Cooking a bone in ham in the Ninja Foodi isn't always easy!
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- Опубликовано: 12 сен 2024
- I found that out the hard way! No worries though, I'm 5 (soon to be 6) hams in and I've learned a thing or 10 to share with you. Plus, the glazes on these hams are incredible!
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Thanks for your videos. Im 76 and care for my wife who has dementia. I use two ninja foodies which I have been using for over 3 years, thank goodness for these machines. I experiment and change and edit and alter and when I find the answers I write my own recipes. I found a personal answer to the bones spiral ham. Instead of a 1 or 1 1/2 or 2 minute low temp pressure cook, I put apples, cinnamon, and a 1/4 cup of water, then used 1 to 1 1/2 cups of sugar free maple syrup. I applied it to the ham just like you did and STEAMED IT for 10 minutes on my 9 lb ham. It turned out not over cooked and looked pretty much like it did when I put it in there (tks for the toothpick idea) it and it also retained most of the heat. Being that we dont serve a group of people and there is just two of us, I have no problem putting a plate together and popping it in the microwave for 60-75 seconds. The ham from Walmart, scalloped potatoes from Costco, and some greens turned out great and my wife of 53 years who hasnt cooked in 3 1/2 years loved it. I used the "glaze" and it was scrumptious. I decided that the only thing missing might have been a few (not a whole lot) of raisins might add a little in the glaze and on the ham , will try next time. Thanks for all you do, I stick with about 4 or 5 ninja disciples and I have learned a lot. I promised my wife I would never put her in a care home and she is happy although infirm and I enhance her life by fixing her, her favorite foods. She may forget 10 minutes after her meal but during the dining she loves it and it gives her a feeling of satisfaction and pleasure and well being. Its all that matters.
Thank you for video, we just made a 10 pound ham ( 8 qt. ) 12 min then 4 min broil , in 1/2 cup pineapple juice Absolutely the best ham we ever had !!
I'm so glad to hear that!
This is one of my favorite videos, along with the turkey breast episode. I love that you explain that it's not just an automatic process; that you have to consider multiple factors.
Thank you!! Ham was so inexpensive here this year, I bought 2 (uncut, bone in). But had no idea what to do with them 😂
Thank goodness for your recipes and my ninja foodi!! ❤ LOL
Just to let you know, I pressure cooked a ham for Christmas because you did. I did one minute per pound and it was the best ham I ever had. I didn’t do any glaze just pressure cook the ham.
used vegetable broth without your inspiration it wouldn’t of happened.
Just for a little bit of information I always used my slow cooker for my spiral hams maybe you could use the slow cooker function on the Ninja foodi and it would turn out a lot better, just a thought. I'm enjoying your channel very much you are definitely a great cook. I believe that a great cook is someone who likes to make people very happy.
I think that is a great option! I didn't do it because I was focusing specifically on pressure cooking, but I might experiment with that next year.
Thanks for the video and the comparisons. I have made spiral ham a few times and I am not a fan, mine always turn out dry too. I agree, the whole bone in ham is the best. Thanks again Louise 🥰
Thanks, Kathy! The bone in uncut was by far the best tasting ham I've made. I'll keep experimenting (but no time soon) and give some other methods of cooking a try.
My experience with spiral cut hams in pressure cooker is to tie them first so the slices don't separate and fall. There is still enough room to have glaze penetrate but the ham stays nice until plated and tie cut when it falls to nice pieces.
I have to say I admire your dedication to your channel. I don't cook ham, but I do remember some very dry spiral hams that my mom made, so you aren't alone in your experience. I hope your family likes to eat ham since it looks like you'll have a lot of it. Thanks for your hard work.
Thank you so much! I actually don't love ham, but I'll make several different recipes with it.
These guys did a taste test of spiral cut hams and 2 out of 3 sounded terrible.
ruclips.net/video/jU97PKoRxLQ/видео.html
What does your husband think of you enticing all these men with your beautiful fruit glazed creations? I came here to learn how to cook a frozen ham, now I'll probably wind up watching the rest of your episodes. They both look awesome.
