ham on gas grill
Phyllis Stone
thinking of putting the ham on the gas grill. It is a spiral sliced and
about 8 lbs. google said that I should turn on a couple of burners and put
the ham on indirect. Does that sound right and should I wrap it in foil? I
have a granddaughter who hates turkey, so this is for her but I am sure
others will eat it too. Any suggestions would be appreciated.
Dave Bugg
Put the ham on a rack in a pan. Tent it with foil as you would in an oven.
Set the burners so that you can heat the ham via indirect heat.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan
Lynn from Fargo
Phyllis,
I am by no means a "gifted griller" but I'd bet my right foot (the one
with the neuropathy!) that this would work:
The ham is already cooked. All it needs is heating. Be extremely
careful of using the gas grill - you don't want to dry it out! I'm
torn between the grill and the microwave. If you put it on the grill
to glaze the outside and add some smoky taste, you run the risk of
really drying it out before it gets hot enough in the center. If you
do it in the microwave, it will kind of steam and not give you that
nice glaze. You COULD nuke it till it's 140+ degrees and then
transfer it to the grill just long enough to brush on a glaze and make
it "sparkle".
Whaddya think folks?
Lynn in Fargo
Kent
"Lynn from Fargo" <lynn...@i29.net> wrote in message
news:854c941b-0d83-4be1...@z7g2000vbl.googlegroups.com...
A precooked ham should only be warmed to the eating temperature, 115F or so.
This is especially true for a spiral sliced ham.
Kent
Dave Bugg
> A precooked ham should only be warmed to the eating temperature, 115F
> or so. This is especially true for a spiral sliced ham.
Care to provide a cite? Re-warming to 140F is what is recommended. It
doesn't take much more time to do that then to go to 115.
Kent
"Phyllis Stone" <nob...@msn.com> wrote in message
news:L_-dnehNlKTUsJbW...@giganews.com...
temperature, only to "eating temperature", 115F or so . Use one end burner,
and place the wrapped ham on the far side of the grill. You might turn the
ham 180 degrees halfway through the heating process. Use an oven thermometer
on the grate next to the ham and adjust your heating temp. to 300F or so.
Spiral sliced hams dry out if overheated, especially the second time you try
to heat them up. The less you heat the first time the better.
Kent
Lynn from Fargo
> "Lynn from Fargo" <lynng...@i29.net> wrote in messagenews:854c941b-0d83-4be1...@z7g2000vbl.googlegroups.com...
Thanks, Kent!
Lynn
Wayne Boatwright
I'm assuming that your spiral-slized ham is pre-cooked as well as already
glazed. Wrapping it in foil will probably cause the glaze to liquify, so
IMHO, I wouldn't wrap it.
You really only need to reheat the ham. Depending on the number burners on
your grill, I would only turn on one or two and watch the temperature to
keep it at no more than 300� or less. Indirect heating is correct, and put
a pan under the ham to collect the drippings.
HTH
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Kent
"Dave Bugg" <dave...@yahoo.com> wrote in message
news:3vSdncn33MsGqZbW...@giganews.com...
the first dinner at all, but you don't gain anything. When you heat the
spiral sliced ham a second time the slices are drier and separate. This gets
more pronounced each time you warm up. You minimize that by heating up as
minimally as you can.
Kent
Leonard Blaisdell
"Dave Bugg" <dave...@yahoo.com> wrote:
> Phyllis Stone wrote:
> > my oven is too small for both a ham and turkey at the same time and I
> > was thinking of putting the ham on the gas grill. It is a spiral
> > sliced and about 8 lbs. google said that I should turn on a couple
> > of burners and put the ham on indirect. Does that sound right and
> > should I wrap it in foil? I have a granddaughter who hates turkey, so
> > this is for her but I am sure others will eat it too. Any suggestions
> > would be appreciated.
>
> Put the ham on a rack in a pan. Tent it with foil as you would in an oven.
> Set the burners so that you can heat the ham via indirect heat.
Or... Or! I'm incapable of arguing with you on anything to do with
barbecue or grills so you win, but since it's a spiral sliced ham, it's
essentially a spiral sliced ham steak. If she cut what she thought
appropriate off of the bone, she could cook slices of it as ham steak
for her granddaughter directly on the grill or fried. Then she could
cook what's left within a few days as a unit any way she wants.
