Posted by Joshua Bousel, December 20, 2008 at 11:30 AM
Ham is a funny thing in my life. It was the food that I missed most when my parents decided to keep a kosher household when I was 5. After leaving home and its kosher ways behind, I have had no qualms with cooking massive amounts pork, but a whole ham has never graced my kitchen; I suspect there's a place in my subconscious that has kept this super-trafe on the outskirts.
I don't know what I do wrong but whenever I get the ham that is already spiral sliced the slices are dry. It's never the same moist texture I get from baking the whole ham and slicing it myself. I have tried wrapping it in foil to keep the moisture in but it still doesn't come out the way I like it. I bought a whole honey ham for Christmas, and I will use my electric knife, it will give me a chance to give it a workout.
I found putting mine sliced side down in a roasting pan at 250 for 1 hour, covered the top with foil, that way the juices run through the slices, it was moist and tender. Seemed when I turn them sideways and wrap them in foil, even if I put liquid in the bottom they would always dry out.
__________________ prepared with passion and served with love !
FN ran the GE city ham/country ham episode last night and that's what Alton did... put it cut side down and then tented it in foil. He put his grandmaw's gingersnap coating (or as he called it "crust") on it before it went into the oven.
__________________ Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
FN ran the GE city ham/country ham episode last night and that's what Alton did... put it cut side down and then tented it in foil. He put his grandmaw's gingersnap coating (or as he called it "crust") on it before it went into the oven.
After how many years of watching Alton, this year I'm trying the city ham recipe!
I had the same problem with spiral ham. I've been cooking my hams upside down like Alton suggests since I first saw that episode they turn out better, but I prefer unsliced ham and this year I've gone back to unsliced.
I do that....sliced side down and tent it. Otherwise the first few slices are dry. Seems like most all hams are spiral cut anymore. Rarely do I see one that isn't unless it is fresh, uncooked.
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