Ham Roasting: Water Or No Water?

Whether you're cooking a ham for a holiday or a family dinner, you might be wondering if you should add water to the roasting pan. The answer is yes! Adding water to the roasting pan helps to keep the ham moist and juicy. This is especially important if you're cooking a large ham, as it can help to prevent it from drying out.

There are a few different ways to add water to the roasting pan. Some people recommend adding about a cup of water to the pan, while others suggest adding enough water to cover the bottom of the pan to a depth of about 1/4 inch. You can also add water to the pan along with the ham's juices, if there are any.

It's important to note that if you're using a glaze for your ham, you should apply it during the last 30 minutes of cooking. This will help to ensure that the ham doesn't dry out.

How much water to add to the roasting pan

The amount of water you should add to the roasting pan depends on the size of the pan and the type of ham you are cooking.

For a bone-in ham, you can add about a cup of water to the roasting pan. If you are using a disposable pan, you will need less water, as the ham will be cooked in its own juices. If you are cooking a spiral-sliced ham, you can add half a cup of water to the pan.

If you are cooking a wet-cured (city) ham, you can add one cup of water to the roasting pan. For a dry-cured (country) ham, you will need to add 3-4 cups of water to the roasting pan.

You can also add other liquids to the roasting pan, such as stock, broth, fruit juice, wine, or a carbonated beverage.

How to prep the ham

Preparing a ham for roasting is a simple process, but there are a few steps to follow to ensure the best results. Here is a guide on how to prep your ham:

Firstly, if you are using a brined gammon joint, it is a good idea to soak it in cold water overnight to remove some of the excess salt. Alternatively, you can place the gammon in a pot, cover it with water, and bring it to a boil for about 30 minutes. This step is important to reduce the saltiness of the ham and improve its flavour.

Once your ham is ready, you can begin the roasting process. Preheat your oven to the desired temperature, which will depend on the specific recipe you are following and the type of ham you are cooking. Most hams are roasted between 250°F and 350°F.

While the oven is preheating, prepare your roasting pan. Place the ham in the pan, adding any juices from the packaging to the bottom of the pan. You can also add a small amount of water, stock, or broth to the pan to help keep the ham moist during cooking. Cover the ham tightly with foil, leaving the bottom uncovered to allow juices to run out into the pan and keep the ham moist.

If you are using a glaze, this can be applied before or during roasting, depending on your recipe. Some recipes suggest scoring the ham with a sharp knife in a diamond pattern before applying the glaze, which helps the glaze permeate the meat and creates an impressive "wow factor" on your finished dish. If you are applying the glaze before roasting, cover the glazed ham with foil before placing it in the oven.

Now your ham is ready for roasting! Follow your recipe's instructions for cooking time and temperature, and remember to baste the ham with glaze every 15 minutes or so during the last hour of cooking for a gorgeous, burnished finish.

How to keep the ham moist

There are several ways to ensure your ham stays moist while cooking. Here are some tips and tricks to achieve a juicy and delicious ham:

• Use a roasting pan: A roasting pan helps to collect the ham's juices and prevent them from drying out.
• Add water: Pouring a small amount of water, stock, or broth into the roasting pan creates a moist environment for the ham to cook in. This can be especially helpful if your ham starts to dry out.
• Cover with foil: Tightly covering the ham with aluminium foil helps to retain moisture. Leaving the bottom uncovered allows the juices to run out into the pan, keeping the ham moist.
• Use a roasting bag: Cooking the ham in an oven bag can also help to retain moisture and shorten the cooking time.
• Glaze the ham: Applying a glaze to the ham during the last 30 minutes of cooking can help to add moisture and flavour. You can make your own glaze or use a store-bought one.
• Heat slowly: Heating the ham slowly in a moist environment can help prevent it from drying out. An electric roaster is a good option for this, as it provides a smaller, more intense heat compared to a traditional oven.
• Use a meat thermometer: Checking the internal temperature of the ham with a meat thermometer will help ensure you don't overcook it, as this can lead to drying out. For an uncooked ham, the internal temperature should reach 160°F, while a fully cooked ham should reach 140°F.
• Baste the ham: Basting the ham with its juices can help to keep it moist, but be aware that this will also make it saltier.
• Choose the right type of ham: Selecting a bone-in ham will give you more flavour and texture. Spiral-cut hams are convenient and can be glazed before cooking to add moisture.
• Don't overcook: Hams can dry out if cooked for too long, so follow the package instructions and use a meat thermometer to check the internal temperature.

