I have a nine pound ham, spiral sliced, bone-in, brown sugar cured,
fully cooked.

The label says to wrap it in foil and bake it in a pan for about two
hours (based on its weight), until 120 degrees F.

Any suggestions? After brining and baking turkey with aeromatics I
wonder what I could do to a ham to make it even better... oh, by the
way, this will be my first time baking a ham, so I am quite
inexperienced when it comes to hams.

The label also has a recipe for a praline glaze to be applied during the
final half hour of cooking:

1 1/2 cups brown sugar
6 Tbsp butter, melted
8 Tbsp honey
1 cup pecans, finely chopped

Thoughts, suggestions?

I am going to serve this with the mashed cauliflower recipe posted about
a month ago, and probably baked potatoes with butter, sour cream,
cheese, chives, and crumbled bacon. Mmmm... bacon...

--
John Gaughan
http://www.johngaughan.net/

John Gaughan wrote:
> I have a nine pound ham, spiral sliced, bone-in, brown sugar cured,
> fully cooked.
>
> The label says to wrap it in foil and bake it in a pan for about two
> hours (based on its weight), until 120 degrees F.
>
> Any suggestions?

Sounds like you don't need suggestions. Why mess with a good thing?

Jill

"John Gaughan" > wrote in message
...
> I have a nine pound ham, spiral sliced, bone-in, brown sugar cured,
> fully cooked.
>
> The label says to wrap it in foil and bake it in a pan for about two
> hours (based on its weight), until 120 degrees F.
>
> Any suggestions? After brining and baking turkey with aeromatics

*Aero*matics? Wow! ;-)

>I
> wonder what I could do to a ham to make it even better... oh, by the
> way, this will be my first time baking a ham, so I am quite
> inexperienced when it comes to hams.
>
> The label also has a recipe for a praline glaze to be applied during the
> final half hour of cooking:
>
> 1 1/2 cups brown sugar
> 6 Tbsp butter, melted
> 8 Tbsp honey
> 1 cup pecans, finely chopped
>
> Thoughts, suggestions?
>

I don't know there's much you can do to improve on ham unless you're curing
it yourself. As it is, I think the glaze you posted sounds quite nice. I
think I would prefer that glaze to any of the ones I've had (involving
pineapple juice or orange and brown sugar) and I think I'm going to use it
this year. Thanks! I might leave some of the nuts whole, though. I like
their texture better whole than finely chopped.

I like ham served with cranberry sauce. Yum!

rona


--
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In article >, John Gaughan
> writes:

>I have a nine pound ham, spiral sliced, bone-in, brown sugar cured,
>fully cooked.
>
>The label says to wrap it in foil and bake it in a pan for about two
>hours (based on its weight), until 120 degrees F.
>
>Any suggestions? After brining and baking turkey with aeromatics I
>wonder what I could do to a ham to make it even better... oh, by the
>way, this will be my first time baking a ham, so I am quite
>inexperienced when it comes to hams.

You won't be baking a ham, you'll be reheating a ham. Since it's already fully
prepared by the purveyer there's not much you can do to make it better other
than perhaps putting some effort into the presentation... I'd prepare and offer
some interesting homemade breads and condiments; homemade mustards and
horseradish dressings, with ryes and pumpernickles... serve with assorted
cheeses.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

AS P-01 and Jill say, just heat the ham up and eat it. You shouldn't do
anything other than applying glaze. Precooked ham only needs to be
heated to about 110F. Heat it up as little as possible so it will dry
less when you heat it up the second time, though with a spiral sliced
ham you have to be careful not to dry it out with repetitive heating.
Happy Hol.....
Kent

John Gaughan wrote:
>
> I have a nine pound ham, spiral sliced, bone-in, brown sugar cured,
> fully cooked.
>
> The label says to wrap it in foil and bake it in a pan for about two
> hours (based on its weight), until 120 degrees F.
>
> Any suggestions? After brining and baking turkey with aeromatics I
> wonder what I could do to a ham to make it even better... oh, by the
> way, this will be my first time baking a ham, so I am quite
> inexperienced when it comes to hams.
>
> The label also has a recipe for a praline glaze to be applied during the
> final half hour of cooking:
>
> 1 1/2 cups brown sugar
> 6 Tbsp butter, melted
> 8 Tbsp honey
> 1 cup pecans, finely chopped
>
> Thoughts, suggestions?
>
> I am going to serve this with the mashed cauliflower recipe posted about
> a month ago, and probably baked potatoes with butter, sour cream,
> cheese, chives, and crumbled bacon. Mmmm... bacon...
>
> --
> John Gaughan
> http://www.johngaughan.net/
>