Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
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?
I just got our ham today. It's part of our family Thanksgiving tradition now.
Honey Baked has a bean soup mix that's absolutely wonderful. The beans come with a seasoning packet, you add celery, onion, garlic, bay leaves, a little salt and pepper, and the bone from the ham.
If I'm having a lot of people for the big dinner, I go on and remove the ham from the bone and make the soup ahead of time. Then after Thanksgiving we have an alternative to turkey or ham sandwiches.
But the Honey Baked ham does taste great at room temp. Makes it real easy to serve.
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?
When I was in London for Christmas, they served roast pork, ham and lamb. All were served cold.
Ham is fine served cold ... as long as it is not straight from the refrigerator. I would have some condiments - mustard, mayo, etc. - and maybe some bread and rolls.
Honeybaked ham is an excellent product.
Ham can be heated up without drying it out. I would heat it up in a bit of apple cider.
Room temperature is the best, but it is good cold too (later, when you make a sandwich). It will dry out if you try to heat it, and the glaze will melt. Eat a slice for me
I am not a fan of cold or room temp ham. We just bought our Honeybaked last weekend because we celebrated Thanksgiving then. I put it in the oven on 300 for about 45 minutes and it was great. The sugar melted down in the slices and tasted great! Not dry at all. Just remember to tent it with foil. Good luck!!
Uh oh, some of you do heat it. Now I'm back to square one.
I think what I'll do is make the glaze on the stovetop that I would ordinarily have put on the ham (if I was cooking one), thicken it up a bit, and serve that hot, in a gravy boat. That way we could eat the ham at room temperature, or add the hot glaze over it if we want it a little warmer.
If there is any leftover, I'll heat it and see how it comes out (for next time).
Thanks for all the input.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
