Ella Walter
There are several ways to cook ham in a pan, but one of the most popular methods is to bake it in the oven. This technique involves placing the ham in a roasting pan, covering it with foil, and baking it in the oven at a specific temperature and time depending on the weight of the ham. The ham can be glazed during the last 30 minutes of cooking to achieve a beautiful finish. The glazed ham is then returned to the oven for the remaining time and allowed to rest before serving.
| Characteristics | Values |
|---|---|
| Oven temperature | 325ºF to 425ºF |
| Pan type | Roasting pan |
| Pan contents | About 1/2 inch of water |
| Ham placement | Fat-side up or flat side down |
| Covering | Aluminum foil |
| Baking time | 10-18 minutes per pound |
| Glaze | Brown sugar, orange juice, maple syrup |
| Glazing time | Last 30 minutes of baking |
| Resting time | 10-20 minutes |
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What You'll Learn
Place the ham fat-side up in a roasting pan
To put a ham in the pan, you'll want to place the ham fat-side up in a roasting pan. This is important as it ensures the fat melts and bastes the meat, keeping it moist.
First, heat your oven to 325ºF. Then, remove any packaging materials, including the clear 'button' on the bone of the ham. Place the ham fat-side up in a large roasting pan, filling the pan with about 1/2 inch of water. Cover the pan tightly with aluminum foil and place it in the oven.
Bake the ham for about 10 minutes per pound, or approximately 13-18 minutes per pound if you're using a rack in the roasting pan. This will ensure the ham is heated through.
During the last 30 minutes of cooking, remove the foil and increase the oven temperature to 425ºF. Brush the ham with a simple glaze at least twice during this time.
After removing the ham from the oven, let it rest for about 20 minutes before carving. This allows the juices to redistribute, ensuring a juicy and tender ham.
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Cover the pan with foil
Covering the pan with foil is an important step in cooking ham, as it helps seal in moisture and prevents the meat from drying out. Here are some detailed instructions and tips for this step:
Prepare the Ham
Before placing the ham in the pan, it is recommended to let it reach room temperature. Taking the ham out of the refrigerator about 30 minutes to an hour beforehand is ideal, ensuring the meat is not too cold when it enters the oven. This helps with the even cooking of the ham. Additionally, it is suggested to place the ham fat-side up in the pan.
Add Liquid to the Pan
Adding a small amount of liquid, such as water, wine, or broth, to the pan before covering it with foil is a common practice. This helps to keep the ham moist during cooking. The liquid should be about 1/4 to 1/2 inch deep, ensuring the ham is not sitting directly in the liquid. This creates a moist environment in the pan, preventing the ham from drying out.
Covering with Foil
When covering the pan with foil, it is essential to do so loosely. The foil should tent or lightly wrap the ham without touching it. This allows for steam circulation and prevents the ham from drying out. The foil creates a barrier that seals in moisture and helps cook the ham evenly.
Cooking Time and Temperature
The recommended oven temperature for cooking ham is typically around 325ºF. The cooking time depends on the weight of the ham, with a general guideline of 10 minutes of cooking time per pound of ham. However, it's important to monitor the ham's internal temperature, aiming for around 140-145ºF in the thickest part of the meat.
Uncover for Glazing
While the foil helps seal in moisture during the initial cooking stages, it is essential to remove the foil toward the end of the cooking process. Uncovering the ham for the last 30 minutes of cooking allows for glazing and browning. During this time, increase the oven temperature to 425ºF, and apply the glaze every 5-15 minutes for a beautifully burnished ham.
Remember, covering the pan with foil is a crucial step in cooking ham, but it should be done in conjunction with other techniques, such as adding liquid to the pan and glazing, to ensure a moist and flavorful final product.
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Put the ham in the oven
To put a ham in the oven, start by preheating your oven to 250° F. Remove the ham from its packaging and place it in a roasting pan. If your ham is uncooked, place it face down in the pan. For a fully cooked ham, place it cut side up.
If your ham package includes juices, pour them into the bottom of the pan, along with about a cup of water. This will help your ham stay moist. You can also add a little less than a cup of stock or broth for added moisture. Cover the ham tightly with foil, leaving the bottom exposed so that the juices can run out into the pan.
Bake the ham according to the instructions on your package. Typically, you'll bake it for 12 to 15 minutes per pound. For example, a 10-pound ham will bake for about 120 minutes or more.
About 30 minutes before the end of your bake time, increase the oven temperature to 425° F and remove the foil. Brush the ham with a glaze, and return it to the oven for 15 minutes. Remove the ham and brush it with glaze again. Repeat this process once more before letting the ham rest for about 20 minutes before serving.
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Glaze the ham
Glazing a ham is an easy way to elevate your dish and create a showstopping entree. You can use a store-bought glaze or make your own. A simple glaze can be made with honey, brown sugar, maple syrup, or sugar. For a more complex flavour, add ingredients such as Dijon mustard, pineapple juice, orange juice, clove, apple cider vinegar, or butter.
To glaze a ham, first cook the ham in the pan for most of the cooking time. During the last 30 minutes of cooking, increase the heat and brush the ham with glaze at least twice, every 5-15 minutes. The ham is ready when a thermometer reads an internal temperature of 135-140°F.
- Line a roasting pan with aluminium foil.
- Place the ham in the pan cut-side down.
- Fold the foil up and around the ham and seal well.
- Bake the ham until an instant-read thermometer inserted into the centre of the ham registers at least 120°F. This should take 2 to 2 1/2 hours total (15 to 20 minutes per pound).
- Meanwhile, make the glaze by placing 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 medium saucepan over medium-high heat.
- Once the ham is cooked, remove it from the oven and brush with the glaze.
- Return the glazed ham to the oven for a final 15-30 minutes.
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Let the ham rest before carving
After baking your ham, it is important to let it rest before carving. This allows the juices to redistribute, ensuring your ham is juicy and delicious. Transfer your ham to a cutting board, placing it cut-side down so that it lays flat and stable. Let the ham rest for 15 to 20 minutes. During this time, you can prepare your workspace by assembling your tools and ensuring you have enough room for carving.
While the ham is resting, its internal temperature will continue to rise by about 5°F. This is an important factor to consider when determining the ideal time to remove your ham from the oven. If you are aiming for a specific internal temperature, account for this rise when using a meat thermometer to check if your ham is ready.
The resting period also provides an opportunity to prepare any side dishes or garnishes that will accompany your ham. You can also use this time to make a glaze, if you haven't already, as it is not necessary to glaze the ham throughout the entire cooking process. A simple glaze can be made by stirring together orange juice, brown sugar, and maple syrup.
Once your ham has rested, you can begin carving. Insert a fork into the center of the ham and slice off the largest chunk, cutting as close to the bone as possible. Then, slice this piece vertically into thinner pieces. For the remaining ham, slice horizontally into the bone and then vertically along the side of the bone to remove as much meat as possible.
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Frequently asked questions
It is recommended to cook the ham for 10 minutes per pound at 325ºF.
To prevent the ham from drying out, add a little water to the pan and cover it with foil.
For the majority of the cooking time, the oven should be at 325ºF. For the last 30 minutes, increase the temperature to 425ºF.
Glazing the ham is not necessary, but it will improve the taste and appearance of the dish. A simple glaze can be made using brown sugar, honey, or maple syrup.
