Watch Now: The Best Recipe for Baked Ham Glazed with Brown Sugar –
- Check the packaging for cooking directions. Either “completely cooked” or “cook before eating” should be on the label.
- Preheat the oven to 350 degrees Fahrenheit.
- Place the ham on a rack in a large baking pan and fill the pan with 1/4 to 1/2 inch of water.
- If the ham is labeled “completely cooked” (requires no further cooking), heat it in the oven for approximately 10 minutes per pound, or until the internal temperature reaches 140 degrees Fahrenheit.
- To reheat spiral-sliced ham, put it cut-side down on a sheet of heavy-duty aluminum foil. Wrap the ham firmly in foil and bake at 300 degrees Fahrenheit for approximately 15 minutes per pound, or until a meat thermometer placed into the thickest portion of the flesh, away from the bone, registers 140 degrees Fahrenheit.
- If the ham is labeled “cook before eating,” heat it to an internal temperature of at least 145 degrees in an oven set to no less than 325 degrees Fahrenheit.
- If your slow cooker is large enough, place the ham inside and pour approximately 1 cup of ginger ale, cola, stock, or water. Heat the ham on LOW for 8 to 10 hours, or until the internal temperature reaches 140 degrees Fahrenheit for a “fully cooked” ham or 145 degrees Fahrenheit for a “cook before eating” ham.
- As with other leftovers, cooked ham must be warmed to a minimum temperature of 165 degrees Fahrenheit. This temperature also applies to hams from locations not inspected by the USDA.
How long do you cook an already prepared ham?
Instructions – SPIRAL SLICED HAMS If you wish to reheat these hams, the directions are often included on the packaging. Place the ham, cut-side down, on a sheet of heavy-duty aluminum foil and cover it completely. Or, use an oven roasting bag and prepare according to the bag’s directions.
- Bake at 325 degrees Fahrenheit for 10 to 14 minutes per pound, or until a meat thermometer reaches 135 degrees Fahrenheit.
- Remove from oven and allow settle for 10 minutes before serving.
- If the ham came with additional glaze, follow the instructions on the packaging for applying and heating the glaze.
To glaze this sort of ham, preheat the oven to 400 degrees Fahrenheit, brush the ham with the glaze, and bake for 10 to 15 minutes, or until the glaze is bubbling and golden. Let stand for 10 minutes before slicing to serve. SLOW COOKER APPROACH The slow cooker produces succulent and juicy hams.
Check that the ham will fit in the slow cooker. Place the ham in the appliance and then add the ingredients for the glaze. You may also add Coke or Pepsi, chicken broth, or water; approximately 1 cup will suffice. Cover and simmer on low for 4 to 8 hours, or until the ham is completely heated. If you choose to glaze the ham, set it on a broiler pan and cover it with glaze; broil 10 inches from the flame for 10 to 15 minutes while keeping a close eye on it.
OVEN METHOD The objective is to reheat the ham without dehydrating it. The optimal method is to arrange the ham on a rack within a roasting pan. Add water to the bottom of the pan and closely cover with aluminum foil. Bake at 325 degrees Fahrenheit for 16 to 20 minutes per pound, or until a meat thermometer reaches 135 degrees Fahrenheit.
- Unwrap the ham and apply the glaze; raise the heat to 400 degrees Fahrenheit and bake for an additional 15 to 20 minutes, until the glaze is browned.
- GRILL METHOD It is difficult to grill a full or half ham due to the method’s reliance on dry, intense heat.
- However, ham steaks or slices are delicious when grilled.
If you wish to grill a huge ham, utilize the indirect cooking method and ensure that the coals are completely consumed by gray ash before adding the ham. You must read the label of the ham you purchase attentively in order to cook it properly. In this instance, you are only reheating the ham, thus preventing it from drying out is of utmost importance.
WHAT ABOUT GLAZING? Obviously, glazes enhance the flavor of ham and also make the meat more attractive. Glazes can range from a simple brushing of maple syrup to complex sugar and flavor mixes. They should be added during the final 20 to 30 minutes of cooking to prevent burning. If desired, you can slice the surface of the ham and place entire cloves in each slit.
