Ham's Watery Secret

When cooking ham, it's important to add water to the pan to prevent the meat from drying out. The amount of water you need depends on the size of your roasting pan, but generally, you'll want to add at least half a cup to a cup of water. You can also add wine, stock, or another liquid to the pan for additional moisture. Covering the ham with foil will also help to retain moisture.

How much water to add to the roasting pan

When it comes to roasting, the goal is to achieve a nice, crispy exterior and a moist interior. While water can be added to the roasting pan to increase the moistness of the meat, it can also lead to poor browning and uneven cooking.

The amount of water added to the roasting pan depends on the desired level of moistness and the cooking method. Here are some guidelines:

• For hams, it is recommended to add about a cup of water to the roasting pan, especially if you want to keep the ham moist. You can also add the juices from the ham packaging to the pan.
• For meats and vegetables, it is generally not advisable to add water to the roasting pan. Water can prevent proper browning and affect the texture of the meat and vegetables. However, a small amount of water (a tablespoon) can be used to control the temperature of the pan and loosen any stuck-on bits.
• For a turkey, adding water can make it too moist and affect the browning. It is not recommended.
• For a chicken, most chefs avoid using water and instead oil and season the chicken.
• For beef, water will steam the meat instead of roasting it, affecting the browning and crust formation.
• For vegetables, it is best to stick to oil or dry roasting. Adding water will make them mushy and affect the desired roasted crunchy outer texture.

Tips for Adding Water:

• If adding water, be careful not to add too much to avoid steaming instead of roasting.
• Water can be added midway or near the end of cooking to deglaze the pan and create a sauce or coating.
• For hams, covering the roasting pan tightly with foil (leaving the bottom uncovered) helps retain moisture.
• For a crispier exterior, avoid adding water and use fat or oil instead.

How to keep the ham moist

There are several ways to ensure your ham stays moist while cooking.

Firstly, it is important to cover the ham with foil. This helps to retain moisture as the juices will not escape while baking, keeping the ham moist.

Secondly, you can add liquid to the pan. Adding about half a cup of wine, stock, or water to the bottom of the pan while the ham is cooking will infuse moisture into the meat. You can also add juices from the ham's packaging to the bottom of the pan.

Thirdly, brining the ham for 24 to 48 hours before baking will help to keep it moist. Brining the meat helps to give it the desired flavour and texture, ensuring the ham is juicy when served.

Finally, a glaze will add flavour and moisture to the ham. Brush the glaze onto the ham while it cooks to retain flavour and moisture.

How to glaze the ham

How to Glaze a Ham

Glazing a ham is a simple process that can yield delicious results. Here is a step-by-step guide on how to glaze a ham:

Step 1: Assemble Your Ingredients

The basic ingredients you will need for a simple glaze are:

• Pineapple slices (from a 20-ounce can or fresh pineapple, but reserve 1/4 cup of juice)
• 1 jar of maraschino cherries
• Light brown sugar (3/4 cup packed)
• 2 tablespoons of yellow mustard

There are also some optional ingredients that you can add or substitute. These include:

• Dark brown sugar instead of light brown sugar
• Jam or fruit preserves
• Honey
• Ground cinnamon
• Ground cloves
• Maple syrup
• Dijon mustard
• Apricot or blueberry preserves
• Apple cider

Step 2: Prepare the Ham

Most hams are already cooked, so you will just need to heat it up. Preheat your oven to 325-350 degrees Fahrenheit and follow the package instructions for how long to heat the ham.

Step 3: Make the Glaze

Combine the glaze ingredients in a mixing bowl, including the pineapple juice. You want the consistency to be thick but spreadable. You can also make a quick glaze with apricot or blueberry preserves.

Step 4: Apply the Glaze

About 30 minutes before the ham is done cooking, remove it from the oven. Apply the pineapple slices to the ham in a creative design, securing them with cloves or toothpicks. Put a cherry in the centre of each pineapple ring.

Now, spoon or brush the glaze over the entire ham. Larger hams may need repeated applications of glaze. You can also brush on honey or maple syrup for a glossier finish.

Step 5: Finish Baking

Put the glazed ham back in the oven and finish baking. Be careful not to burn the sugars. When it's ready, remove the ham from the oven and let it rest for about 20 minutes before slicing and serving.

Tips:

• If your ham has a rind, consider removing it before glazing as it may become chewy and tough to eat.
• If using a pre-cooked ham, glaze it towards the end of cooking to avoid burning the sugars.
• For a pineapple glaze, substitute pineapple juice for orange juice and decorate the ham with pineapple slices.
• For a maple glaze, substitute maple syrup for honey.
• For a honey-mustard glaze, add dijon, yellow, or whole-grain mustard to the glaze.

Enjoy your delicious, glazed ham!

How long to bake the ham

The cooking time for a ham depends on the size of the ham and whether it's bone-in or boneless. A bone-in ham will usually take 12-15 minutes per pound to cook, while a boneless ham will take slightly less time. For example, a 10-pound bone-in ham will take around 2 hours to bake, while a 10-pound boneless ham will take around 90 minutes. It's important to note that you should always follow the package instructions for your specific ham and use a meat thermometer to ensure it reaches the correct internal temperature.

For a precooked ham, reheat for about 15-18 minutes per pound to reach an internal temperature of 140°F. For an uncooked ham, roast until the internal temperature reaches 160°F, which will take around 20 minutes per pound for a half ham and 18-20 minutes per pound for a whole ham.

To bake a ham, preheat your oven to the recommended temperature, usually between 250°F and 325°F. Place the ham in a roasting pan, cut side down, and cover tightly with foil. If desired, you can add a small amount of liquid, such as water, wine, or stock, to the pan to help keep the ham moist. Bake the ham according to the package instructions or the recommended time per pound.

About 30 minutes before the end of the baking time, remove the ham from the oven and increase the oven temperature to 400°F-450°F. If the ham has a rind, trim it, leaving a collar of rind around the shank bone, and slash the fat in a diamond pattern. Apply a glaze to the ham and return it to the oven for the final 30 minutes of cooking. The glaze will caramelize and give the ham a beautiful shine.

Once the ham has reached the desired internal temperature, remove it from the oven and let it rest for about 20 minutes before carving and serving.

How to store leftover ham

When it comes to storing leftover ham, the biggest challenge is keeping the meat from drying out. Here are some tips to ensure your leftover ham stays moist and delicious:

Storing Ham on the Bone

To keep ham on the bone from drying out, wrap it in a seasoned cloth. You can use a clean tea towel, a clean pillowcase, a large piece of calico fabric, or a purpose-made ham bag. First, rinse your chosen cloth in a solution of two cups of white vinegar and two litres of water, then let it dry before wrapping the ham. Store the wrapped ham in the coolest part of your fridge, which is usually at the bottom. Repeat this process every 2-3 days or whenever the wrapping dries out. When you're ready to serve the ham, slice off the desired amount and rewrap and refrigerate the rest as soon as possible.

Storing Carved Ham

If you've already carved your ham, you can store it in large chunks, wrapped in plastic and then foil, in the fridge or freezer. Make sure the meat is refrigerated within two hours of cooking and always use a good-quality airtight container or bag.

How Long Ham Lasts in the Fridge

Ham stored in the fridge, either on the bone or carved and wrapped, will keep well for up to two weeks. Always check your ham before eating—if it has any off odours or a slimy surface, it's no longer good to eat.

Storing Ham in the Freezer

If you want to store your leftover ham in the freezer, slice it off the bone and divide it into smaller portions that your family can eat in one meal. Wrap the ham in foil, followed by cling film, and place it into a freezer bag or sealable container. Label and date the container, and thaw it in the refrigerator overnight before using. Frozen ham is best eaten within four months. Once defrosted, use it as soon as possible.

Frequently asked questions