Tillie Doyle
Baking a ham is a straightforward process, but there are some things to keep in mind to avoid drying out the meat. A common method is to bake the ham in a roasting pan with a glaze, covered in foil, and basted with ham juices. While it is possible to bake a ham in a cake pan, a roasting pan is recommended to accommodate the size and shape of the ham and to prevent the glaze from burning onto the pan.
Baking a ham
| Characteristics | Values |
|---|---|
| Oven temperature | 250°F to 350°F |
| Roasting pan | Roasting pan with about 1/2 inch of water |
| Ham placement | Face down or fat-side up |
| Covering | Covered with aluminum foil |
| Baking time | 12-15 minutes per pound |
| Glaze | Brown sugar, maple syrup, honey, pineapple juice, etc. |
| Meat thermometer temperature | 140°F to 165°F |
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What You'll Learn
What type of ham should I use?
When it comes to choosing a ham to bake, there are a few options to consider. Firstly, you can choose between a bone-in or boneless ham. Bone-in hams are traditional and tend to have a more intense flavour, while boneless hams are easier to carve and serve. If you opt for a bone-in ham, it's recommended to choose the rump portion.
Another important distinction is between city hams and country hams. City hams are pre-cooked, sometimes smoked, and often pre-sliced, making them a convenient choice for reheating. They are typically cut from the upper part of the leg, with a wide, flat "cut side" and a narrower side. Country hams, on the other hand, are uncooked, similar to prosciutto, and require cooking before eating. They are not usually pre-sliced or spiral-sliced.
When selecting a ham, it's also important to consider the weight. Hams typically range from 6 to 12 pounds, and the baking time will depend on the weight. As a general rule, larger hams will require longer baking times, so it's important to adjust your cooking time accordingly.
Finally, you can choose between a smoked or unsmoked ham. Smoked hams have a distinct flavour and are often used for holiday meals or special occasions. Unsmoked hams offer a more subtle flavour and are versatile for various dishes.
In summary, the type of ham you choose depends on your personal preference and the specific recipe you are following. Consider factors such as bone-in or boneless, city or country ham, weight, and whether you prefer smoked or unsmoked. Always refer to the package instructions and use a meat thermometer to ensure your ham is cooked safely and to your desired doneness.
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How do I prepare the ham?
To prepare a ham for baking, you'll first need to decide what type of ham you want to cook. City hams are widely available, brined, fully cooked, and can come smoked or unsmoked. They are classically used to make glazed ham. Country hams are harder to find and are popular in the southern US. They are cured with a dry rub, can be smoked, and are sold raw. They have a strong ham flavour and are usually sold uncured and uncooked, with the skin on.
Once you've chosen your ham, you'll need to prepare it for baking. If you're using a bone-in ham, trim the skin, leaving the fat intact. Score the fat in a crosshatch pattern, making cuts about 3/4 inch deep and 1 inch apart. If you're using a boneless ham, simply remove the packaging and place the ham in a roasting pan.
If your ham is pre-cooked, follow the directions on the package for baking times. If you're starting with raw ham, you'll need to bake it at a lower temperature for a longer period of time. Preheat your oven to 250°F and place the ham in a roasting pan, face down. If your ham came with a packet of juices, pour them into the bottom of the pan along with about a cup of water. This will help the ham stay moist. Cover the ham tightly with foil, leaving the bottom uncovered so the juices can run out into the pan. Then, bake the ham for 12 to 15 minutes per pound.
If you're using a bone-in ham, you can also stud it with cloves before baking. Press cloves into the top of the ham at 1- to 2-inch intervals, then pack the top with a layer of brown sugar. You can also add other flavourings like maple syrup or ginger.
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What temperature should the oven be?
The temperature of the oven depends on the type of ham and the cooking time. A good rule of thumb is to cook at a lower temperature for a longer time to avoid drying out the ham. For a fully cooked ham, you only need to heat it through, so a lower temperature of 250°F is recommended. You can also cook at 275°F for 12-15 minutes per pound.
