Roasting Pan For Ham: Necessary?

Whether you need a roasting pan for ham depends on the type of ham you're cooking and your personal preference. Roasting is a dry-heat cooking method that is a popular choice for large, tender cuts of meat. It is often used for cooking ham, but there are other methods you can use too.

If you're cooking an uncooked ham, you'll need to roast it until it reaches an internal temperature of 160°F. For a fully cooked ham, you should heat it to an internal temperature of 140°F.

One benefit of using a roasting pan is that it helps keep the meat moist. If you don't have a roasting pan, you can use a regular pan and wrap the ham tightly in foil to help retain moisture. You can also add a small amount of liquid to the pan, such as water, stock, or broth, to add moisture.

Roasting pan vs. baking pan

Roasting pans and baking pans are two closely related types of kitchenware. They can often be used interchangeably, but there are some differences between them.

Roasting pans are large, thick, oven-safe metal pans with tall walls. They are designed to roast large pieces of meat, poultry, and vegetables. They usually come with a rack to elevate the food, allowing for better air circulation and even cooking. The most common roasting pan size is rectangular and 16 inches/40 cm long. Roasting pans are typically made of durable materials such as aluminium, metal, glass, or ceramics. They often have sides that are 2 1/2 to 3 inches high to contain the cooking juices and may include an indented bottom or a rack to keep the roast above the juices. Roasting pans are also more likely to have a non-stick coating.

Baking pans, on the other hand, are usually shorter, smaller, and thinner than roasting pans. They are made of different materials, including glass, ceramic, and metals, and often have non-stick coatings. Baking pans are more flexible in size and shape and can be round, square, or oblong, shallow or deep, with sides typically 1 to 2 inches high. They are also more likely to come with a matching lid.

The primary use of a roasting pan is to roast foods, but it can also be used as an oversized baking dish for large cakes, casseroles, or side dishes. A roasting pan is ideal for achieving the perfect crisp on roasted items. However, it can be heavy, bulky, and expensive.

Baking pans, combined with an adjustable rack, can be used as a roasting pan. This setup offers better air circulation and even cooking. It is also lighter, more compact, multi-purpose, and cheaper than a roasting pan. However, it may have size limitations and might struggle to hold a large turkey.

In summary, if you are looking for a pan specifically for roasting meats and vegetables, a roasting pan is a better option. It is designed for this purpose and will provide better results. However, if you are looking for a more versatile and affordable option, a baking pan with a rack can also get the job done.

Glazing a ham

Scoring the Ham

Firstly, place the ham skin-side up and use a sharp knife to carefully remove the rind, leaving a thick layer of fat. Then, score the fat in a criss-cross diamond pattern, cutting about 5mm deep and 15mm apart. This creates grooves for the glaze to penetrate the ham and adds texture to the exterior. You can skip this step if you are using a spiral-cut ham.

Making the Glaze

There are endless recipes for glazes, but most include fruits, preserves, or chutneys with oranges, cherries, cranberries, apricots, or mango. The sweetness of these fruits pairs well with the saltiness of the ham. You can also add sugar or sugar-containing ingredients, such as marmalade or barbecue sauce, to heighten the sweet-and-salty contrast.

• 1/2 cup soft brown sugar
• 1/4 cup maple syrup or golden syrup
• 1/4 cup rum, pineapple juice, or apple juice

Mix the ingredients together in a bowl.

Applying the Glaze

Start glazing the ham in the last 15 to 20 minutes of baking. Pull the roasting pan out of the oven and place it on a cooling rack, then coat the ham with the glaze using a basting brush or spoon. Return the ham to the oven and continue baking until it reaches an internal temperature of 140°F. You can also serve the ham with additional glaze on the side.

Tips

• Insert a clove at each of the points where the crosshatches intersect for flavour and decoration.
• Brush the ham with glaze 3-4 times during cooking.
• If you are using a spiral-cut ham, you can pour the glaze over the ham and tightly close the foil to help the ham retain its natural moisture.

