Cody Casey
When it comes to cooking ham, there are several factors to consider to ensure optimal results. The placement of the ham in the pan is crucial, and the cooking method can significantly impact the final texture and taste of the meat. Whether you're using a roasting pan or a shallow pan, the ham should be placed cut-side down or fat-side up, depending on the desired outcome. The addition of water, the use of foil, and the timing of glazing are also key aspects that can affect the moisture and flavour of the ham.
| Characteristics | Values |
|---|---|
| Ham placement | Fat-side up or cut/flat side down |
| Roasting pan type | Shallow |
| Water in the pan | Yes, about 1/2-1 inch |
| Foil | Yes, cover loosely or tightly |
| Glaze | Yes, apply during the last 20-30 minutes |
| Oven temperature | 325-425ºF |
| Cooking time | 10-23 minutes per pound or until the internal temperature reaches 140-160°F |
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What You'll Learn
Place the ham fat-side up in a roasting pan
When cooking a bone-in ham, it is recommended that you place the ham fat-side up in a roasting pan. The roasting pan should be large enough to fit the ham comfortably, and you should add about half an inch of water to the pan or enough so that it reaches about an inch up the sides of the pan. Cover the pan tightly with aluminum foil and place it in an oven preheated to 325°F.
The amount of time you cook the ham will depend on the weight of the meat. A good rule of thumb is to cook the ham for 10 minutes per pound, so for a 12-pound ham, you would cook it for about one hour. However, you should adjust this time depending on the size of your ham. For example, if you have a larger ham that weighs 13 pounds, you might need to cook it for an hour and 45 minutes.
During the last 30 minutes of cooking, remove the foil, increase the oven temperature to 425°F, and brush the ham with a simple glaze at least twice. Let the ham rest for 20 minutes before carving it. This technique will result in a beautifully burnished ham with juicy, tender meat.
You can make a simple ham glaze by using something sweet like brown sugar, honey, or maple syrup, which will promote good caramelization in the oven. You don't need to glaze the ham throughout the entire cooking process; applying the glaze during the last 30 minutes at a higher temperature will suffice and give your ham a beautiful finish.
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Add water to the pan to prevent dryness
When cooking ham, it's important to prevent the meat from drying out. One way to do this is by adding water to the pan. This helps to create a moist cooking environment, ensuring that the ham stays juicy and tender.
To add water to the pan, start by placing the ham in a roasting pan. The ham should be positioned with the fat side facing up. Once the ham is in the pan, add approximately 2 cups of water, or enough water to reach about 1/2 inch up the sides of the pan. This amount of water will help to create a moist cooking environment without submerging the ham.
Cover the pan tightly with aluminium foil before placing it in the oven. This will help to trap the moisture and steam created by the water, further preventing the ham from drying out. Cooking the ham in a moist environment will also help to infuse it with flavour, resulting in a juicy and tasty dish.
Additionally, the water at the bottom of the pan will catch the drippings from the ham, creating a flavourful liquid that can be used to baste the ham or as a base for a sauce or gravy. This liquid gold will ensure your ham is moist and full of flavour.
Remember, when it comes to cooking times and temperatures, follow the specific instructions for your chosen recipe. As a general guideline, a bone-in ham is typically cooked at an oven temperature of around 325ºF. Adjust the cooking time depending on the weight of your ham, allowing for approximately 10 to 23 minutes per pound. For the last 30 minutes of cooking, remove the foil, increase the oven temperature to 425ºF, and apply your chosen glaze to the ham. Bon appétit!
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Cover the ham with foil
Covering the ham with foil is an important step in the cooking process. This is because covering the ham with foil helps to prevent the meat from drying out. It is recommended to add a little water to the pan, which, in combination with the foil, creates a moist heat cooking method. This results in a beautifully burnished ham with juicy, tender meat.
