Reheating ham

Mitch said:

I made a spiral cut ham bout a month ago and froze the leftovers.
I thawed them out this week.

You didn't make a spiral cut ham... all you did is open the package,
heat, and eat... what you did is *serve* a spiral cut ham.

Quoted message said:

If I reheat in the oven, covered, will it dry out?

Maybe... depends on how hot and for how long... reheated the same way
you originally heated it will be fine... low temperature and just long
enough to heat through.

Quoted message said:

Or should I just nuke it?

Nuking is more likly to over cook ham.

Me, I'd eat that leftover ham cold... just let it thaw in the fridge.
Depending on how much there is I may fix a nice ham sandwich or three,
and then use the remainder, bone, and trimmings to make a big pot of
pea or bean soup.

Sheldon

"Mitch" <Mitch@...> wrote in message
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Quoted message said:

I made a spiral cut ham bout a month ago and froze the leftovers.
I thawed them out this week.

If I reheat in the oven, covered, will it dry out?

Well, it's dry heat in that oven. It just stands to reason....but you could
experiment with just one slice.

Quoted message said:

Or should I just nuke it?

Yes. Non-frozen meats warm up pretty quickly. Cover with waxed paper.

Mitch Mitch@... said:

I made a spiral cut ham bout a month ago and froze the leftovers.
I thawed them out this week.

If I reheat in the oven, covered, will it dry out?
Or should I just nuke it?

If you're worried, warm it in a covered casserole with a little added
moisture.

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"Mitch" <Mitch@...> wrote in message
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Quoted message said:

I made a spiral cut ham bout a month ago and froze the leftovers.
I thawed them out this week.

If I reheat in the oven, covered, will it dry out?
Or should I just nuke it?

Tie it together with string to close tightly any gaps between the slices.
Shield the exposed side with aluminum foil first.
Put a water pan in the oven.
Before you put it in the oven bring it to room temp. Warm it up in the oven
at a low temp. 250-275F only to 110-112F in the center of the ham.
It may take several hours.
It should be fine.

Kent

In article <[email hidden]>,

Mitch Mitch@... said:

I made a spiral cut ham bout a month ago and froze the leftovers.
I thawed them out this week.

If I reheat in the oven, covered, will it dry out?
Or should I just nuke it?

I always just nuke ham in a well covered dish.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Kent said:

"Mitch" <Mitch@...> wrote in message

news:[email hidden]...>I made a spiral cut ham bout a month ago and froze the leftovers.

Quoted message said:

I thawed them out this week.

Quoted message said:

If I reheat in the oven, covered, will it dry out?
Or should I just nuke it?

Tie it together with string to close tightly any gaps between the slices.
Shield the exposed side with aluminum foil first.
Put a water pan in the oven.
Before you put it in the oven bring it to room temp. Warm it up in the oven
at a low temp. 250-275F only to 110-112F in the center of the ham.
It may take several hours.
It should be fine.

Kent

You're reheating leftover ham... it's NOT open heart surgery! sheesh

Sheldon said:

Kent said:

"Mitch" <Mitch@...> wrote in message

news:[email hidden]...>I made a spiral cut

ham bout a month ago and froze the leftovers.

Quoted message said:

Quoted message said:

Quoted message said:

I thawed them out this week.

Quoted message said:

If I reheat in the oven, covered, will it dry out?
Or should I just nuke it?

Tie it together with string to close tightly any gaps between the

slices.

Quoted message said:

Quoted message said:

Shield the exposed side with aluminum foil first.
Put a water pan in the oven.
Before you put it in the oven bring it to room temp. Warm it up in the

oven

Quoted message said:

Quoted message said:

at a low temp. 250-275F only to 110-112F in the center of the ham.
It may take several hours.
It should be fine.

Kent

You're reheating leftover ham... it's NOT open heart surgery! sheesh

Lol...this is almost as ridiculous as the "How long to cook instant ramen?"
thread...

--
Best
Greg

"Sheldon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kent said:

"Mitch" <Mitch@...> wrote in message

news:[email hidden]...>I made a spiral cut
ham bout a month ago and froze the leftovers.