Ham roasting times and temperatures

Pre-cooked and Bone-In Ham

For a half ham weighing 5-7 pounds, heat at 325°F for 22-25 minutes per pound. For a whole ham weighing 10-14 pounds, heat at the same temperature for 18-20 minutes per pound. The internal temperature should be 140°F.

Pre-cooked and Boneless Ham

This ham should weigh between 6 and 12 pounds. Heat at 325°F for 15-24 minutes per pound. The internal temperature should be 140°F.

Uncooked and Bone-In Ham

A half ham weighing 5-8 pounds requires 35-40 minutes of roasting at 325°F per pound. For a whole bone-in ham weighing 12-16 pounds, cook at 325°F for 22-26 minutes per pound. The internal temperature should be 145°F.

Uncooked and Boneless Ham

Depending on the cut, this ham can weigh between 2 and 8 pounds. For the Shoulder Roll cut, weighing 2-4 pounds, cook at 325°F for 35-40 minutes per pound. A boneless ham shoulder will weigh 5-8 pounds and should be cooked at 325°F for 30-35 minutes per pound. The internal temperature should be 145°F.

Pre-cooked, Boneless Ham

A 1-pound smoked boneless ham takes between 35 and 40 minutes to cook. A 1 1/2-pound ham would take approximately 56 minutes.

Spiral Ham

Spiral ham should be baked at 325°F for 10 minutes per pound. For example, 10 pounds of spiral ham will take about 100 minutes or 1 hour and 40 minutes.

Fresh Ham

The cooking time depends on the size of the ham and whether it is bone-in or boneless. A half ham will cook in 1 1/2-2 1/4 hours, while a whole ham could take anywhere from 2 1/2-4 1/2 hours. Allow around 20 minutes per pound for an uncooked half ham, and 18-20 minutes per pound for an uncooked full ham. In both cases, roast until the interior temperature reaches 160°F.

Pre-cooked Ham

For a pre-cooked ham, reheat for about 18 minutes per pound to hit 140°F.

Country Ham

Soak the ham in water in the refrigerator for 4-12 hours. Then, cover it with fresh water in a large pot and boil for 25 minutes per pound. Remove the ham from the water, glaze it, and bake at 400°F for 15 minutes.

Ham types

Ham is a versatile meat that can be cooked in a variety of ways, and there are several types of ham to choose from, each with its own unique characteristics. Here is a guide to help you select the best ham for your next meal:

Types of Ham:

Fresh Ham:

A fresh ham is a cut of pork from the hind leg of a hog. Before it is cured, smoked, or cooked, it is no different from any other pork roast. Fresh ham is extremely rare to find in grocery stores, but some consumers prefer it as it allows them to control the curing and cooking process.

Bone-in, Partially Boned, or Boneless Ham:

The shank end of the ham is typically fattier, while the butt end is leaner and easier to slice. Bone-in ham will always have more flavour, as the bone naturally stores the essence of the meat. On the other hand, boneless ham is often easier to prepare and slice, making it a convenient choice for quick meals.

Wet-Cured or Dry-Cured Ham:

Wet-cured ham, also known as brined ham, is soaked in a liquid-salt mixture before being smoked. This is the most common type of ham. Dry-cured ham, on the other hand, involves covering the entire surface of the meat with salt and storing it until the salt permeates the meat, preserving it. Country hams, popular in the southern United States, are an example of dry-cured ham.

Fully Cooked, Partially Cooked, or Uncooked Ham:

Fully cooked ham has been heated to an internal temperature of at least 148 °F, while partially cooked ham reaches at least 137 °F. Uncooked and partially cooked hams need to be baked before serving, whereas fully cooked hams only need to be heated.

Smoked or Unsmoked Ham:

Smoked hams are typically cold-smoked at temperatures under 100 °F for days or even weeks. Unsmoked hams, also known as boiled or cooked ham, are bland in flavour as they are simply boiled or steamed. They are commonly used for lunch meat.

