Should I pressure cook a Boneless Spiral Sliced Ham?
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- Опубліковано 12 вер 2024
- The never ending ham saga continues with this boneless spiral sliced ham! I've done nothing but think about and cook hams for the past several weeks, so let's see if I can put that knowledge to good use and cook this ham perfectly!
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I know I can't wait to get back to regular old fashioned recipes! And guess what? They most likely will have ham in them! LOL
Here is the article about all the different hams I tested and my cooking suggestions: thesaltedpeppe...
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Love your videos! I took your suggestion yesterday and decided to sous vide my spiral cut ham (quarter). I finished it off in the NFG and AC for 5 min @400. It came out great! Thanks for the suggestion. I used my Foodsaver and sealed it. I left it out at room temp for 2 hours. I then set my sous vide @140 for 2 hours and 40 min. Then took it out of the bag, brushed the glaze that was included and put in onto NFG. AC@400 for 5 min
Thank you! That ham sounds lovely! I will definitely be doing that next year!
I pressure cooked mine and put it in the oven, til I get my foodi, but man it's the best thing I ever did to ham🥰🤗
I'm so glad you enjoyed your ham! Happy New Year!
I love ham. God I love ham. I'm the only one in the house who really loves it, though.
It freezes well! I have so many leftovers from the 6 or 7 hams I cooked! LOL
I have to agree about the spiral cut hams. I have only made them about 3 times in the Nesco, and I have to say, I am not a fan. The slices to tend to dry out. I guess, when I am eating ham, I prefer a thick cut the best. Thanks so much Louise for all your attempts at mastering the spiral ham.😋 You probably won't be ready to eat ham for another year!
I was hoping to "figure it out," but either the center is cold or the slices are dry. It's a hard cut to get right! I did just make the best ham and lima bean soup from the bone in spiral ham that I tested and destroyed first (not in the video). That is one great thing about ham, even if you dry it out it is still great in soups and other dishes!
@@TheSaltedPepper I made split pea soup, and a ham and potato soup, and my grandma made a bean soup, with our leftover Thanksgiving ham lol I'm not tired of ham! I still want it for Christmas hahaha
I only made a spiral sliced once it came out just like the one in the vid dry on the outside. My sister always makes a spiral ham and I just thought she was a bad cook lol
@@robertjorgensen6209No , help her wrap it in aluminum foil, plus pour some maple syrup over it while it warms/bakes
Thank You for all your helpful information and sticking on point!
You are welcome
Merry Christmas Louise & Jeff. The last Spiral ham I made in the foodie was a bomb! It was the most expensive dried up jerky I ever ate. If fact It had to be destroyed. I so want to do a bourbon & apricot glazed bone-in. But I'll stick with the oven roaster on this one.
Merry Christmas! It can happen FAST! Spiral hams are very tricky in the pressure cooker.
Thank you made my Christmas ham and it was awesome!
Glad you liked it!!
I have just literally pressure cooked my 5lb horse shoe ham for 40mins on low and natural let the air come out for 25 mins .took it out glazed then air crisped for 10 mins at 200c and was unbelievable internal temp was between 76c to 86c
I'm so glad it worked out for you!
I did a boneless spiral ham in the Foodi at Thanksgiving, it was great. BUT I didn't PC it, I slow-cooked it. I usually do a bone-in spiral in the crockpot, but wanted to try the Foodi. It was good, but not as good as the ones I've done in the crockpot. So tomorrow I'm slow-cooking a bone-in spiral in the Foodi. Then I'll know if I should stick with the crockpot or not. I've always gotten a wonderful glaze on it in the crockpot and even with the AC feature, the glaze wasn't as good from the Foodi. ............. Thank you for all your hard work Louise, and all the great videos. Have a very Merry Christmas and enjoy your day off! :)
Merry Christmas! I hope your ham is delicious!
It still didn't create that awesome glaze, just made really good juice. (Even after AC.) But was still mighty tasty! 😁 I think I'll go back to the crockpot next time though.
I got a 5 lb uncured ham and put some slices in it and started with pressure cooking for 5 minutes on High. I did another 5 minutes and it wasn't done so I did another 5 and it wasn't done. So I went with 10 minutes on steam and it came out perfect at 135 degrees. Now I know how to do it next time. Oh, by the way, the second 5 minutes I put the glaze on it and it was ok when done. Nice and moist.
I did a combination of steam and low PC once and that did work, but it took so long. I'm so glad your ham turned out great!
Try wrapping it in foil. Just watched another video on it and it looked great. 2 min per pound then add 10 mins.
I bet that would work great! I'm done with ham though. LOL I try to avoid foil in videos because so many people don't like cooking with it, but I do think it would help protect the ham. I probably should have done one with foil, hindsight is always 20/20. LOL
I have heard that cooking with foil where the foil really heats up is not safe; something about the foil breaks down with heat and absorbs in the food/they say there is links with foil and dementia....just what I have read and just sharing info.
One more comment I have is that anyone who has not cooked bone in ham should try it the ham is sooo much better and I'm like you save those juices and bone for soup yummy 😋
I agree! I just made a ham and lima bean soup that is so delicious and easy! Can't wait to get that recipe out!
That ham juice is perfect for split pea soup! Purple ham.... Just tell your guests that Dr. seuss came by for a visit! LOL 👀
LOL LOL! It was strange looking for sure! LOL LOL
That cut was Dry as Cardboard. 🙄
I love ham but I can’t have it too often as I have a salt restriction. Happy New Year to you and your family.
