Tillie Doyle
Laying a ham in a pan is the first step to baking a delicious meal. There are a few types of ham to choose from, including city hams, country hams, and spiral-sliced hams. The ham should be placed cut-side down in a roasting pan, and covered with foil to retain moisture. The oven should be preheated to around 250° F, although this may vary depending on the specific ham and its packaging instructions.
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What You'll Learn
Preheat the oven to 250° F
Now, take the juices you saved earlier and pour them into the bottom of the pan, along with about a cup of water or some kind of stock/broth. This will add moisture and help your ham stay nice and moist. You can also add a little wine to the bottom of the pan for some extra flavour.
Once you've added the liquid, it's time to cover the ham. Take a large piece of aluminum foil and cover the ham tightly, making sure to leave the bottom uncovered so that the juices can run out into the pan. This will help to retain moisture and ensure your ham doesn't dry out.
By now, your oven should be preheated to the perfect temperature for cooking your ham: 250° F. Place the covered ham in the oven and let it bake according to the instructions on your recipe or ham packaging. As a guide, you'll usually bake ham for about 12 to 15 minutes per pound. So, for a 10-pound ham, you'll need to bake it for at least 120 minutes.
About 45 minutes before the end of your bake time, it's time to prepare the glaze. Empty the ham glaze packet into a small saucepan, along with the water you saved earlier. Bring the glaze to a boil over high heat, stirring constantly. Once it's boiling, your glaze is ready to be brushed onto the ham.
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Place the ham cut-side down
When preparing a ham, it is important to place the ham cut-side down in the pan. This is because the cut side of the ham is more susceptible to drying out during the cooking process. By placing it face down, you can help retain moisture in the meat.
To start, preheat your oven to 250° F. Remove the ham from its packaging and place it cut-side down in a roasting pan. If there are any juices in the packaging, pour them into the bottom of the pan, along with about a cup of water or stock/broth. This will further help to keep the ham moist.
Cover the ham tightly with foil, leaving the bottom uncovered so that the juices can run into the pan. This will also allow the steam to circulate within the ham, keeping it moist. Place the pan in the oven and bake according to the instructions, usually around 12 to 15 minutes per pound.
Letting the ham rest after cooking is also important. This allows the juices to redistribute throughout the meat, ensuring evenly moist slices. For a whole ham, let it rest for at least 20 minutes before carving.
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Pour juices and water into the pan
Pouring juices and water into the pan is an important step in cooking ham, as it helps to keep the meat moist and prevents it from drying out. Firstly, if your ham came in a package with juices, be sure to pour them into the bottom of the pan. This is a great way to add flavour and moisture to your ham.
Next, you'll want to add some water. The amount of water you add will depend on the size of your roasting pan. A good rule of thumb is to add enough water so that it reaches about 1/2-inch to 1-inch up the sides of the pan. You can also use stock or broth instead of water to add even more flavour.
If you're using a glaze for your ham, you can also add some of it to the water in the pan. This will create a delicious sauce that you can pour over your ham slices when serving.
Finally, cover the ham tightly with foil, leaving the bottom uncovered so that the juices can run out into the pan. This will help to steam the ham and keep it moist.
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Cover the ham with foil
Covering your ham with foil is a great way to retain moisture. It is best to cover the ham tightly with foil, leaving the bottom of the ham uncovered so that the juices can run out into the pan. This will also allow the juices to steam into the ham, keeping it moist.
Before placing your ham in the roasting pan, you can line the pan with two pieces of aluminum foil long enough to wrap up and around the ham to completely enclose it. However, some sources suggest lightly wrapping the foil around the ham so that it is barely touching or not touching the ham at all. This helps seal in moisture.
If you are basting the meat with a sugary glaze, it is best to skip the foil as it will prevent the browning that happens at high temperatures. However, if the browning occurs too quickly, you can use the foil to prevent burning.
Covering the ham with foil or using a baking bag is recommended until it is time to glaze.
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Bake according to instructions
Now that you've prepared your ham for baking, it's time to follow the baking instructions.
First, preheat your oven to the recommended temperature. The temperature will depend on the type and size of the ham, but typically, hams are baked at around 250° F to 325° F. Check the instructions that came with your ham for the ideal temperature and baking time.
Once your oven is preheated, place your prepared ham in the oven and follow the timing instructions. Hams usually require baking for about 10 to 15 minutes per pound. For example, a 10-pound ham will bake for approximately two hours. Refer to the instructions to determine the appropriate baking time for your ham.
During the last 30 minutes of baking, you can apply the glaze. Remove the foil covering the ham and increase the oven temperature to 425° F. Brush the glaze onto the ham and return it to the oven. For the best results, glaze the ham at least twice during this final 30-minute period, applying the glaze every 15 minutes.
After removing the glazed ham from the oven, let it rest for at least 20 minutes before carving. This resting period allows the juices to redistribute, ensuring your ham slices are evenly moist.
Remember to refer to the specific instructions that came with your ham, as baking times and temperatures can vary depending on the type and size of the ham.
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Frequently asked questions
Place the ham fat-side up or cut-side down in a roasting pan.
Preheat the oven to 250° F. Line the roasting pan with aluminium foil and add juices from the ham's packaging and/or water to the bottom of the pan.
Cover the ham tightly with foil, leaving the bottom uncovered so that the juices can run out into the pan. Bake the ham for 10-15 minutes per pound. About 45 minutes before the end of the bake time, prepare the glaze by boiling the glaze packet contents with water. Remove the foil, brush the ham with the glaze, and bake for another 15 minutes. Repeat this process once more.
