Spiral sliced ham question-Update

Discussion in 'The Creative Community' started by Rafikifan, Dec 18, 2005.

  1. Rafikifan

    Rafikifan DIS Veteran

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    I need advice. When I cook a ham for my family I get whole hams, and not spiral sliced. I offered to bring one for Christmas. Sis in law has brought them but they were always so dry! Any tips on how to not dry it out by reheating it? TIA.

    UPDATE: Thank you all for your advice. My ham turned out great. Not dry at all. Thanks again!
     
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  3. mickeyfan2

    mickeyfan2 DIS Veteran

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    Heavenly Ham. No need to cook it. It is already cooked and cut. The outside glaze is to die for.
     
  4. pumba

    pumba DIS PUMBARIZER Moderator

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    we had one last year and I made sure that the aluminum foil was tucked in really good and I had water in the bottom of the pan for more moisture
     
  5. tubachick

    tubachick DIS Veteran<br><font color=blue>Official DIS "good

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    I do what Pumba said, keep it wrapped in foil until the last 15 mintues or so, and keep water in the bottom of the pan. I even "baste" it every so often with the water or as my kids say the "juice" from the pan. So far every one has been pretty moist. Good luck.
     
  6. Kapp

    Kapp <font color=CC33CC>Tag patience is a virture I am

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    in the bottom of the pan with the ham, seal it up very well with foil and put it in a low over (275-300) for bwt 30-45 minutes. It just warms up the ham without drying it out.
    Enjoy!
     
  7. debknight

    debknight On the road to nowhere...

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    I use ginger ale or 7-UP.
     
  8. inky dinky doo

    inky dinky doo <font color=FF6699>I've got the best cure for the

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    I use a mixture of brown sugar and Coke and baste the ham occasionally, while it bakes. So far (knock on wood), no dry hams at our house.
     
  9. TN Traveler

    TN Traveler DIS Veteran

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    Ditto to above replies.....wrap in foil and keep water in bottom of pan.

    Karen....aka TN Traveler
     
  10. Rafikifan

    Rafikifan DIS Veteran

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    Bumping to top. :Pinkbounc
     
  11. ksjayhawks

    ksjayhawks DIS Veteran

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    I made one for xmas dinner.

    Used my pampered chef roasting pan, sprayed the bottom with Pam, put ham in, covered with foil and baked for about 5 minutes a pound. Didn't add any water and it turned out great--moist and tender.
     
  12. inky dinky doo

    inky dinky doo <font color=FF6699>I've got the best cure for the

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    You know what's gonna happen, now, don't you, Rafikifan?? You're gonna be expected to bring one of your moist, juicy hams every year! :laughing: That's the downside of doing a good job. ;)

    Pat

    341 days and counting . . . again!
     

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