Along with turkey, ham has become popular to serve at the Thanksgiving table. For the last few years, the American Farm Bureau Federation included ham (this year they added boneless ham) in an expanded version of its annual cost of a traditional Thanksgiving dinner.
Most hams sold at grocery stores are fully cooked and should say so on the label. Technically what you are doing is reheating the ham and not cooking it further. Some hams are already spiral sliced and others are not. Either one is a matter of preference and the hams only need reheating. When reheating the key is to keep that ham tender, moist and not dried out and tough.
Locally owned and operated, Dearborn Brand Ham company, recommends two options to reheat ham.
Take ham slices (many hams are already spiral-sliced) and place them, overlapping, on a baking sheet. Cover with foil and place in a 325-degree oven. This way, the slices, according to Dearborn Brand Ham, will heat quickly and not dry out.
Another option is to microwave several slices at time until warmed to your desired temperature.
When reheating the entire ham — technically a half ham — it is best to reheat them gently in a 325-to-350-degree oven until the internal temperature reaches 135 degrees.
More:12 Thanksgiving Day cooking tips: Frozen turkey, peel potatoes early, more
More:Fresh mushrooms and wine give green bean casserole a stylish upgrade for Thanksgiving
At grocery stores, there are many brands of fully-cooked ham. Check the package instructions for reheating; but, in general, here’s how to reheat a fully cooked ham.
Place the ham in a roasting pan. Place some water in the bottom of the pan. Many recipes call for using a cola or, my favorite Vernors, in the bottom of the pan.
If the ham is spiral-sliced, place it cut side down in a baking dish. Cover with tightly with foil. Reheat in a 325-degree oven until it reaches an internal temperature of 135 to 140 degrees. You can also place the ham in an oven bag. Figure no more than 10 minutes per pound for reheating.
For hams that are fully cooked (again, check the label) and not spiral sliced, first cut off any skin. Score the through the fat layer, making diamond crosshatch marks. Place in a 325-to-350-degree oven, brush with some glaze if desired and bake until heated through and the internal temperature reaches 135 degrees. Again, figure no more than 10 minutes per pound. An 8-pounder will take 1 hour and 20 minutes. You can baste the ham during roasting with the pan juices or a glaze if you like.
Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: [email protected]. Follow @SusanMariecooks on Twitter. Subscribe to the Free Press.