![]() Below is a photo of the Kentucky Legend that I buy, followed by a short video showing the exact specifications to follow when shopping for this ham. For larger spiral sliced hams, I love the ones sold at Costco every year during the holiday season. It is hands down the best, in my opinion. My favorite smaller spiral ham is Kentucky Legend. ![]() The ham doesn’t need to be served warmed and is just as delicious straight from the fridge. This makes it super easy to serve without having to make it that same day. Once you make it, you can just store it in the fridge in an airtight container. Can I prepare this ham beforehand?Ībsolutely! This ham is super easy to prepare beforehand. The meat is perfectly sliced and loaded with flavor from a sweet & spicy glazed crust and pan juices. This ham is always a hit when I serve it to family and friends. It is small but can feed a crowd as an entree with sides or it can be used for sliders when tucked inside cheese biscuits, bakery rolls, or croissants. This brown sugar-crusted Kentucky spiral ham is easy, delicious, and perfect for holidays or parties. Soaking: Placing the wrapped ham in warm water for 90 minutes raises its internal temperature and decreases the cooking time by over an hour.Our favorite ham is this brown sugar-crusted Kentucky spiral ham that is easy to make, feeds a small crowd, and is absolutely delicious. Wrapping: Cooking the ham in an oven bag reduces the oven time by another half hour or so. We found two tricks for reducing oven time and increasing moisture retention. A big ham can take hours to heat through in the oven, by which time the meat becomes very dry.Add remaining ingredients and cook, stirring occasionally, until sugar dissolves and mixture is thick, syrupy, and reduced to 1 cup, 5 to 10 minutes set aside. ![]() To Make Cherry-Port Glaze: Simmer port in small saucepan over medium heat until reduced to 2 tablespoons, about 5 minutes.Cook over medium heat, stirring occasionally, until mixture is thick, syrupy, and reduced to 1 cup, 5 to 10 minutes set aside. To Make Maple-Orange Glaze: Combine all ingredients in small saucepan.Carve and serve ham, passing sauce at table. While ham rests, heat remaining third of glaze with 4 to 6 tablespoons of ham juices until it forms thick but fluid sauce. Let ham rest, loosely tented with foil, for 15 minutes. Remove ham from oven, transfer to cutting board, and brush entire ham with another third of glaze.Brush ham with one-third of glaze and return to oven until glaze becomes sticky, about 10 minutes (if glaze is too thick to brush, return to heat to loosen). Cut open oven bag and roll back sides to expose ham. Remove ham from oven and increase oven temperature to 350 degrees.Bake ham until center registers 100 degrees on instant-read thermometer, 1 to 1 1/2 hours (about 10 minutes per pound).Set ham cut-side down in large roasting pan and cut 4 slits in top of bag with paring knife. Gather top of bag tightly so bag fits snugly around ham, tie bag, and trim excess plastic. Unwrap ham remove and discard plastic disk covering bone. Adjust oven rack to lowest position and heat oven to 250 degrees.Drain and cover again with hot tap water set aside for another 45 minutes. Leaving ham’s inner plastic or foil covering intact, place ham in large container and cover with hot tap water set aside for 45 minutes.
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