However, the price of a prepared honey, baked ham from a restaurant is expensive! Especially considering yakamein easy it is to prepare your own. I know, I pay for convenience a lot, too.
This ham is way too simple not to do it yourself and save at least 30 clams! Remove the ham from the oven and discard the foil covering. 2 cup of the glaze for later. Place the ham back into the oven for 15 mins, uncovered. Place the ham back into the oven for 15 additional mins. Allow ham to rest for 10 minutes before serving.
Heat the ham for 10 minutes per pound minus 30 mins. Example: if ham is 9 lbs, the total baking time will be 1 hour and 30 mins. Heat the ham for 1 hour before adding the first layer of glaze. Reserve the last 30 minutes for baking with the glaze applied. No holiday spread is complete without a turkey.
Well, at least in my household. The turkey is a given menu staple. And it HAS to be right! Because, it’s very easy to dry out if not prepared correctly.
If juice, flavorful turkey is your goal, you’ve come to the right place! Make sure you don’t just throw the bird in the fridge. Place it in a large bowl to prevent leaks. The ice has to go somewhere.
You don’t want to ruin your fridge with this bird. This method is great if you forget to take the turkey out of the freezer. However, it takes a little more babysitting. You have to refresh the water every hour or so to ensure that the water stays cold and fresh. You’ll need approximately 30 minutes of cold water soaking per pound of turkey. Now, that our turkey is thawed and ready. I also cover the breasts and legs with aluminum foil to prevent early browning.
I remove the breast covering halfway through the roasting time right before the first basting. I leave the foil on the legs throughout the duration of roasting time. The perfect blend of Cajun spices, fresh, and dry herbs combine to render a turkey that you’ll want to include in your holiday spread every year! Cover with foil or place in a large marinating bag and refrigerate for 24 hrs. Gently push the herb butter until the skin of the breasts. Stuff the onion, bell pepper, orange, garlic, celery, rosemary, and thyme into the cavity. Pour the chicken broth into the bottom of the roasting pan under the turkey.