skip to main content

Frozen ham question

15 years ago

Hi all! Happy holidays! I ordered a 7.5 pound spiral Kansas city smoked ham through QVC. Yeah! It arrived today....frozen solid! I want to eat it tomorrow. The instructions say thaw 48-60 hours in the fridge. Well, I don't have that much time. It is fully cooked. Can I leave it out all day/night? Or would you heat slowly (at like 135-140?) for a couple of hours in the oven?

Thanks in advance for your help!

Duane

Sort by:Oldest

Comments (5)

User
15 years ago
Duane I would leave it out at least until tonight. I can't imagine anything bad happening in that period of time to a fully cooked frozen ham. Put it back in the fridge overnight.

I would not warm it slowly to thaw.
lindac
15 years ago
I would leave it out all day....put in the refrig over night and put it into a 200 oven for half an hour....shut it off...let it sit for 30 minutes in the oven and then poke an instant read deep into the center near the bone....and see if it needs more time.
BUT cover it while it's in the oven!
Linda C
Related Discussions
Ham and beans question To can or not to can that is the question
Q
Comments (7)
Here's your recipe from the Ball Blue (Yellow) Book 2 cups dried navy beans (about 1 pound) 1 ham hock or 1/4 lb. salt pork 1/2 cup onion 1/2 hot red pepper, finely chopped salt to taste Put beans in a large saucepot; add water to cover by 2 inches. Bring beans to a boil, boil 2 minutes. Remove from heat and let beans soak 1 hour. Drain. Cover beans with water by 2 inches. Add meat, onion and pepper; bring to a boil in large stock pot. Cover and simmer 2 hours or until beans are tender. Remove ham hock. Cut meat from bone then dice into small pieces. Press remaining ingredients through a seive or food mill. Return meat to soup. Ladle hot soup into hot jars, leaving 1 inch head space. Adjust two-piece caps. Process pints 1 hour and 15 minutes, quarts 1 hour, 30 minutes at 10 pounds pressure in a steam pressure canner. Makes 5 pints or 2 quarts I usually double or triple this recipe. I skip the food mill step and add equal parts onion and carrots but don't exceed the total amount. So if I double the recipe I add 1/2 cup onion and 1/2 cup diced carrots. Another way is to just add the carrots/celery when you open the jar. That's one way to "extend" a quart jar.
...See More
Mint sauce for ham??? Quick question....
Q
Comments (8)
No mint with ham for me, I agree that's for lamb, but my DH hates mint sauce. Serve the ham naked, like Ruthanna said. Ham, to my taste, calls for either a mustardy sauce or a fruit, like a cherry sauce. Here's one recipe that sounds yummy, but I used to buy a delicate champagne mustard at up-scale stores. Here's a recipe that I found, can be made well in advance: Ingredients For Champagne Mustard Sauce * 1 tsp. Butter * 1 tsp. Shallots, minced * 1/4 tsp. Garlic, minced * 1/3 cup Champagne * 1/4 cup Whole grain mustard * 2 1/2 cups Cream * squeeze Fresh lemon juice * to taste Salt * to taste Fresh ground black pepper 1 tsp. Fresh parsley, chopped Method: Melt butter in a saucepan, do not brown. Add shallots and garlic, saute briefly. Add champagne, bring to a simmer and reduce by 1/2. Incorporate whole grain mustard and continue to cook. Add cream, bring to a simmer. Cook over medium low heat for 25 - 30 minutes, stirring regularly until sauce thickens. Season with salt and pepper. Finish with parsley and a squeeze of fresh lemon juice. Makes 2 cups
...See More
LOOKING for: Spiral Ham..Like Honey baked Ham Company
Q
Comments (1)
Most supermarkets have spiral cut ready to eat hams this time of the year....I happen to like Smithfield but there are others. Then put that ham, shank down cut side up ( I am trusting you won't be buying a whole ham) into a dish with sides and pour honey over it and onto the cut side.....even open up the spirals where it's cut and put some in there. Teh ham will absorb the honey....and repeat.....and perhaps a third time. Then place that ham in a roasting pan, cut side down! and heat at 325, covered or wrapped in floi until it's just heated through...for maybe a 6 pound ham that would be about an hour. Don't over bake or all the honey will leak out. Enjoy! Linda c
...See More
Ham frozen for a year
Q
Comments (8)
Is this a regular long term storage freezer, or the freezer compartment of your self defrosting refrigerator.... I've kept ham a year in my manual defrost upright freezer, well wrapped. I use the vacuum sealing Foodsaver for some things, but I'm adept with butchers freezer paper too. I've frozen them whole for baking, pieces for smaller meals and chunks with a bone for soups. All fine. We did get a gift ham this year though that had no use by date on the box. I called the meat company (Portland Oregon) and they said by the lot number it was good refrigerated until about April. They said not to freeze it, and not to rush the cooking time. I followed their directions and baked it yesterday, 8 full hours at 275F. Delicious. And all my dinner guests went home with leftovers which could then be frozen.
...See More
lindac
15 years ago
Dual postings! LOL!
loagiehoagie
Original Author
15 years ago
Thanks folks! I knew you would come through. I googled it and got a few answers too. One said leave it out, one said never leave it out and everybody agreed it would be okay to thaw in cold water replacing the water every 30 minutes. I think I will leave it out until tonight, put it back in the fridge overnight and then if needed the cold water thaw. Thanks everyone!

