User Panel
Posted: 12/24/2023 6:21:27 PM EDT
How do you heat your pre cooked Honey Baked Ham?
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I set it out on the table half an hour before I reckon folks are gonna start eating.
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We usually put whole thing in oven on low heat.
I'm reading that's not recommended. |
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I’ve served them hot, cold, even putting it on the smoker for an hour.
There’s no wrong way to serve a honey baked ham. ETA: forgot room temperature too. Again it’s delicious no matter what way you serve it. |
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Just let it come to room temperature.
If you heat it, the glaze will melt and run off. |
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We usually get a big spiral cut hormel, but we did a honey baked ham one year the same way. Heated it up in our turkey roaster.
Only a degenerate would eat cold ham sitting on a plate next to hot food. Leftover ham gets the microwave. Edit to add, my wife likes to throw pineapple slices on top and dumps the juice in the roaster pan. She also sometimes makes a mustard, cinnamon, and honey mixture to put on a ham. I don't have access to the recipe right now. |
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Quoted: I’ve served them hot, cold, even putting it on the smoker for an hour. There’s no wrong way to serve a honey baked ham. ETA: forgot room temperature too. Again it’s delicious no matter what way you serve it. View Quote I dont really like ham, but I do like honey baked ham. Especially the fatty pieces! |
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Never have heated it. Just took it out an hour before and tore into it ……
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Wrapped tightly in foil, tossed in a low heat oven. Emphasis on LOW heat.
You can microwave too, it's OK and faster. Had some this morning with waffle, maple syrup all over everything. |
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What temp are you guys considering "low?"
I used 275 last time. Seemed to work OK. We don't get hams like that much. |
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I'd smoke it at 225 until eating temp. But that's pretty much my answer for everything, so there's probably a better way.
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Wake up early in the morning and sit it out to rise to room temperature. Then eat the hell out of it.
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Quoted: dafuq smatter chew????!?!?!?!?!?! It is dead pig and dead pig is damned tasty, not like it is a nasty fucking turkey. View Quote View All Quotes View All Quotes Quoted: Quoted: Throw it in the garbage where it belongs and buy some beef dafuq smatter chew????!?!?!?!?!?! It is dead pig and dead pig is damned tasty, not like it is a nasty fucking turkey. Yeah, turkey sucks. |
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In smoker at 250 until the ham hits 140.
Glaze it and stick it back in for another half hour. |
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Roaster - 2-3 hours on 325 to get temp to 165
Glaze it after 2 hours and let it go at least an hour to set/carmelize the glaze. Bone in, bone out, spiral, ham chucks - all the same except for cooking times. |
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We just slice off the pieces we are going to set out and place them in a 9x13 pan with a little water and cover with foil. Heat at 275 until warm.
Heating the entire ham dries it out, unless your group is going to eat through the whole thing. |
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If you don’t raise your own Berkshire pig with hand fed grain and beer and slaughter/processs it yourself you’re doing it wrong by GD standards.
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Quoted: ... Don’t lesson to these tards telling you to smoke it. View Quote View All Quotes View All Quotes Quoted: Quoted: In smoker at 250 until the ham hits 140. Glaze it and stick it back in for another half hour. ... Don’t lesson to these tards telling you to smoke it. That's differently-abled, you... you, troglodyte! |
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Quoted: How do you heat your pre cooked Honey Baked Ham? View Quote By following the instructions on the bag. |
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Quoted: Just let it come to room temperature. If you heat it, the glaze will melt and run off. View Quote Attached File |
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I don't know how you are supposed to heat them but we used a slow cooker.
One of my jobs long ago I delivered screws for a huge fastener company. Every Christmas time I was tasked to go pick up a Ford Conversion fan of honey backed hams for all of our local customers. It took a hour or so to load because the Honey backed ham place was on the 2nd story of the downtown mall. I then spent the rest of the day delivering hams. No hams for the employees though, we got gift cards to Starbucks or Walmart. |
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We just eat it cold or room temp. Yum.
ETA and I get bone-in to make soup later. |
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I don't.
I've always thought heating a ham dries it out and concentrated the salt. Ham steaks......exception. For those who like theirs dried out and chewy, I slice a few and just barely warm them in the toaster oven. |
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