Instructions

1. Preheat oven to 325˚F.
2. Remove all packaging materials and place ham on wire rack in shallow roasting pan, flat side down.
3. Add 1/2 inch of water to the bottom of the pan
4. Cover pan tightly with aluminum foil.
5. Bake for approximately 14-16 minutes per pound, until it reaches an internal temperature of 120°F.
6. Do not overcook! Remove ham from oven and let stand 20 to 30 minutes before serving.
7. Remove ham from oven. Remove foil and turn ham on its side. CAUTION: Ham will be hot. Please use utensils to turn ham.
8. Place refrigerated glaze packet under warm tap water 1 minute or until glaze is softened. Cut off corner of packet and apply glaze evenly over ham surface. Allow to sit 5 to 10 minutes while glaze melts into ham.
9. Now it’s time to carve and serve like a pro. Carving a Smithfield Spiral is like unwrapping a delicious present – each slice reveals a mouthwatering masterpiece.
10. Start by cutting slices off the large (butt) end of the ham. After a few slices you'll run into the first of the spiral cuts. Then make cuts along the natural seams of the ham's surface parallel to the bone. There are three easy steps remaining:
11. Cut along the natural seam on the top (as it faces you), extending knife point as far back into the ham as you wish to remove slices and then down and to the left, parallel to the bone, exiting at the natural seam.
12. Then make a second cut along the top (where the first section was removed) parallel to the bone, around to the right and exiting at the natural seam.
13. To remove the final section, cut down to the right, and parallel to the bone until the section is free.

Category

Dinnertime

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