![]() Tent it loosely with foil and allow to rest for 20 minutes. (We did not use a glaze for this savory recipe.)ħ. To get the glaze to caramelize, put the meat under the broiler for 3-5 minutes, watching carefully so it doesn't burn. ![]() ![]() Apply the third glaze, after it's cooked. Cook for 10 minutes, then apply the second glaze. If you want to apply a glaze, increase the temperature to 400☏ during the last 20 minutes, brush the first glaze all over and in between the slices. Cook at 275☏ for 12 minutes per pound or until a meat thermometer reads 140☏. Turn the meat cut side down and cover tightly with foil. Place the spiral ham in the pan and pour the chicken broth on top.ĥ. Scrape the browned bits, called the fond, off the bottom of the skillet with a wooden turner.Ĥ.
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