Aged Ham:

Some hams are aged to develop a deeper flavour. These hams are heavily cured, smoked, and hung to age for one to seven years. They develop a strong, concentrated flavour and tend to be expensive. The mould that forms on the surface must be scraped and washed off before consumption.

Regional Ham Specialties:

Different regions have their own unique ham specialties, such as French Bayonne ham, German Black Forest ham, Spanish Jamón Ibérico, and Italian Prosciutto. These hams vary in terms of curing methods, flavour profiles, and textures.

Picnic Ham:

Picnic ham is derived from the pork shoulder, not the leg. While it may not be a classic ham cut, it undergoes a unique curing process to capture the essence of authentic ham. It is just as juicy and tender and is perfect for soups and stews.

Cooking Ham:

When it comes to cooking ham, there are a few popular methods to consider:

Roasting:

Using a roasting pan is not necessary when cooking ham, but it can help achieve a crispy, browned exterior. A shallow roasting pan with a flat rack or a V-rack can be used to ensure even cooking and air circulation.

Electric Roaster Oven:

An electric roaster oven is a convenient option, especially when cooking for a large group. It frees up your regular oven for side dishes. The ham is wrapped in foil and cooked at low temperatures, resulting in juicy and tender meat.

Grilling:

Grilling ham steaks is a great option for a summer cookout. Ham steaks can be cooked on a griddle or air-fried for a few minutes to warm them up and make them crispy.

Boiling or Steaming:

For unsmoked ham, boiling or steaming is a simple cooking method that results in a bland flavour profile. This type of ham is typically used for lunch meat.

Storing and reheating ham

Storing Ham:

According to the USDA, cooked ham can be stored in the refrigerator for 3-5 days or in the freezer for up to 6 months. To store leftover ham, place it in a heavy-duty freezer bag and keep it in the freezer. You can also portion it into smaller packages of 1-2 pounds each to easily pull out the desired amount when needed.

Reheating Ham:

There are several ways to reheat ham without drying it out:

• Oven: Preheat the oven to 325°F. Arrange ham slices in a single layer on a greased baking pan. Add a couple of tablespoons of broth or water, cover with foil, and bake for about 10 minutes or until heated through, turning slices once.
• Microwave: Arrange slices in a single layer on a plate. If the dish is deep enough, add 1 tablespoon of broth or water. Cover the slices with a damp paper towel and microwave for 30 to 60 seconds or until heated through.
• Stovetop: Place a few slices of ham at a time in a skillet over medium-high heat. Add chicken broth to keep the meat moist or a couple of tablespoons of butter or oil for a nice sear.
• Slow cooker: While the USDA does not recommend reheating leftovers in a slow cooker, you can warm up pre-cooked ham by placing it in the slow cooker with enough water or broth to cover the bottom of the liner. Ensure the ham is kept at a minimum temperature of 140°F for safe consumption.
• Air fryer: Wrap 6 to 8 ounces of sliced ham in aluminum foil and preheat the air fryer to 325°F. Place the wrapped ham in the air fryer basket and heat for 6 to 8 minutes or until heated through. For crispy ham, preheat the air fryer to 350-360°F, arrange slices in a single layer, and air fry for 3 to 4 minutes, turning after 2 minutes.

Reheating a Fully-Cooked Ham:

If you are reheating a fully-cooked ham, here are some additional instructions:

• Preheat the oven to 350 F.
• Place the ham on a rack in a large baking pan and add about 1/4- to 1/2 inch of water to the pan.
• Heat the ham in the oven for about 10 minutes per pound, or until an internal temperature of 140 F is reached.
• For a spiral-sliced ham, place it on a sheet of heavy-duty foil, cut-side down. Wrap tightly with foil and bake at 300 F for about 15 minutes per pound, or until a meat thermometer reaches 140 F when inserted into the thickest part of the meat.
• Alternatively, use a slow cooker: place the ham in the slow cooker and add about 1 cup of ginger ale, cola, stock, or water. Heat on LOW for approximately 8 to 10 hours, or until the temperature reaches 140 F.

Frequently asked questions