Quoted message said:

I thawed them out this week.

Quoted message said:

If I reheat in the oven, covered, will it dry out?
Or should I just nuke it?

Tie it together with string to close tightly any gaps between the slices.
Shield the exposed side with aluminum foil first.
Put a water pan in the oven.
Before you put it in the oven bring it to room temp. Warm it up in the
oven
at a low temp. 250-275F only to 110-112F in the center of the ham.
It may take several hours.
It should be fine.

Kent

You're reheating leftover ham... it's NOT open heart surgery! sheesh

Once a spiral cut ham goes to the table and the slice removal is started too
much air gets into too many places, and the ham dries out. We don't buy
spiral sliced hams for that reason, no matter how cheap they are at
Costco[tightwad, certified]. When you "bake" a ham all you're doing is
warming up an already cooked product. If it's not spiraled, you can do it
several times without adverse effect. With spiral slicers that just doesn't
work.

You know the other thing you can do is to put the leftover ham in a braising
pan. Add liquid about 2" up from the bottom, cover and gently braise until
the temp. is reached. Baste now and then. In fact it's probably better than
trying to bake it. We routinely do hams this way, as described by Julia.

Kent
Kent

Kent

In article <[email hidden]>,

Kent said:

Costco[tightwad, certified]. When you "bake" a ham all you're doing is
warming up an already cooked product.

We buy uncooked hams. They are cheaper and taste better. In the US at
Easter time, they just about give them away, US$1.29 a pound, sometimes
less. The whole hams are the cheapest, but that's way more than we can
eat. The shank half is cheaper, but we tend to burn the bone, making
the house smell bad. So we usually get the butt half, which is the most
expensive.

Quoted message said:

If it's not spiraled, you can do it
several times without adverse effect. With spiral slicers that just doesn't
work.

I can do without spiraled hams. They are convenient for some people.

Kent said:

Once a spiral cut ham goes to the table and the slice removal is
started too much air gets into too many places, and the ham dries
out. We don't buy spiral sliced hams for that reason, no matter how
cheap they are at Costco[tightwad, certified]. When you "bake" a ham
all you're doing is warming up an already cooked product. If it's not
spiraled, you can do it several times without adverse effect. With
spiral slicers that just doesn't work.

You know the other thing you can do is to put the leftover ham in a
braising pan. Add liquid about 2" up from the bottom, cover and
gently braise until the temp. is reached. Baste now and then. In
fact it's probably better than trying to bake it. We routinely do
hams this way, as described by Julia.

Kent Kent

Kent

About every 2 weeks, I buy a spiral sliced ham at the supermarket. I
bring it home and I cut the ham off the bone. I put the ham in one of
those square, plastic Glad tupperware-type containers and I refrigerate
it. I freeze the bone and I use that to cook beans, or cabbage, etc.
Maybe I have been lucky, but the ham never seems to try out.

Becca

In article <[email hidden]>,

Mitch Mitch@... said:

I made a spiral cut ham bout a month ago and froze the leftovers.
I thawed them out this week.

If I reheat in the oven, covered, will it dry out?

Yes.

Quoted message said:

Or should I just nuke it?

Definitely. Use the medium setting for a minute or two per portion.

"Dan Abel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Kent said:

Costco[tightwad, certified]. When you "bake" a ham all you're doing is
warming up an already cooked product.

We buy uncooked hams. They are cheaper and taste better. In the US at
Easter time, they just about give them away, US$1.29 a pound, sometimes
less. The whole hams are the cheapest, but that's way more than we can
eat. The shank half is cheaper, but we tend to burn the bone, making
the house smell bad. So we usually get the butt half, which is the most
expensive.

Do you mean uncured fresh ham? The cured uncooked ham I'm aware of in the
U.S. are the
dry cured Virginia hams and Smithfield Hams[a form of Virginia ham]. They're
a lot more than $1.29/lb.

Kent

In article <[email hidden]>,

Kent said:

"Dan Abel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

We buy uncooked hams. They are cheaper and taste better. In the US at
Easter time, they just about give them away, US$1.29 a pound, sometimes
less. The whole hams are the cheapest, but that's way more than we can
eat. The shank half is cheaper, but we tend to burn the bone, making
the house smell bad. So we usually get the butt half, which is the most
expensive.

