Delicious ham! It was quite a process for me (because there were no precooked hams at my grocery store), but it turned out great in the end & I actually think it worked out best that way...here's what I did:
I got a 5 lb. sliced (uncooked) ham, so I needed it to be 'precooked' to make this, so...I baked it at 350 for about 3 hours (until the internal temp. was 160). But, before I cooked it, I injected the ham w/ 1 can of Sprite (using my meat injector). I do this w/ all hams & it really helps keep it moist & sweet. Okay, now to cook it here's what I suggest: Line a cookie sheet (one w/ a lip around the edge) with foil then spray the foil w/ cooking spray. Place a cooling rack (the kind you cool cookies on) on top of the cookie sheet, and place the ham on the rack. The cooling rack allows for the juice to drain into the pan & prevents the ham from getting soggy/burnt on the bottom. Now, make a sort of tent over your ham w/ aluminum foil (but try not to have the foil touch the ham if at all possible, if it does it could possibly pull off the yummy outer crust). This 'tent' will help keep the ham from drying out in the oven. Now that my ham was all cooked and 'Sprited-up' I put it in the fridge to make the next night...now I followed this recipe (with my precooked ham...yeah!) I followed the recipe exactly except I used bottled orange juice (1/2 cup because that equals approx. the same as 2 juiced oranges). My sauce never really thickened, but I just injected & poured the juice
Was this review helpful?
[
YES
]
2 users found this review helpful
What's this?