I enjoy and am grateful for your Foodi ideas. I have a suggestion for you. Switch the placement of the 2 pots: put the 8qt on your right and the 6.5qt on your left. This will make it much easier for you to reach over the lower edge and around the lid of the shorter pot without loosing any visibility. Be aware, it might require a little time to get comfortable this way, having used the 6.5 qt on your right for so long.
What a great idea! LOL Why didn't I think of that! LOL
I'm fairly new to the Ninja FOODI, but I'm having so much fun with it and watching your videos help me a lot! I made my first bone in ham last weekend in my 8 qt and the video I saw recommended pressure cooking for only 4 min!!! IT WAS PERFECT. It was not a sliced ham, and I didn't even make a glaze for it. DELISH. 🥰
Great to hear!
I wish we could get nice ham joints like that in shops in the UK
Please be aware I am not expert in the kitchen so these are only my thoughts.
1) I didn’t understand the boiling part. I felt the pressure cooking time was enough. Just blend the products and add over the ham, no boiling second part.
2) Another person here in the comments mentioned slow cooker. Interesting to try this process instead of pressure.
Thank you for your channel. Definitely, you can try other options until you find the perfect ham. A kind of challenge now.
M Y I think you are referring to the cherry glaze and the boiling is to melt the brown sugar before pouring over. The brown sugar was added after the pressure cook time.
@macks Smith Yep! I think a slow cooker is a great choice. I only focused on pressure cooking for this set of (6 ) hams, but maybe next year I'll get into other methods.
Here we are a year later and a bone in glazed ham is almost impossible to find up here in Washington State. I had to go to the local butcher and have them actually cut for me. Too many grocery stores having food shortages. I had to go to butcher again for a roasting chicken. Cooking a whole chicken in Ninja is my new favorite way to cook.
Did you try my steam, then air fry method for the whole chicken? It's a game changer!
@@TheSaltedPepper - yes, that is why I was looking for chicken.
This is just what I was looking for Louise! No turkey eaters around here. Merry Christmas 🎄
Merry Christmas!
I really LOVE the Finished Product 👍👍👍 Just takes forever for U to get THERE !!!!!!
LOL! Fast forward!
I "truss" mine with kitchen twine so the slices don't separate and dry out. Has worked really well for me
That is a great idea!
I really enjoy your videos and I'm glad I found this before I cooked my ham. I had a thought that maybe if you let it natural release for ten minutes then quick release may keep the ham from over cooking.
I did a shorter natural release in one of my test hams and it really dried out, so I thought a longer natural release with a shorter cook time was a better approach. I'm beginning to think that if a ham is spiral sliced, don't use the PC function at all. LOL
@@TheSaltedPepperThank you. I enjoy your videos and I learn a lot from you.
Good job thanks so much Love the butter
Thank you for the tips. I always used uncut ham bone in !
You are so welcome!
Lol your awesome!!! I love your honesty, I'm not a fan of spiral cut hams, they dry out so easy.
LOL! I don't know how to be anything but honest. LOL They do dry out easily and I really prefer having control over the size of the slices.
Love your comment on having more difficulty with the larger pot. The problem seems to be your counter is too high. Mine is too low. Bet they are both the same! 🤗See, no mention of not enough or too much stature! 😄 I have to say, tho, when we had the house built I wish I’d have had the counters raised a couple of inches.
You know, I've never paid attention to that. I guess I figured it's standard height. Good point though and I when we redo the kitchen (many years from now), I hope I remember this! Happy New Year!
I think the cook time is fine. I think the natural release time need to be adjusted. I followed your cook time but reduced the release time by a third in it come out amazing.
Oh, that's great! I did a quicker natural release on one of the hams I cooked and it was too dry. I'm glad it worked out for you. Was your ham a spiral cut bone in? There is never one right or wrong way to cook, that is for sure!
