Cooking a bone in ham in the Ninja Foodi isn't always easy!
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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 …
Good job thanks so much Love the butter
Q
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.
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 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!😋
The 140 is because for food safety food needs to be held at ether below 40 or above 140 to kerp bacteria for growing
Today I learned how to make a ham. 🙂
I think you should compare the shank and butt portions.
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!
Ok bring the hate I don't like fruit or sweet in my meat but u have shown what the foodi can do
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 really LOVE the Finished Product 👍👍👍 Just takes forever for U to get THERE !!!!!!
I "truss" mine with kitchen twine so the slices don't separate and dry out. Has worked really well for me
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
How would you cook a FROZEN ham in the Ninja?
Now I am craving ham and scalloped potatoes. 🙂
Great video ! you are so sweet I just love watching you
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.
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 hate sprial cut, it is just to thin for me
The basket you are putting leg of Ham in is it rubber or cloth?
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?
Love it's and thank you for sharing😍😍😍😍
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?
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.
Brilliant as usual Louise 👏🏻👏🏻👏🏻
This is just what I was looking for Louise! No turkey eaters around here. Merry Christmas 🎄
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.
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!
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 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.
Great 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.
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.
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.
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!
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.
Lol your awesome!!! I love your honesty, I'm not a fan of spiral cut hams, they dry out so easy.
Maybe try steam function to reheat?