H‑E‑B Fully Cooked Bone-in Hickory Smoked Spiral Sliced Ham - Brown Sugar Glaze

Avg. 9.4 lbs

$28.11 each($2.99 / lb)

In Meat Market on the Right Wall

Victoria H‑E‑B plus!

6106 N. NAVARRO

Description

Spiral sliced for easier carving and plating, this H-E-B fully cooked bone-in ham is a holiday classic. Hickory-smoked for extra tastiness, it can be heated up in the oven or enjoyed cold for country-style ham and swiss cheese sandwiches. Use the included brown sugar glaze to dress ham all over and in between the slices towards the end of the warming-up process.

• Fully cooked bone-in ham
• Spiral sliced for easier carving
• Hickory-smoked
• Includes brown sugar glaze
• Heat up in oven or serve cold for sandwiches
• About 5 servings per 1 lb of ham
• Great for holiday dinners

Highlights

Nutrition Facts
Ham Only
Varied (Approximately 5 Servings Per Pound) servings per container
Serving Size
3 oz (84g)
- Amount Per Serving
- Calories130
  Calories from Fat60
- % Daily Value^*
- Total Fat
  7g
  11%
- Saturated Fat
  2.5g
  13%
- Trans Fat
  0g
- Cholesterol
  45mg
  15%
- Sodium
  680mg
  28%
- Total Carbohydrate
  3g
  1%
- Dietary Fiber
  0g
  0%
- Total Sugars
  2g
- Protein
  13g
- Potassium
  560mg
  16%
- Vitamin A
  0mcg
  0%
- Calcium
  0mg
  0%
- Vitamin C
  0mg
  0%
- Iron
  0mg
  4%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition Facts
Ham with Glaze
Varied (Approximately 5 Servings Per Pound) servings per container
Serving Size
3 oz (84g)
- Amount Per Serving
- Calories140
  Calories from Fat60
- % Daily Value^*
- Total Fat
  6g
  9%
- Saturated Fat
  2g
  10%
- Trans Fat
  0g
- Cholesterol
  40mg
  13%
- Sodium
  610mg
  25%
- Total Carbohydrate
  10g
  3%
- Dietary Fiber
  0g
  0%
- Total Sugars
  7g
- Protein
  12g
- Potassium
  520mg
  15%
- Vitamin A
  0mcg
  0%
- Calcium
  0mg
  0%
- Vitamin C
  0mg
  0%
- Iron
  0mg
  4%
^* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
CURED WITH: WATER, DEXTROSE, CONTAINS 2% OR LESS OF: SALT, POTASSIUM LACTATE, BROWN SUGAR, SODIUM PHOSPHATES, CORN SYRUP, SODIUM DIACETATE, SODIUM ERYTHORBATE, SODIUM NITRITE. LIQUID GLAZE INGREDIENTS: CORN SYRUP, WATER, MOLASSES, POTASSIUM SORBATE AND SODIUM BENZOATE (PRESERVATIVES). DRY GLAZE INGREDIENTS: BROWN SUGAR, SUGAR, MOLASSES, SPICES, MALTODEXTRIN, LESS THAN 2% OF: CORN OIL (ADDED AS A PROCESSING AID).
Allergens and safety warnings
Safe Handling: Keep refrigerated below 40°F. Once opened, consume within 4 - 6 days.
Delicious served cold or warm.

To Heat Ham: Preheat oven to 325°F. Remove ham from packaging, reserving the liquid. Pour reserved liquid over the ham, then wrap completely with foil with fat side facing up. Place ham in a 2-inch deep baking pan and warm for 12 - 15 minutes per pound. (Do not overheat; ham is fully cooked.) Once thoroughly warmed, remove from oven and let stand, covered, approximately 10 minutes before slicing.

Optional: For a table dipping sauce, pour ham juices in a separate bowl.

To Glaze:

Microwave: Pour dry and liquid glaze packets into a medium microwave-safe bowl. Stir to mix, then microwave on full power for about 2 minutes or until glaze starts to boil. Spoon or brush desired amount of glaze on top of ham and in between slices towards the end of warming-up process in oven.

Stovetop: Pour dry and liquid glaze packets in a 3-qt saucepan, stirring to mix. Over low to medium heat, warm mixture for 5 - 6 minutes or until mixture boils, stirring frequently. Spoon or brush desired amount of glaze on top of ham and between slices (towards the end of heating-up process).

To Carve: Place ham on a platter and cut down the middle of the ham along either side of the bone with a knife. Cut along natural seams of the ham to remove sections, then separate into slices and serve.

Due to variations in equipment, cooking time and/or temperatures may require adjustment.