"Kent" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:Should a cooked, spiral sliced, half ham go from the frig. to the oven at
325F or should you let it warm to room temp. first?
If you start at a ham temp. of 35F you have to overheat the ham near the
surface more than you would want to, since it's already fully cooked. It
will dry out near the surface.
If you only have to warm the center of the ham from 60F to 110F, the outer
portion of the ham near the surface doesn't get overheated as much. This
should be the better way.
Does anyone have insight into this??
Thanks,
In theory what you say is true but if the ham is wrapped or at least covered
with foil it won't make much difference. The fact is, though, that
spiral-cut hams start out with a major disadvantage because the cutting
process compromises the quality. I have never tasted a spiral cut ham that
is as good as an unsliced ham from the same source. Convenient, yes, but so
are TV dinners.
--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm
