Tillie Doyle
Cooking a ham in a roaster pan is a convenient way to prepare a delicious meal with minimal effort. Roaster ovens cook with moist heat, resulting in juicy and tender ham. This method is particularly useful for holiday meals or large gatherings as it frees up oven space for other dishes. By using an electric roaster, you can easily cook a spiral ham to perfection, with a mouthwatering glaze that adds flavour and moisture. Whether you choose a maple, pineapple, or brown sugar glaze, your ham is sure to be a crowd-pleaser.
| Characteristics | Values |
|---|---|
| Type of ham | Bone-in, boneless, spiral-cut, precooked |
| Glaze | Brown sugar, pineapple juice, maple syrup, Dijon mustard |
| Oven temperature | 250-325°F |
| Cooking time | 12-15 minutes per pound, 1-1.5 hours to reach 100°F internally |
| Resting time | 10-20 minutes |
| Storage | 3-4 days in an airtight container in the fridge |
| Roasting pan | Disposable, non-stick |
| Water | Added to the insert pan, not the roaster |
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What You'll Learn
Cooking times and temperatures
Cooking a ham in a roaster pan is a great way to free up your oven for other dishes. The cooking time and temperature will depend on the weight of the ham and the type of glaze you use.
If you are cooking a single ham in the roaster, it will take about a third less time than cooking multiple hams. It is always best to cook by internal temperature, rather than time. The finished internal temperature of the ham should be 140 degrees Fahrenheit at the center.
For a 10-pound ham, cooking time is approximately 2 to 2.5 hours at 250 degrees Fahrenheit. A 15-pound ham will take 3 to 4 hours. If you are cooking a bone-in ham, you will need to account for the weight of the bone.
It is recommended that you let the ham rest for 30 to 40 minutes before cooking to remove the chill from the meat and ensure more even cooking. You can also wrap the ham in foil and let it rest for an hour before cooking to reduce cooking time.
To reheat leftover ham, heat for approximately 18 to 24 minutes per pound until the internal temperature reaches 140 degrees Fahrenheit.
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Glazing
First, prepare the ham. Trim any excess fat from the outer layer of the ham down to ¼ inch. Score the ham in a diamond pattern by making diagonal cuts about ⅓ inch deep and 1 inch apart. This will allow the glaze to penetrate the meat and help it cook more evenly.
Next, prepare the glaze. You can make a simple glaze by combining pineapple juice, brown sugar, and Dijon mustard in a small saucepan. Bring the mixture to a boil and simmer for about 5 minutes, or until slightly thickened. You can also add other ingredients like orange juice or maple syrup to customise your glaze.
Now, it's time to glaze the ham. Brush the entire outside of the ham with half of the glaze, gently letting it drip in between the slices. Be careful not to pull the slices apart too far, as you want to maintain that tight spiral ham look. Wrap the ham in foil with the opening at the top, and place it on the rack in the roaster pan.
Cook the ham according to your chosen recipe, following temperature and timing instructions. For a bone-in half or whole ham, cook at 250°F for 12-15 minutes per pound. For a boneless ham, slice the ham and glaze each piece before layering them in the pan and baking until warmed through.
Finally, finish the ham with the remaining glaze. Once the ham has reached the desired internal temperature, remove it from the roaster oven. If desired, brush the top of the ham with glaze from the foil. For a glossy finish, save a little bit of glaze to brush on right before serving. Let the ham rest for 15-20 minutes before cutting.
With these steps, you can create a delicious and impressive glazed ham for your next holiday gathering or special occasion. Enjoy!
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Carving and serving
Once your ham has finished cooking, remove it from the roaster oven. If you want, brush the top of the ham with glaze from the foil. Let the ham rest for 15 minutes before cutting.
When you're ready to carve, use a sharp knife. If you cooked a bone-in ham, you'll need to slice the meat off the bone and cut it into slices. If you cooked a boneless ham, simply cut slices from the joint.
If you have leftovers, slice the ham and glaze each piece. Layer the glazed slices in a disposable pan and bake until warmed through. The cook time will depend on the size of the ham. Store leftovers in an airtight container in the fridge for 3-4 days.
To freeze leftovers, portion the ham and wrap each portion in plastic wrap, then place it in a freezer bag. You can also freeze the ham bone by wrapping it in plastic wrap and placing it in a freezer bag.
When serving your ham, it's best to account for about 1/3 to 1/2 pound of ham per person. However, if you're serving more than one main course or a lot of side dishes, you can get away with less ham per person.
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Storing leftovers
To freeze leftover ham, start by slicing the meat off the bone and cutting it into portions. Wrap each portion in plastic wrap and place them in a freezer bag. You can store leftover ham in the freezer for up to 6 months. When you're ready to use the frozen ham, thaw it overnight in the refrigerator before reheating and consuming it.
Leftover ham is versatile and can be used in a variety of dishes. You can use it to make sandwiches, sliders, casseroles, soups, salads, and more. Ham pairs well with scrambled eggs, hash browns, fresh fruit, dijon mustard, Swiss cheese, lettuce, and pineapple.
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Pros and cons of using a roaster pan
Using a roaster pan to cook ham is a convenient and effective method that offers several advantages and some potential drawbacks. Here are the pros and cons of using a roaster pan:
Pros:
- Freeing Up Oven Space: One of the significant advantages of using a roaster pan is that it frees up your regular oven space. This is especially useful during holidays or special occasions when you need to prepare multiple dishes simultaneously. By cooking the ham in a roaster, you can use your oven for side dishes, desserts, or other items that require baking or roasting.
- Moist and Tender Meat: Roaster pans, especially when combined with the addition of water, help keep the ham moist and tender. The water creates steam, ensuring that the meat doesn't dry out during the cooking process. This results in juicy and succulent ham.
- Convenience and Ease: Roaster pans are convenient as they are low maintenance. You can set them up and let the ham cook without constant monitoring. Additionally, the ham can be cooked ahead of time and reheated before serving, making it a convenient option for hosting or preparing meals in advance.
- Caramelization and Glazing: Roaster pans allow for effective caramelization and glazing of the ham. The combination of heat and steam in the enclosed roaster helps create a glossy finish on the ham, enhancing its visual appeal and flavor.
- Portability: Electric roasters are portable and can be plugged in anywhere. This makes them ideal for transporting food to events or gatherings, ensuring that your dish stays warm and delicious upon arrival.
Cons:
- Space Constraints: One potential drawback of roaster pans is their size. Electric roasters can be bulky and may require dedicated storage space, especially if you have limited kitchen space.
- Cooking Time: While roaster pans can reduce cooking time for a single ham, cooking multiple hams simultaneously may increase the overall cooking duration. This is because the volume of meat in the roaster affects the cooking speed.
- Dryness: While adding water or liquid to the roaster helps prevent dryness, certain techniques, such as caramelizing the glaze, can lead to a slightly drier ham. Finding the right balance between caramelization and moisture retention is essential.
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Frequently asked questions
Yes, you can cook ham in a roaster pan. A bone-in ham is less likely to dry out than a spiral ham and is more flavourful than boneless ham.
Cooking time depends on the weight of the ham. A 10-pound ham will take approximately 2-2.5 hours, while a 15-pound ham will take 3-4 hours.
Preheat the roaster oven to 250°F to 325°F. The finished internal temperature of the ham should be 140°F at the centre of the meat.