For an uncooked ham, you need to ensure the internal temperature reaches 160°F, so a higher temperature is required. Some recipes recommend cooking at 325°F for 12-15 minutes per pound, while others suggest 350°F for 10 minutes per pound.
If you are using a glaze, you can increase the oven temperature to 425°F for the last 10-30 minutes of cooking to caramelize the glaze.
It is important to monitor the temperature of the ham to ensure it does not overcook. An instant-read thermometer inserted into the center of the ham should read at least 160°F.
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How long should I bake it for?
The baking time for ham depends on the weight of the meat and the temperature of the oven. For example, a 10-pound ham will bake for about 2 hours at 250° F. An 8-pound ham would take about 96 minutes to bake, while a 12-pound ham would take 144 minutes or more. It is important to note that the ham should not be baked for too long, or it will dry out.
A general rule of thumb is to bake the ham for 12 to 15 minutes per pound. Most hams come with baking directions that can be followed, but the temperature and time can be adjusted according to personal preference. For example, the oven temperature can be increased to 425° F for the last 10 minutes of baking to achieve a sticky and set glaze.
To ensure that the ham is cooked properly, it is recommended to use a meat thermometer. According to the USDA, spiral-cut cooked hams packaged under their inspection must be heated to an internal temperature of 140° F, while cook-before-eating or fresh hams must reach 145° F. For uncooked ham, an instant-read thermometer inserted into the center should read at least 160° F.
Additionally, basting the ham 1-2 times during the cooking process with accumulated ham juices can help keep it moist and juicy.
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What glaze should I use?
When it comes to baking ham, there are various glazes you can use to enhance the flavour and texture of the meat. Firstly, it is important to note that hams often come packaged with a granulated glaze, but you can make your own. A simple and classic glaze can be made with honey, brown sugar, and fresh orange juice. This glaze has a sweet and tangy flavour and can be brushed over the ham before and during baking.
Another option is to create a glaze with honey, brown sugar, Dijon mustard, unsalted butter, and apple cider vinegar. Simmer these ingredients until they are reduced, darkened in colour, and thickened, then brush the glaze onto the ham during the final 30 minutes of baking.
If you're looking for a glaze with a bit of spice, you can try adding some whole cloves to your ham before baking. Cloves add warmth and depth of flavour to the meat. You can also experiment with other ingredients like maple syrup, pineapple juice, or ginger to create unique and delicious glazes.
Additionally, it is important to note that the type of ham you use and the baking process can also impact the glaze you choose. For example, if you are using a pre-cooked or spiral-cut ham, follow the package instructions for baking times and temperatures. Spiral-cut cooked hams, for instance, must be heated to 140 °F, while leftover spiral-cut hams or hams repackaged outside the plant must reach 165 °F.
Furthermore, to prevent your ham from drying out, it is recommended to cover it tightly with foil for most of the baking process, leaving the bottom uncovered to allow juices to run out and keep the meat moist. During the final 30 minutes of baking, remove the foil, increase the oven temperature, and brush the ham with glaze. This will help create a beautifully glazed and moist ham.
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Frequently asked questions
Yes, you can bake a ham in a cake pan, but it is generally recommended to use a roasting pan.
Preheat your oven to 250°F-350°F. Place the ham in a roasting pan, fat-side up or cut-side down, and cover with foil. Bake for 12-15 minutes per pound or until the internal temperature reaches 140°F-165°F. Remove the foil near the end of the cooking time, increase the oven temperature to 425°F, and brush the ham with a glaze. Bake for an additional 10 minutes or until the glaze is sticky and set.
A typical ham glaze includes a sweetener such as brown sugar, maple syrup, honey, or pineapple juice. You can also add spices like cloves or ginger.
To prevent your ham from drying out, it is essential to maintain moisture during the cooking process. Use a roasting pan with a lid or cover the pan with foil. Adding a small amount of liquid, such as water, wine, or ham juices, to the bottom of the pan can also help keep the ham moist.
