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Nov 29, 2007 09:13 AM

Ina's glazed ham vs. Cola meathod?

What do you guys reccomend for my party? I have never made ham and dont know which to go with. I have a hicory smoked spiral sliced ham and Its going to be for making mini sandwiches at a cocktail party. My other question is can I cook the ham Friday night to serve Sat. night? How do I warm in back up?
Thanks for all your help!!

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  1. Most spiral sliced hams are already cooked. You don't need to "cook" it, just heat it through so it will be warm for serving.
    You also don't need to glaze it unless you really want to. Most of the spiral sliced hams are pretty sweet anyway. I usually find them waaaay too sweet for my taste and have even resorted to washing them or soaking them before using the leftovers for beans or pea soup. You can taste it as is and see what you think. Even if you find it sweet, it will be wonderful with rolls and mustards for your party.
    Ham is very easy to heat. Place it in a shallow roasting pan or whatever you have large enough to hold it. Put it into a 350 oven until the slices start to curl. You'll be able to smell when it's done.
    If you do have a bone and plan to use it for cooking beans, save the drippings to add to the beans unless you glaze the ham which will make them too sweet.

    4 Replies
    1. re: MakingSense

      thank you so much! I had no idea about any of this! Do you think it will take a long time to heat or just a hour? Maybe it will be better to do just before the party...

      1. re: gastronomy

        Why don't spiral hams companies include directions?
        About 10 to 12 minutes a pound, but that's flexible depending on whether you take it straight out of the fridge, etc. - you know the drill. Internal temp to about 140 degrees. It will rise another 5 degrees while it rests, tented under some foil. Don't worry if you don't have a thermometer since it's already cooked.
        You don't need it really hot for your party. Do it enough ahead to give yourself time to clean up, garnish the platter, allow for other last minute "disasters," take the pressure off. Make sure you have a decent small to medium sharp knife to put out with the ham.

        BTW, I use a bed of raw kale for garnishing ham platters because it's cheap, looks pretty, holds up well even to a warm ham, and you can cook it later with the ham juices and scraps for a yummy soup or veggie.

        1. re: MakingSense

          What a great idea w/the kale and then soup -- thanks!

          1. re: Sarah

            Thank you so much! I will take your advice and post later! :)

    2. When I buy a spiral-cut ham, the glaze is sometimes in a packet which you are supposed to make up yourself by adding water. I throw that out because I really like the glaze you mention from the Barefoot Contessa. For Ina Garten's Baked Ham, the directions are very easy.

      For a 14-16 pound smoked, already cooked, spiral-cut ham:

      Preheat oven to 350.

      Make the glaze - in a food processor mince 6 cloves of garlic, and then add 8-1/2 ounces of mango chutney, 1/2 cup Dijon mustard, 1 cup packed light brown sugar, the zest of one orange, and 1/4 cup fresh orange juice. Process just until thick and smooth.

      Place ham in roasting pan, and pour glaze over it. Bake for about an hour.

      It's already cooked, so you don't want to "re-cook" it and dry it out, you just want to heat it through. You can serve it hot, or bake it earlier in the day and serve at room temp (which is what I do). People always ask for this easy recipe. I serve it on a platter of greens decorated with sliced oranges. I love that idea of using kale!

      EDITED: Here's the recipe with picture:

      1 Reply
      1. re: Rubee

        Im sold!!! Thank you so much because i was wondering if I should use the packet or not! I cant remember the weight right now but it was a half pound for sure- i think the directions say 2hours.... Do you think that will dry it out? Thank you for the link I cant wait to make it!