Perfectly Placing Half Ham In A Pan

Cooking a half ham is simple and makes for great leftovers. The first step is to remove all the packaging and let the meat thaw if frozen. Then, place the ham in a shallow baking pan, cut side down, and fat side up. Cover the pan with foil and heat in the oven at 325°F for 10-20 minutes per pound. Half hams should be cooked until they reach an internal temperature of 140°F. If you want to add glaze to your ham, remove it from the oven 30 minutes before the end of the heating time and apply the glaze to the surface of the ham. Place the ham back in the oven uncovered for 25-30 minutes.

Scoring a diamond pattern into the fat and skin

Firstly, place the raw ham securely on a cutting board to ensure it doesn't move around while you are cutting. It is important to use a sharp, clean chef's knife to achieve a clean cut.

Next, make shallow diagonal cuts across the ham, about 1/3" deep and spaced approximately 1 inch apart. These cuts should extend from the top to the bottom of the ham on each side. Remember, you are only scoring the fat and skin, so be careful not to cut into the meat itself.

Now, you will create the diamond pattern. Make another set of cuts in the opposite direction, perpendicular to the original scores. These cuts should be the same depth and spacing as the first set. This will create a latticework of diamonds across the surface of the ham.

If desired, you can insert small cloves into the centre of each diamond for added flavour and decoration.

Scoring the ham in this way increases the surface area, allowing the heat to penetrate the meat more evenly during cooking. It also exposes a juicy layer of fat, which helps the seasoning to soak through the ham.

Once you have scored the ham, it is ready to be placed in the pan, cut side down, and cooked according to your chosen recipe.

Placing the ham, cut side down, in a pan

To place half a ham in a pan, follow these steps:

Firstly, ensure you have removed all packaging and discarded any excess liquid from the ham. If your ham is frozen, it is important to thaw it before cooking. Most hams are pre-cooked, but if yours is not, follow the specific cooking instructions on the package.

Next, place the ham, cut side down, in a shallow roasting pan. If you are using a bone-in shank half ham, you will need to use a sharp knife to score a diamond pattern across the top of the ham first. Scoring the ham will create crevices for the glaze to soak into, adding flavour to the meat. Ensure you do not cut into the meat itself, only the fat and skin.

If you are using a rack, place the ham on its side, fat side up, on the rack in the pan. Cover loosely with aluminium foil. If you are glazing the ham, you can do this now, or wait until the ham is cooked.

Now your ham is ready to cook. Place it in the oven and follow the specific cooking instructions for your type of ham.

Adding water to the pan

Amount of Water to Add

The amount of water you should add to the pan depends on the size of your ham and the type of pan you are using. As a general rule, you want to add enough water to create steam and prevent the ham from drying out. For a half ham, you will typically need to add between 1/4 cup and 1 cup of water to the pan. If you are using a roasting pan with a rack, aim for about 1/2 inch of water in the bottom of the pan. This will ensure that the ham is moist without sitting directly in the water.

Timing for Adding Water

You should add the water to the pan before placing the ham in the oven. This will help to create a moist environment for the ham to cook in. If you are using a glaze, you may want to add the water first, followed by the glaze, and then the ham. This will ensure that the glaze doesn't slide off the ham into the water.

Covering the Pan

After adding the water and placing the ham in the pan, you will typically want to cover the pan with aluminium foil. This helps to trap the steam and moisture inside, keeping the ham moist during the cooking process. However, some recipes may call for the ham to be cooked uncovered, so be sure to check your specific recipe. If cooking uncovered, the water will still help to add moisture to the pan and prevent the ham from drying out.

Type of Water to Use

While plain water is typically used, you can also add other liquids to the pan to enhance the flavour of the ham. For example, you could use a mixture of water, brown sugar, and vinegar, or add a carbonated beverage such as cola. Fruit juice or wine can also be used to add a unique flavour to the ham.

Covering the ham with foil

When covering your ham with foil, it is recommended to lightly tent the ham with the foil, so that it is barely touching or not touching the ham at all. This will help to prevent the ham from drying out, without interrupting the browning process.

If you are cooking a spiral-cut ham, it is recommended to wrap the ham tightly in foil. This is because spiral-cut hams are more likely to dry out, due to their increased surface area.

For some hams, it is recommended to cover the ham with foil for the majority of the cooking time, only removing the foil towards the end of the cooking process to add a glaze. For example, if you are cooking a large ham, you should cover it with foil and heat until the ham reaches a temperature of 120°F, then remove the foil, increase the heat, and brush the ham with glaze.

However, if you are basting the ham with a sugary liquid that will become a glaze, it is recommended to skip the foil altogether. This is because the browning that occurs at high temperatures contributes to flavour development, and covering the ham with foil will interrupt this process.

Baking the ham in an oven

Firstly, remove the ham from its packaging and discard any excess liquid. If your ham is frozen, it's important to thaw it before cooking. Most hams are pre-cooked, so you only need to heat it up, but check the packaging to be sure. If your ham is uncooked, it will need to reach an internal temperature of 160°F. For a fully cooked ham, the internal temperature should be 140°F.

Place the ham in a shallow baking pan or roasting pan. If using a half ham, place it in the pan with the cut side down. If your ham has skin, you can choose to trim it, but leave a layer of fat on the ham to add flavour and keep the meat moist. Score the fat with a diamond pattern, being careful not to cut into the meat. This will allow any glaze to soak into the meat.

Add a small amount of water to the bottom of the pan, around 1/4 to 1/2 a cup. Cover the ham with aluminium foil and place in a preheated oven. The oven temperature will depend on the type of ham you are using, but is usually around 325°F. Bake for 10-25 minutes per pound of ham, or until the internal temperature reaches 135°F.

If you are using a glaze, remove the ham from the oven around 30 minutes before the end of the cooking time. Apply the glaze to the surface of the ham and return to the oven, uncovered, for 25-30 minutes, or until the internal temperature reaches 140°F.

If you are not using a glaze, allow the ham to rest for 15 minutes after removing it from the oven. The internal temperature should rise to 140°F during this time.

Frequently asked questions