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Old 11-20-2012, 03:36 PM
 
Location: North Carolina
6,772 posts, read 11,905,233 times
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My husband always heats it and it ruins it IMO. The whole point is the crunchy coating! I always peel some off for myself before it goes in the oven.
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Old 11-20-2012, 03:51 PM
 
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You can always nuke the slices for a minute instead of rebaking in a standard oven. But room temperature is great, too.
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Old 11-20-2012, 04:21 PM
 
Location: Volcano
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Ham, like most meat roasts, can be enjoyed hot or cold. In my family of origin, the turkey was served hot, and the ham was served cold because of a simple matter of logistics... there was one oven, the ham was baked first, then the turkey, and by the time the turkey was done the ham was room temperature.

When you think about it, ordering a ham sandwich in a cafe you normally get served cold ham, so why would it seem strange in another context?
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Old 11-20-2012, 04:23 PM
 
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Hot OR cold, or hot AND cold - but not room temperature.

Room temperature is a recipe for food poisoning. Food should be at room temperature only long enough to heat it back up, or cool it back down.
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Old 11-20-2012, 06:18 PM
 
Location: Georgia, USA
23,458 posts, read 28,330,599 times
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Quote:
Originally Posted by MissNM View Post
Hot OR cold, or hot AND cold - but not room temperature.

Room temperature is a recipe for food poisoning. Food should be at room temperature only long enough to heat it back up, or cool it back down.
All that's being done is removing the meat from the fridge about 30 minutes before serving it. That's not long enough to worry about food poisoning.
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Old 11-20-2012, 09:47 PM
 
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I like my ham hot. Just nuke some
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Old 11-20-2012, 09:56 PM
 
Location: Planet Eaarth
8,955 posts, read 17,723,287 times
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Quote:
Originally Posted by CheyDee View Post
I was planning to serve only turkey (and all the fixings) for Thanksgiving this year. In the past, when we've had both turkey and ham, I made them both. We used to have double wall ovens, so it was easy to cook them at the same time. We moved this year and now have a single, regular oven; I thought cooking the two would be too much work and unnecessary for the small number of guests we're having.

I wound up with a $5 coupon for Honeybaked and caved, so we're back to having both again.

The instructions say to take it out of the fridge 30 minutes before serving and serve at room temperature. (It also mentions heating could dry it out.) I don't recall ever having "cold" ham before and I'm pretty sure I've had Honeybaked hams at other people's houses.

Do you really serve it at room temperature or do you heat it?
For all precooked food it's how much time they are left at room temp that makes all the difference. NEVER let any food sit out for more than 2>3 hours at room temp LESS if room temp is over 70 deg. It's safer to move a food from room temp to cold storage for an hour or two then place back out at room temp for another hour with overnight storage in cold storage.
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Old 11-20-2012, 10:15 PM
 
14,267 posts, read 24,025,211 times
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Quote:
Originally Posted by MissNM View Post
Hot OR cold, or hot AND cold - but not room temperature.

Room temperature is a recipe for food poisoning. Food should be at room temperature only long enough to heat it back up, or cool it back down.

The saline content in the ham seriously retards bacterial growth. You very seldom see food poisoning from cured products.
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Old 11-20-2012, 10:17 PM
 
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If you want your ham warmed up without drying it out, prepare some ham stock on your stove top and place the ham in it for a couple of minutes to heat it up.

All the ham talk is making me incredibly hungry.
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Old 11-20-2012, 10:22 PM
 
Location: North Carolina
6,772 posts, read 11,905,233 times
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It's not that I don't want it hot, it is a Honeybaked Ham we are talking about...with the crunchy yummy topping. Heating it melts that topping off. What's the point? Buy any old ham then.
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