Prepare a Carver Ham
Cooking TipsYou’ve got all the fixin’s for a fantastic feast ready to go. All you need to do is cook that Frick’s ham, turkey, bologna or sausage to mouthwatering perfection. Would we leave you in the lurch at a moment like this? Heck no. This is the place to find simple cooking instructions and prep suggestions for pretty much everything we make. Now fire up that oven, stovetop, grill or microwave and get to it!
Prepare a Carver Ham
Warming:
- Preheat oven to 350°F.
- Remove ham from packaging and place flat side down in a 2-inch deep baking pan, fat side up.
- Add package drippings and 1/2 cup water in the pan and cover tightly with aluminum foil to help retain moisture.
- Place pan in oven and bake for 15 minutes per pound, or until reaches desired eating temperature.
- Remove ham from oven.
- Let stand loosely covered with aluminum foil for about 10 minutes before slicing to serve.
Glazing:
30 minutes before baking is complete, remove aluminum foil and brush 1/4 cup of glaze onto top and sides of ham. Continue baking uncovered for 15 minutes. After 15 minutes, remove ham again and brush with another 1/4 cup of glaze. Any remaining glaze can be used if desired, or served on the side as a dipping sauce. Return ham to oven and bake uncovered for the final 15 minutes.
Preparing Glaze Using Included Packet
If the carver ham you purchased comes with a glaze packet, you can use it to make a wet glaze or a dry glaze.
Dry Glaze:
- 30 minutes before baking is complete (or 15 minutes for hams needing less than an hour of warming time), remove ham from oven and turn oven to broil.
- Remove aluminum foil. Baste the ham with juices from the pan. Then sprinkle 1/4 to 1/2 the packet of dry glaze over the ham, covering the surface with glaze. (Glaze packet is enough for 4 half or 2 whole hams).
- Place the ham back in the oven and broil until the glaze is bubbly and melted to a golden bronze color.
- Watch broiling process closely to prevent overcooking the glaze and burning it.
- Remove from oven, place ham on platter, slice and serve immediately.
Wet Glaze:
- Combine glaze packet contents with 3 Tbsp. water in a small saucepan.
- Heat on stove top, stirring constantly, until boiling.
- Remove from heat, cool slightly.
- Pour or brush over warm ham.
Carving:
Place warm ham flat side down on carving board or platter. Using a meat fork in one hand (to steady the ham), begin carving the ham with the other hand across the grain into 1/4″ thick slices.
