How To Remove Clear Button On Bone Of Ham

Spiraled Ham Recipe - Delish.com

Parker Feierbach

Glazed ham is an absolute staple at any Christmas table. And nailing it is way easier than you'd think. Spiral sliced hams are pre-cooked, so you don't have to stress about getting it to a precise temperature. The key here is keeping it moist and adding lots of flavour. We've got you covered.

How do I make the glaze?

Occasionally when you buy a ham, it'll come with a packet of glaze. Throw it out! It's so easy to make your own. One bowl and lots of flavourful pantry staples is all you need. Our recipe below is bomb. But if you're not a bourbon fan, try this classic brown sugar ham glaze instead.

Since the ham is already cooked, will it dry out when I bake it again?

Since spiral hams are already fully cooked, you basically just want to warm it through, infuse it with flavour, and crisp up the edges, all while avoiding drying it out. Stick to 10 to 12 minutes per 450 grams. Place your ham in a deep, heavy pot and tent with foil. Bake to warm it through, then whenever you're ready to glaze (we like glazing every 30 minutes or so), remove the foil, and brush it all over.

How do I slice it?

Slicing a spiralised, bone-in ham can sound tough, but it's actually surprisingly easy: First, turn the ham so the bone is sticking straight up. Then, carve around it.

What can I do with the bone?

The bone of a spiralled ham can be used to flavour stock, soups or cooked greens.

Makes: 12 servings

Prep Time: 1 hour 15 mins

Total Time: 2 hours 45 mins

(3-5kg) whole cured, smoked, bone-in ham

165 g

apricot jam

55 g

light brown sugar

2 tbsp.

bourbon (optional)

1 tbsp.

Dijon mustard

1/2 tsp.

crushed chilli flakes

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Remove ham from refrigerator and let sit at room temperature for 1 hour.
Preheat oven to 180°C. Place a rack in a large roasting pan and cover the rack with foil. Pour 480ml water in the bottom of roasting pan and place ham on the foil on the rack.
In a small bowl, stir together jam, brown sugar, bourbon, Dijon, and chilli flakes. Brush ham with some of the glaze and roast, basting with more glaze every 30 minutes, until an instant-read thermometer inserted in the thickest part reads 60°C, about 1 ½ to 2 hours.
Let rest 15 minutes before carving.

Parker Feierbach

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