For her granddaughter, I'd slice the whole damned thing along the bone
on the meaty side before cooking for half steaks and ham bits to start
with. I'd select what I needed for Thanksgiving. Then I'd figure out
what I wanted to do with the rest. 2 cents and never tried, but I'll
stand by it. It'll certainly work.
leo
Steve Pope
>The ham is already cooked. All it needs is heating. Be extremely
>careful of using the gas grill - you don't want to dry it out! I'm
>torn between the grill and the microwave. If you put it on the grill
>to glaze the outside and add some smoky taste, you run the risk of
>really drying it out before it gets hot enough in the center. If you
>do it in the microwave, it will kind of steam and not give you that
>nice glaze. You COULD nuke it till it's 140+ degrees and then
>transfer it to the grill just long enough to brush on a glaze and make
>it "sparkle".
>Whaddya think folks?
I vote for gas grill, in a pan with 3/4" or so of water, then
tented with foil. If there's enough room to do all that.
And if the gas grill is too hot, just turn off the
burners for a while and turn them back on later. You really
just need to heat the ham to about 150 degrees F.
Steve
Dave Bugg
> "Dave Bugg" <dave...@yahoo.com> wrote in message
> news:3vSdncn33MsGqZbW...@giganews.com...
>> Kent wrote:
>>
>>> A precooked ham should only be warmed to the eating temperature,
>>> 115F or so. This is especially true for a spiral sliced ham.
>>
>> Care to provide a cite? Re-warming to 140F is what is recommended. It
>> doesn't take much more time to do that then to go to 115.
>> --
>> Dave
>> What is best in life? "To crush your enemies, see them driven
>> before you, and to hear the lamentation of the women." -- Conan
>>
> Heating to 140F dries the ham out more.
Not really. Drying is as much from air movement as it is with heat. Using
foil to tent the ham reduces exposure of the meat to air movement.
> It doesn't create any problem
Yes, I know. I've done literally several hundred.
> for the first dinner at all, but you don't gain anything.
115F ham is lukewarm, and cools off quickly.
> When you
> heat the spiral sliced ham a second time the slices are drier and
> separate. This gets more pronounced each time you warm up. You
> minimize that by heating up as minimally as you can.
Depends on technique. A bare-assed ham sitting on a grill might. I've never
had that happen with a ham on a rack in a pan, covered in foil.
brooklyn1
wrote:
I think you're complicating things.
You can cook your ham first, even the day before and keep it in the
fridge... for food safety, because you have no way of knowing how
well it was refrigerated before you brought it home these type of hams
need to be heated all the way through to like 150�F.
After the turkey is done and resting put the ham back in the oven to
reWARM (doesn't need to be hot). If only for your grand daughter
simply rewarm just enough for her... wrap a few slices in saran and
nuke a couple minutes on low, or bury a few slices under some dressing
to warm. Actually once it's been cooked through there is no reason to
rewarm, it can be eaten cold if one chooses... I made one of these two
weeks ago and for the next five days had cold ham on rye, etc... then
what was left is now in my freezer waiting to become soup. I never
use the glaze, it's messy, it messes with the flavor of soups, and my
cats con't like glaze. Don't complicate things.
http://cooksham.com/cooking/spiral-sliced-ham
itsjoannotjoann
> On Mon, 23 Nov 2009 18:48:06 -0600, "Phyllis Stone" <nob...@msn.com>
> wrote:
>
> >my oven is too small for both a ham and turkey at the same time and I was
> >thinking of putting the ham on the gas grill. It is a spiral sliced and
> >about 8 lbs. google said that I should turn on a couple of burners and put
> >the ham on indirect. Does that sound right and should I wrap it in foil? I
> >have a granddaughter who hates turkey, so this is for her but I am sure
> >others will eat it too. Any suggestions would be appreciated.
>
> I think you're complicating things.
>
> You can cook your ham first, even the day before and keep it in the
> fridge... for food safety, because you have no way of knowing how
> well it was refrigerated before you brought it home these type of hams
>
> After the turkey is done and resting put the ham back in the oven to
> reWARM (doesn't need to be hot). If only for your grand daughter
> simply rewarm just enough for her... wrap a few slices in saran and
> nuke a couple minutes on low, or bury a few slices under some dressing
> to warm. Actually once it's been cooked through there is no reason to
> rewarm, it can be eaten cold if one chooses... I made one of these two
> weeks ago and for the next five days had cold ham on rye, etc... then
> what was left is now in my freezer waiting to become soup. I never
> use the glaze, it's messy, it messes with the flavor of soups, and my
> cats con't like glaze. Don't complicate things.http://cooksham.com/cooking/spiral-sliced-ham
>
>
I agree with Sheldon, just cook the darn thing the day before. Serve
it cold and if she wants her slice 'warm' slap it in the microwave
several seconds. Cooking this piggy in a crockpot is another option
if you don't want to fool with the gas grill.
