Marianne Martinez
Cooking a ham is a straightforward process, and a metal roasting pan is a great option for cooking your ham. You can use a carbon steel roasting pan, which can be reused for many meals to come, or a disposable aluminum pan, although the latter is not recommended. To cook your ham, preheat the oven to 250° F, place the ham face down in the pan, and cover it tightly with foil. Pour any juices from the packaging into the bottom of the pan, along with about a cup of water, to keep the ham moist. Bake the ham for 12 to 15 minutes per pound, removing the foil and glazing the ham in the last 30 minutes.
| Characteristics | Values |
|---|---|
| Oven temperature | 250° F for preheating, 325ºF for baking, 425ºF for glazing |
| Ham placement | Face down, fat side up |
| Roasting pan | Carbon steel, disposable aluminium, or any metal pan |
| Roasting pan contents | Juices from packaging, 1/2 inch of water or stock/broth, cloves, brown sugar |
| Roasting pan cover | Aluminium foil |
| Bake time | 12-15 minutes per pound, 4 ½ to 5 hours in total |
| Glaze time | 30 minutes before the ham is cooked |
| Rest time | 20 minutes |
Explore related products
$18.99 $20.99
What You'll Learn
Preheat the oven to 250° F
Preheat your oven to 250° F. This is a good temperature for cooking a ham, as it is gentle enough to avoid drying out the meat. This is especially important if you are cooking a precooked ham, as you are essentially just reheating it.
Before you put the ham in the oven, you should prepare it. Start by unwrapping the ham and placing it face down in a roasting pan. If your ham has come in a package with juices, pour these into the bottom of the pan, along with about a cup of water. This will help your ham to stay moist. You can also add a little stock or broth for extra flavour.
Next, cover the ham tightly with foil. Make sure the bottom of the ham is not covered, so the juices can run out into the pan. This will help the ham to retain moisture as it cooks. You can also use a roasting bag to keep the ham moist.
Now your oven is preheated, and your ham is prepared, it's time to put the ham in the oven and start cooking.
Oil Pan for Pancakes: Is It Necessary?
You may want to see also
Explore related products
Place the ham face down in the pan
When preparing a ham for cooking, it is important to place it face down in the pan. This is because the juices from the ham will run out into the pan and help to keep the meat moist. If your ham came in a package with juices, be sure to pour them into the bottom of the pan as well. You can also add about a cup of water, or stock/broth, to the bottom of the pan to further ensure your ham stays moist.
The next step is to cover the ham with foil. This will help the ham retain moisture as it cooks. Be sure to leave the bottom of the ham uncovered so that the juices can run out into the pan. If you are cooking a scored ham, the fat will essentially baste the inner meat, adding to the moisture and creating a richer flavor.
If you are cooking a ham steak, you will want to add butter, olive oil, or ghee to the pan before placing the ham face down. When the butter starts foaming, add the ham and sprinkle with your chosen seasonings. You can also add maple syrup to the pan to create a sweet-and-salty combination.
For a whole ham, you will want to use a roasting pan and rack, and cover the ham with foil before placing it in the oven. You can also add a glaze to your ham before cooking, or wait until the ham is cooked and then glaze and return to the oven for 10 minutes or so until the glaze has hardened.
Kirkland Signature Pans: Are They Oven-Proof?
You may want to see also
Explore related products
Pour juices and water into the pan
Cooking a ham in the oven is a straightforward process. To start, preheat your oven to 250° F. Next, remove the ham from its packaging and place it face down in a roasting pan. If there are juices in the packaging, pour them into the bottom of the pan, along with about one cup of water. This will help keep your ham moist while it cooks.
You can also add a little less than a cup of stock or broth to the bottom of the pan for added moisture and flavor. If you're using a glaze, you can add some of it to the water and juices in the pan to create a delicious sauce for your ham. This is a great way to enhance the flavor of your dish and make it even more mouthwatering. Additionally, the juices from the ham will add depth and complexity to your sauce.
