Kayelle
Chef Extraordinaire
It was one from Costco Dawg, and I expected it to be outstanding considering the eye popping cost of that pig thigh.
So is it carved before cooking? It sounds as though some of you cook the ham after it's carved into the spiral. Doesn't that make it dry?
It's cooked first then sliced. It just has to be heated through when you're ready. Though I'm not a big fan of ham, I find them very tasty.
I've found that you have to warm them face down so all of the slices stay together and it will stay moist. If you warm it on its side like it is pictured for serving, the slices will slump and spread open allowing it to dry out. Cook face down, turn on its side to serve has worked for me.
I also have a thin, long flexible knife that I run around the bone so that slices can be just lifted off.
I've found that you have to warm them face down so all of the slices stay together and it will stay moist. If you warm it on its side like it is pictured for serving, the slices will slump and spread open allowing it to dry out. Cook face down, turn on its side to serve has worked for me.
I also have a thin, long flexible knife that I run around the bone so that slices can be just lifted off.
Ahh Haa BC......I think you have the secret. Wonder why I didn't think of that? No doubt about it, if it's heated on the side, it dries out by the time it's hot enough to serve. I want the ham hot, although I know some people serve it at room temp. Ack...
Good description. If you could remove it from the bone in one piece, you'd have a ham slinky.