Dave Bugg
> I think you're complicating things.
>
> You can cook your ham first, even the day before and keep it in the
> fridge... for food safety, because you have no way of knowing how
> well it was refrigerated before you brought it home these type of hams
> need to be heated all the way through to like 150�F.
>
> After the turkey is done and resting put the ham back in the oven to
> reWARM (doesn't need to be hot). If only for your grand daughter
> simply rewarm just enough for her... wrap a few slices in saran and
> nuke a couple minutes on low, or bury a few slices under some dressing
> to warm. Actually once it's been cooked through there is no reason to
> rewarm, it can be eaten cold if one chooses... I made one of these two
> weeks ago and for the next five days had cold ham on rye, etc... then
> what was left is now in my freezer waiting to become soup. I never
> use the glaze, it's messy, it messes with the flavor of soups, and my
> cats con't like glaze. Don't complicate things.
> http://cooksham.com/cooking/spiral-sliced-ham
You make some good points, Sheldon.
Dave Bugg
> it's essentially a spiral sliced ham steak. If she cut what she
> thought appropriate off of the bone, she could cook slices of it as
> ham steak for her granddaughter directly on the grill or fried. Then
> she could cook what's left within a few days as a unit any way she
> wants.
> For her granddaughter, I'd slice the whole damned thing along the bone
> on the meaty side before cooking for half steaks and ham bits to start
> with. I'd select what I needed for Thanksgiving. Then I'd figure out
> what I wanted to do with the rest. 2 cents and never tried, but I'll
> stand by it. It'll certainly work.
Sounds good and makes sense, Leonard.
Kent
"brooklyn1" <grave...@verizon.net> wrote in message
news:lvemg5d3s5nrkag29...@4ax.com...
> On Mon, 23 Nov 2009 18:48:06 -0600, "Phyllis Stone" <nob...@msn.com>
> wrote:
>
>>my oven is too small for both a ham and turkey at the same time and I was
>>thinking of putting the ham on the gas grill. It is a spiral sliced and
>>about 8 lbs. google said that I should turn on a couple of burners and
>>put
>>the ham on indirect. Does that sound right and should I wrap it in foil? I
>>have a granddaughter who hates turkey, so this is for her but I am sure
>>others will eat it too. Any suggestions would be appreciated.
>
> I think you're complicating things.
>
> You can cook your ham first, even the day before and keep it in the
> fridge... for food safety, because you have no way of knowing how
> well it was refrigerated before you brought it home these type of hams
> need to be heated all the way through to like 150�F.
>
you bring them home from the market. All spiral sliced hams have been
precooked.
Kent
Dave Bugg
Pre-cooking isn't the issue. It is the potential growth of pathogens due to
factors mentioned by Sheldon, among others.
brooklyn1
>Kent wrote:
>> "brooklyn1" wrote:
>>> "Phyllis Stone" wrote:
>>>
>>>> my oven is too small for both a ham and turkey at the same time and
>>>> I was thinking of putting the ham on the gas grill. It is a spiral
>>>> sliced and about 8 lbs. google said that I should turn on a
>>>> couple of burners and put
>>>> the ham on indirect. Does that sound right and should I wrap it in
>>>> foil? I have a granddaughter who hates turkey, so this is for her
>>>> but I am sure others will eat it too. Any suggestions would be
>>>> appreciated.
>>>
>>> I think you're complicating things.
>>>
>>> You can cook your ham first, even the day before and keep it in the
>>> fridge... for food safety, because you have no way of knowing how
>>> well it was refrigerated before you brought it home these type of
>>> hams need to be heated all the way through to like 150�F.
>>>
>> Almost all packaged hams are precooked and can be eaten without
>> heating when you bring them home from the market. All spiral sliced
>> hams have been precooked.
>
>Pre-cooking isn't the issue. It is the potential growth of pathogens due to
>factors mentioned by Sheldon, among others.
Kent is just demonstrating his usual kitchen incompetency and inane
know-nothing bluster.
