Cody Casey
Baking ham in the oven without a pan is possible and can be done in a few different ways. One way is to use a large baking dish and pour chicken broth over the ham, baking it for about 1.5 hours. Another way is to use an oven bag, which can help keep the meat moist. Alternatively, a simple glaze can be made with brown sugar, maple syrup, and orange juice, and the ham can be baked fat-side up in a roasting pan filled with about 1/2 inch of water and covered tightly in foil for most of the cooking time. During the last 30 minutes, the foil is removed, the heat is increased, and the ham is glazed twice.
Baking a Ham Without a Pan
| Characteristics | Values |
|---|---|
| Oven Temperature | 250°F to 425°F |
| Baking Time | 10-15 minutes per pound of meat, or until the internal temperature reaches 140°F-165°F |
| Meat Temperature | 145°F-165°F |
| Resting Time | 15-20 minutes |
| Glaze | Brown sugar, maple syrup, orange juice, honey, pineapple juice, dijon mustard, garlic powder, salt, pepper, onion powder, pumpkin pie spice |
| Other Ingredients | Cloves, ginger, chicken broth |
Explore related products
What You'll Learn
Preheat the oven to 350°F (175°C)
To bake a ham in the oven without a pan, first preheat your oven to 350°F (175°C). This is a higher temperature than some recipes that suggest preheating the oven to 325°F (163°C) or even as low as 250°F (121°C). However, this higher temperature is perfect for getting that golden, caramelized finish on the outside of your ham while keeping it moist and tender on the inside.
While the oven is preheating, you can prepare your ham. Start by pressing cloves into the top of the ham at 1- to 2-inch intervals. Then, pack the top of the ham with a layer of brown sugar. You could also try mixing the brown sugar with pineapple juice, dijon mustard, garlic powder, salt, pepper, onion powder, and pumpkin pie spice to make a glaze.
Once you have prepared your ham, place it cut-side down in a large baking dish with the fatty side facing up. If you are using a glaze, brush the ham with half the glaze mixture and cover it with slices of canned pineapple. Then, add about 1/2 inch of water to the bottom of the baking dish. Cover the ham with a tinfoil tent and it's ready for the oven!
Roasting Pan: Necessary for Perfect Veggies?
You may want to see also
Explore related products
Place ham in a large baking dish
When preparing to bake a ham in the oven without a pan, it is important to place the ham in a large baking dish. The size of the dish depends on the weight of the ham, as a larger ham will require a bigger dish. For example, a 10-pound ham will require a bigger dish than an 8-pound ham.
When placing the ham in the baking dish, it is recommended to put it cut side down or flat side down. This orientation ensures that the ham cooks evenly and allows for better presentation. If the ham has a fatty side, it should be placed fatty-side up to allow the fat to baste the meat as it cooks.
It is also suggested to add a small amount of liquid to the baking dish, such as water, to help keep the ham moist during the cooking process. The water level should reach about 1/2 inch to 1 inch up the sides of the dish. This step is crucial, especially when baking a ham without a pan, as it helps to prevent the meat from drying out.
Additionally, pressing cloves into the top of the ham at 1- to 2-inch intervals is advised before placing it in the oven. This step adds flavour to the ham and can enhance its overall taste.
The Myth of Cast Iron Warping: Why Your Pan May Not Be as Prone to Distortion as You Think
You may want to see also
Explore related products
Add water to the dish
Adding water to the dish is an important step in baking ham in the oven. Firstly, if your ham came in a package with juices, pour those juices into the bottom of the dish. This will help to flavour the ham and keep it moist. Then, add water to the dish. You should add enough water so that it reaches about 1/2 an inch up the sides of the dish. If you are using a bone-in whole ham, which is around 11-13 lbs, or half a ham, which is around 5-6 lbs, you should add about 2 cups of water.
If you are using a pre-cooked ham, be sure to follow the directions on the package for baking times. However, as a general rule, for a ham that weighs 10 lbs, bake for about 2 hours or 120 minutes. For an 8-lb ham, bake for about 96 minutes, and for a 12-lb ham, bake for about 144 minutes.
If you are using a meat thermometer, the internal temperature of the ham should reach 145°F. If you are using an instant-read thermometer, the temperature should read at least 160°F.
Melting Cheese in a Pan: Tips and Tricks
You may want to see also
Explore related products
Cover the ham in foil
Covering the ham with foil is an important step in baking ham in the oven. It helps retain moisture in the meat, preventing it from drying out.
To cover the ham in foil, first, place the ham in a roasting pan with the bone side down and the fat side up. Add a small amount of water or another liquid of your choice to the bottom of the pan to add moisture and flavour. Then, take a sheet of aluminium foil and wrap it around the ham. The foil should be large enough to completely enclose the ham, but leave the bottom uncovered so that the juices can run out into the pan. This will help keep the ham moist and allow for flavour to develop through browning. Make sure the foil is wrapped tightly around the ham to seal in the moisture effectively.
The ham should be cooked covered for at least half of the cooking process. About 30 minutes before the end of the cooking time, remove the foil to uncover the ham. This will allow the ham to brown and develop flavour through the browning process.
Teflon Baking Pan: Scoring Candy the Easy Way
You may want to see also
Explore related products
Bake for 4.5 to 5 hours
For a 12-pound ham, baking in the oven at 350 degrees Fahrenheit will take about 4.5 to 5 hours. If you are using a roasting pan, you will want to add about 2 cups of water or enough water so that it reaches about 1/2 inch up the sides of the pan. If you are not using a roasting pan, you can place the ham directly in the oven and add about 1 cup of water to the bottom of the oven to help the ham stay moist.
During the baking process, you will want to cover the ham tightly with foil, leaving the bottom uncovered so that the juices can run out into the pan and keep the ham moist. About 30 minutes before the end of the bake time, remove the ham from the oven and increase the oven temperature to 425ºF. Remove the foil and brush the ham with a glaze of your choosing. Return the ham to the oven for 15 minutes, then remove it and brush it with the glaze again.
The ham is done when it reaches an internal temperature of 145°F. An instant-read thermometer inserted into the center, without touching the bone, should read at least 160°F.
Effective Cleaning of a Top Pan Balance
You may want to see also
Frequently asked questions
To bake a ham in the oven without drying it out, seal in moisture by covering the ham with foil. If your ham came in a package with juices, pour them into the bottom of the pan along with about a cup of water.
Bake your ham at 350°F (175°C) for 4.5 to 5 hours. If you are baking your ham without a pan, you may want to consider using a Turkey-sized oven bag to protect the meat and keep it moist.
The time it takes to bake a ham in the oven depends on the weight of the ham. A good rule of thumb is to bake the ham for 12 to 15 minutes per pound. For example, a 10-pound ham will bake for about 120 minutes.