How should thoroughly cooked ham be heated?
There is little question that lots of hams will be served on many holiday dinner tables. The trick to serving this ham warm is to gradually reheat it so that it does not get dry. – My kid was given a HoneyBaked ham as a present. They advise against heating in the oven.
- Why then? What is the best method for warming the ham? Warren Churan, Jo Churan.
- ANSWER: There is little question that hams will be served on many Christmas dinner tables.
- The secret is to keep the ham wet and avoid drying it out.
- HoneyBaked hams and other hams offered in grocery stores are completely cooked, and the label should reflect this.
Technically, you are reheating them rather than cooking them further. It is preferable to gently warm them in an oven heated to between 325 and 350 degrees until the internal temperature reaches 135 degrees. HoneyBaked hams, unlike other grocery store hams, are dry-cured and have no additional water, according to Wendy Becker, vice president of marketing for the locally based ham maker.
- Our hams slow-smoked and roasted for more than 24 hours,” Becker remarked.
- It is already quite moist and soft.
- Overheating would diminish its natural condition.” Becker stated that the hams may be reheated, although it is recommended to do so by the slice.
- Wrap the slices in aluminum foil and bake them in the oven.
Or, cover and microwave to reheat. Becker stated, “It’s alright to reheat it; just don’t overheat it.” According to www.honeybaked.com, their hams should be warmed at 275 degrees for 10 minutes per pound while covered in aluminum foil. At supermarket shops there are various brands of fully cooked ham.
- Check the packaging for warming directions, but in general, this is how to reheat a completely cooked ham.
- Place the ham in a roasting pan.
- Pour some water into the pan’s base.
- Many recipes ask for cola or my preferred Vernors to be poured into the bottom of the pan.
- If the ham is spiral-sliced, arrange it cut side down in a baking dish.
Cover with aluminum foil. Reheat in an oven heated to 325 degrees until the internal temperature reaches 135 to 140 degrees. Alternatively, you may place the ham in an oven bag. Reheating should take no more than 10 minutes per pound. For thoroughly cooked (again, check the label) hams that are not spiral sliced, remove the skin.
Crosshatch the layer of fat with diamond-shaped notches. Place in an oven preheated to between 325 and 350 degrees, glaze if preferred, and bake until thoroughly cooked and the internal temperature reaches 135 degrees. Again, do not exceed 10 minutes per pound. A weight of 8 pounds will require 1 hour and 20 minutes.
During roasting, the ham can be basted with pan juices or a glaze, if desired. Have a question? Thursdays from noon to 3 p.m., call Susan M. Selasky at 313-222-6432 or email [email protected]. Follow her on Twitter at @SusanMariecooks. How to prepare an upright rib roast Susan Selasky and Chef Shawn Mac demonstrate how to prepare a standing rib roast.
How can you determine whether precooked ham is ready?
To prevent foodborne disease, it is crucial to recognize the distinctions between completely cooked and uncooked ham. Do you ever wonder if a ham has to be cooked or if it can be eaten straight from the cooler? Confusingly, we get ham from the deli, and we do not need to prepare it.
- Ham that has been cured, smoked, or baked is called “pre-cooked” and theoretically does not require further cooking.
- This includes the ham acquired from the deli.
- The majority of ham offered to customers has already been cured, smoked, or baked.
- As a deli meat, it may be consumed straight from the refrigerator, although other hams are often re-heated to enhance their flavor and texture.
Also available for purchase is fresh ham, which must be cooked prior to consumption. If the ham has been processed, the type of ham will be specified on the packaging. If a ham’s package label indicates that it requires cooking (e.g., “cook thoroughly”), it should also provide cooking instructions.
It should be stated explicitly that cooking is necessary. Even cured ham must be refrigerated at temperatures no higher than 40 degrees Fahrenheit. With the exception of canned or dry-cured ham, which can be refrigerated at room temperature. Prosciutto and country ham are examples of dry-cured ham. There is variety, but most hams may be safely stored for three to five days in the refrigerator and three to six months in the freezer.