Do you mean uncured fresh ham? The cured uncooked ham I'm aware of in the
U.S. are the
dry cured Virginia hams and Smithfield Hams[a form of Virginia ham]. They're
a lot more than $1.29/lb.

They are cured, but I suspect wet rather than dry.

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Mitch Mitch@... said:

I made a spiral cut ham bout a month ago and froze the leftovers.
I thawed them out this week.

If I reheat in the oven, covered, will it dry out?
Or should I just nuke it?

I always just nuke ham in a well covered dish.
--

How do you nuke a whole, or remaining, leftover ham?
What kind of nuker do you use?

"Dan Abel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Kent said:

"Dan Abel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

We buy uncooked hams. They are cheaper and taste better. In the US at
Easter time, they just about give them away, US$1.29 a pound, sometimes
less. The whole hams are the cheapest, but that's way more than we can
eat. The shank half is cheaper, but we tend to burn the bone, making
the house smell bad. So we usually get the butt half, which is the
most
expensive.

Do you mean uncured fresh ham? The cured uncooked ham I'm aware of in the
U.S. are the
dry cured Virginia hams and Smithfield Hams[a form of Virginia ham].
They're
a lot more than $1.29/lb.

They are cured, but I suspect wet rather than dry.

I don't know anywhere in California where you can buy a wet cured fresh ham.
Is the ham a brand name? How do they cure it? Does it have nitrates, to give
it the "ham" flavor and appearance we're all used to? To what temp. to you
cook it? Do you braise it, or roast it? If it's a locally cured product,
they have to inject the femoral artery shortly after the pig is slaughtered,
and/or spray inject the rest of the leg. I can't imagine a butcher shop, or
even a small wholesale house doing this. Please tell.

Kent,

In article <[email hidden]>,

Kent said:

"Omelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Mitch Mitch@... said:

I made a spiral cut ham bout a month ago and froze the leftovers.
I thawed them out this week.

If I reheat in the oven, covered, will it dry out?
Or should I just nuke it?

I always just nuke ham in a well covered dish.
--

How do you nuke a whole, or remaining, leftover ham?
What kind of nuker do you use?

GE nuker from Wally world.

I nuke leftover ham in serve-able portions, not the whole ham.
I need to take pics next time I do it. :-) Slice the ham cold and warm
the portions.

It's lovely for sandwiches, or just served with eggses.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

"Kent" <[email hidden]> wrote in message
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Quoted message said:

"Dan Abel" <[email hidden]> wrote in message
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Quoted message said:

In article <[email hidden]>,

Kent said:

"Dan Abel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

> We buy uncooked hams. They are cheaper and taste better. In the US
> at
> Easter time, they just about give them away, US$1.29 a pound,
> sometimes
> less. The whole hams are the cheapest, but that's way more than we
> can
> eat. The shank half is cheaper, but we tend to burn the bone, making
> the house smell bad. So we usually get the butt half, which is the
> most
> expensive.
>
>
Do you mean uncured fresh ham? The cured uncooked ham I'm aware of in
the
U.S. are the
dry cured Virginia hams and Smithfield Hams[a form of Virginia ham].
They're
a lot more than $1.29/lb.

They are cured, but I suspect wet rather than dry.

I don't know anywhere in California where you can buy a wet cured fresh
ham. Is the ham a brand name? How do they cure it? Does it have nitrates,
to give it the "ham" flavor and appearance we're all used to? To what
temp. to you cook it? Do you braise it, or roast it? If it's a locally
cured product, they have to inject the femoral artery shortly after the
pig is slaughtered, and/or spray inject the rest of the leg. I can't
imagine a butcher shop, or even a small wholesale house doing this. Please
tell.

Kent,

Any grocery store. Cook's. Read the label.

Ms P

"Ms P" <[email hidden]> wrote in message
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Quoted message said:

"Kent" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dan Abel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
"Kent" <[email hidden]> wrote:

> "Dan Abel" <[email hidden]> wrote in message
> news:[email hidden]...