These hams need to be heated through to a safe temperature for the
same reason it's important to heat tube steaks fully all the way
through... all these cured/smoked refrigerated meat products are
walking time bombs, even when properly heated they can still wreak
havoc because many stores do not properly cool these products...
canned hams can be especially dangerous. Only ham I know to be safe
unheated is SPAM. This improper refrigeration food safety issue is
why I don't serve these meat products to guests and because they're
typically not heated properly, many are afflicted with KFIS (Kent Food
Ignornace Syndrome) I don't eat them when served by others. Folks
tend to pig out on smoked ham (no pun intended) and so often due to
volume consumed become quite ill even when these products are only
minimally tainted. Anyone serving smoked ham it's better to be safe
than sorry, it's better to slightly over cook and have the ham dry
around the edges than to find out the next day how your guests were
praying to their commode all night.
The only ham I serve for holiday meals is a fresh ham, the
King of meat cuts... cured ham is preserved ham, the trailer trash of
meat cuts. I'll cook a smoked ham once, perhaps twice a year because
occasionally I get a pregnant urge for ham sammiches, and come winter
I enjoy good homemade bean and pea soups. And I don't care that many
imported cured hams are ridiculously expensive, even prosciutto is
mostly salty fat, as far as I'm concerned a stick of pepperoni is far
more gourmet... Slim Jims are more enjoyable eating than Parma ham...
SPAM is tastier.
Phyllis Stone
> These hams need to be heated through to a safe temperature for the
> same reason it's important to heat tube steaks fully all the way
> through... all these cured/smoked refrigerated meat products are
> walking time bombs, even when properly heated they can still wreak
> havoc because many stores do not properly cool these products...
> canned hams can be especially dangerous. Only ham I know to be safe
> unheated is SPAM. This improper refrigeration food safety issue is
> why I don't serve these meat products to guests and because they're
> typically not heated properly, many are afflicted with KFIS (Kent Food
> Ignornace Syndrome) I don't eat them when served by others. Folks
> tend to pig out on smoked ham (no pun intended) and so often due to
> volume consumed become quite ill even when these products are only
> minimally tainted. Anyone serving smoked ham it's better to be safe
> than sorry, it's better to slightly over cook and have the ham dry
> around the edges than to find out the next day how your guests were
> praying to their commode all night.
What if I do like you said and cook the ham in the oven the day before, put
it in the refrigerator, and the next day put a glaze on it and heat it up ,
slice it and put some slices on a platter? I got a Cross & Blackwell
cherry glaze in case my English son in law wants ham. If I wrap it real good
in foil when I am baking it maybe it won't dry out.
.
ra...@vt.edu
You can use a gas grill just like an oven. You need to pay attention
and keep the flames low to keep the temperatures down to reasonable
levels, but that's pretty easy. I cook the turkey in my gas grill
pretty much every year, this leaves the kitchen oven free for other
things that others are cooking.
I would put your ham on a rack in a shallow pan and cover with foil.
Glaze or not, as you prefer. You can add a cup of water, or apple
juice to the pan to keep the moisture levels up if you like.
Bill Ranck
Blacksburg, Va.
Lou Decruss
>Phyllis Stone <nob...@msn.com> wrote:
>> my oven is too small for both a ham and turkey at the same time and I was
>> thinking of putting the ham on the gas grill. It is a spiral sliced and
>> about 8 lbs. google said that I should turn on a couple of burners and put
>> the ham on indirect. Does that sound right and should I wrap it in foil? I
>> have a granddaughter who hates turkey, so this is for her but I am sure
>> others will eat it too. Any suggestions would be appreciated.
>
>You can use a gas grill just like an oven.
Exactly!
>You need to pay attention
>and keep the flames low to keep the temperatures down to reasonable
>levels, but that's pretty easy.
I got a diffuser kit at Ace Hardware that has 4 convex plates that you
screw together to match the width and depth of your grill. It's
placed under the grate and eliminates hot spots and flare ups. One
burner on low and I get about 200 degrees. I use that for finishing
pulled pork when I don't feel like tending a fire and need a nap. I
just turn it up a bit to 225 and walk away. Three burners on high
gets me way past 500 degrees for pizza. Two outside burners adjusted
properly gets me where I want to be for turkey.
>I cook the turkey in my gas grill
>pretty much every year, this leaves the kitchen oven free for other
>things that others are cooking.