The Salted Pepper it was a spiral bone in. Though smaller. Totally correct. Just like ovens. Times will definitely vary. Learning a lot from you though!!
I would think wrapping up the ham in foil with the glaze would provide overcook protection for the spiral ham. I am making one that way. I will post my results here afterwards. I will still use the two minutes per pound just because it will be foil wrapped to compensate for the foil.
I agree! I think wrapping in foil is a great idea. I didn't do it because so many people don't like to use foil, but I think your ham will thank you! LOL Keep me posted, I'm very interested in learning from everyone.
Brilliant as usual Louise 👏🏻👏🏻👏🏻
Thank you so much!
I had the same reaction as you with the spiral bone in! What a nightmare to bring to the table for guests! Never again!! 😩 Bone in normal ham is Definitely the way to go! Looks delicious by the way!😋
I'm glad I'm not alone! I looked at thing after cooking and it was horrible! LOL
Well, I'm so glad I watched this before Christmas day. I'm going to sous vide my bone-in spiral-sliced ham! (How: defrosted 140F for 3 to 8 hours, right in the original packaging and maybe double-bagged in a zip-lock). And next time I'll know to get something different. I'll wind up cooking my greens in my instant pot and baking a cobbler in my Ninja Foodi. You just saved me!
Sous vide is a GREAT option! That way, you won't have anything to worry about. I'll have to try that IF I ever make a spiral sliced bone-in ham again! LOL
@@TheSaltedPepper Thank you SO MUCH for your heroic efforts on our behalf! You are true NINJA WARRIOR! And those glazes can still be used with a sous-vided ham.
@@dianekistner7650 I just finished the boneless, spiral sliced ham and although it turned out fine, my opinion is sous vide is the best way to go with any ham that is pre-sliced. Please let me know how long you end up doing it for and I'll include that in my recipe post!
@@TheSaltedPepper I haven't done it yet, but in several places on the internet discussing how to sous vide a bone-in spiral-sliced ham, they all say 140 degrees for 3 hours to 8 hours. I get the impression that 3 hours would be fine for most hams (really, it's for reheating it all up to ideal temperature, as it's precooked), and then it can be left in the water bath for up to 8 hours if that's what you need to do while you cook other things. Also, while there is some disagreement among plastic purists, it looks like it's going to be perfectly safe to just toss it in in the cryovac packaging it came in; I'll probably try to put it into a ziplock bag, too, just in case there are any holes in the packaging. But next time I buy a ham, I'm going to get the unsliced one and do it in my Ninja Foodi per your instructions.
@@dianekistner7650 I can't wait to hear how ti turns out! I just mentioned the sous vide method in my boneless spiral sliced ham video. I'm going to try that next time I cook a ham. That will be a while though! LOL
I think the usda says to cook to 140° is because of the time it is in the oven. That because it may be in there over two hours that bacteria may have a chance to grow.
Good point! I didn’t think of that! Thanks! 😁
Now that ham looks really good I wish you would cook for me.
Thanks! The bone in ham (uncut) was superb! That glaze is really wonderful!
I made this today with the bone in ham (I do not buy spiral pre-sliced) I used your pineapple and cherry recipe glaze with some apple pie spice and it came out great! I cooked it in the foodie for 3 min per pound on low pressure and finished it off in the oven, since I had to smoosh it in the NF & I already had the oven on for something else.
I am so glad you enjoyed it! That glaze was my favorite of the three I did!
I thought thats was funny about what the USDA said about reheating too. :) Thanks for all your hard work & time put in on this. I intend to do a ham in my foodi too, now that I know how.
I hope you enjoy your ham!
@@TheSaltedPepper Thanks Louise, I love your videos, they are extremely helpful.
Now I am craving ham and scalloped potatoes. :)
I have a great recipe for scalloped potatoes!
