I made this today and it was delicious. I highly recommend. However, I found my times did not match any of the recipe times. I had a 9 lb ham and it only took 2-ish hours to reach 110 degrees. I found it took 2-3 times as long to reduce the syrup, and then 2-3 times longer again to reduce syrup/ vinegar combo to the final 1 1/3 cup. Also, I think the video recipe omits how much vinegar to use in the first place. Another commenter said 1 1/4 C, that seemed legit, so that's what I used. Anyway, my cooking by eye and feel was really tested on this one, but it was really very very tasty.
I never thought to carve the ham by going straight down! Can't wait to try it at Christmas! and I'm going to save those extra cooking juices to add to my ham stock. Ham stock makes great Hot & Sour Soup.
Elle was awesome! TK always has well produced episodes. Love this channel. And finally, I know what to do w/a glaze for a ham! Sometimes I just have to laugh at myself. Thank you for your good work.
Did anyone else just learn a new way to slice a spiral ham? At first I thought, "What are you doing slicing straight down like that???" Then I saw how it was plated and thought, well I just learned something new....
You don’t have to sprinkle the oven bag with a tablespoon of flour to prevent an oven explosion? Or cut slits in the top of the bag? Thanks in advance for advise
Made a go of it this last Christmas. The ham was hickory smoked pre-cooked & spiral sliced. The glaze wasn't the best, but the quality of the ham more than sufficed. Much ado about glazing.
So about that little product placement... Has ATK tested the difference between pyrex and PYREX I've heard that they are completely different in composition and performance but it would be nice to see the real world applications/implications
How long would the ham be at room temp before bagging and placing in oven? Holiday Ham 101/Cook's Illustrated says room temp for 90 minutes but doesn't suggest any "minutes per pound" information. Elle's 7 lb ham cooked for 4 1/2 hours--that's over 38 minutes per pound. Seems like a long time.
Do you guys have an alternative to using plastics in your cooking? I'm a bit concerned about micro plastics transferring into the food and also reduce waste.
Just curious about the corn syrup. After following ATK for years, I know there's science behind your use of that ingredient. I just want to understand what that science is. And could honey work as a substitute. I have nothing against corn syrup, just wondering if honey would do the same thing when I'm not sure what the actual purpose of the corn syrup is? TIA☺
Corn syrup is used to prevent crystallization of sugar. Honey can be used similarly but it’s much sweeter so adjust for sweetness. I always use glucose syrup for the same thing in recipes mostly cause i bought a giant tub a few years ago and cant get rid of it.
@tjm5492 🤮🤮🤮🤮 My mom plugged the ENTIRE ham WITH whole cloves and ALL of us absolutely HATED ham BECAUSE OF that!!👎 To this day, my one sister STILL DOESN'T eat ham!!! 😂 Age 62!!🤣
@@cglow8783 Honey would be better IMO but will have a stronger flavor than the corn syrup so you’ll have to adjust the amount. I guess you could use maple syrup if you’re going for a maple bacon type thing but again stronger flavor.
Why do they say an internal temp of 110 and all over TH-cam and the net they say an internal temp of 145…??? Is this ham par cooked maybe and they’re just warming it?? But for 3-4 hours?? Confused…
Ham is fully cooked, you can eat it straight out of its wrapping without warming it if you want. But if you do want it warmed up, it will still take a while if it's a big piece of meat like the ham here.
Instructions for oven bag use mandate flour in bag bottom and slits cut in sides. I didn't see either of these in the video and they are not part of the recipe Instructions. Would you please confirm that these are not necessary for this recipe?
Enjoying sweet things is not a uniquely American thing… French and Italian people love a good pastry for breakfast, and sweetened eggs are pretty much a given in Japanese breakfasts. Sugar is not just for dessert.
@@rachel705 Yes, everyone eats some sugar, but they don't put 5 teaspoons of sugar on a serving of meat! ATK puts sugar in everything, even mayonnaise!
@@mockturtle1402 I'm with you. Sugar overload. Anybody over 25 should not be eating that way. I don't have diabetes, but I don't want to encourage it either. Just a hint of sweet should be plenty with meat. Just my opinion.
@@farah6709 So, let's do the math. 1.5 cups of sugar is ~300g and 1 cup of that corn stuff is ~200g. That's 500g of ~sugar. Divide by 8 gets you 62.5g per serving (around 15 teaspoons). On a piece of meat! That you might also serve with mashed potatoes or some other carb. So diabetes.
Well if you're going to do the math, at least use the right measurements. It was one and a quarter cup of sugar and only three tablespoons of corn syrup, not a full cup. Sheesh. 🤦
@@tammyclark4618 So then it's "only" 42g of sugar per serving. That is way over what most authorities suggest. It comes to around 25% of total calories, and the USDA recommends 10%. And with dessert and drinks, it's going to be much much higher. And you are already way over the 30g that most authorities recommend per day, in just the "protein" part of one meal.
