Most commercially sold hams are sold in a spiral that is rounded in the middle. This shape makes the ham easier to slice at the dinner table. This ham is usually sold cooked, undercooked, or raw. So, first check the packaging label before cooking.
Step
Method 1 of 2: Cooking Spiral Cut Ham
Step 1. Defrost the frozen ham
If you purchased frozen spiral-cut ham, store it in an airtight container, then refrigerate it for two to three days in the refrigerator to allow the ice to thaw. Small hams can be soaked in cold water for two or three hours to allow the ice to melt. Change the cold water used every 30 minutes.
You can cook frozen ham without thawing, but it will take 1.5 times longer to cook than frozen ham that has been thawed
Step 2. Check the label
Check the sales label on the ham. Most spiral-cut hams sold are "ready to eat," but you may need to follow the cooking instructions before reheating them. If your ham has a "ready-to-cook" label, you'll need to cook it before you eat it.
Step 3. Wrap the ham in a baking sheet with foil
Remove the ham from its packaging and wrap it in foil to keep the liquid from escaping as it cooks. Don't forget to line the baking sheet with aluminum foil.
If you hate dry ham, place another pan on the bottom rack of the oven and fill it with water
Step 4. Cook the ham
Place the wrapped ham upright on the baking sheet. Preheat the oven and set the cooking time based on the condition of the ham. Check the meat every 20-30 minutes to see if the edges look cooked and dry.
- Ham ready to eat just need to warm up. To keep it moist, heat the meat at 120 C for about 20 minutes for 0.45 kg of meat. To speed up the cooking process, use a temperature of 175ºC for 10 minutes for each 0.45 kg of meat. If you have a meat thermometer, make sure the ham's internal temperature reaches 50ºC.
- Ham ready to cook is undercooked ham. This meat should be cooked to a minimum internal temperature of 60ºC. Remove the ham from the oven and let it rest for three minutes to complete the cooking process. This usually takes 20 minutes for every 0.45 kg of meat cooked in an oven at 160ºC.
- Ham fresh (raw) is rarely sold in spirals. However, if you are using this type of ham, cook each 0.45 kg portion at 160ºC for 25 minutes in the oven until the internal temperature reaches a minimum of 60ºC. Let the meat sit for a few minutes before slicing.
Step 5. Apply the seasoning to the ham
Seasoning should be applied before the ham is finished cooking, or when the internal temperature of the “ready-to-cook” ham reaches 60ºC. Slice the ham with a knife to form a diagonal pattern, then spread your favorite seasoning. After that, put the ham back in the oven for another 30 minutes.
- Most spiral-cut hams sold in stores include a ready-to-use seasoning that needs to be mixed with water before use.
- To make your own seasoning, mix brown sugar and mustard. You can also use a mixture of honey and mustard if you prefer a sweeter taste, or dijon mustard for a more sour taste.
Method 2 of 2: Slice Ham into Spiral Cuts
Step 1. Cut in the direction of the natural muscle layer
Place the ham strips upright on the cutting board, then examine the pink part that has been cut. Hams usually have three “layers” that connect the areas between the pink halves. This coating is generally white or light pink. Slice the meat in the direction of this layer from top to bottom.
- For best results, use a slicing knife with holes or cavities near the metal edges.
- Some boneless hams contain a certain amount of ground beef that is shaped like a ham so that no layer of muscle is visible. If this happens, you can slice the ham to the desired thickness. Then, slice twice more to make three cuts of meat.
Step 2. Cut the meat in the direction of the second layer of muscle
If there is bone, cut it circularly around the bone until you find the second layer of muscle. Cut the ham in the direction of this layer to make the first slice.
Step 3. Cut the third layer of muscle
The final layer of muscle will divide the ham in half. Cut in circles as close to the bone as possible to remove the meat. Arrange the sliced meat on a plate or serve it straight to your guests.
If the ham is too large, cut it in half before serving
Tips
- If the spiral-cut ham is not eaten immediately after slicing, store the ham in the refrigerator to preserve its quality.
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The best-tasting hams usually still have the bones and don't contain a lot of water, but they can be quite expensive. You can check the percentage of water listed on the package, or use the following labeling system (this system is commonly used for ham sold in the United States):
- Ham: no added water
- Ham with natural fluids: contains less than 8% water
- Ham with added water: contains less than 10% water
- Water-containing ham products: contain more than 10% water
