Need answer soon, but not fast.
I have a small (2.27 pounds) ham. It’s been fully cooked and sliced, kind of like a spiral-cut ham, only without the bone. I’ll be glazing it with brown sugar/mustard/honey. I’m guessing it should bake at about 325ºF for about half an hour/45 minutes?
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275-300F, and give it about 15 minutes per pound. So your estimate seems about right.
Thanks. I edited to change the temperature, but based on your post I’ll go with my first instinct.
Do you want the ham itself served hot or cool? I always prefer cool / room temp for ham, so I’d just put the glaze on and carmelize at a higher temp (425ish?) for a shorter time, then let it cool.
If you want to serve hot, your guess sounds about right. You might want to preheat to 450 and reduce the heat immediately to help the glaze.
I tend to like my hot food hot. Good idea about upping the temperature for nice caramelisation.
MPSIMS: I’m not a big ham person. I like the occasional country ham steak for breakfast, and baked ham is good once in a while. The SO likes ham more than I do. So I just got this little 1-kilo portion. There’s plenty for both of us for dinner, and there will be leftovers for a couple/few sandwiches. (I also got 1/2 lb. of roast beef and nearly that amount of provolone cheese, and a loaf of Jewish rye bread. Mmm… Sandwiches!)
SO called from Tukwila. Her U-Haul truck had a flat. She phoned again to say she’s on her way, so she’ll be home in about 2 hours if she’s lucky. She’ll be hungry.
MMPers: N.O.T.H.
For non-MMP-ers, what is N.O.T.H.?
A general form of contraction used to indicate you’re using the name of a poster as something other than the poster, i.e., if you’re going to have taters for dinner, you’d say “N.O.T.”, meaning “Not Our Taters”. In this case, it’s “Not Our Tiny Ham”.
If you have an instant read thermometer, heat it at about 300 until it’s 135 or 140 internally, then blast it for a few minutes to fire up the glaze.
Personally, if it’s already sliced and no bone, I’d cut it in half perpendicular to the slice, throw half in a ziplock bag, fan out the remaining slices and get the whole thing over with in about 10 minutes at 400.
That’s a lie. I’d actually just make up a couple of plates and nuke 'em.
I’d forgotten we had a tiny ham here!
Put it in a jar, baby.