Place ham in shallow baking baking dish, flat side down, in a preheated oven at 325☏.You can also add your favorite glaze recipe for extra flavor.You can grill, pan-fry or broil Sugardale ham slices for approximately 3 minutes per side.Bake for approximately 15 minutes per pound of ham to an internal temperature of 130☏.
Place quarter ham in shallow baking pan in preheated oven at 325☏.Bake approximately 15 minutes per pound.Place ham in shallow baking pan in preheated oven at 325☏.Available in whole, half, quarter and sliced – and with options like Simple Carve, Country Inn and Virginia Classic, the Sugardale lineup of boneless hams (and turkey breast) boasts something for everyone! Cooking Instructions:Īll Sugardale boneless hams are fully cooked and ready to eat. The name says it all! Sugardale boneless hams take the bone out of the equation, making slicing a cinch. The slices should be less than 1/2 inch wide Using a sharp knife, slice thin strips of roast at a diagonal angle.Sugardale ham roasts are easy to prepare and should be sliced using the instructions below. Heat the ham roast 7-9 minutes per side to an internal temperature of 120☏.(Oven temperatures may vary, adjust heating times accordingly.) Heat approximately 10-12 minutes per pound to an internal temperature of 120☏.Place ham in shallow baking dish, add approximately ½” of liquid.Cut two small slits in the top of the oven bag.Place ham roast inside cooking bag, close with nylon tie.Spoon two teaspoons flour into oven bag and shake to coat inside.Flip ham steak and continue to heat for an additional 3-4 minutes or until lightly browned.Fry ham steak in a preheated pan at medium setting for 3-4 minutes.Remove all packaging material including clear plastic disc over bone. Sugardale ham roasts and steaks are fully cooked and can be served warm or cold. Whether you grill out or heat in your oven, prep couldn’t be easier! Cooking Instructions: That’s Sugardale center sliced bone-in ham steaks and ham roasts. Quick and easy weeknight meal? Check and check.
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