Spiral Ham Cooking Instructions
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The Country Smoke House presents the finest spiral ham that money can buy. Each tender, moist ham is specially prepared using individually selected hams to ensure uniform size and appearance; sugar cured with our old family recipe; trimmed by our mast butchers; hickory smoked and slow cooked to perfection; glazed with a tantalizing mixture of honey, brown sugar and spices. A mouth watering treat that can’t be beat on any day!
Removing slices from a whole ham
Place the ham on a flat working surface with the fat side facing down, or place the ham in a spiral ham stand with the shank end down.
Starting at the butt (large) end of the ham begin slicing the unsliced portion until the spiral sliced portion of the ham in reached. Follow this same procedure to remove slices from the spiral sliced butt portion.
Cut along the natural fat seams of the ham and around the center bone for easy removal of the spiral slices. Follow this same procedure to remove slices from a spiral sliced shank portion of ham.
Serving- Each ham in fully cooked and ready to serve. Slices may be removed, as described above , and placed on a platter; the ham may be set on a platter, fat side down, allowing the slices to fan our naturally; or the ham may be placed in a ham stand.
Reheating- Wrap the ham tightly in foil, or place it in an oven roasting bag, and place on an oven approved tray or pan. Preheat the oven to 325 degrees and heat ham for 10 minutes per pound. The ham is already fully cooked; do not overcook!
Storing- Ham should be kept refrigerated and consumed within 5 to 7 days. Ham should be frozen immediately if not to be consumed within 7 days. The ham should be frozen for no longer than 60 days. To thaw, place in refrigerator for 24 to 36 hours before serving.
Do not set the ham at room temperature to thaw it or to warm it!