (15% DV) Trans Fat 0g, Cholesterol 50mg (157% DV), Sodium 860mg (36% DV), Total Carb. 6g (2% DV), Dietary Fiber 0g (0%DV), Sugars 5g, Protein 14g, Vitamin A (0% DV), Vitamin C (0% DV), Calcium (0% DV), Iron (4% DV).
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Your ham has been flash frozen to lock in natural flavor, ships with dry ice in a recyclable Styrofoam cooler and may arrive frozen or partially thawed. Please refrigerate or re-freeze upon receipt.
Spiral hams may be refrigerated for up to 7 days or frozen for 3 months and still maintain maximum flavor.
Under Refrigeration: Allow approximately 5 hours per pound to thaw a spiral ham in the refrigerator. Our spiral hams are fully cooked and by using this method may be refrozen without additional cooking.
Quicker Cold Water Bath: For faster thawing, place ham in a leak proof plastic bag and immerse it in cold water. (If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Tissues can also absorb water like a sponge, resulting in a watery product.) Check the water frequently to be sure it stays cold. Change the water every 30 minutes. Approximate thawing time for a ham is approximately 30 minutes per pound.
Please note - we have changed our heating instructions to enhance the cooked product quality (more moist, less dry). Preheat oven to 275°F. Remove all packaging materials and place ham in a shallow roasting pan. Half hams should be cooked flat/face side down. Cover pan tightly with aluminum foil. Bake at 275°F for approximately 15 minutes per pound, until heated through. Do not overcook! Remove ham from oven and let stand 20 to 30 minutes before serving.
GLAZING (with enclosed packet):
This ham is pre-glazed, but we have enclosed an extra packet of glaze mix for additional coverage and flavor. To use the enclosed packet for additional glaze, remove ham from oven and uncover. Increase oven temperature to 425°F. In small sauce pan, combine 2 tablespoons warm water with glaze mix. Heat on medium/high heat until glaze mix comes to a boil and remove from heat. If desired, use knife to spread glaze between slices. Return ham to oven, uncovered, and bake for 10 minutes.
Cut along the natural seam on the top (as it faces you), extending knife point as far back into the ham as you wish to remove slices and then down and to the left, parallel to the bone, exiting at the natural seam. Then make a second cut along the top (where the first section was removed) parallel to the bone, around to the right and exiting at the natural seam. To remove the final section, cut down to the right, and parallel to the bone until the section is free.
An impressive center-of-the-table entrée or focus of a buffet. Perfect for sandwiches, biscuits, in salads or omelets. Use the bone and leftovers to season soups, beans, or vegetables. Delicious for breakfast, lunch, or dinner.