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Bake it like any other ham, with the glaze of your choice. There should be some baking times recommended on the packaging, it does dry out a bit faster than whole hams in the oven, so covering it with foil helps keep it moist. All hams are precooked, the spiral cut just makes it easier to slice from the bone and serve. And the pre-cut slices are great for making sandwiches from whatever is left. You can also use the bone to flavor bean or split pea soup.
Thanks. No baking instructions anywhere on there. I'll have to look for a glaze recipe and one for the soup. I'm a bit of novice.
I've had good luck on foodnetwork.com for recipes. I made a ham glaze a few years back that was awesome. I think it was called Jezebel ham glaze. It was a little spicy and sweet at the same time. Hope you find something to make your tasty ham even more delicious!
Consume it with a smile on your face.......lay it up on a loaf of french bread and give it your best shot......put it on a plate with 2 poached eggs and a piece of buttered rye toast......just do something
Cut off chunks of meat, put it in separate little freezer bags, and get then out when you need them,, like to serve on the side for breakfast with pancakes, or to mix into scalloped potatoes.
If you plan to serve the whole thing, be sure to check the label for sodium content, or you'll be driving one of your diners to the ER with contestive heart failure.
Cut off chunks of meat, put it in separate little freezer bags, and get then out when you need them,, like to serve on the side for breakfast with pancakes, or to mix into scalloped potatoes.
If you plan to serve the whole thing, be sure to check the label for sodium content, or you'll be driving one of your diners to the ER with contestive heart failure.
So ham should be eaten in moderation?
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