Cody Casey
Cooking a ham is a straightforward process, but there are some things to keep in mind to ensure the meat stays juicy and moist. One of the most important considerations is the type of pan to use. While a glass pan can be used, it is generally recommended to cook ham in a roasting pan, which can be made of aluminium foil, glass, or ceramic.
| Characteristics | Values |
|---|---|
| Pan type | Glass Pyrex, glass baking dish, roasting pan, casserole dish, broiler pan |
| Pan size | 9" x 13", large enough to hold the ham and drippings |
| Oven temperature | 275°F (or 350°F for the first 20 minutes) |
| Cook time | 1 hour 20 minutes to 1 hour 50 minutes, or 10-15 minutes per pound |
| Rest time | 10-20 minutes |
| Internal temperature | 140°F (or 165°F according to another source) |
| Glaze | Honey, sugar, mustard, pepper, syrup, ginger, cloves, wine, fruit juice |
| Moisture | Cover the pan with foil or a lid to retain moisture, or use a roasting pan with a rack to prevent sogginess |
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What You'll Learn
Glass pan suitability
Glass pans are suitable for cooking ham, but there are a few things to keep in mind. Firstly, it is important to use a glass pan that is large enough to hold the ham comfortably and deep enough to accommodate the drippings. If your glass pan is too small, it may not be able to catch all the drippings, which can create a mess in your oven.
Another thing to consider is the oven temperature. Glass pans can withstand high temperatures, but it is always good to check the manufacturer's recommendations for your specific pan. Some glass pans may have a maximum temperature limit, so it is important to ensure that you do not exceed this when cooking your ham.
Additionally, when using a glass pan, it is essential to allow the ham to rest after cooking. This allows the juices to redistribute throughout the roast, resulting in evenly moist slices. Simply remove the ham from the oven, tent it with aluminum foil to trap the moisture, and let it rest for about 10 to 15 minutes before carving.
It is worth noting that glass pans can retain heat for longer than metal pans. So, when removing the ham from the oven, be cautious as the glass pan will be hot. Use oven mitts or pot holders to handle the pan safely and avoid placing it on a surface that may be damaged by the heat.
Lastly, when cleaning your glass pan after cooking ham, avoid using abrasive scrubbers or harsh chemicals. Glass pans are generally safe for dishwasher cleaning, but if washing by hand, use a gentle sponge or cloth to avoid scratching the surface.
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Glazing a ham
Ham is a delicious dish for any occasion, and glazing a ham is a great way to add flavour and make it look impressive. There are many different types of glazes you can use, but the most popular are honey, maple syrup, brown sugar, or a combination of these. You can also add other ingredients like orange juice, pineapple juice, Dijon mustard, cloves, cinnamon, and allspice to give it a unique flavour.
To make a honey glaze, simply combine equal parts honey, syrup, brown sugar, mustard, and pepper in a small bowl. You can also add other ingredients like orange juice, ginger ale, or pineapple juice to the glaze. If you're using a bone-in ham, you can also add some clove or pineapple juice to the glaze.
Once you have your glaze prepared, it's time to bake the ham. Remove any packaging and place the ham in a shallow roasting pan, cut-side down. You can line the pan with aluminium foil to make cleanup easier, as the sugars in the glaze will caramelize and stick to the pan. Pour a cup of liquid, such as ginger ale, orange juice, or water, over the ham. Cover the ham or the pan with aluminium foil and bake at 350ºF for 20 minutes.
After the initial bake, it's time to glaze the ham. Remove the foil and brush the glaze all over the ham. You can also spoon the glaze over the ham and baste it with the juices from the pan. Return the ham to the oven and bake for another 20 minutes. Continue baking the ham, basting it with the glaze every 15 minutes, until the internal temperature reaches 140ºF. This should take about 10-15 minutes per pound of ham, or about 1 ½ to 2 hours for a 10-pound ham.
Once the ham is cooked, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute and ensures that the ham is evenly moist. Baste the ham with the remaining glaze one more time before serving. You can also add some ground cloves or ginger to the glaze for a festive touch.
Your glazed ham can be served hot or at room temperature. Any unused ham can be stored in the fridge, wrapped in a damp muslin bag or a clean tea towel soaked in water or lemonade. Glazed ham can also be frozen and will last for 3-4 months if stored properly.
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Preparing the ham
Next, remove the ham from its packaging and place it in the pan. If your ham is sliced, place it cut-side down to prevent it from drying out. If your ham is unsliced, you can score the skin and fat with a cross-hatched pattern to allow the glaze to seep deeper into the meat. However, do not cut into the meat itself. If you wish to season the ham with whole cloves, press a clove into each intersection made by the score marks.