Specific timeframes can be obtained online. The USDA’s guidelines read, “Adjust the oven temperature to 325 degrees Fahrenheit. Before removing raw ham from the heat source, it must reach a minimum internal temperature of 145 degrees Fahrenheit, as measured by a food thermometer.
Before cutting or ingesting meat, allow it to rest for at least three minutes to ensure its safety and quality. Individuals may opt to cook meat at higher temperatures based on personal choice. Reheat to 140°F cooked hams packed in USDA-inspected facilities, and 165°F all others.” Trichinella Spiralis is a parasite discovered in pork, however its prevalence is small since processing factories are required to eliminate the parasite according to USDA criteria.
Regardless, the Michigan State University Extension advises following standard food safety procedures while handling ham. For example, storage at 40°F in the refrigerator, without exposing to room temperature for more than two hours, and cooking and reheating according to the aforementioned instructions.
Do you add water to a ham?
Avoid These Nine Common Easter Ham Mistakes Any holiday centered on a main dish (ahem, turkey) may be stressful. Easter is synonymous with ham. Unfortunately, cooking this cut of meat isn’t always simple, so we consulted Dawn Perry, senior culinary editor, for some tips.
- Whether you’re using a tried-and-true family recipe or one from our April issue, avoid these typical errors while preparing Easter’s most popular dish.
- A Ham is a Ham is a Ham.
- Easter is not simply another Sunday supper.
- Call your butcher to reserve a high-quality bone-in smoked ham, rather than purchasing one from the store.
If it does not work, there is still time to place an order; they even offer overnight shipping. #### 2. No Bone, No Problem Order a ham with some type of bone in it, whether it is bone-in or partially deboned. It will give you an idea of where to take the ham’s temperature to assess doneness (see below), and the remaining bone will elevate a soup or pot of beans.
- 3. Acquire precisely what you require False — purchase more.
- Ham lasts for several days.
- Do not be scared to get a large turkey and consume the leftovers for a week.
- Eggs and sandwiches! Ham steaks, oh my!) Plan to purchase at least 1 pound of meat each person in order to have plenty leftovers.
- Your Ham Does Not Require a Bath Cook the ham with at least 1/2 cup of water, wine, or stock in the pan and cover it with foil to prevent it from drying out (until the glaze has been applied, at which point the foil is removed).
The Glaze Packet Is Your Best Friend Give your ham homemade affection! Make your own glaze instead of using the disgusting pre-made package. Consider something sweet and something hot (even as simple as brown sugar and black pepper). Apply the glaze at the end of cooking for a classic sweet-and-salty flavor combination.
#### 6. Ready, Set, Glaze! Do not glaze your ham immediately. Apply it 15 to 30 minutes before removing it from the oven, and check on it periodically to ensure that it is not burning.7. Keep the Temperature Low and Slow Yes, you should cook your ham at a low, steady temperature (say, 300°), but in order to achieve that enticing crust, you must increase the heat.
If the glaze is not bubbling and caramelizing, increase the oven temperature to 450 degrees and monitor it until the shellac begins to firm.8. Rely on Your Recipe’s Timing Hams are typically already cooked (they are typically smoked, boiled, or baked), therefore cooking it over 145 degrees will cause it to dry up.
- Insert a thermometer near the ham’s bone to obtain a precise reading.
- Remove the ham from the oven when it reaches 135 to 140 degrees; it will continue to cook throughout the resting period. #### 9.
- Dig Right In As with any other cut of meat, the ham need some time to rest in order to become juicy.
- After removing the item from the oven, allow it to cool for approximately 20 minutes.
Then, dive in: Avoid These Nine Common Easter Ham Mistakes
How long do you cook a pound of fully-cooked ham?
For completely cooked or ready-to-eat ham, cook a 10- to 15-pound entire ham for 15 to 18 minutes per pound. For a 5- to 7-pound half ham, cook every pound for 18 to 24 minutes. The ham is ready when the internal temperature hits 140 degrees Fahrenheit.