Love it's and thank you for sharing😍😍😍😍
Thank you!
For a spiral cut bone-in ham up to 9 pounds, only cook 3 minutes high pressure with a 15 minute NPR. So says the internet. I’m going to try it and I will let you know how it goes.
Sounds good!
Just ordered a ninja foodie 6 1/2 qt. Wish me luck. I got it for less than half price, my husband doesn't understand, but that's alright.
YAY! I know you are going to love it! I bet your husband will enjoy the great food!
I’ve had mine about 2 weeks. Hubby won’t use it, but he is more than coming around to being able to get real meals from an exhausted wife. Lol he gets tired of his simple cooking. It passed the fried chicken test, that’s all it took. 😂
I think the 2 minutes per lb is ok but the 20 minute natural release was to much. Your thoughts? Perhaps do a 10 minute natural release then a manual release?Also the Ninja Foodi has a slow cooker (Croc Pot) built in have you ever used this feature?
I tried a 10 minute release and the ham was a little drier and not warm enough. It's definitely a balancing act, getting the ham hot without drying it out. I think maybe 2 minutes per pound and 15 minutes of NR would work. I have only used the slow cooker a few times and I really like it, but have only done one recipe using it.
Instead of reducing the PC time on the spiral cut ham, how about reducing the NR or yet do a QR. then control your temp during the AC or roast.
Greg Mason a quick release will dry out the ham. I think they need at least a 15 minute natural release
The Salted Pepper it is amazing how there is quite the difference in just a single minute when pressure cooking.
Thank you for the great video. I love that we can learn from your mistakes. :) ....... If I don't have any whole cloves, but I have some ground cloves, can I use that instead? How would the measurement transfer? Would I use the same amount? One tablespoon to one tablespoon?
Ground cloves are very potent, so I would just lightly sprinkle on the ham. Maybe just a 1/2 tsp.
Today I learned how to make a ham. :)
Or not to mess one up like I did! LOL
@@TheSaltedPepper Yeah, thanks to you I made a awesome HAM! I even used your apple recipe. Thank you so much.
Great video ! you are so sweet I just love watching you
Sorry for such a newbie question, but I thought that ham had to be cooked to an internal temp of 145 but you uncut was 120. is that too under done? again I have never cooked a ham. just curious because I want to cook a ham in my ninja. Thanks
Hi, can you share the link for the bowls you used for the cherries and pineapple? I really like how deep they are and would love to get some. Thanks!
Those are 2 cup prep bowls from Pampered Chef, here is the link: www.pamperedchef.com/pws/thesaltedpepper/shop/Bakeware/Mixing+%26+Measuring/2-cup+Prep+Bowl+Set/1742
@@TheSaltedPepper Thank you so much! I just love them, I just placed my order :) Have a Merry Christmas!
Uncut bone in 14:24 glaze 31:48 glaze 33:11
Great video !
Thank you!
The 140 is because for food safety food needs to be held at ether below 40 or above 140 to kerp bacteria for growing
Yes
LOL a thing or Ten :)
LOL! It's been quite an experience, let me tell you.
How would you feel about flavor injecting the glaze into the uncut ham before broiling? Just curious I think I might give this a try Sunday
I have never done that, but it sounds interesting! Let me know if you try it!
The Salted Pepper came out great! Thank you for the video
Louise, I just went to your website thesaltedpepper.com and was a little disappointed. I used the website search function to search for pork. It returned a couple of hits that involved pork then a lot of recipes that had nothing to do with pork (like desserts for one). The search function could use some improvement. Otherwise, I really like the recipes I did find.
I think that happens because I don't have a lot of pork recipes and the search delivers any results where I mention pork. So, some of the "not pork" recipes probably have something written about pork in them.
Maybe try steam function to reheat?
