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#Signature select spiral sliced ham cooking instructions skin#
#Signature select spiral sliced ham cooking instructions plus#

(No fat layer? Just press the cloves right into the meat.) Another classic way to dress up ham is with canned pineapple rings and maraschino cherries. The most basic way to flavour a ham is to stud it with whole cloves-just score the fat layer on top and spike a whole clove in the middle of each diamond. You can also remove the rind before cooking with a sharp boning knife, or briefly steam it first, as we have in our Root Beer Glazed Ham-it makes the job easier.

#Signature select spiral sliced ham cooking instructions skin#

When it’s roasted, you carve off that skin and fat layer and then slice the meat. It should be scored through the tough, inedible skin to help render the fat underneath. If your ham has both the fat layer and skin on top, it’s called a rind-on ham. Ham that’s sold without the fat layer doesn’t require any prep-just put it in the pan and you’re ready to roast. Then, use a sharp chef’s knife to cut 1/4-inch (0.5 cm) deep lines, 1 inch (2 cm) apart, to make a criss-cross pattern. Place the ham in the roasting pan, and then pat it dry with a paper towel. It’s not an essential step, but it allows any glaze you apply to penetrate the meat.

If your ham has a thick layer of fat on top, scoring will make it look beautiful.

Long, sharp carving knife and fork to neatly slice meat.

Sharp chef’s knife for scoring the fat layer on top of the ham before cooking.

Foil for covering the ham if it’s browning too quickly, and for tenting the ham to keep it warm while it rests.

Instant-read meat thermometer to check doneness with the most accurate results.

Large roasting pan with high sides to accommodate larger hams, and a rack insert to allow air to circulate.

#Signature select spiral sliced ham cooking instructions plus#

How much ham should you buy? For a holiday feast plus leftovers, pick up 6 oz (175 g) per person if it’s boneless, or 12 oz (375 g) per person if it’s bone-in. And look for plump, firm and rosy-pink meat. Spiral hams have been presliced around the bone, which relieves you of any cutting duties.When buying, make sure the best-before date of your ham isn’t coming up before your dinner event. The large hind leg section is cut in half crosswise through the bone, creating the long, tapered shank end (which always looks impressive) and the wide, round butt end (which is a little trickier to carve). Bone-in hams have more flavour and are usually sold in two forms: the shank and the butt.

Boneless hams come in sizes to feed any gathering, and they’re easy to slice. Pick itĬut from the hind leg of a pig, the majority of hams are seasoned (either by brining or brine injection), smoked and fully cooked. Our ultimate guide, packed with step-by-step instructions and insider tips, will help you get the most out of your holiday ham. And since most hams are cooked and ready to eat, it’s one of easiest roasts around. A succulent roasted ham (also known as a baked ham) is an outstanding centrepiece on any holiday table.