Add them slightly before the ham is done cooking - 10 degrees before reaching your target temperature is what I recommend. Glazes are a great way to add flavor to your ham. If you cook the ham at a higher temperature the outer sections of meat will be cooked to a higher temperature than the interior, so your ham might not be evenly moist. If you just can't wait that long you can raise the temperature but I highly recommend you do not go any higher than 350 degrees. It took my 8-pound ham about 4 hours to cook. Yes, I know that sounds low, but trust me on this. 250 degrees will allow the ham to slowly heat up and do so more evenly. Then set the alarm to go off at 130 degrees if applying a glaze, otherwise let your ham go to 140 degrees.Īs for the oven temperature, I prefer a low and slow method. If you are using a probe thermometer, place it in the deepest part of the ham without hitting any bone (the bone will throw off your reading). With the bottom open, fat has a place to run out.Ī bonus tip - cleaning your oven before cooking any big roast is always a good idea.as the thought "if only I had the time" goes through my head. You don't need to wrap the bottom of the ham. I wrap the ham tightly in heavy duty aluminum foil. 🖌️ What Can I Put on Ham to Keep It From Drying Out?.🏆 Best Way to Keep Spiral Ham from Drying Out.
#Spiral sliced ham on traeger how to
The question to ask now is, why is this? Why does this happen? Is there anything I can do about it? Read on to learn how to prevent a spiral ham or any ham for that matter from drying out. The spiral hams of my youth were all dry and stringy. Every time I have had one cooked for me I have not enjoyed it. That has been my past experience with spiral sliced hams. You spend a lot of your hard earned money on a big hunk of meat and it comes out with less moisture than the Mojave desert. One of the greatest disappointments in the kitchen has to be dry meat.
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This blog post is sponsored by Dearborn Sausage Company.
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