Cover the ham tightly with foil, leaving the bottom uncovered so that the juices can run out into the pan and steam into the ham, keeping it moist. You can also use a roasting bag instead of foil. Now, you're ready to bake your ham! Follow the instructions on the packaging, which usually recommend baking for 12 to 15 minutes per pound. For example, a 10-pound ham will bake for about 120 minutes or more.
During the last 30 minutes of baking, remove the foil and increase the oven temperature to 425° F. Brush the ham with your chosen glaze, which can include ingredients like brown sugar, honey, or maple syrup, at least twice during this time. Finally, let the ham rest for about 20 minutes before carving to allow the juices to settle and reabsorb, ensuring a juicy and tender meat.
Endoscopy Nursing Care: Integrating Procedures into Practice
You may want to see also
Explore related products
Cover the ham with foil
Cooking a ham is a straightforward process. To retain moisture, cover the ham with foil, but leave the bottom exposed so that the juices can run out into the pan. The foil will also help the ham to retain steam and keep it moist.
If you are cooking a city ham, which is cut from the upper part of the leg and has a wide, flat "cut side" and a narrower side, place the ham with the wide, cut side facing down to prevent it from drying out.
If you are cooking a ham that is not pre-cooked, cover it with foil and add water for the first hour or so, then uncover it. If you are cooking a pre-cooked ham, you only need to heat it through, so it is best not to overcook it.
For the glaze, you want the surface of the ham to dry out because that is what a glaze is. So, for the very end of the cooking process, uncover the ham, apply the glaze, increase the heat, and bake until the glaze sets. For a small ham, you can broil it for a few minutes to set the glaze, but for a large ham, it will need to bake for longer.
Finally, letting the ham rest after cooking allows the juices to redistribute throughout the roast, so you will have evenly moist slices. Cover the ham and let it rest for at least 10 minutes after removing it from the oven before slicing into it.
Miami Ribs: Cost and Cravings
You may want to see also
Explore related products
Bake for 12-15 minutes per pound
The cooking time for a ham depends on its weight, whether it's cooked or uncooked, and whether it has a bone. As a general rule, a ham will cook for 12 to 15 minutes per pound. So, for example, a 10-pound ham will bake for about 120 minutes or more, but not too long, or it'll dry out. An 8-pound ham would take about 96 minutes to bake, and a 12-pound ham would take 144 minutes.
For a half ham with the bone, weighing 5 to 7 pounds, it should heat at 325°F for 18 to 24 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 15 to 18 minutes per pound. The internal temperature should be 140°F. This ham should weigh between 6 and 12 pounds. Heat at 325°F for 10 to 15 minutes per pound. The internal temperature should be 140°F. Both whole and half spiral-cut hams weighing 7 to 9 pounds should be cooked for 10 to 18 minutes per pound. The internal temperature should be 140ºF.
For an uncooked ham, the cooking time will be longer. A whole uncooked ham will take 18 to 20 minutes per pound, and a half ham will take 20 minutes per pound.
For a precooked ham, reheat for about 18 minutes per pound to hit 140°F.
It's important to note that the cooking time may vary depending on the recipe and the desired level of doneness. Some recipes recommend baking the ham for 10 minutes per pound, while others suggest 20 minutes per pound. It's always a good idea to refer to the specific instructions provided with your ham or the recipe you are following.
Aluminum Pans: Safe to Refrigerate?
You may want to see also
Frequently asked questions
It is recommended to use a carbon steel roasting pan. Foil pans can get heavy and hot during cooking, and without handles, you run the risk of dropping your ham.
You should add about half an inch of water to the roasting pan.
Yes, cover the ham tightly with foil for the bulk of the cooking time. Remove the foil about 30 minutes before the end of cooking.
Preheat your oven to 325ºF. About 30 minutes before the end of cooking, increase the temperature to 425ºF.
Bake the ham for 10 minutes per pound. For example, a 10-pound ham will bake for about 100 minutes.
