Favorite reasonably priced spiral sliced ham?

[AnnCon]

I'd like to buy a spiral sliced ham for this weekend and wonder what your favorites are? I don't really want to spend $5 a pound. Has anyone ever tried the ones at Aldi? Thanks.

[wallycat]

My sister got a spiral ham from Aldi's and said it was very good.
No aldi's close by here any longer for me so cannot vouch for it, but her hubby is a fussy eater.

[yumyummum]

I was wondering the same thing. I wanted to buy one and didn't realize how expensive they were! I am wondering what grocery store brands are good.

[Shugness]

My coworker swore by the Aldi's ones but she brought one to a Christmas lunch and I wasn't impressed, mainly because it had been overcooked. But I also over cooked the Smithfield one I had for Thanksgiving this year. So all I can tell you is Aldi and Smithfield hams overcooked taste the same.

[Cafe Latte]

Costco has some, but I don't know the price.

[Goin' Coastal]

We got them at Costco the last couple years and found them MUCH less than Honey Baked, and they were excellent! I have also seen good buys at Krogers if you watch their specials. I forget what brand they were - but it was a name brand as opposed to store brand.

[sfarler]

We got them at Costco the last couple years and found them MUCH less than Honey Baked, and they were excellent!

Same here. I've probably bought at least 10 Costo spiral cut hams have not had a bad one yet. In fact, I plan to get one for Christmas again this year.

[mkc]

We also like the Costco ones, and tried the following which turned out as good if not better than the ones from the Honeybaked Ham store. I found the instructions on the Big Green Egg board.

If you've got a way to smoke the ham, it's best, but just the blowtorch and coating adds a nice touch before you bake:

Honeybaked Ham at Home

The tender hams are delivered to each of the 300 HoneyBaked outlets already smoked, but without the glaze. It is only when the ham gets to your local HoneyBaked store that a special machine thin-slices the tender meat in a spiral fashion around the bone. One at a time, each ham is then coated with granulated sugar that has been mixed with spices - a blend that is similar to what might be used to make pumpkin pie. This sweet coating is then caramelized with a blowtorch by hand until the glaze bubbles and melts, turning golden brown. If needed, more of the sugar-coating is added, and the blowtorch is fired up until the glaze is just right. It is this careful process that turns the same size ham that costs 10 dollars in a supermarket into one that customers gladly shell out 3 to 4 times as much to share during this holiday season. For this clone recipe, we will re-create the glaze that you can apply to a smoked/cooked bone-in ham of your choice. Look for a ham that's pre-sliced. Otherwise you'll have to slice it yourself with a sharp knife, then the glaze will be applied. To get the coating just right you must use a blowtorch.

1 fully-cooked shank half ham, bone-in, spiral sliced
1 cup sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/8 tsp paprika
dash ground ginger
dash ground allspice

1. Unwrap ham. Remove plastic bone-end protector.

2. Mix the remaining ingredients together in a small bowl.

3. Lay down a couple sheets of wax paper onto a flat surface, such as your kitchen counter. Pour the sugar mixture onto the wax paper and spread it around evenly.

4. Pick up the ham and roll it over the sugar mixture so that it is well coated. Do not coat the flat end of the ham, just the outer surface which you have sliced through.

5. Turn the ham onto its flat end on a plate. Use a blow torch with a medium-size flame to caramelize the sugar. Wave the torch over the sugar with rapid movement, so that the sugar bubbles and browns, but won't burn. Spin the plate so that you can torch the entire surface of the ham. Repeat the coating and caramelizing process until the ham has been well-glazed (don't expect to use all of the sugar mixture).

6. Prepare the Big Green Egg indirect, 250°F, with a few wood chunks for smoke. Place ham, cut site down, in a pan at least 1 1/2 inches deep. Cook until ham reaches 140°F internal temperature.

You could do this in a Weber grill if you set it up indirect. For the oven you wouldn't be able to smoke the ham, but you still can bake it at 250°F.

Torching



After cooking




Michelle