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STOP AND SHOP SPIRAL SLICED HAM COOKING INSTRUCTIONS HOW TO
STOP AND SHOP SPIRAL SLICED HAM COOKING INSTRUCTIONS SKIN

STOP AND SHOP SPIRAL SLICED HAM COOKING INSTRUCTIONS HOW TO

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At the 4 hour mark and 145 degree internal temp, the ham is ready to come off the smoker.

Smoke for an additional hour to allow the sugar and juice to create a nice glaze.

Do not overcook If desired, glaze ham now following glazing instructions. Bake for approximately 15 minutes per pound until heated through. Remove all packaging materials and place ham in shallow roasting pan, flat side down.

Once coated, spray pineapple juice on top of brown sugar, causing it to dissolve. Warming instructions: Heat oven to 275 degrees F.Sprinkle brown sugar over the entire outside for a final time.Unwrap the top of the ham while it remains setting in foil.After 1 hour and your ham reaches 140 degrees internal, it's time to glaze.Once ham has been basted and wrapped in aluminum foil, place it back on the smoker and cook for 1 hour at 225 degrees.Tip: Pour the juice into a spray bottle then squirt ham a few times. Before wrapping completely, baste ham with pineapple juice.After smoking the ham for 2 hours at 225 degrees, take it off smoker and wrap in aluminum foil.Once smoker has reached 225 degrees, add a few chunks of wood (recommend cherry or fruit wood) to smoker's coals and place ham on smoker.Coat the outside of the ham with the honey dijon mustard and lightly dust ham with brown sugar.While the smoker is heating, unwrap thawed ham and with paper towel, remove excess moisture.Set up the PK Grill & Smoker for indirect cooking and bring the temp up to 225.You’ll need 4 hours of cook time and only 4 simple ingredients to make this easy smoked ham recipe. We’re not saying you don’t already know everything about grilling meat, but if a sugar cured ham tends more toward the exotic side of your repertoire, PK is here to offer a few pointers. When the holiday rolls around, that ham is coming your way and you better know what to do with it. You are a legendary PK Grill & Smoker owner. The remaining slices of cooked ham can be refrigerated for three to five days and frozen for one to two months, according to the USDA FSIS.Of course you're in charge of the Easter ham. Store the leftovers: Unless you're serving a big group, you will probably have ham leftovers that need to be stored safely. Check the temperature: Use a meat thermometer to ensure that the pork has been heated to an internal temperature of 145 degrees F, as recommended by the NC Cooperative Extension.Once done, take the ham out of the oven and brush with the remaining glaze. Put the meat back in the oven to continue cooking.

Glaze again: After about 45 minutes, remove the ham from the oven and brush on additional glaze.If you're using an uncooked ham, plan on 18 to 20 minutes per pound for a whole ham and 22 to 25 minutes per pound for a half-ham. A half bone-in ham that's between 5 and 7 pounds should be cooked for between 18 and 24 minutes per pound.

The ham cooking time calculator from the USDA Food Safety and Inspection Service (USDA FSIS) recommends cooking a whole bone-in ham, which is typically between 10 and 14 pounds, for 15 to 18 minutes per pound. Bake the ham: The best way to cook a smoked ham is to bake it in a 325 degree Fahrenheit oven.Place the ham cut-side down in a roasting pan and brush the meat with the glaze.

STOP AND SHOP SPIRAL SLICED HAM COOKING INSTRUCTIONS SKIN

Prepare the ham: If the ham has any leathery skin on it, use a sharp knife to trim it away.

Prepare the glaze: Mix 1/3 cup maple syrup, 1/3 cup ketchup, 2 tablespoons hot chili sauce and 2 tablespoons balsamic vinegar in a bowl.

Ask your butcher to spiral slice the ham to make it easier to cut and plan on each pound of ham providing two to three servings. If you're looking to serve a whole bone-in ham, choose a ham with natural juices, rather than ham with water added or ham and water products, which are both better for thin-slicing for sandwiches. The former is made by making a dry smoked ham rub with spices and salt, while there are three types of wet-cured hams that have been brined.

Choose your ham: Select a dry-cured, country-style ham, or a wet-cured ham, notes the National Pork Board.