Honeybaked Ham Original Cooking Directions

Are Honey Baked Hams & Turkeys processed meat?

once you open the wrapping you need to discover a packet of syrup-like stuff to pour over it because it chefs. I did once I did our honey spiral ham at thanksgiving. If no longer you additionally could make a drizzle many times pinapple or apple-y for ham & i could save it till close to the tip in case you utilize it so it does not expend & combination with the ham juices. i will say tho' which you prolly do no longer want something certainly. those hams are da bomb & ok flavored--we've them each and every trip & on no account tasted a undesirable one! And the kit direction or what somebody mentioned formerly approximately 12 minutes according to pound is right--I placed mine in a huge turkey roasting pan with severe edges & handles so it may be hassle-free to do away with & verify on. in simple terms use a pan that has slightly intensity so it does not fall out as you maneuver it & stuff. yet another warning-- it keeps to cook dinner somewhat when you do away with it from the oven so greater helpful to UNDERBAKE than overbake!

I need a good some what simple recipe for making a honey ham..?


2 cups cubed ham
2 cups cooked white or brown rice (unsalted)
1 cup coleslaw mix
1 cup bean sprouts
1 bunch green onions, including greens, chopped to 1 inch pieces
1 can sliced mushrooms
1 small package whole almonds
1/4 cup pineapple juice
2 cloves garlic
soy sauce

Prepare rice according to package directions (do not add salt or butter). Keep warm. Add small amount of oil to very hot skillet or wok. Add green onions, ham, garlic, mushrooms, and almonds to the oil and stir-fry until ham is lightly brown and onions are tender-crisp.
Add cabbage and bean sprouts and continue to stir-fry. Add pineapple juice and soy sauce to taste. Cover and cook until all vegetables are tender. Serve over rice. If you like, pineapple chunks may also be added. Very good.

(tip: I crush the garlic - an easy way to do this is place 2 peeled cloves in a small baggie. Use a mallet to smash the garlic in the corner of the baggie - then turn baggie inside out over skillet to remove).

Do you like Honeybaked Ham?

I worked at one of those places 1 holiday and got a free ham at the end of my shift.
It's only seasonal work.

HoneyBaked would prefer that you eat their product cold, straight from the refrigerator, or heat up individual servings.However, if you insist on heating an entire ham, these are the instructions from their website (emphasis mine):Your ham is already fully-cooked and ready to enjoy, and is best served directly from the refrigerator. If heating is desired, we recommend heating only those slices you plan to use and not the entire ham. However, you can wrap individual spiral slices in aluminum foil and heat them. If using a conventional oven, cover the entire ham (or portion to be used) and heat at 275 degrees F for about 10 minutes per pound. Place a shallow pan with water on the rack below the ham for additional moisture. Slices can also be heated in a skillet or used in grilled sandwiches, like our Grown-Up Grilled Ham & Cheese. HoneyBaked Ham makes spiral cut ham delicious![1]Cheers.Footnotes[1] World-Famous Ham | HoneyBaked Ham

How to cook a 9 lb ham and what temp?

Andie's Original Recipe for WPOPFHBH* Ham (Why Pay Outrageous Prices For Honey Baked Ham)

DON'T GET THE SHANK END. (I personally HAVE used the shank portion)
For a 12 to 15 pound ham you will NEED the following:

A deep roasting pan, dutch oven or deep baking dish just big enough for the ham to fit into with enough room to let you turn it over.

An Ice Pick! This is very important!

Maple syrup - buy a quart and use most of it.
Dry mustard, about 2 tablespoons. Optional - Whole cloves to stick in the ham, but not necessary.

1. Trim any skin off the ham but leave some of the fat - less than 1/4 inch thickness. Score the fat down to the meat in a diamond or tic-tac-toe pattern, your choice.

2. Take the ice pick and stab the ham all over, and I mean many, many stabs. Use up some of your latent aggression.

3. Take the dry mustard and massage it into the ham. If you must, stick whole cloves into the ham, as many as you want.

4. Put the ham in the pot. Pour in the maple syrup until it comes up at least 1/2 way on the ham, a little more won't hurt, it won't be going to waste.

5. Place the ham in a COLD oven and turn the temp control to 300 degrees F. Set timer for 30 minutes. After 30 minutes reduce heat to 250. and turn the ham over in the syrup.

6. Continue cooking for 3 hours for a 12 pound ham, (Cook 2 hours for a 9lb ham!) add 30 minutes for each 2 pounds over that, turning the ham every 30 minutes. This is a long, slow method that will have remarkable results.

7. At the end of the baking time, remove ham from pot, allow to drain on a rack for 20 minutes, then slice. When the liquid left in the pot has cooled, strain it through a coffee filter and freeze it, you can use it two more times.
After that it loses a bit of flavor or becomes too salty.

When the ham cools, you can divide it into the following: ((Or however you wish))
slices (cut the biggest parts into this) shredded (the outer part is best for this, whatever is falling apart) cubed (chop up the small and weird shaped pieces)ham bone for soup. Package everything in Ziploc bags (double bag it!) or big containers with lids, put in fridge (or freezer if you can't get to it right away).

Spiral ham that is still in store wrapper, can I freeze it?

Yes, you can. I do this when hams are on special.
Keep it in the grocery store wrapping. I usually then wrap it again using three plastic grocery bags.
Just slip it in one. Tie it closed. Slip another one on. Tie it closed. Slip a third one on ham and tie it closed and tape it. Be sure to date the bag.

I've left hams in the freezer for up to a year.

When you take that ham out, you can thaw it for 4 hours or so on the counter, then let it finish thawing in the fridge. I have noticed that those spiral ham slices can shrink a little when the ham thaws. So, I'd use it within 3 months. And, cover it with foil in the oven so it doesn't dry out when cooking.

If you have a roaster oven, those are great for cooking hams that have been frozen.

Gee. I thought I was the only person still dealing with my holiday leftovers. Now I don't feel so lonely.

How long should a 8.93 lbs ham cook for and at what degrees?

Bake in a preheated 325 degrees F oven for 10-14 minutes per pound.

so basically cook it at 325 for approximately an hour and a half, but this is from a non frozen state.

With larger cuts (roasts) 1.5 times the original non frozen time, at the same temperature making it approximately 2 and a half hours.

Hello, Brian! Are you ready for Thanksgiving? My husband makes the best turkey I’ve ever eaten, and I usually make the rest of the sides. However…not making turkey this Thanksgiving; we’ll be doing that at Christmas.But you asked about glazed ham. I still remember mom and dad making the glazed ham at Christmas. The closest I have found regarding the glaze is actually one by Paula Deen.My parents would take a large ham (generally the hams had suggested cooking times and temperatures, based on size) and score the fat on the outside into diamonds. In the middle of each diamond, a whole clove was placed.For the last hour, they would take some brown sugar, mustard, and some of the juice of a can of pineapple slices and mix until they liked the taste. No measurements. When a nice paste was obtained, they would paint the outside of the ham all around. Every 15 minutes they would baste the ham.When there was about 30 minutes left, the ham was removed from the oven and the cloves were removed. Pineapple slices would be placed in such a way over the ham that they would touch, and a maraschino cherry would be set in the middle and secured with a toothpick. What was left of the glaze would be brushed over as well as the drippings in the pan, and back into the oven it went until the pineapple slices were heated through.Then it was taken out and left to rest for about 30 minutes, and the drippings were brushed over a couple times more.So sorry about the lack of measurements and times; Paula Deen uses a spiral cut ham that is already baked, but she does give some ingredient measurements:Old-Fashioned Holiday Glazed HamHope you have a great Thanksgiving, and a fun time making ham later!