If your ham was packaged with juices, pour them into the bottom of the pan. You can also add a little less than a cup of liquid, such as water, stock, broth, wine, or ginger ale, to the bottom of the pan for additional moisture. Then, cover the ham with aluminium foil, ensuring the bottom is left uncovered so the juices can run out into the pan. If you don't have foil, you can use a baking bag.
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Cooking times and temperatures
Cooking a ham in a glass pan is possible, but there are some things to keep in mind to ensure it turns out well. Firstly, it is important to note that glass pans can be used in the oven, but they should not be subjected to extreme temperature changes. Therefore, it is recommended to let the ham rest outside the oven for a few minutes before transferring it to a glass pan.
Now, let's get into the cooking times and temperatures for baking a delicious ham:
Preheating the Oven
Before cooking, remove the ham from the fridge about an hour beforehand to let it come to room temperature gradually. Preheat your oven to the desired temperature, which can vary depending on the specific recipe and type of ham you are cooking. Some recipes suggest preheating the oven to 350°F (177°C) for a fully cooked ham, while others recommend a lower temperature of 250°F (121°C). Check your recipe and ham packaging for specific instructions.
Initial Baking
Place the ham in a shallow roasting pan or a 9x13 inch pan, cut-side down, to prevent it from drying out. If your ham is pre-sliced, you can skip this step. Cover the ham or the entire pan with aluminium foil to retain moisture. Some recipes suggest adding a small amount of liquid, such as water, wine, or stock/broth, to the bottom of the pan to enhance moisture. Bake the ham for about 20 minutes at the preheated temperature.
Glazing
While the ham is baking, prepare the glaze by mixing ingredients such as syrup, honey, sugar, mustard, and pepper in a small bowl. After the initial 20 minutes of baking, remove the ham from the oven and, if necessary, increase the oven temperature to 350°F (177°C) if it was initially set lower. Baste the ham with its juices and brush on the glaze.
Final Baking
Return the glazed ham to the oven and bake for another 20 minutes. Continue baking, basting, and glazing the ham every 15 minutes until it reaches an internal temperature of 140°F (60°C) for fully cooked ham or 165°F (74°C) for leftover or repackaged ham. The total baking time will depend on the size of your ham, typically requiring about 10-15 minutes per pound of ham. For example, a 10-pound ham might take around 1 hour and 30 minutes to reach the desired internal temperature.
Resting
Once the ham reaches the desired internal temperature, remove it from the oven and let it rest for about 10-15 minutes. Tent the pan with aluminium foil to retain moisture. This step is crucial, as it allows the juices to redistribute throughout the ham, ensuring juicy and evenly moist slices.
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Resting and serving the ham
Resting the ham is an important step in the cooking process. Once the ham has finished baking, remove it from the oven and let it rest for 10 to 15 minutes. Tent the pan with aluminium foil to trap the moisture inside. This will allow the juices to redistribute throughout the roast, resulting in evenly moist slices.
While the ham is resting, you can prepare the glaze by combining maple syrup, honey, brown sugar, Dijon mustard, and ground black pepper in a small bowl. Mix the ingredients well. If you'd like to add extra spices, you can include ground cloves or ginger to give the ham a "Christmas" flavor.
Before serving the ham, baste it with the remaining glaze. Use a sharp carving knife to cut the ham, as a blunt knife can be dangerous and may slip off the meat. Start by trimming a few slices off the narrower end of the ham to create a stable base.
When serving the ham, you can present the entire roast as a centerpiece for your holiday table. If you have pre-sliced the ham, simply release the slices by making a lengthwise cut. Leftover ham can be frozen in airtight containers or freezer bags.
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Frequently asked questions
Yes, you can cook ham in a glass pan. However, it is recommended to use a glass, ceramic, or foil dish that is big enough to hold the ham and deep enough to hold the drippings.
To cook ham in a glass pan, follow these steps:
- Preheat the oven to 250°F (or 300°F for ribs).
- Remove the ham from its packaging and place it cut-side down in the glass pan.
- Pour any juices from the packaging into the pan, along with about a cup of water, wine, or stock/broth to add moisture.
- Cover the ham with foil, leaving the bottom uncovered so that the juices can run into the pan and keep the ham moist.
- Bake the ham according to the instructions on the packaging, typically around 12 to 15 minutes per pound.
To make a simple ham glaze, combine maple syrup, honey, brown sugar, Dijon mustard, and ground black pepper in a small bowl. Mix well and baste the ham with the glaze during the baking process.
The cooking time for a ham depends on its weight. As a rule of thumb, plan for about 10-15 minutes per pound of fully cooked ham. For a 10-pound ham, bake for around 90-120 minutes. The internal temperature of the ham should reach 140°F for cooked hams or 165°F for leftover or repackaged hams.
To keep a ham moist after cooking, let it rest for 10-15 minutes, covered with foil to trap the moisture inside. This allows the juices to redistribute throughout the roast, resulting in juicy slices of ham.
