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Holiday Ham Cooking Tips

Holiday Ham Cooking Tips
The holidays are here, so it’s time to ham it up! Turkey is tasty and all, but there’s nothing quite like a juicy slice of ham with your holiday meal. But, preparing a delicious ham for guests is a lot of pressure. So, before you start cooking, check out these tips and our favorite recipes: 
  1. Purchase a whole, bone-in city ham with no added water or juices. Starting out with a cured city ham, rather than a country ham, will simplify the cooking process. A whole, bone-in ham will also be more flavorful. 
  2. Score the skin of the ham. Use a sharp knife to score the skin into a crosshatch pattern. This not only makes the ham a little prettier, but it will also help your glaze permeate the skin later in the baking process.
  3. Place the ham in a baking pan and tent it with foil (or use an oven bag). This will keep your ham moist and juicy as it bakes. 
  4. Bake it low and slow for ultimate juiciness. Baking the ham at the recommended temperatures below will prevent it from drying out.
    • 275°F - Bake for 20 minutes per pound (about 2 to 2 1/2 hours total)
      350°F - Bake for 10 minutes per pound (about 1 to 1 1/2 hours total)
  5. Add flavor with a glaze. A baked ham is tasty on its own, but baking it with a glaze infuses it with even #mooreflavor. Using a pastry brush, baste the ham with the glaze every 15-30 minutes.
  6. Check the temperature of the ham. The ham is ready when it has reached an internal temperature of about 120°F to 140°F.
  7. Remove from the oven, slice, and serve. Once the ham is cooked and glazed, remove it from the oven. Cut the slices away from the bone, serve and enjoy! 
¼ cup Moore's Original Marinade
2 lbs. fully cooked ham
1 cup crushed pineapple with juice
¼ cup brown sugar
1 tsp ginger chopped
½ tsp garlic powder
½ tsp coriander
  1. Mix all ingredients except ham.
  2. Place ham and mixture in cooking bag.
  3. Marinade for at least 30 minutes in the refrigerator.
  4. Place ham in roasting or baking dish, reserving ½ of the marinade.
  5. Roast the ham at a 325° oven for 1½ hours, brushing every half hour with extra marinade.
½ cup Moore's Original Marinade
2 tbsp. prepared mustard
2 cups peach or pineapple preserves
1 tsp ground ginger
5-7 lbs. smoked fully cooked ham half, skin sliced
  1. Combine preserves, Moore's Marinade, ginger and mustard.
  2. Score fat from ham in a diamond design and stud with cloves.
  3. Roast, uncovered, at 325° for 18 to 24 minutes per pound or until meat thermometer registers 140° (1½ to 2 hours).
  4. Baste every 15 to 20 minutes with half of sauce mixture.
  5. Heat remaining sauce and serve with ham.