Spiral-Sliced Ham

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Prep Time: 5 minutes
Cook Time: 1 hour, 15 minutes
Servings: 12

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

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Ingredients

5-6 pound spiral-sliced smoked ham, fully-cooked

Cooking Directions

Place ham in shallow pan and heat in a 350 degree F. oven, uncovered, for 1 1/4 to 1 1/2 hours or until an inserted meat thermometer reads 140 degrees F. (about 15-18 minutes per pound).

Serves 12.

Serving Suggestions

Simple and basic, this ham can go with any traditional family favorite side dishes. Give a little twist by serving with a couple different fruit salsas or chutneys, like Orange-Mint Salsa or Sweet-n-Hot Apple Chutney.

Nutrition Information

Calories: 288 calories
Protein: 26 grams
Fat: 20 grams
Sodium: 1407 milligrams
Cholesterol: 74 milligrams
Saturated Fat: 7 grams
Carbohydrates: 0 grams
Fiber: 0 grams

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About the Cut: Ham

Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.

About the Cooking Method: Roasting

COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.

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Tips and Tricks

Buying, Handling & Storage Tips

The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.

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Butcher's Tips

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.