Can a precooked ham be overcooked?
NEVER OVERCOOK YOUR HAM By: Tom Barthel, Snake River Farm Dear Friends, Neighbors, and Customers I meant to send this message sooner.What I mean by DO NOT OVER COOK is do not re-cook your cured ham.Almost every year I receive a message from a dissatisfied hog customer.That customer intended to delight the family with a ham from one of our pastured hogs.Instead, the ham became a tasteless, crumbly piece of meat.
Cured hams have previously been completely cooked. What you should do before dinner is WARM the ham for serving.Heating above 135 degrees will only detract from flavor and tenderness.Re-cooking or prolonged heating will always make cooked meat tough and in the case of cured hams, the meat will be crumbly.Bacon (cured) is not as fully cooked as other cured meats, so some actual cooking, but not too much, is advised.
NEVER OVERCOOK YOUR HAM
Can a precooked ham be consumed without heating?
A completely cooked, ready-to-eat ham (sometimes known as a “city ham”) can be sliced and eaten cold or at room temperature; no reheating is required. In this manner, spiral-cut ham is wonderful by the slice, nestled between biscuits, or in a grilled cheese sandwich.
Why is precooked ham sold?
Ham is simple to prepare, but city ham does not suffer greatly from reheating, so pre-cooking increases shelf life.
How long must a 10 pound ham be cooked?
Traditional Glazed Ham Unfortunately, there appears to be a problem playing this video. Please reload the page or try again shortly. If you continue to experience problems, please contact us. Remove the ham from the refrigerator and let it to reach room temperature for approximately 30 minutes.
- Prepare the glaze that you desire.
- For the Apple-Maple Glaze, boil the apple cider in a saucepan over medium heat for 8 to 10 minutes, or until reduced to 1/2 cup.
- Reduce the heat to low and mix in the apple jelly, maple syrup, mustard, nutmeg, and allspice.
- In order to make the Mustard-Orange Glaze: In a bowl, combine the brown sugar, mustard, orange zest, and orange juice.
For the Hoisin-Spice Glaze, toast the five-spice powder with peanut oil in a small saucepan over medium heat for one minute. Add the hoisin sauce, the honey, the rice vinegar, the soy sauce, and one cup of water. Boil and reduce to 1 1/2 cups in approximately five minutes.
- For the Pineapple-Apricot Glaze, combine lime juice, ginger, and pineapple juice in a saucepan.
- In 8 to 10 minutes, reduce the liquid to 1/2 cup by boiling it down.
- Add the lime zest, apricot preserves, and mustard after straining.
- Preheat the oven to 325 degrees Fahrenheit.
- Remove any excess skin from the ham.
Using a sharp paring knife, score a diagonal crosshatch pattern in the fat without cutting through to the flesh. Insert the cloves into the ham at the intersections of the slices, if desired. Place the ham on a rack in a roasting pan with the flat side down.
- Pour 1/4 inch of water into the pan’s base.
- Approximately 2 hours 30 minutes later, a thermometer placed into the thickest portion of the ham should read 130 degrees Fahrenheit (about 15 minutes per pound).
- Raise oven temperature to 425 degrees Fahrenheit.
- Pour half of the glaze over the ham and coat with a pastry brush.
If water has evaporated from the bottom of the pan, add extra. Return the ham to the oven and continue roasting, basting every 10 minutes with the remaining glaze, for an additional 45 minutes, or until glossy and well-browned. Image by Tina Rupp: Traditional Glazed Ham
Should I bake my ham with the lid on or off?
What is the best way to cook a precooked ham?
