Easter ham reheat question

[John Douglas]

We have a local meat company that does a great job. I tried to get a spiral honey ham, but I was too late and they were all gone. I bought a small smoked ham and wondered if anyone has a favorite way to reheat with a honey? sauce?

Regards,

John D

[JEFF QUADE]

Morning John.  I do my smoked hams by roasting at 325 in a foil covered pan for 9-11 minutes per pound.  30 minutes from when it's done, I pull it out and glaze with a honey dijon mix or a cinnamon brown sugar glaze.  Heck, Danny's finishing sauce would work too.

Jeff

 

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[John Mitchell]

John, This one I like:

BOURBON MOLASSES GLAZE FOR BAKED HAM

1 cup bourbon
2 cups molasses
1 tbsp peppercorns

In a saucepan, bring bourbon, molasses, and peppercorns to a simmer, to cook off the alcohol -- be careful, the alcohol will flame a little. Allow to cool. Put ham on a rack in a baking pan, add 1-inch of water, baste with the glaze and bake in a preheated 350 degree oven. Depending on weight of the ham, the time will vary. It will take approximately 20 minutes per pound. Bake for 3 hours covered and last 1/2 hour uncovered, basting every 20 minutes with glaze.

[John Douglas]

Thanks to all,

I'm thinking now about using sous vide at 120 and then into a 360 oven for 10 minutes with the honey Dijon glaze. I read on the therm site to take a cooked ham to 140 in oven and then another recipe on same site said 120.....go figure, but a longer cook in the water bath should do it. In theory eating at room temp should be fine. I also read that you should not reheat a honey ham and only eat it at room temp.

John

Regards,

John D