By following these tips, you can help ensure your ham stays moist and juicy during the cooking process, resulting in a delicious and tender dish.

How to glaze the ham

How to Glaze a Ham

Ingredients

Firstly, gather your ingredients. For a basic glaze, you will need pineapple slices (from a 20-ounce can or a fresh pineapple), light brown sugar, yellow mustard, and maraschino cherries. You can also add ground cinnamon, ground cloves, and garlic to taste. If you want to experiment with different flavours, you can try using dark brown sugar, jam or fruit preserves, or maple syrup.

Prepare the Ham

If your ham is uncooked, bake it in the oven at 325-350°F for 12-15 minutes per pound of meat. If your ham is pre-cooked, follow the instructions on the packet.

Make the Glaze

Combine your glaze ingredients in a bowl and mix well. You can adjust the quantities of each ingredient to taste. If you want a thicker glaze, you can heat the mixture in a saucepan over medium heat for 3-4 minutes.

Apply the Glaze

About 30 minutes before your ham is done cooking, remove it from the oven. Apply the pineapple slices to the ham in a pattern of your choice, securing them with cloves. You can also add cherries to the centre of each pineapple ring. Spoon the glaze over the ham, or use a basting brush to apply it evenly.

Finish Baking

Return the glazed ham to the oven and bake uncovered for 15 minutes. Remove the ham from the oven and brush with another layer of glaze. Repeat this process every 15 minutes until a dark golden-brown crust has formed (about 30 minutes in total).

Serve

Let the ham rest for 10-20 minutes before slicing and serving.

Tips

• If your glaze has thickened too much, add some of the pan juices from the ham to thin it out.
• If you want a deeper molasses flavour, use dark brown sugar. For a sweeter glaze, use light brown sugar.
• You can also make a glaze using apricot or blueberry preserves, or substitute the orange juice with apple cider.
• For a glossy finish, brush the ham with honey or maple syrup after applying the glaze.
• If you want a tangy flavour, serve the ham with mustard on the side for dipping.

How to serve the ham

There are many ways to serve a ham, and it is a popular dish for holidays and family gatherings. Here is a guide on how to serve the ham, with some helpful tips included.

Firstly, it is important to choose the right type of ham. A spiral-cut, bone-in ham is a good option as it is easy to cook and serve. A bone-in ham will also give more flavour and texture, but will require carving. A boneless ham will be smoother in texture but less flavourful. A fully cooked, bone-in, spiral-sliced ham is a good choice as it is easy to serve and looks beautiful on a platter.

When it comes to the amount of ham, a good rule of thumb is to allow for 1/3 to 1/2 pound per person. If you are serving other main courses or a lot of side dishes, you can get away with a little less.

Now, for the cooking process. If you are using a roasting pan, place the ham in the pan with the fat side up. If it is a half ham, place it with the cut side down. Adding water to the roasting pan is a good way to keep the ham moist—add about 1 cup of water, or enough to cover the bottom of the pan to a depth of about 1 inch. Cover the ham tightly with foil, leaving the bottom uncovered so that juices can run out into the pan and keep the ham moist. Then, bake the ham according to the instructions on the packaging—usually around 12 to 15 minutes per pound.

If you are using a glaze, apply it during the last 30 minutes of cooking. You can make your own glaze or use a glaze packet that comes with the ham. To make a simple glaze, just boil some brown sugar and water in a small saucepan.

Once the ham is done, remove it from the oven and let it cool for a bit before slicing and serving. It is best to let the ham rest for about 15-20 minutes before carving so that the juices redistribute and the ham stays moist.

Some additional tips:

• If your ham has juices in the packaging, don't discard them! Pour them into the bottom of the roasting pan to add moisture and flavour.
• You can also add stock or broth to the bottom of the pan instead of water for extra flavour.
• If you want to reheat leftover ham, do so slowly and in a moist environment to prevent it from drying out.

Frequently asked questions