This article was co-authored by Marrow Private Chefs. Marrow Private Chefs are based in Santa Rosa Beach, Florida. It is a chefs’ collective comprised of an ever-growing number of chefs and culinary professionals. Though regionally influenced primarily by coastal, traditional southern, cajun, and creole styles and flavors, the chefs at Marrow have a solid background in all types of cuisine with over 75 years of combined cooking experience.
This article has been viewed 213,601 times.
Most hams that you can buy in the grocery store – whether slow-roasted, spiral-sliced, or boneless – are already cooked. When you get them home, you just have to reheat them and serve! Using a low temperature on slow-roasted hams prevents them from drying out, while a higher temperature with a bit of water in the pan will keep spiral-sliced ham moist. Make sure you follow the heating directions based on the weight of your ham to get moist, delicious ham every time!