I did that on one of my test hams and ended up having to move to low pressure after 20 minutes of steaming and the ham was still stone cold. That would have been my preferred method for sure, but for some reason it didn't work well. I might try it again though, but I'm not making another ham for at least a year! LOL
I know you said the first one didn't look good. Is it just possible it was like that cause it was precut? That is what I was thinking
Yes, it had a lot to do with being precut, but I also overcooked it to the point that the meat was crumbling and tasted like sawdust. We trashed that video because it was really bad! LOL I have cooked a spiral boneless ham and it's beautiful, so being cut isn't the only problem.
😊
Oh that poor sliced ham looks like it’s been in a fight with a stray cat. I bet it was yummy though x
I found this video a little confusing to follow. Where can I find the actual recipes? Step by step guide?
I MARINATE my Hams in COCA-COLA! Thanks for the PC Time Suggestions.
I could be wrong, but i think the USDA recommends that cooked hams be heated to above 140 degrees because of the danger zone, where pathogens can multiply and cause food-borne illness.
Hams taken out of the fridge can be sliced and served because they are most likely below 40 degrees, which minimizes the likelihood that pathogens can multiply enough to make people sick.
However, anything between 45-135 degrees F is in the danger zone. At this temperature range, pathogens are in the perfect environment to multiply.
I thought about that and it sort of makes sense. However, food is safe for a period of 2 hours in the danger zone, so as long as it was heated and served within that time frame, I can't see how it is necessary to get to 140F. Well, I think heating to 140F is a safe decision anyway and it will ensure that your ham is hot enough.
The basket you are putting leg of Ham in is it rubber or cloth?
I'm not sure what you are asking. Do you mean the red silicone sling?
thanks for correcting me, yes the red silicone sling
Dandy Beano it’s made from food grade silicone.
Hi thank you for the video, where can I buy that red carrier that you used to cook the ham (sorry I dont know how to call it)? Thanks :)
Amazon sells them!
I think you should compare the shank and butt portions.
I am hammed out for the next 5 years after these trial and errors. LOL LOL
Were these hams at room temp or refriged. I love your term: "It looks a little rugged".....It looked awsome. I love the looks of the presliced....just looks Yum and I love your humor. The bone in unsliced looked great coming out of the broil. I can almost smell it....and now I know.....the kind of always prepared, is the one to do in my Ninja Foodi. So happy .....Ever thought of doing a duck in the Foodi?
I can't remember, but that is a good question. I usually take meat out ahead of time, but I'm not sure if I did this time. I plan on looking for a duck this year.
@@TheSaltedPepper I found frozen whole ducks at Costco for a good price.
I hate sprial cut, it is just to thin for me
It's hard to pressure cook, that is for sure!
Ok bring the hate I don't like fruit or sweet in my meat but u have shown what the foodi can do
No problems there! Not everyone likes the same thing.
I never liked the spiral ham. The slices are way too thin & always seems to over cook..
besides, if I'm going to cook a ham for dinner, I want a thick ham steak on my plate.. but that's just me. lol
Hi! I'm from the UK and I think I have watched all your videos and share with my Ninja friends! Love watching you and love the menus !
Why did you not use the air crisp, rather than the grlll! And why do you nearly always use the 6 lt rather than the 8 lt! And why didn't you transfer the pots about and used the bigger one on your right! for your video you looked very uncomfortable and you could have got hurt, you looked awkward handle the pot and ham ! You said you were air frying the one in the 6lt!
I'm short and the 6.5 qt is easier for me to use. Honestly, I can't remember why I did anything that I did yesterday, much less a year ago! LOL LOL
This is great. But I'm a man and need this information condensed to about 5 min max!
How would you cook a FROZEN ham in the Ninja?
That really depends on the type of ham it is.
@@TheSaltedPepper It's a smoked ham & frozen. :)
Well I"m watching this 3 years after you did it and have to say ... woman.... why are you pressure-cooking an already-cooked ham??? I'm the wife of a hog producer and watching what you were doing kind of shocked me. All you would have had to do with a cooked ham is low and slow and put the glaze on maybe with a torch at the end. Use white Queen Anne cherries to get a better color maybe? I bet it tasted good but presentation is so important, isn't it? Had the ham(s) been raw, then pressure-cooking would have been one method but so unnecessary in this case.
