Crunchy Glaze Bone-In Half Spiral Ham
Glaze Ingredients
Sugar, Brown Sugar, Water, Honey, Maltodextrin, Corn Syrup Solids, Contains 2% Or Less Of: Gelatin, Soybean Oil, Spices, Salt, Potassium Sorbate, And Sodium Benzoate (Preservatives).
Nutrition Facts
Serv. Size: 3 oz(84g), Amount Per Serving: Calories 140, Fat Cal. 63, Total Fat 7g (9% DV), Sat. Fat 2.5g (13% DV) Trans Fat 0g, Cholesterol 45mg (15% DV), Sodium 810mg (35% DV), Total Carb. 8g, Dietary Fiber 0g, Sugars 6g, Protein 14g (28% DV), Vitamin A 0%, Vitamin C 2%, Calcium 0%, Iron 4%.
Percent Daily Values (DV) are based on a 2,000 calorie diet.
UPON RECEIPT:
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.
STORAGE:
Spiral hams may be refrigerated for up to 7 days or frozen for 3 months and still maintain maximum flavor.
THAWING:
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.
HEATING:
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:
Apply Glaze Pack during the last 15 minutes of cooking.
CARVING:
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.
SERVING SUGGESTIONS:
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.
