Spiral ham how many servings

Carving can be an issue with the butt end because of its irregularly shaped aitch bone. A ham labeled "shank end" is larger so you'll get more servings out of it. It's easier to carve, has less fat and costs less.

A boneless ham costs more than shank and butt portions, but there's also less waste and you will get more servings. Boneless will have a binder that holds it together in one solid piece. As for flavor, many cooks and meat experts would agree that choosing a ham with the bone in provides more flavor. And you can use the leftover bone to make soup. Spiral-sliced hams are sliced in a spiral fashion around the bone, making serving easy.

But you need to watch them closely because they can dry out when reheated. Allow 10 to 18 minutes per pound reheating time for a whole or half spiral-sliced ham. I've had good luck reheating spiral sliced hams cut side down in the roasting pan. Ham labeled fully cooked needs a gentle rewarming in the oven. Most package directions recommend heating ham in a degree oven. Set it out at room temperature for about an hour before placing in the oven.

This way, it won't take as long to reach the recommended internal temperature. The U. Department of Agriculture says the center of the ham needs to reach degrees to fully reheat. Does a spiral ham have a bone?

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By Melissa Kravitz.