Years after everyone else has forgotten, I’m still a bit embarrassed about the first spiral-sliced ham I served. We splurged on a Nueske’s ham thinking it would be a great treat that was easy to prepare. But it became a bone-dry slab thanks to my confusion about how to go about properly cooking it. Not the perfect holiday ham we expected.
Seems I’m not the only one who could use a little spiral aid. The fine folks at Cooks Illustrated have come up with a fool-proof method to spare yourself the same ordeal. Simply follow these tips on making the perfect spiral ham posted on Judy’s Kitchen: Holiday Ham 101.
“Their fool-proof method produces moist and delicious spiral-sliced ham. Soaking the ham in hot tap water for 1-1/2 hours brings the internal temperature of the ham up slowly, reducing the oven time. Baking at a low temperature (250F) for a short period (about 1-1/2 hours) ensures the ham will stay moist.”
Leave it to the obsessive folks at the Cooks Illustrated Test Kitchen to find the perfect solution to make yours the Best Spiral Holiday Ham without any of the guesswork.
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