A great glaze is to use strawberry jam and balsamic vinegar. I can't remember where I got the idea from but it works really well.
I made this today and it was delicious. I highly recommend. However, I found my times did not match any of the recipe times. I had a 9 lb ham and it only took 2-ish hours to reach 110 degrees. I found it took 2-3 times as long to reduce the syrup, and then 2-3 times longer again to reduce syrup/ vinegar combo to the final 1 1/3 cup. Also, I think the video recipe omits how much vinegar to use in the first place. Another commenter said 1 1/4 C, that seemed legit, so that's what I used. Anyway, my cooking by eye and feel was really tested on this one, but it was really very very tasty.
Why do I always watch this kind of thing late at night after the kitchen closes? :o/
I’m making this on Sunday! Cannot wait!
THE kitchen? Are you in college or just really really wealthy lol
Will have do our ham this way next holiday season. Elle looks amazing!
I never thought to carve the ham by going straight down! Can't wait to try it at Christmas! and I'm going to save those extra cooking juices to add to my ham stock. Ham stock makes great Hot & Sour Soup.
Right?! I have a Honey-Baked Ham in my fridge that I'm serving for Christmas dinner. I'm going to use this technique.
Exactly what we'll now have for Christmas, thanks!
Elle was awesome! TK always has well produced episodes. Love this channel. And finally, I know what to do w/a glaze for a ham! Sometimes I just have to laugh at myself. Thank you for your good work.
Thanks for showing me how to cut a spiral bone in Ham..
Nothing better than ham for Christmas... with sweet potato casserole and a pecan pie.
What a ham! It looks so delicious and made my mouth water. Easy as it gets, too. I can't wait to make this.
Merry Christmas from California 🎄 😋
What a wonderful recipe.
Love You guys and gals!!!! I've listened for years!!!! Have your books and magazines!!!! Merry Christmas from Luling, Texas!!!!💖🐈🌼
Merry Christmas from Washington.
Love your program. I watch everyday. Wish I was a neighbor to sample all your recipes.
Elle you always rock!!!😁
Did anyone else just learn a new way to slice a spiral ham? At first I thought, "What are you doing slicing straight down like that???" Then I saw how it was plated and thought, well I just learned something new....
You don’t have to sprinkle the oven bag with a tablespoon of flour to prevent an oven explosion? Or cut slits in the top of the bag? Thanks in advance for advise
Is the temperature of 110 F correct.?? Please advise asap as I am making this now. Thank you for
Made a go of it this last Christmas. The ham was hickory smoked pre-cooked & spiral sliced.
The glaze wasn't the best, but the quality of the ham more than sufficed. Much ado about glazing.
Yay, Elle!! 💜
This looks glorious!
Wonderful recipe ❤️
Made this today for Easter. It was very good. But it did take my syrup longer to reduce.
U didn't say how much vinegar to use want to fix the ham
GREAT! Thanks! 😋
The most beautiful ham I’ve ever seen
Gotta use pineapple juice in the glaze!
Elle looks great. Hams nice too.
Elle... quite the transformation. Huba huba! And the ham is nice too.
Elle is GORGEOUS !!! WOW !!! (The ham is not bad either ... Ha ha !)
So about that little product placement... Has ATK tested the difference between pyrex and PYREX I've heard that they are completely different in composition and performance but it would be nice to see the real world applications/implications
What???????
How long would the ham be at room temp before bagging and placing in oven? Holiday Ham 101/Cook's Illustrated says room temp for 90 minutes but doesn't suggest any "minutes per pound" information. Elle's 7 lb ham cooked for 4 1/2 hours--that's over 38 minutes per pound. Seems like a long time.
I agree no explanation is it because of the bag you think? I love it when they post things and don't come in to check the questions.....NOT!!
Do you guys have an alternative to using plastics in your cooking? I'm a bit concerned about micro plastics transferring into the food and also reduce waste.
Maybe you could achieve a similar result by wrapping it in moist cheesecloth?
Tightly sealed aluminum foil - like in the good old days!
Very very good
Help! I drooled all over my phone!
Just curious about the corn syrup. After following ATK for years, I know there's science behind your use of that ingredient. I just want to understand what that science is. And could honey work as a substitute. I have nothing against corn syrup, just wondering if honey would do the same thing when I'm not sure what the actual purpose of the corn syrup is? TIA☺
Corn syrup is used to prevent crystallization of sugar. Honey can be used similarly but it’s much sweeter so adjust for sweetness. I always use glucose syrup for the same thing in recipes mostly cause i bought a giant tub a few years ago and cant get rid of it.
@@miguelcereceres169 Thanks so much for explaining that. Makes sense now.☺
@@XCodes Maybe what i meant to say was that honey can impart more flavors than you may want for the recipe. Corn syrup is more neutral in taste.
I was thinking about adding maple syrup instead. Gonna do a bit more research.
What about soaking the ham in water to leach out some salt?
Beautiful job! One thing missing: cloves!