Duane
User
15 years ago
Duane unless the ham is in an air tight plastic wrapping I would not do a clod water thaw.......you''l be fine with leaving it out all day and then back in the fridge later tonight.

Use low heat in the oven if you still think it needs thawing tomorrow.....and like Linda says cover it well. Spirals dry out in a flash!

Merry Christmas to you and yours!

Related Stories

KITCHEN DESIGN 9 Questions to Ask When Planning a Kitchen Pantry

By Susan Redman

Avoid blunders and get the storage space and layout you need by asking these questions before you begin

REMODELING GUIDES Planning a Kitchen Remodel? Start With These 5 Questions

By Tiffany Carboni

Before you consider aesthetics, make sure your new kitchen will work for your cooking and entertaining style

MOST POPULAR 8 Questions to Ask Yourself Before Meeting With Your Designer

By Kelli Kaufer Designs

Thinking in advance about how you use your space will get your first design consultation off to its best start

REMODELING GUIDES Considering a Fixer-Upper? 15 Questions to Ask First

By Sarah Phipps Design

Learn about the hidden costs and treasures of older homes to avoid budget surprises and accidentally tossing valuable features

WINTER GARDENING Inspiring Winter Scenes From the Denver Botanic Gardens

Use seed heads, bare branches and grasses to design lovely garden displays when the ground is frozen

KITCHEN DESIGN A Cook’s 6 Tips for Buying Kitchen Appliances

By Christine Tusher

An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more

PLANTING IDEAS These Aren’t Your Grandparents’ Junipers

By Jay Sifford Garden Design

Dislike junipers? Maybe it’s time to discover new varieties and new uses for this garden workhorse

GREEN BUILDING Houzz Tour: Off-the-Grid Island Home Circles a Sunny Courtyard

By Mitchell Parker

A circular home is a cozy spot for gardening, woodworking and plenty of reading

ENTERTAINING The Busy Mom's Guide to Throwing a Kids' Holiday Tea Party

By Tiffany Carboni

Even Fancy Nancy would thrill to be a guest at this easy event, where no one will know the shortcuts but you

MONTHLY HOME CHECKLISTS Your Winter Home Maintenance Checklist

By Laura Gaskill

Keep your home and yard safe and running smoothly as temperatures drop and activity moves indoors

Sponsored

More Discussions

What's for Dinner #410 Spring 2024

101

Lars, give an expiation, please

23

What’s for Dinner #411 Late Spring 2024

10

Can I seal vacuum bag with an iron?

4

omelet cheeses ... your fave

24