Cook's Illustrated Holiday Ham 101

Page: judyskitchen.blogspot.com/2010/12/cooks-illustrated-holiday-ham-101.html

| Course Type: Main Courses

(1 review)

Tags: easy party holiday

Recipe Review

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!

(0) useful  

Comments

Login or register to add your own comments.