- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
How to prepare Company Ham
Posted on 12/21/14 at 9:38 am
Posted on 12/21/14 at 9:38 am
Recieved my Christmas Ham from my company and plan on cooking it for Christmas Eve when the wife's family comes over. How do you guys prepare your ham? It's a 9 lb spiral sliced ham from Burgers' Smokehouse. It also came with a honey glaze.
TIA
TIA
3
Posted on 12/21/14 at 9:50 am to RaginCajun87
NO GLAZE!!!!! 
Ham's are supposed to be salty and smokey, not sweet.
Serve the glaze on the side if you think people might want some, or maybe only glaze half the ham, if possible.
Ham's are supposed to be salty and smokey, not sweet.
Serve the glaze on the side if you think people might want some, or maybe only glaze half the ham, if possible.
Posted on 12/21/14 at 10:01 am to LSUGUMBO
I think he is asking how to prepare the ham not where to place it on the table. The spiraled hams are pretty much done when you get them. All you really need to do is heat it up in the oven. 350 degrees covered with aluminum foil and a some coca cola or something for moisture. Glaze it you want to.
If it's a bone in aged country ham sometimes you need to soak it in water the night before if you're going to roast it. I prefer to leave the older aged hams alone and slice thin like prosciutto.
If it's a bone in aged country ham sometimes you need to soak it in water the night before if you're going to roast it. I prefer to leave the older aged hams alone and slice thin like prosciutto.
Posted on 12/21/14 at 10:12 am to DeltaHog
A spiral sliced ham just needs to be heated through. It's already cooked. I would suggest letting it sit out on the counter for awhile so it's not ice cold going into the oven. Burgers site has instructional PDFs (see link) for their products. You have a relatively small ham so it shouldn't take too long. Glaze is a matter of personal preference; I like ham just the way it is others think it's "gross" without some type of sweet sticky glaze.
LINK
LINK
Posted on 12/21/14 at 10:47 am to RaginCajun87
We received an unsliced, unglazed ham. I know I've baked one sometime in the history of my life, just don't recall when or how. And it's big, but I don't think there's a weight on this thing (no label).
Posted on 12/21/14 at 12:18 pm to RaginCajun87
I use mine to make red beans. I do a Rib roast for xmas.
Posted on 12/21/14 at 2:13 pm to Darla Hood
I've done Tom Fitzmorris's Root Beer Glazed Ham many times with whole smoked or baked hams. I like it a lot. I double the sauce.
LINK
LINK
Posted on 12/21/14 at 3:00 pm to Gris Gris
Thank you, Gris. U Da Woman!
Posted on 12/21/14 at 3:38 pm to Darla Hood
for past 2 years ive pecan/cherry smoked mine and jesus Christ its good
I also put a honey glaze on it afterwards and the shite is like butter
my family now demands I make this every year. 250 for an hour to heat it through
I also put a honey glaze on it afterwards and the shite is like butter
my family now demands I make this every year. 250 for an hour to heat it through
Posted on 12/21/14 at 4:25 pm to Darla Hood
I use a doubled large foil pan because the glaze is sticky.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News