> > We buy uncooked hams. They are cheaper and taste better. In the US
> > at
> > Easter time, they just about give them away, US$1.29 a pound,
> > sometimes
> > less. The whole hams are the cheapest, but that's way more than we
> > can
> > eat. The shank half is cheaper, but we tend to burn the bone, making
> > the house smell bad. So we usually get the butt half, which is the
> > most
> > expensive.
> >
> >
> Do you mean uncured fresh ham? The cured uncooked ham I'm aware of in
> the
> U.S. are the
> dry cured Virginia hams and Smithfield Hams[a form of Virginia ham].
> They're
> a lot more than $1.29/lb.

They are cured, but I suspect wet rather than dry.

I don't know anywhere in California where you can buy a wet cured fresh
ham. Is the ham a brand name? How do they cure it? Does it have nitrates,
to give it the "ham" flavor and appearance we're all used to? To what
temp. to you cook it? Do you braise it, or roast it? If it's a locally
cured product, they have to inject the femoral artery shortly after the
pig is slaughtered, and/or spray inject the rest of the leg. I can't
imagine a butcher shop, or even a small wholesale house doing this.
Please tell.

Kent,

Any grocery store. Cook's. Read the label.

Ms P

Cook's Hams have to be precooked. Their instructions, "heat at 250 F for
approximately 12-15 minutes per pound. (Estimated heating times: Half
ham--approx. 2 hours; Whole ham--approx. 3 hours.)", doesn't cook a ham. It
warms up a precooked ham.

Kent

In article <[email hidden]>,

Kent said:

"Dan Abel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Kent said:

"Dan Abel" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

> We buy uncooked hams. They are cheaper and taste better. In the US at

Quoted message said:

Quoted message said:

Quoted message said:

Do you mean uncured fresh ham? The cured uncooked ham I'm aware of in the
U.S. are the
dry cured Virginia hams and Smithfield Hams[a form of Virginia ham].
They're
a lot more than $1.29/lb.

They are cured, but I suspect wet rather than dry.

I don't know anywhere in California where you can buy a wet cured fresh ham.

We must be having a terminology problem. For instance, I don't know
what "fresh" means. These are just regular old hams. They are cured
and smoked. They have to be cooked. They don't come in a can. They
don't require any prep (no soaking or scrubbing).

You buy them at any local supermarket in the US. You get cooking
instructions off of the label or any standard cook book.

Quoted message said:

Is the ham a brand name? How do they cure it? Does it have nitrates, to give
it the "ham" flavor and appearance we're all used to? To what temp. to you
cook it? Do you braise it, or roast it? If it's a locally cured product,
they have to inject the femoral artery shortly after the pig is slaughtered,
and/or spray inject the rest of the leg. I can't imagine a butcher shop, or
even a small wholesale house doing this. Please tell.

A lot of questions, and I have few answers.

I needed something at the local supermarket, so I hoofed it down there
(Safeway). I peeked in the meat section. They had all of three hams
there, two shank halves and one butt half. They had a lot of fully
cooked hams also, plus some in cans. The butt was US$2.49 a pound,
which translated to over US$20. I guess I'll wait for Easter. It's too
dang hot anyway. I won't bother telling you the brand, since the fine
print said "Safeway", so it's a store brand.

I grabbed the first cookbook I could find. It's the Joy of Cooking,
copyright 1977. The first cooking instructions read:

1. Ham labeled "Cook Before Eating"

preheat oven to 325.

Place ham on a rack, uncovered

[cooking instructions snipped, 18-35 minutes a pound, depending on
weight and configuration, a butt 5 to 7 pounds, 20 minutes a pound]

in all cases, cook until 160 internal

[end of rough quote from JoC]

If you've only eaten fully cooked hams and haven't tried one of these, I
strongly recommend trying one. They are easy, just toss in the oven. I
recommend taking off the plastic first, though. They are apparently
cheaper, although I'm not sure. Between the bone, the skin, the fat (a
lot) and the water, I don't know how much meat you actually get. To me,
it tastes a lot better, and it's worth it.