Hello friends. At the place I work there's a great deal on pre-cooked spiral hams and I'd like to get one. However I know from past experience that these hams are extra salty and somewhat bland otherwise. What's a good way to spice up a ham?
Spicing up a spiraled ham? -
- Thread starter Mushroom Soup
- Start date
-
Sustained Denial of Service attacks. Paid for botnet. Service will continue to be disrupted until I can contact other providers and arrange a fix.
There are a couple brands of spiral cut hams that are ok, but they're generally pretty sad.
That said, basically what you want to do is glaze it. There are a million and one ham glazes, but here's a very basic one to get you started
1 cup dark brown sugar
1/2 cup maple syrup (Or honey, if you don't have maple syrup... It's a little cheaper)
2 tablespoons brandy, rum, or bourbon whiskey(as you prefer)
2-4 tablespoons brown mustard... to taste, it's to cut the sweet a bit
1 tablespoon soy sauce
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
Combine this all in a sauce pan, simmer for 15 minutes or so, stirring frequently. Warm the ham as instructed, brushing with glaze before it goes in the oven. When the ham is "done" according to the instructions, raise the oven temp to 400 or so, brush again with the glaze, cook for 10 minutes, repeat until glaze is gone or the ham looks delicious.
That said, basically what you want to do is glaze it. There are a million and one ham glazes, but here's a very basic one to get you started
1 cup dark brown sugar
1/2 cup maple syrup (Or honey, if you don't have maple syrup... It's a little cheaper)
2 tablespoons brandy, rum, or bourbon whiskey(as you prefer)
2-4 tablespoons brown mustard... to taste, it's to cut the sweet a bit
1 tablespoon soy sauce
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
Combine this all in a sauce pan, simmer for 15 minutes or so, stirring frequently. Warm the ham as instructed, brushing with glaze before it goes in the oven. When the ham is "done" according to the instructions, raise the oven temp to 400 or so, brush again with the glaze, cook for 10 minutes, repeat until glaze is gone or the ham looks delicious.
Fry a big slice until the outside gets crisp. Eat with eggs on toast.
This is good! I likey!
I tend to use Sprite (or orange juice) in the tray, decorate with pineapple slices, pour that juice in the tray, too. Add some Louisiana hot sauce, tent with foil and steam into submission for an hour or two at 350.
It doesn't sweeten the ham all that much, but it does seem to pull out some of the salt. Pineapple and ham were made to go together, except for on pizza!
Since it's precooked, just eat it frozen like an ice pop.
Thank you guys for the ideas! I'll definitely be adding a glaze and probably some pineapple too. I agree that pre-cooked ham isn't ideal, but I'm a poorfag and I can't resist like $10 for a bunch of meals (and a big pot of split pea soup).
I make bean soup, rather than split pea, but I agree with the basic idea. Indeed, I've got some scrap ham I bought sitting in the fridge to make a batch this weekend.
We generally don't get spiral cut, just a whole half shank. Has a bone in it. Trim all the ham off when done and use the bone to cook a big pot of red beans and rice. Add some ham and sausage back in after cooking the bone until it falls apart. Red beans and rice is to die for! We always use Treebeard's recipe (a Cajun restaurant in Houston with about 6 locations). Bought their cookbook years ago.
But wait! Here's an online version of same recipe! Consider it for your leftover ham, you'll be amazed and instantly addicted. Serve with warm fresh sliced French bread and butter.
Treebeard's Red Beans (And Rice) Recipe - Food.com
This recipe is quite a favorite at Treebeards' restaurant in Houston. It's posted in response to a request. Cooking time does not include the pre-soak or pre-boil time. To make it South Beach friendly, substitute low fat turkey smoked sausage for the regular smoked sausage, and serve with...
www.food.com
Not sure if the one you are talking about is already scored? If it isn't then before you glaze it make sure to score a nice crisscross pattern on it, and stick some cloves into some of the squares, I've tried it and it gives it a nice aromatic flavor 
You can't really do that with spiral sliced ham... The slices are so thin usually you couldn't hardly get a clove to stick in one.
You can also use the bone to make a killer homestyle ramen broth if you're into it.
I usually end up piecing mine apart and making a ton of sandwiches and sliders from it. Good Cuban-style sammiches and the lack of prominent seasoning and marinade means you can make a mojo sauce yourself and use it to flavor up the ham without having to make the entire thing taste the same. You can cut parts off and store them in plastic bags with your flavorings of choice and have something a little different each time you go to get some.
I usually end up piecing mine apart and making a ton of sandwiches and sliders from it. Good Cuban-style sammiches and the lack of prominent seasoning and marinade means you can make a mojo sauce yourself and use it to flavor up the ham without having to make the entire thing taste the same. You can cut parts off and store them in plastic bags with your flavorings of choice and have something a little different each time you go to get some.
Similar threads