Happy New Year!
Louise, I have a 7.11 lbs bone in butt ham uncut. I was reading your recipe for this and also watched your video. I am preparing this for Christmas dinner so my question is: would you change anything (based on all your resent ham experience) to your written recipe for this ham? I also am able to stand the ham on its butt like you tried in the video. Would you still recommend that. Also when I go to roast or AC to finish do you think it would be better to stand the ham on its face (butt up) so 360 deg of ham fat is exposed? Thank you and a Very Merry Christmas to you and your family.
The uncut bone in ham was my absolute favorite and I would change a thing about it. I don't think it will matter which way you face the ham for pressure cooking. As far as AC goes, I would have it on it's side so that you get all the glaze baked on on the top. Have a Merry Christmas!
Hi,
Can you pressure cook a frozen ham in the 6.5 quart ninja foodi ? Its 2.5 pounds,and smoked ,comes with a glaze packet. what temp should I use and for how long if its from frozen? thanks for any help.
Yes, you can do that. I would probably PC a small ham like that for 5 minutes with a full natural release. I'm assuming it is boneless and unsliced.
I bet the bone in is worse because the bone gets hot and cooks the ham from the inside out too. Those juices will be good in pea soup too. I use blueberry preserves as a glaze on pork.
It's funny because the bone actually insulates the meat near the bone and usually bone in meats take longer to cook. It's the spiral slicing that is the culprit and with bone in spiral, the cuts are much looser apart. It's been interesting!
Ham Gravy is wonderful! My mom made all the time we grew up and my wife
makes it sweeter by incorporating the glaze in with the meat juices Choose a ham with a good
portion of fat for more juices
That sounds good!
Could you put the cut end of the ham face down? So you don't get a dry end piece? I bought a tiny little 5 pound ham for myself for Christmas because everyone else wants a roast lol
Sarah Balcom you can, mine didn’t fit that way. You would still subject the end to the hot steam though. But it would be more protected during AC.
I wrapped mine in foil and let that 10 pound baby cook exactly 29 minutes.. Glazed it. And my company almost took my hand off eating it.. Best ever..
Your a busy women. Lol. My husband will like this. ( Donna) 💙
It's been crazy busy! Going to test some recipes with leftover ham of course, today and I am going to actually try to take off tomorrow. I am a bit of a workaholic, so hopefully I can!
@@TheSaltedPepper You deserve the day with your family. Thank you so much for all the recipes. Happy holidays!!!!
Love your videos. I hate spiral cut ham. Everyone I have ever eaten was too dry for me. Bone in, uncut is the way to go. That is my opinion.
I agree!
have you ever tried baking spiral ham in oven with either apple or pineapple juice over it?
Merry Christmas. I put a pork loin in mine and boy it was good
I'm so glad! Merry Christmas!
When you stated that the ham should be left out 1 or 2 hours before cooking, is this from the freezer or from the fridge?
I always take my meat out of the fridge about an hour before cooking, so it cooks/heats evenly.
Okay. Ya scared me. I was going to try my spiraled sliced ham in my instant pot, but I changed my mind because I did not waste that much money!! 😁. So I ended up using my crock pot on low for 6-8 hours (mine cooked for 6 hours). It was delicious! Not dry at all. So this is my first food I can’t cook in the pressure cooker!!!! 😊
Some people love ham PC'd, but it didn't work that well for me.
How do you know when you should high-pressure or low-pressure food?
I use low pressure sometimes for more delicate foods. The low pressure cooks at a lower temp.
Ham gravy is a thing lol and you Need to try it....so good on mashed potatoes- no butter or salt needed!
I bet it is good!
Tasty!
How or where can I find your glazes for the ham do you have a recipe for that blueberry one sounds devine. ☺️
Here is the written post and the glaze instructions are in there: thesaltedpepper.com/how-to-cook-a-ham-in-the-ninja-foodi/
@@TheSaltedPepper thankyou so much!
I was bummed when I went to jewel today to get my ham I couldn't find the sour cherries to try you glaze but owell my honey brown sugar glaze has always worked well maybe next time
Oh, I hope you can find them one day! That was my favorite glaze of all!
@@TheSaltedPepper I haven't stopped I think it is just that store I never find what I want I know somewhere in Chicago somebody will have it I know you mentioned trader Joe's
Went to Jewel??
I know what area you’re from 🤭
@@ozzman25 this is the new Jewel on Division and Clark it's supposed to be their flagship store it sucks I usually shop down on state it's small but better organized
Where do I order a ham sling?
It's a silicone sling and they come in handy for sure! Here is my affiliate link if you are interested: amzn.to/2PXY0cG
Louise Long? Might be a weird question, Any chances youre related to Richard and Dorothy Long?
Not that I know of.
What if you don’t have a thermometer?
As long as it's a fully cooked ham and you reheat it to where you would want to eat it, you will be just fine. I do recommend a thermometer though, they really come in handy.
The Salted Pepper thank you
O dear, maybe Mom should have taught more about pork, beef, poultry
I'm not sure what you mean, but if you have any valuable insight or suggestions based on experience pressure cooking a ham in the Ninja Foodi, I'd love to hear it.
No offense intended: but, for the love of GOD,…spend less time trying to be sociable and focus on the process / product during your monologue! Be more interesting and not just instructive. Would I give you a Food Network channel? NO!