When covering the ham with foil, it is important to ensure that the foil is tight-fitting and secure. This helps to trap the moisture and heat inside the pan, ensuring even cooking. The ham should be placed in the pan, either cut-side down or fat-side up, and then covered with foil before being transferred to the oven.
The type of foil used can vary, but it is generally recommended to use aluminum foil. This type of foil is commonly available in most kitchens and is suitable for use in the oven. Heavy-duty aluminum foil may be preferred for durability and to prevent tearing. Regular aluminum foil can also be used and should be sufficient for covering the ham.
It is worth noting that while covering the ham with foil is recommended, some recipes suggest removing the foil toward the end of the cooking process. This is typically done during the last 20 to 30 minutes of cooking to add the glaze to the ham. Removing the foil at this stage allows the glaze to caramelize and gives the ham a beautifully burnished appearance.
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Bake for 10-23 minutes per pound
When baking ham, the cooking time depends on the weight of the ham and the desired level of heating. For a fully cooked, ready-to-eat ham that only needs to be heated, the cooking time is generally shorter than for a ham that needs to be cooked thoroughly.
For a bone-in, skinless, or semi-boneless ham that only needs to be heated, place the ham cut or flat side down on a rack in a shallow roasting pan. Cover it loosely with aluminum foil and heat it in an oven preheated to 325°F (162.7°C). The cooking time is approximately 10 to 15 minutes per pound or 18 to 23 minutes per pound until heated through, depending on the desired level of heating. For a fully heated ham, aim for the higher end of the cooking time range.
If you wish to glaze the ham, remove it from the oven about 30 minutes before the end of the recommended heating time. Apply your chosen glaze evenly over the ham, then return it to the oven, uncovered, for the remaining 25 to 30 minutes. Increasing the oven temperature to 425°F (218.3°C) during the final 30 minutes can help achieve a beautifully burnished, glazed ham with moist and tender meat.
For a whole, unscored ham that needs to be cooked, a similar process can be followed. Place the ham fat-side up in a large roasting pan with about 1/2 inch (1.3 cm) of water. Cover the pan tightly with foil and cook at 325°F (162.7°F) for most of the cooking time. During the last 30 minutes, remove the foil, increase the oven temperature to 425°F (218.3°C), and brush the ham with a simple glaze at least twice. The total cooking time is approximately 10 minutes per pound of ham weight.
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Glaze the ham during the last 20-30 minutes
Glazing a ham during the last 20-30 minutes of cooking will give it a beautifully burnished exterior and juicy, tender meat.
First, remove the ham from the oven and increase the temperature to 425°F. Remove the foil from the ham and brush the glaze over the meat, ensuring you drip some between the slices for extra flavour. Return the ham to the oven, uncovered, and cook for 15 minutes. Remove the ham from the oven and brush it generously with glaze for a second time. Put the ham back in the oven for another 15 minutes. If you have any leftover glaze, you can add it during the last 5 minutes of cooking.
If you want to glaze your ham, you should remove it from the oven 20-30 minutes before the end of the recommended heating time. You can either brush or squeeze the glaze onto the ham and spread it between the slices with a knife.
You can make a simple glaze by stirring together 1/4 cup of freshly squeezed orange juice, brown sugar, and maple syrup. For a more complex glaze, simmer 2 cups of light brown sugar, 1 cup of honey, 1/2 cup of Dijon mustard, 2 tablespoons of unsalted butter, and 2 tablespoons of apple cider vinegar in a saucepan over medium-high heat. Reduce the heat to medium-low and gently simmer until the glaze has thickened.
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Frequently asked questions
Place the ham, fat side up, in a large roasting pan.
Place the ham, cut side down, on a rack in a shallow roasting pan.
Add about 1/2 inch of water to the pan and cover with foil.
Heat the oven to 325ºF and cook for 10-23 minutes per pound until heated through. If glazing, remove the ham from the oven 30 minutes before the end of the heating time and glaze uncovered for the remaining time.
