Heating a Bone-In Butt, Shank, or Whole Ham
Be sure to add water, cover the ham with foil and seal it tightly to create a steaming environment.Īlways remove the ham from the refrigerator 1 hour before placing it in the oven to allow it to come to room temperature. When heating a fully cooked ham, the most important thing to keep in mind is moisture. They are frequently sold covered with a pre-prepared glaze (which we recommend rinsing off) and are quite easy to carve, but extra care should be taken when heating to ensure that the meat doesn’t dry out. Spiral-sliced hams have been pre-sliced in a spiral pattern around the center bone. It’s very flavorful and not hard to carve, but it does tend to be a little tougher than the butt half.
#Spiral sliced ham cooking times temps plus
It’s shaped a little like a funnel and retains its portion of the femur, plus a shank bone. The shank half is from the lower portion of the leg. Fully Cooked, Bone-In Smoked Ham – Shank Portion This cut is flavorful and tender, has less connective tissue than the shank, and is relatively easy to carve. It’s frequently available semi-boneless, where the aitch (or pelvic) bone has been removed, but the femur remains intact. The butt half comes from the upper portion of the leg. Cuts of Ham Fully Cooked, Bone-In Smoked Ham – Butt Portion This should allow for generous portions and some tasty leftovers. Plan on about 1/2 pound of bone-in ham per guest. Whole hams generally range from 10 to 18 pounds, half hams from 5 to 10 pounds, and spiral sliced hams from 7 to 10 pounds. Ham Sizesīone-in hams are available in several sizes: whole, half from the shank end, or half from the butt end. If you’re willing to pay a little more, the pricier brands are generally smoked for longer periods using special woods like maple or cherry and extra spices in the brine, resulting in a more intensely flavored end product. Most supermarket hams are mildly flavored and have been brined in a solution of water, salt, sugar, and spices, then lightly smoked.
The term “ham” actually refers to the hind leg of a hog and is available cured, smoked, or fresh.
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