Website: Judy's Kitchen
Cook's Illustrated Holiday Ham 101
Page: judyskitchen.blogspot.com/2010/12/cooks-illustrated-holiday-ham-101.html
| Course Type: Main Courses
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Queezle_Sister from Salt Lake City, UT
This set of instructions for a spiral cut ham is nearly sous vide!
A problem with spiral hams is that they dry out. Drying out is avoided by incubating the sealed ham in hot water for ~ 90 minutes. After that you roast it for a fairly short time, and then give it a glaze.
I prepared this for a gathering of the students and postdocs in my lab. I used this apricot-ginger glaze (instead of the HFC-laden glaze supplied with the ham).
I'm not much of a meat eater, but the spiral ham was easy, and I loved these instructions!
(edited 25th December 2012) (0) comment (0) useful
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