How much Ham Per person.

I will be purchasing, cooked, bone in, spiral cut ham at Sam's Club for our Bible Study Pot-Luck. How much do you allow per person?
Another thing that has always puzzled me? If a ham is already fully cooke, why do so many recipe call for hours of cooking?

3 to 4 ounces should do it, depending upon what else is being served, unless you want leftovers. Hams are big, so they take some time to heat through. This other current thread may help:
http://www.recipezaar.com/bb/viewtopic.zsp?t=20536

I was going to say 1/4 to 1/3 pound per person, too. Maybe one of our catering members would have additional input.

We bake a lot of hams and the reason why WE cook it again, is to make a nice glaze on top and also to have the drippings for gravy. I've never bought a large cooked ham and eaten it cold. We save cold ham for the ones that we've baked, again.

I cook ham all the time The Sams Spirals are a favorite and the direction that come with the ham are perfect. Yes around 15 per pound to reheat because of the bone in. They do take a while to reheat.

Second, my method is wrapping up the ham completely in foil and then putting about 1 cup of water in the bottom. Since you won't get many juice, the water just helps to provide moisture for the ham. Usually the sams spirals and others comes with a glaze included which I use but sometimes will add my own flavors. I also have my own current, ginger and honey glaze which is good.

4 oz for me would be about right, but it depends on what else is being served, I personally love ham.

I buy a 6 or 7 lb just for me. I cook it for dinner and usually invite a friend over, then I love leftovers.
- Scalloped Potatoes and Ham
- Mac and Cheese
- Pea, Ham and Penne Pasta with a Fontina Sauce
- Ham Salad
- Bean Soup
- Ham Baguettes with Swiss, Onion, Roasted Red Peppers

So for $25 or less, 7 dinners and on top of that leftovers from each dinner. I make whole turkeys and whole hams every couple of weeks.

I just made bean soup from a spiral ham bone (saved a little meat) and make bean soup. Maybe cost me 10 dollars, but I took it into work and fed 8, 6 very hungry guys and I still have 2 small containers left over. And I am using the last packet of ham leftover to make Scalloped Potatoes and Ham, add some roasted green beans and some Chilled Roasted Peaches.

Boy! I'm coming to YOUR house!! Thanks for all the info.There will be lots of sides, that the class members will bring. Desserts of course too. I think I will allow 1/3lb per person. Now how do you deduct the weight of the bone? If the ham weighs 15lbs. let's say, I cann't devide that into third pound portions. Any more ideas? Thnaks.

How many people well this is from honey baked which is close to any super market spiral or Sams Club or similar ham. This is what I base it on. NOW, I always go more, because I like leftovers, but that is just me. If I have 8 people for dinner I get one for at least 12, leftovers and the bone for soup. But that is up to you. That is my quantity amount that I use as a basis.

7 lb half ham (10-14), I think more 8-10 people
8 lb half ham (14-16) I think more 12-14 people

We will be feeding at least 80 people. Maybe more. Am I correct in assuming, that the larger the ham, the larger the bone? We are using the church kitchen anf I will put them in the ovens around 9 a.m. and plan to start serving around 12:30 p.m. Considering the time frame it would probably be better to buy several smaller ones, so they realy get heated through. If we get enough money, I might set up a "Nibble Station' to give me some extra time. I have never worked with such time constraint. We have usually had our socials at night, and prep time has never been a problem. Thanks for your help.

A ham 7-10 lbs will take only about 1.5 - 1.75 hours to warm up in a 350 degree oven, NOT 3.5 hours. You will have shoe leather if you cook it that long.

I was always told a normal portion of your main meat was 3 oz. I would think that would be enough - especially if there are many sides & desserts. Also, as Love To Eat said - do not cook too long - it is already cooked, you are just heating it -you don't want to dry it out. Liza

To keep the ham moist I sometime put it in a roasting bag until the last half hour or so when I put the glaze on.

Just cut the bag away with scissors and let the juice run into the pan, then add the glaze and finish cooking.

O.K. A precious (haha, I ment previous) poster gave a time-table.14-16 lbs cook 12-14 minutes. I am going to buy the largest ones. For sure enclose in foil and cook at 325F. Uncover and crank up the temp. the last 15-20 min. for the glaze to get pretty. There was a wonderful coating suggested of Dijon+ apple juice. Coat with brown sugar. I might do this part the day before? I will also make the suggested "Cranberry Chutney".
1 can whole cran. sauce
8-1/2 oz can of crushed pineapple, drained
5oz. prepared horseradish
Sounds like a new take on Jezebel Sauce. Thanks some more!

Apple and Dijon is always good
Cranberry Chutney another good one
Apricot, Raspberry, horseradish and brown sugar is one I use too.

I know, they will be eating the Best Ham ever, thanks to your help!

G'day! Along the same lines...if I were to make this...how much would I need for about 20 people 8 -10 lbs?


And could I substitute pear juice for the pineapple? As I can only have pear and cloudy apple juice...


Lastly and DOH!

if the ham is fully cooked, why does it have to cook for 1 1/2 hours...not being daft...lol

thanks in advance for any replies

Hope this helps us all!

WHOO HOO!
Ham with Cherry Sauce
Ham:
3 pound fully cooked boneless ham
Whole cloves
Fresh parsley sprigs

Cherry Sauce:
2 (14.5-ounce each) cans red tart pitted cherries in juice, undrained
2/3 to 3/4 cup unsweetened pineapple juice
4 teaspoons lemon juice
1/4 cup cornstarch
1 cup Equal® Spoonful*
Red food coloring (optional)
1. For Ham: Place meat in roasting pan; stud with cloves. Roast ham in preheated 325°F oven about 1 1/2 hours or until thermometer inserted in center of ham registers 160°F.
2. For Cherry Sauce: Drain cherries, reserving juice in 2 cup glass measure. Add enough pineapple juice to make 2 cups. Combine juice mixture and lemon juice in medium saucepan. Whisk in cornstarch until smooth.
3. Heat to boiling, whisking constantly. Stir in cherries. Cook over medium heat 3 to 4 minutes or until heated through. Stir in Equal® and food coloring. (Makes about 4 1/2 cups.)
4. Slice ham and arrange on platter. Place bowl of Cherry Sauce in the center. Garnish with parsley.
Makes 6 servings.
* May substitute 24 packets sweetener.
Note: 2 (16-ounce each) packages frozen unsweetened pitted cherries, thawed, can be substituted for canned cherries. Drain cherries thoroughly. Add enough pineapple juice to make 2 cups. Proceed as recipe directs.
Nutrition Information Per Serving:
calories 156, protein 18 g, carbohydrate 9 g, fat 5 g, cholesterol 45 mg, sodium 1027 mg.
Food Exchanges: 2 1/2 lean meat, 1/2 fruit.
Recipe provided courtesy of Merisant Corporation ® and the NutraSweet Company, makers of Equal®.
http://www.cooksrecipes.com/diabetic/ham_with_cherry_sauce_recipe.html