Spiral cut ham

Anybody have a favorite shop? North metro area?

As it has been said before, Hackenmueller’s in Robinsdale Not sure if you have to order ahead or what. Ryan wiggum will tell us.

Thanks, your boys are ahead of the Rangers 1-0 after 1.

I’ve had Hackenmueller’s before it was excellent. You do have to order it. Ask for Chuck he will make the best ham you’ve had. Be sure to talk fishing he’s good at that too!

While you are in there you might as well grab some other beautiful cuts of meat they have! The smoked pork chops are incredible on the grill.

Wowser……….thats a expensive cut of Ham! Course the Honey Glaze is probably the spendy part.

It’s Christmas. Splurge.

I thought their prices were reasonable for a butcher.

I love sales grocery stores have but most their butchers, well, are butchers when the cut the meat.

Dutchboy wrote:

Anybody have a favorite shop? North metro area?

“double smoked” ham at Theilen’s in Pierz (IMO better than the one in Little Falls) might be worth drive from your place? Best I’ve had.

Knaus in Kimball has excellent Ham’s also, at Easter anyways

Thanks guys.Got lazy and just ran down to Von Hansons in Elk River this afternoon.

http://www.honeybaked.com

Joe Thody wrote:

http://www.honeybaked.com

We do these on Easter and love em. I would love to try the ever popular Hackenmueller’s though.

don’t you find that a spiral cut ham dries out due the fact that it is cut and more areas are open surfaces? that’s been my experiences..

oldrat wrote:

don’t you find that a spiral cut ham dries out due the fact that it is cut and more areas are open surfaces? that’s been my experiences..

I pull each and every cut apart and pour pure maple syrup over them/between them– each slice then is glazed/soaked in the liquid gold as it heats. Might take a pint or two to cover the whole thing. ( we cook sap every spring so we can be generous with the amount we use?) The ham actually turns brownish after being soaked/cooked in the liquid gold.

Been a while since I did spiral cut ham. I think the edges dry out slightly.

I did a quick Google search. Get a bone in spiral cut ham (is there boneless?). Cover ham with foil or a lid, I’m thinking why not do both? Flat side down, not sure why you’d cook it on its side. Since it is pre cooked, do not over heat.

While technically there is more surface area, the slices are sealed laying on top of one another. But if you overheat, that’s when the meat starts shrinking and edges start curling drying the edges out first.

Coat it in yellow mustard, apply a pork rub, and smoke it again with hickory at 225 for 2- 3 hours.

mplspug wrote:

As it has been said before, Hackenmueller’s in Robinsdale Not sure if you have to order ahead or what. Ryan wiggum will tell us.

I don’t even live nearby anymore, but I ran down there yesterday.

Art Green wrote:

Coat it in yellow mustard, apply a pork rub, and smoke it again with hickory at 225 for 2- 3 hours.

What he said! I’ve done the past few hams I’ve made like this, they’re fantastic. Be generous with brown sugar in the rub

Dehmers in St Michael…….