Emilie Meyer
Cooking a ham can be daunting, but it doesn't have to be. While some people choose to grill, slow-cook, or glaze their ham, others opt for baking it in a pan. When it comes to baking a ham, one of the key considerations is whether to use a foil pan. Some people prefer disposable aluminum foil pans for convenience, especially during the holiday season when a large roast is often required. However, it's important to note that foil pans can become heavy and hot during cooking, and without handles, there is a risk of dropping the ham. For this reason, a more durable option, such as a carbon steel roasting pan, is recommended. Additionally, covering the ham with foil during cooking is a common practice to preserve moisture and juices, but it's important to remove the foil toward the end of cooking to achieve a crispy exterior and desirable crust.
| Characteristics | Values |
|---|---|
| Ham type | Holiday hams are usually pre-cooked city hams, which are sometimes smoked and pre-sliced cured legs of pork. |
| Ham preparation | It is recommended to thaw the ham before cooking. A small ham can be thawed in the fridge for 4-5 hours per pound, while a large ham will take 5-7 hours per pound. |
| Ham placement | Place the ham with the wide, cut-side facing down to prevent it from drying out. |
| Foil usage | Cover the ham with foil for at least half of the cooking process to preserve moisture and juices. Remove the foil towards the end of cooking to glaze the ham. |
| Liquid addition | Adding a small amount of liquid, such as wine, water, or broth, to the bottom of the pan can help keep the ham moist. |
| Glazing | Glazes typically contain sweeteners like brown sugar, maple syrup, or pineapple juice. Glazing the ham during the last 30 minutes of cooking at a higher temperature will result in a beautifully burnished and glazed ham. |
| Resting | Let the ham rest for at least 20 minutes after cooking to allow the juices to redistribute, ensuring evenly moist slices. |
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What You'll Learn
Covering the ham with foil
When covering the ham with foil, it is important to ensure that the ham is not sitting in water or broth/stock, as this can make it soggy. Instead, a small amount of liquid can be added to the bottom of the pan to create steam and add moisture. This liquid can also be used for basting the ham.
It is also recommended to bring the ham to room temperature before cooking, as this will ensure even cooking. Covering the ham during the initial cooking stages will help to retain heat and keep the ham from drying out.
When using a foil pan, it is important to consider that these can become heavy and hot during cooking. Therefore, it may be safer to use a roasting pan with handles to make it easier to handle and reduce the risk of dropping the ham.
Additionally, it is worth noting that some hams come wrapped in gold foil. However, this packaging foil is not meant to be cooked in and should be removed before baking. Instead, it is recommended to use aluminium foil to cover the ham during cooking.
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Basting the ham
Basting a ham is an important step in the cooking process to ensure that the meat is moist and full of flavour. Here is a step-by-step guide to basting your ham:
Preparing the Ham for Basting
First, bring the ham to room temperature before cooking. Taking it out of the fridge about 30 minutes to an hour beforehand will do the trick. Place the ham in a roasting pan, cut-side down, to prevent it from drying out. You can add a little liquid, such as wine or water, to the bottom of the pan for additional moisture. Cover the ham with foil or use a baking bag to heat it up until it's time to glaze and baste.
Making the Glaze
While the ham is heating up, prepare the glaze by mixing your desired ingredients. A simple glaze can be made by combining brown sugar, honey, maple syrup, mustard, pepper, and orange juice. You can also add spices like cloves or ginger for a festive touch.
Once the ham has heated up and your glaze is ready, it's time to start basting. Remove the foil or baking bag and generously brush the glaze onto the surface of the ham. Return the ham to the oven and bake for about 20 minutes. Continue baking and basting the ham every 15 to 30 minutes, depending on your preference and the recipe you are following.
Final Steps
After the ham is cooked to your desired level, remove it from the oven and let it rest for at least 10 to 20 minutes before carving. This allows the juices to redistribute, ensuring moist and juicy slices. You can baste the ham with the remaining glaze one more time right before serving to give it an extra shine and flavour boost.
Remember, the frequency of basting can vary depending on the recipe and your personal preference. Some recipes suggest basting every 15 minutes, while others recommend basting every 20 to 30 minutes. Adjust the basting intervals to suit your chosen recipe and cooking style.
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Reheating vs cooking
Reheating a ham vs cooking it from scratch are two different processes, and it is important to understand the differences to ensure the best results. Most hams available are pre-cooked, so you are essentially reheating the meat. However, it is worth noting that there are two types of cured whole hams: country hams and city hams, with the latter being pre-cooked and sometimes smoked and pre-sliced.
