One alternative to the turkey is “going spiral” this holiday season.
EASY & DELISH | So many people I know are casting around for an alternative to turkey for Christmas dinner this year. Turkey for Thanksgiving is immutable, but for Christmas people are experimenting with goose, duck, pork or beef to get away from the same-old gobble-gobble.
Me, I’m opting to serve my new favourite party entrée, the gorgeous-to-look-at dead-easy-to-prepare spiral ham. Normally I would never serve ham, which I often find too salty and dry, but recently I attended two parties where a dramatic, high towering spiral ham was the featured meat, and both times it was delish.
I prepared my own spiral ham for practice—a fully cooked bone-in spiral-sliced hickory-smoked Carando ham from Costco just like the ones at the parties—and found the meat equally rich and moist. My almost four-pound practice ham cost $23.69 and served eight people easily with plenty of meat left over for omelettes and soup.
The Best Way To Go Spiral
A Costco Kirkland spiral ham comes fully cooked and already sliced with cuts to the bone. Nothing could be easier than heating it up. One thing the producers stress is “DO NOT OVERCOOK” the meat—and they do put this advice in all caps; overcooking will make it horribly dry. A way to ensure the meat stays moist is to seal it TIGHTLY in tin foil before you pop it in the oven.
Costco spiral hams come with a brown sugar glaze mix that’s good, but my friend Teresa Syrnyk, an accomplished amateur cook, swears by the recipe for chutney glaze she found in The Complete Canadian Living Cookbook (CLICK HERE for the ingredients)—she makes just the glaze portion of the recipe for her ham, not the accompanying mango salsa. —C. Rule