It's all about added h20 and your elevation above sealevel. at sea level and up to 5,000' to 7,000' you should try to buy a ham with no added water. when your elevation in creases the boiling point of the water decreases. Thus making for mushy ham.
Not many people are aware otf this. But your altitude is a major factor in resipes and cooking. Own a resturant at sea level sold it and moved to the mountins and nothing was the same. It took me years to figure it out
It is normal for a spiral ham to turn a pinkish gray color when it is cooked. Fresh hams turn a whitish gray color when they are cooked.
how to thaw a 1lbs spiral ham
Some people have difficulty making clean slices of ham. Using spiral cut hams makes it easy to get clean slices.
I just served a Carando spiral cut hickory smoked ham that I purchased at Costco. I think it is one of the better hams I have served. I followed the package directions and used the enclosed glaze. I would definitely buy another.
With a spiral slicer. The ham is put on a skewer and rotated slowly past a stationary blade parallel to its leading surface.
no they cant they will chock
Check your label! -I've NEVER heard of an UN-cooked spiral-cut ham... On that label will be a company contact number...
your spiral ham probably says do not freeze because there might be a glaze that has come with it. also, hams, like most meats, are succeptible to freezer burn. if buying a ham, it is best to teat right away.
Salt draws the water out of the carrot - causing it to be "mushy".
There is nothing special to do, wrap it in aluminum foil and put it in the freezer.
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Ham should be good 4 to 5 days refrigerated.