Glazed Ham

Hams are fully cooked, seasoned, glazed, ready for the oven.

Prior to cooking, allow the ham to sit at room temperature for one hour to ensure even heating without drying out.

1. Preheat the oven to 325°F
2. Add 1 cup of water to the bottom of the roasting pan and loosely cover the ham with foil before cooking. Once the oven is at the correct temperature place the covered ham in the oven for 30 minutes.
3. After that time, remove the foil and baste by spooning the liquid from the roasting pan back over the top of the ham. Baste just enough to moisten the top. Leave uncovered and place back in oven until the internal temperature of the thickest part of the ham reaches 145°F (estimate 30 minutes).

If you will be eating later or if you are waiting for other sides to reheat, the ham can be put on an oven safe platter and put back in the oven for just 5 minutes to give it a “flash” of heat prior to serving. 

Bowman & Landes Whole Turkey

Turkeys have been seasoned and are fully prepped for the oven.

Prior to cooking, allow the turkey to sit at room temperature for two hours to ensure even cooking without drying out the skin.

1. Preheat the oven to 325°F
2. Add 2 cups of water to the bottom of the roasting pan and loosely cover or “tent” the turkey with foil before cooking. Once the oven is at the correct temperature, place the covered turkey into the oven for approximately 75 minutes until a thermometer probed into the thickest part of the thigh reads a temperature of 150° F-155°F.
3. Once the temperature is in that zone, remove the foil and baste the turkey by spooning the liquid from the roasting pan back over the top of the turkey. Baste just enough to moisten the top, as this will help brown and crisp the outside. Leave uncovered and place back in oven until the internal temperature of the thickest part of the thigh reaches 165° Fahrenheit. The juices that are released when you probe the turkey should be clear (estimate 30 minutes). Do not leave the turkey in the oven after it’s reached 165° or it will dry out.
4. Allow the turkey to rest at room temperature with foil tented over it for 20 minutes before carving. This allows all of the juices to redistribute into every bite!

If you are waiting for other sides to cook, the turkey can be put on an oven safe platter and placed in the oven for just 10 minutes to give it a “flash” of heat.