Put the spiral ham back, and try what I call a “real ham”, a Heavenly Baked Ham, that’s actually, succulent, tender, and juicy! Just the way a ham should be!
I bought one of those pre-cut “spiral hams” once…..once. Never again! The slices are cut so thin, that the leftovers are about useless. And it was half dried out even before we could run it to the table! Why they became so popular is completely beyond me. I’ll never ever buy another one!
This. Is what a real ham looks like after it has been baked and heated through. I bought a bone-in one, but you can also purchase boneless ones, too. They happened to be out of the boneless ones, as they don’t get many of the good ones in anymore now that spirals took over the market. Shameful. So you better get there quick if you want a truly great ham!!
Whole hams are just wonderful!!!! The juiciest, most tender, melt-in-your-mouth ham that you’ve ever had the pleasure of tasting!! And these, too, are fully cooked. So all you have to do is bake them until they’re heated all the way through.
It’s just as easy as those pre-sliced ones. With the benefits of slicing and dicing your OWN way!
Aaaaand here we have the one-eyed alien monster baby…
….I can’t stop laughing!!!!!!
Whole hams are not pretty….but they sure do taste the best!! I assure you!
Just slice it up and place the pretty slices onto a platter. No probs.
And, as I mentioned above, you can slice them any way that you want. Nice, thick, juicy slices to enjoy for dinner or freeze to dice later for casseroles, soups and stews, pizzas, etc. Or julienne a few for salads! And you can of course slice it thinly, or even into ultra-thin shaved slices, to pile onto sandwiches or subs, or into omelets for the next day!
Even sliced thinly, they’re WAY more tender, juicy, and flavorful than those already dried out spiral hams! And you can save the bone that will be wonderfully covered with meat, along with a few thick slices to cut up, for a nice big ol’ pot of ham ‘n beans later, too!
And ham sandwiches? Ha! They just don’t get any better! So instead of doing the over-rated spiral ham thing this year, maybe go “old school” and pick up a “real ham”. Once you’ve tasted it, you’ll never go back to pre-cut spirals! Enjoy, and have a wonderful holiday!
*Note: This is not a thick, gummy, gooey, overly sugary glaze. But this works best to ensure juiciness and tenderness, and works much better for any kind of leftovers later.
- 7-10 lb. bone-in uncut fully cooked ham, butt or shank
- ¼ dark brown sugar
- 4 Tbl. butter
- 2 (6 oz.) cans unsweetened pineapple juice
- ½ Tbl. whole grain or spicy brown mustard
- ¼ tsp. cinnamon
- Into large roaster, add all ingredients except ham and heat over medium heat whisking to mix and melt.
- Add ham placing cut side down straight into the roaster or on top of a shallow rack if you prefer. If placing onto a rack, just make sure the sauce is touching the meat.
- Spoon sauce over top and sides well. Cover with lid or foil and bake at 325º for 12 minutes per pound. Baste with the sauce in the roaster several times while baking.
- When ham is done, uncover and baste well. Continue baking for 5 minutes, uncovered.
- Turn ham over to cut side-up. Baste well again with sauce. Bake again, uncovered for 5 more minutes.
- Remove from oven, turn lid sideways or tent well with the same foil, and let rest before carving, (at least 10 minutes).