I don't care for turkey but make it for loved ones. Once I started
doing it on the gasser it made life much easier. I bought the
diffuser at an end of season tent sale pretty cheap but I think the
original price was only about 12 bucks.
>
>I would put your ham on a rack in a shallow pan and cover with foil.
>Glaze or not, as you prefer. You can add a cup of water, or apple
>juice to the pan to keep the moisture levels up if you like.
That will do the trick too but if one has a grill I'd to the bird in
there. Mine is big enough to hold a bird and a ham.
Lou
Kent
[trimmed]
Below is from the FDA.
"Spiral-cut cooked hams are also safe to eat cold. The unique slicing
method, invented in 1957, solves any carving difficulties. These hams are
best served cold because heating sliced whole or half hams can dry out the
meat and cause the glaze to melt and run off the meat. However, if reheating
is desired, hams that were packaged in plants under USDA inspection must be
heated to 140 �F"
If you can safely eat the spiral cut cooked ham cold, you can certainly eat
it at 115F. There is no intelligent basis for the last sentence.
Kent
brooklyn1
There's no intelligent basis for posting quotes
without a citation... WHERE IS THE URL?
Of course spiral cut cooked hams can be eaten cold, no one is refuting
that, that's exactly what has been described... cook, refrigerate,
eat without reheating-eat cold. They say cook to 140�F, I say that's
not good enough because there is no way to know how well these hams
are kept refrigerated in stores, I say heat to 150�F. just to play
safe and to be certain the portion in the very center near the
bone has reached the safe temperature... better cooked a bit dry than
get sick. The glaze plays no roll, it's something the consumer
applies - I don't use it, but if the glaze is used as directed
(applied last ten minutes of cooking) and then permitted to cool and
the ham eaten cold the glaze won't all run off, still much will... but
even if reheated and some more glaze runs off it all won't run off and
will still taste plenty "glazey" enough. You haven't a clue what you
read at that site which URL you didn't post, either because you are
uneducated and don't know that one is required to indicate a citation
to a reference or you're just being your usual smarmy self because you
don't want us to read what it really says.
Now, anyone serving these hams, whether spiral cut or not, follow the
handling/cooking instructions carefully... when not sure cook a little
longer. Also follow the directions to place the ham cut side down
directly on the pan, this is so that the ham sits in the moisture that
exudes, this helps to permeate the heat throughout and to extract some
of the curing salts, this is the reason for this instruction rather
than it saying to use a rack.
And it's important to buy from a store that has a big turnover of
product and keeps its refrigeration units properly chilled... if you
notice perishables sitting out on the floor and not put into
refrigerators quickly do not buy there. And check the sell-by dates
printed on these hams and pick one with the most time remaining, not
one about to expire in a day or so. Also commercial refrigeration
units are supposed to have a visible temperature gauge, look for it
and note if they keep the unit low enough to be safe... some stores
cheat by raising the temperature a few degrees at night... with many
refrigeration units this translates to many dollars saved on their
utility bill each year, but can cause the consumer much grief.
Rather than overcook these hams to be sure the center is fully cooked
I save the bone with plenty of meat still attached to use for soups
rather than try to trim off the last bit... I don't eat the meat that
is close to the bone until it is cooked in a soup. With the spiral
cut hams I run a boning knife around the bone and about 3/4 inch away,
this makes it much easier to remove the slices and assures that any
meat that is not fully cooked stays with the bone, and of course
leaves enough meat for preparing a really tasty soup... I don't
subscribe to the kishka gelt philosophy -- money saved by being stingy
with food... some cook to see how much they can get away with, I cook
as generously as possible and then some.
Kent
> On Tue, 24 Nov 2009 10:35:56 -0800, "Kent" <aka....@yahoo.com> wrote:
>
>>
>>"brooklyn1" <grave...@verizon.net> wrote in message
>>news:enqng5hvl5qmmaq69...@4ax.com...
>>> "Dave Bugg" wrote:
>>>>Kent wrote:
>>>>> "brooklyn1" wrote:
>>>>>> "Phyllis Stone" wrote:
>>>>>>
>>>>>>> my oven is too small for both a ham and turkey at the same time and
>>>>>>> I was thinking of putting the ham on the gas grill. It is a spiral
>>>>>>> sliced and about 8 lbs. google said that I should turn on a
>>>>>>> couple of burners and put
>>>>>>> the ham on indirect. Does that sound right and should I wrap it in
>>>>>>> foil? I have a granddaughter who hates turkey, so this is for her
>>>>>>> but I am sure others will eat it too. Any suggestions would be
>>>>>>> appreciated.