That's what the five spice powder brings to the dish.
@tjm5492 🤮🤮🤮🤮 My mom plugged the ENTIRE ham WITH whole cloves and ALL of us absolutely HATED ham BECAUSE OF that!!👎 To this day, my one sister STILL DOESN'T eat ham!!! 😂 Age 62!!🤣
There is enough positive reinforcement in this video to heal the whole world.
What thermometer did you use with the ham while it was in the oven?
Thermapen ChefAlarm
@@joearminas9066 Thank you!👍
It looks delish but 250 a seven pound ham 3 to 4 hours seems a bit much...IMOH. is it because of the bag?
What is five spice?
Is that a raw ham?
Can you use a fully cooked spiral ham for this recipe?
Heating it to 110 degrees means it is already cooked.
You are merely reheating it.
@@b_uppy I wasn't paying attention to the temperature, now I'm slapping my head in a "duh" moment Thank you.
@@gailruge2564
It's okay. Probably others had a similar question and then read the comments.
We all have 'duh' moments.
@@gailruge2564 250 degrees, lower third of oven.
@@ES-pc8kf Thanks!
I think a good ham is my favorite meat.
How about some Diabetic friendly recipes please
What can you use in place of the corn syrup?
Glucose syrup. Or simply leave it out but the caramel will have more risk of crystallizing.
@@kappadappa glucose syrup? Would maple syrup work? Real maple not the fake stuff.
@@cglow8783 Honey would be better IMO but will have a stronger flavor than the corn syrup so you’ll have to adjust the amount. I guess you could use maple syrup if you’re going for a maple bacon type thing but again stronger flavor.
Honeybaked Hams is the best.
Also please post the recipe I have no way to get it
Seems like the vinegar would be over powering 🤔
There’s a ton of sugar and it’s apple cider vinegar, so once boiled like that it’s not too harsh.
😋👍🏻
Even with pre cooked I thought you heated to 140F per USDA?
Why do they say an internal temp of 110 and all over TH-cam and the net they say an internal temp of 145…??? Is this ham par cooked maybe and they’re just warming it?? But for 3-4 hours?? Confused…
Ham is fully cooked, you can eat it straight out of its wrapping without warming it if you want. But if you do want it warmed up, it will still take a while if it's a big piece of meat like the ham here.
It does not say how much Apple cider vinegar???
Looking for the same! They don’t say!
1 ¼ cup
Instructions for oven bag use mandate flour in bag bottom and slits cut in sides. I didn't see either of these in the video and they are not part of the recipe Instructions. Would you please confirm that these are not necessary for this recipe?
If they had needed to do that they would have done it.
Anyone know how much vinegar?
So, they give you a link to the recipe.
@@charlieharris3240 really for free?
1-1/4 cups
4:22 Oven display clearly faked
5:01 "Liquid gold!" *discards most of it*
Why are your recipe links giving a "502 Bad Gateway" displays? :(
Talk about the nachos
🤤🤤🤤
I don't really understand the american palate. That much sugar makes it a candy, not a meal.
Enjoying sweet things is not a uniquely American thing… French and Italian people love a good pastry for breakfast, and sweetened eggs are pretty much a given in Japanese breakfasts. Sugar is not just for dessert.
@@rachel705 Yes, everyone eats some sugar, but they don't put 5 teaspoons of sugar on a serving of meat! ATK puts sugar in everything, even mayonnaise!
@@mockturtle1402 I'm with you. Sugar overload. Anybody over 25 should not be eating that way. I don't have diabetes, but I don't want to encourage it either. Just a hint of sweet should be plenty with meat. Just my opinion.
How to make a ham - start with a ham. Not a particularly helpful video ha ha 😎
Unless you have a smoker you won’t be making actual ham at home anytime soon…
Ok, now I know why half of US has diabetes. So much sugar for a piece of ham.
That’s at least 8 servings and most of the glaze is on the side. Let’s work together on this one
@@farah6709 So, let's do the math. 1.5 cups of sugar is ~300g and 1 cup of that corn stuff is ~200g. That's 500g of ~sugar. Divide by 8 gets you 62.5g per serving (around 15 teaspoons). On a piece of meat! That you might also serve with mashed potatoes or some other carb. So diabetes.
You act like people eat this every single day. Once or twice a year will not give you diabetes.
Well if you're going to do the math, at least use the right measurements. It was one and a quarter cup of sugar and only three tablespoons of corn syrup, not a full cup. Sheesh. 🤦
@@tammyclark4618 So then it's "only" 42g of sugar per serving. That is way over what most authorities suggest. It comes to around 25% of total calories, and the USDA recommends 10%. And with dessert and drinks, it's going to be much much higher. And you are already way over the 30g that most authorities recommend per day, in just the "protein" part of one meal.
Like it much better with brown sugar @ honey. Pretty weak video.
Is this ham suitable for gluten free vegans?
Yes, all vegans will love this ham.
U didn't say how much vinegar to use want to fix the ham