When reheating a ham, it is important to follow certain guidelines to ensure the meat remains moist and flavorful. Firstly, let the ham come to room temperature before reheating, as this ensures even cooking. Secondly, reheat the ham at a low temperature, as high temperatures will dry out the meat. An ideal range is between 275 and 300 degrees Fahrenheit, with a cook time of about 15 minutes per pound of ham. It is also beneficial to place the ham with the cut-side down in a baking pan to prevent it from drying out.
To retain moisture, you can add a small amount of liquid, such as wine or water, to the bottom of the pan. Covering the ham with foil or using a baking bag during reheating is also effective in preserving moisture. However, towards the end of the reheating process, you can uncover the ham to glaze it. A simple glaze can be made using brown sugar, honey, maple syrup, or similar ingredients. During the last 30 minutes of reheating, increase the oven temperature to 425ºF and glaze the ham at least twice at 15-minute intervals.
If you are cooking a ham from scratch, the process is different. Firstly, thaw the ham, which can be done slowly in a refrigerator or more quickly by submerging it in cold water. After thawing, preheat your oven to 325 degrees F. Place the ham in a roasting pan with about 1/2 inch of water and cover it tightly with aluminum foil. Cook the ham for about 10 minutes per pound of meat. During the last 30 minutes of cooking, remove the foil, increase the oven temperature to 425ºF, and apply the glaze in the same manner as described for reheating.
In summary, the key differences between reheating and cooking ham lie in the temperatures, cook times, and the use of foil. Reheating is done at lower temperatures to avoid drying out the pre-cooked ham, while cooking from scratch uses higher temperatures. Reheating times are generally shorter, and the use of foil is recommended to preserve moisture, whereas cooking from scratch may involve removing the foil during the cooking process to achieve a desirable crust.
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Using a glaze
Glazing a ham is an important step in the cooking process, as it adds flavour and moisture to the meat. Ham glazes typically contain a sweetener, such as brown sugar, honey, maple syrup, or pineapple juice. You can use a store-bought glaze or make your own from scratch.
To glaze a ham, first unwrap the ham from its foil. If you're using a store-bought glaze, simply brush it onto the ham and in between the slices. If you're making your own glaze, you'll typically need to simmer the ingredients in a saucepan first to thicken the glaze and blend the flavours. Then, brush the glaze onto the ham and in between the slices.
It's important to glaze the ham towards the end of the cooking process, as the high sugar content of the glaze can cause it to burn. Most sources recommend glazing the ham during the final 20 to 30 minutes of cooking. After glazing, return the ham to the oven and finish cooking, leaving it uncovered so that the glaze can thicken and the meat can take on a roasty colour.
Letting the ham rest after cooking is also important, as it allows the juices to redistribute throughout the roast, resulting in evenly moist slices.
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Preparing the ham
Preparing a ham for cooking is a simple process, but there are a few things to keep in mind to ensure the best results. Firstly, it is important to start with a good quality, fully cooked ham. Most hams available in supermarkets are either cured or brined and are sold fully cooked, so look for labels that say "ready to serve" or "ready to eat".
Once you have chosen your ham, the next step is to thaw it if it has been frozen. You can do this slowly and safely in the fridge, which will take around 4-7 hours per pound, or you can thaw it more quickly by placing it in a sealed bag and covering it with cold water. If you choose to thaw it in the fridge, you can store it for up to three days before cooking.
Before cooking, it is recommended to bring the ham to room temperature, which will take around 30 minutes to an hour. This will ensure that the meat cooks evenly. You can also score the ham before cooking, which involves making cuts about 1/2 inch deep across the surface of the meat. This creates an elegant appearance and allows the fat to baste the inner meat, resulting in richer flavour and moisture.
When you are ready to cook the ham, preheat your oven to 325°F. Place the ham in a roasting pan, preferably made of carbon steel rather than foil, as foil pans can become heavy and hot, making it difficult to handle. Put the ham cut-side down in the pan and add a small amount of liquid such as wine or water to the bottom of the pan to add moisture. Cover the ham with foil or a baking bag and place it in the oven.
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Frequently asked questions
Yes, you can cook a ham in a foil pan, but it's not recommended. Foil pans become heavy and hot during cooking, and without handles, you risk dropping your ham on the floor.
A Carbon Steel Roasting Pan is a good option for cooking a ham as it can be reused and will last for years.
Covering your ham in foil will help to preserve the juices and stop the top from drying out. However, some recipes suggest uncovering the ham towards the end of the cooking process to brown the exterior.
You should cook your ham at 325ºF for the majority of the cooking time. For the last 30 minutes, remove the foil and increase the temperature to 425ºF to brown the exterior.
