You can put a little less than a cup of water or some kind of stock/broth in the bottom of the pan before baking if you want.
Like I mentioned above, save ham juices from packaging, and pour them into the bottom of the pan this will help your ham to stay moist.There are a few specific steps you can take to keep a fully cooked ham from drying out while it's baking… WAYS TO KEEP A SPIRAL HAM FROM DRYING OUT
When the ham is done, you can bring it out of the oven, let it cool just a bit, and slice it for serving. Then bake it, glazed and uncovered, for another 30 minutes or so. And about 1/2 hour before end of cook time, remove your ham from the oven, take off the foil, and apply the glaze all over the outside of the ham with a basting brush. At this point, you'll need to remove the glaze from the heat. Bring your glaze to a boil over high heat while stirring constantly. About 45 minutes before the end of your bake time, empty the glaze packet into a small saucepan, along with the water. So a 10-pound ham will bake for about 120+ minutes. Usually, you'll bake it for 12 to 15 minutes per pound. Then bake the ham according to the instructions in the recipe card below (or according to your package instructions). Cover the ham tightly with foil (all of it but the bottom, so the juices can run out into the pan, and so juices can steam into the ham, keeping it more moist). Important Tip: If your package has any juices in it, pour them into the bottom of the pan, along with about a cup of water this will help your ham to stay more moist. Remove the ham from its packaging, and place it face down in the roasting pan. And usually, your package will have all the instructions you need.īefore you get started, be sure to preheat the oven to 250° F. Baking a fully cooked ham is a pretty straightforward, simple, and easy process.
0 kommentar(er)