>>>>>>
>>>>>> I think you're complicating things.
>>>>>>
>>>>>> You can cook your ham first, even the day before and keep it in the
>>>>>> fridge... for food safety, because you have no way of knowing how
>>>>>> well it was refrigerated before you brought it home these type of
>>
>>If you can safely eat the spiral cut cooked ham cold, you can certainly
>>eat
>>it at 115F. There is no intelligent basis for the last sentence.
>>
>
> There's no intelligent basis for posting quotes
> without a citation... WHERE IS THE URL?
>
> Of course spiral cut cooked hams can be eaten cold, no one is refuting
> that, that's exactly what has been described... cook, refrigerate,
> not good enough because there is no way to know how well these hams
http://www.fsis.usda.gov/factsheets/ham/index.asp
"Cooking or Reheating Hams:"
"Both whole or half, cooked, vacuum-packaged hams packaged in federally
inspected plants and canned hams can be eaten cold just as they come from
their packaging. However, if you want to reheat these cooked hams, set the
oven no lower than 325 ?F and heat to an internal temperature of 140 ?F as
measured with a food thermometer"
"Spiral-cut cooked hams are also safe to eat cold. The unique slicing
method, invented in 1957, solves any carving difficulties. These hams are
best served cold because heating sliced whole or half hams can dry out the
meat and cause the glaze to melt and run off the meat. However, if reheating
is desired, hams that were packaged in plants under USDA inspection must be
heated to 140 �ｿｽF as measured with a food thermometer" END OF QUOTED FDA
RHETORIC
If you take a piece of spiral sliced ham from the cold package from the
market and make a sandwich that is safe by the time the ham gets to the
bread its temp. is probably 70F, or more if you like warm sandwiches. There
can't be any microbiological reason why you can't eat that ham at any temp.
between cold[whatever that's deemed to be] and 160F or higher. When we bake
a precooked ham we bake it to 115F, and let it rise to 120F or so while
resting 30 minutes.
I have just sent a query to the FDA asking them for published data on that
would corraborate their statement. I doubt that there's anything of
substance.
Kent
Gregory Morrow
It's TOO LATE, Kent, old boy, you've been "Sheldonized"...best to "retreat",
lick yer wounds, and re - think yer posting "strategy"...
;-P
--
Best
Greg
brooklyn1
You can't take one part of that article out of context, the portion
you posted has little meaning unless one refers to the entire article.
The very first section says: "Hams: They can be fresh,
cook-before-eating, cooked, picnic, and country types. There are so
many kinds, and their storage times and cooking times can be quite
confusing."
You picked out and posted the portion on "vacuum packed hams" because
that is what fit your concept, but it is wrong for all but vaccum
packed hams. The typical spiral cut ham one finds at the stupidmarket
is not vacuum packed... they're packed in a plastic over wrap same as
a package of tube steak but they are not vacuum packed. Anytime one
buys these products they need to read and follow the handling/cooking
instructions listed on the package. Posting a general instruction out
of context is harmful and does a grave disservice to those reading
here... one cannot handle every ham the same, one must read the
instructions on the package.
Wayne Boatwright
Your spiral-sliced ham is fully-cooked, glazed, and ready to serve. All
you need to do is warm it to serving temperature. If you wrap it up in
foil the glaze will dissolve into a syrup and be lost at the bottom of the
pan. (Don't ask me how I know this.)
The Honebaked Ham company (the pioneer of spiral-sliced hams) doesn't even
recommend heating it, but serving it at room temperature.
Don't ruin your ham.
Kent
instructions.
It says you can eat it cold. To warm it put it in an oven and slowly heat to
whatever temp. you want. You can safely consume any ham product from a major
producer in this same way.
Dave Bugg
> Go into Trader Joes. Pick up a ham product in a red wrapping. Read the
> instructions.
> It says you can eat it cold. To warm it put it in an oven and slowly
> heat to whatever temp. you want. You can safely consume any ham
> product from a major producer in this same way.
That argument is specious. Many, many products which claim safety of
consumption have caused food poisoning in countless numbers of people. The
risks of listeria and salmonella, in this type of cured and pre-cooked meat,
while small, have occured often enough to double think the advisability of
re-thermalizing the meat to a proper temperature.