![]() ![]() Making large amounts of baked potatoes, stew, chili, meatballs, ribs, roasts, sauces, hams, casseroles, pies, or pretty much anything for a large group.You can use it for much more than holiday ham or turkey: By cooking this maple glazed ham in a roaster oven, I can reserve space in my regular oven for other holiday favorites, like potatoes, rolls, cakes, pies, or roasted vegetables. I love to use my electric roaster for holiday meals because it’s essentially an extra oven. The main reason to buy an electric roaster is to roast a Thanksgiving turkey, but it is useful any time you need extra oven space. I always think of it as a cross between a Crock-Pot and a toaster oven. Why Use An Electric Roaster OvenĪn electric roaster is basically a smaller version of a regular oven, powered by electricity. The maple glaze adds just enough sweetness to bring out the spiral ham’s savory, smoky flavor. My favorite recipe for special occasions is maple glazed ham in an electric roaster oven. Whether you’re making it for Easter, Christmas, or Sunday dinner, ham is one of the easiest and most popular special occasion meals. The irresistible smell of a ham roasting in the oven is sure to bring back happy holiday memories. Here are a few recipes for baked ham that are perfect for family get-togethers or holiday dinners.How to cook Maple Glazed Ham in an electric roaster oven for a sweet and sticky holiday dinner your guests will remember. Brush the ham liberally with your glaze and return it to the oven just long enough for the glaze to caramelize – 12 to 15 minutes. Remove the ham from the oven about 15 minutes before it’s done heating and unwrap it. Regardless of the type of ham you have, let it stand for 15 minutes before carving. Cook in a 325☏ oven for 10 minutes per pound. ![]() Draw the foil up around the sides of the ham, add 1/2 cup water, seal tightly and place in a roasting pan. Remove all packaging (rinse off glaze if desired) and place the ham, cut side down on a sheet (or 2) of heavy duty foil. This would be about 15 minutes per pound for half hams and about 18 to 20 minutes per pound for whole hams. Cover the pan tightly with aluminum foil and cook at 350☏ until the internal temperature of the ham reaches 145☏. Place it on a rack in a roasting pan with 3/4-inch of water in the bottom. 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. 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. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |