jennyema
Chef Extraordinaire
I was gifted a Honeybaked ham this year by the boss.
Ive never used or eaten one but now this ham is going to be Christmas dinner for some family members that are new to me and I don't want to look like a complete idiot.
On the pamphlet that came with the ham, the Honeybaked people cop out and tell you to serve it at room temperature (unheated). And if you want to heat it, to wrap slices in foil and heat in a low oven for 10min/lb
But I want to heat that whole sucker up and serve it on a platter.
My plan is to cover the whole thing in foil and heat it in a slow oven for 10min/lb. But it has some type of glaze on it, right? Should I take the foil off at the end of warming?
Any experience or thoughts on this?
Thanks!
Ive never used or eaten one but now this ham is going to be Christmas dinner for some family members that are new to me and I don't want to look like a complete idiot.
On the pamphlet that came with the ham, the Honeybaked people cop out and tell you to serve it at room temperature (unheated). And if you want to heat it, to wrap slices in foil and heat in a low oven for 10min/lb
But I want to heat that whole sucker up and serve it on a platter.
My plan is to cover the whole thing in foil and heat it in a slow oven for 10min/lb. But it has some type of glaze on it, right? Should I take the foil off at the end of warming?
Any experience or thoughts on this?
Thanks!