I’m not sure if you meant to come across this way or not, but your comment is very condescending and rude. Low and slow is certainly one way to reheat a ham, but so is hot and fast as long as you don’t overcook it and dry it out. In fact, I’ve made many hams in my lifetime and I’ve used all kinds of cooking techniques. As far as flavor and texture goes, pressure cooking a bone in ham turns out very well. If you haven’t tried it, you wouldn’t know. I made this video to share with people, who wanted to pressure their ham (and many do), what I found during my experiments so they didn’t ruin their dinner. Would I choose to pressure cook a ham on a regular basis, probably not. But, the video is here for people who want to. You say pressure cooking an already cooked ham is unnecessary, but how long do cook yours low and slow? For a busy mom, a disabled person, or a myriad of other reasons, cutting the cooking time by 50-75% can be very necessary.
@@TheSaltedPepper I think you TOOK my comment to be condescending. It certainly wasn't meant that way. I don't recall you introducing the videos with the statement that you were doing this "for people who want to see how it would come out." I assumed you were attempting the feat to see what the result would be for yourself, (and your viewers of course) and that you thought it could -- might -- be probably a clever, innovative, and tasty use of ham+machine. It is my understanding -- being relatively new to my NInja Foodie pressure cooker -- which is why I watch videos like yours -- that one pressure-cooks meat that is tough to break it down faster than running the oven for the many hours one would need to? Again, I was merely perplexed by pressure-cooking a pre-cooked pre-sliced ham. The outcome seemed obvious to me just on its premise; overcooked. You are right -- I haven't tried a bone-in ham in the pressure cooker. The hams (pork) I get comes straight off the hoof and is cured and processed, but usually raw so I"m always interested in best practices - I had to learn the hard way how to cook pork well. But raw meat isn't necessarily tough meat, so I can't imagine pressure-cooking a ham.. Anyway - my apologies if I wounded you. I was simply being honest. I'd put it in my slow cooker or in wrap it in foil and put it on low in the oven to slowly warm it. Again, my apologies for appearing rude to you.
(And I did use my Ninja to do a large slice of raw bone-in ham, but not a 7-lber. I used the steam and crips function, I think, and flipped it and just used maple syrup and pineapple for flavor. Sprinkled on cloves. It was good. I made a "sauce" from the drippings, adding raisins. When I took it out of the Ninja, it was good, but it was also 200 degrees - so I overcooked it a bit (10 mins. with a natural release for 15.)
@@dianaverhulst3407 The steam/crisp function isn't pressure cooking and there isn't any "natural release." Unless you mean that you just left it in the pot for an extra 15 minutes after the crisping cycle was done. What I recommend when using steam/crisp is monitor the internal temperature of the meat and cook to temperature, not time. Since you can open the lid during the steam/crisp function it's easier to monitor than pressure cooking even if you don't have the model of Foodi with the built in probe.
@@dianaverhulst3407 In the first minute of the video, I said that I was sharing my experiences with cooking ham in a pressure cooker so that people didn't make the mistakes I did, maybe you missed that part? You didn't wound me, you should see some of the comments I get on RUclips. I've had to develop a pretty thick skin over the years. My concern with your comment and the reason I chose to reply is because I don't want anyone to read it and think that pressure cooking a ham is not a valid cooking technique, because it is. Pressure cooking isn't just for tough cuts of meat and I'm not sure where you got that idea from. The results of pressure cooking both turkey and chicken as long as it has the skin on it and preferably the bone in as well, is delightful and very fast. The beauty of the Ninja Foodi is being able to pressure cook and then crisp up fat/skin when present on the cut of meat. Timing is key though and that varies depending on the cut of meat, the size, and how you want to serve it.