Spiral-sliced hams are already cooked and sliced for convenience. The spiral cut gives you slices of equal thickness. Spiral-sliced hams make an ideal menu choice for moms on busy holidays because they are tasty and easy to prepare. The ham is already cooked, so be careful not to dry it out during the heating process. We offer several different types of ham, but the most popular is our spiral sliced honey glazed ham!!
To keep a cooked spiral-sliced ham from drying out in the oven, place it cut-side down in a roasting pan. Wrap the top of the ham with aluminum foil to help keep the moisture in. Creating an aluminum foil tent over the top of the ham works well.
Preheat your oven to 325 degrees Fahrenheit. To heat the ham all the way through, bake it for 10 to 12 minutes per pound. Heat the ham to 140 degrees F; this will reduce the risk of food-borne illness. Insert an instant-read food thermometer into the thickest portion of the ham to check the temperature.
Spiral-cut hams make it much faster to get the ham from a baking dish to the plate because much of the slicing is already done for you. You still need to so some carving. Spiral-cut hams are sliced thinly in a spiral pattern, while still remaining attached to the ham shank. Each slice is the size of the ham, which can be much larger than the average dinner plate. Before serving the ham, you must carve the meat from the bone and slice it into smaller pieces.
Items you will need
Step 1Place the ham on a cutting board with the bone facing toward you. The bone is usually in the center of the ham or slightly off-center. If the opposite end of the ham is flat, you can stand the ham up on the cutting board with the bone facing up.
Step 2Insert a boning knife — a knife with a long, narrow blade and sharp tip — in the ham between the bone and the meat. Carve all the way around the bone to separate the meat from the bone.
Step 3Find the lines of natural separation in the ham. These are usually lines of fat to separate the meat into two to four sections.
Step 4Insert the boning knife and cut along the separation lines to cut the large, spiral-cut slices into smaller pieces. Place the ham slices on a platter or individual plates.
Readfield meats & Deli has a large variety of turkeys to choose from, so place your order now. Our most popular choice is the 11-13 lb Smoked Turkey. These turkeys are ready to eat. Perfect for your Thanksgiving feast or a delicious turkey sandwich. (Sometimes leftovers are the best part!!) If you are a traditionalist we offer a Fresh Never Frozen Turkey. The hens range from 10- 14 pounds and the toms range from 16-20 pounds. The rule of thumb is one pound per person, so keep this in mind! We offer several options for you, our Boneless Smoked Turkey Breast is fully cooked and 7 pounds average. Just heat & serve! If you would rather cook the breast yourself, we have a Raw Bone In Turkey Breast (4-7 pounds average) and a Raw Boneless Turkey Breast (9 pounds average). Tired of the same ‘ol turkey every year? How about a Cajun Fried Turkey! These birds are pre-fried/ partially cooked & should be finished at 10 minutes per pound. They average 7 pounds. Feeling extra wild?? Louisiana style Tur-duc-ens include a turkey, stuffed with a duck, stuffed with a hen. Oh boy! Inside of these three meats are a cornbread, pork, rice stuffing, and seasoning blend.
Start planning early. Check the rules on the place you plan to park. Some lots do not permit tailgating, some do not allow charcoal grills, some do not allow adult beverages, some do not allow glass bottles, and some do not allow trailers.
Why not get there early and cook breakfast and throw a ball around? Then lunch before going into the game, and then dinner after the game rather than fighting traffic?
Plan simple foods. Don’t get too complicated. Don’t show off. KISS (Keep it Simple, Stupid). Unless you have someone to stand guard over the cooker and the meat, don’t try to smoke ribs while you’re in the game. Some dastard from the away team who couldn’t get tickets will surely smell your smoke and have a feast.
Think about food that can be eaten with your hands. It’s hard cutting steaks with a plastic knofe on a paper plate. Think burritos, wraps, sandwiches, things on buns.
Do as much prep in advance as possible. For example, if you plan to make omelets for breakfast, break and mix the eggs, add the herbs and whatever else was going in, pour them in a jar, and then all you need to do is pour them into the hot pan with butter. You can chop peppers in advance, but onions get bitter if chopped in advance, and potatoes brown.
Save and clean empty milk jugs, and freeze water in them. The frozen bottles can keep food cold, and can be used for drinking.
It is especially important that you pay close attention to food safety when you are away from refrigeration and running hot water. Read my page about food safety. Remember to keep food below 40°F or above 150°F. Label your coolers so people won’t keep opening the meat cooler when they are looking for a beer.
Buy an empty spray bottle at the drug store and fill it with a dilute solution of household bleach. USDA recommends a solution of one tablespoon of 5% unscented, liquid chlorine bleach per gallon of water. Bleach is a powerful sanitizer. That’s why they put it in swimming pools. After washing cutting boards, knives, meat grinders, counters, etc., it’s a good idea to sanitize with bleach. Flood surfaces with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air or pat dry with clean paper towels.
Arrive early and stay late. Relax. Have a party. Even if the home team loses, you can salvage victory from defeat with good food and drink!