Uncooked or Partially Cooked Ham – Dry-Cured (Country) Ham – The country ham is ready to be cooked after soaking and washing (see Ham Preparation). A country ham can be baked in a variety of ways. The following are examples of common approaches. Covered:
|Place the ham, skin side up, in a large roaster.|
|Add 5 cups of water|
|Place the cover on the roaster or if it does not have a cover, use foil to cover tightly. Place in an oven preheated to 375°F. Turn oven up to 500°F and leave for 10 minutes only.|
|After 10 minutes, turn the oven off and allow the ham to set in the oven for three hours. After three hours, turn the oven back on to 500°F again for 15 minutes. Be sure this time does not exceed 25 minutes. Turn the oven off again and allow the ham to set in the oven for 6 to 8 hours. Do not open the oven door any time throughout this process of cooking. When done, the internal temperature of the ham should be at least 155°F. Allow ham to rest for 15 minutes to allow the juice to be distributed throughout the meat. The internal temperature should rise to 160°F during this time. Remove skin and fat while the ham is still warm and carve as desired. If glazing, leave a 1/4-inch layer of fat on the ham. See Glazing for more information.|
Ham is best prepared using an oven cooking bag. They promote more uniform cooking and save cooking time.
|In a large 19″ x 23 ½” oven cooking bag, shake 1 tablespoon of flour. The flour will help prevent the bag from bursting while cooking.|
|Place the ham, skin side up, in the oven bag.|
|Place the bag and ham in a large roaster that is at least 2 inches deep.|
|Add 3 to 4 cups of water or other liquid to the bag. The liquid used in the bag could consist of fruit juice or wine, or a carbonated beverage, such as cola.|
|Close the bag securely with a nylon tie.|
|After tying the bag securely, trim tied end of the bag to approximately 1 inch above the tie. This will help prevent the bag from touching the top or sides of the oven.|
|Make six ½ inch slits on the top of the bag to allow steam to escape from the bag as the ham cooks. This will help prevent the bag from bursting as the steam builds up inside the bag.|
|Place the ham in an oven preheated to 325°F for 20 to 25 minutes per pound or until internal temperature reaches 155°F on a meat thermometer. Be sure the cooking bag is not touching the sides or top of the oven, otherwise the bag might melt.|
|Remove the ham from the oven and discard the bag and drippings.|
|Allow ham to rest for 15 minutes and the internal temperature should rise to 160°F during this time. Remove skin and fat while the ham is still warm and carve as desired. If glazing, leave a 1/4-inch layer of fat on the ham. See Glazing for more information.|
Unveiling: Wet Cured (City) Uncovered Ham: Use the same technique as described previously for the unwrapped completely cooked wet-cured ham. The uncooked or partially cooked wet-cured (city) ham will require more cooking time and must attain an internal temperature of 160 degrees Fahrenheit.
- Bake until an internal temperature of 155°F is reached.
- Rest the ham for 15 minutes before cutting.
- During this time, the internal temperature should climb to 160°F.
- If using a glaze, it should be applied 30 minutes before the end of cooking.
- Chart of Roasting / Baking Times and Temperatures Oven Temperature = 325°F The times shown below are approximations of the cooking times per pound.
The actual cooking time varies. Always check the internal temperature reading to ensure that the ham is cooked properly.
|Type of Ham||Cooking Time per Pound||Internal Temperature|
|Remove from Oven||Finish Temp. After Resting|
|Fully Cooked Hams|
|Whole – Boneless||15 to 18 minutes||135° F||140°F|
|Whole – Bone-in||15 to 18 minutes||135° F||140°F|
|Half – Boneless||18 to 24 minutes||135° F||140°F|
|Half – Bone-in||18 to 24 minutes||135° F||140°F|
|Spiral Cut Ham||10 to 14 minutes (@275° F)||135° F||140°F|
|Canned Ham||15 to 20 minutes||135° F||140°F|
|Picnic Ham||25 to 30 minutes||135° F||140°F|
|Uncooked or Partially Cooked Hams|
|Whole – Boneless||18 to 20 minutes||155° F||160° F|
|Whole – Bone-in||18 to 20 minutes||155° F||160° F|
|Half – Boneless||22 to 25 minutes||155° F||160° F|
|Half – Bone-in||22 to 25 minutes||155° F||160° F|
|Whole/Half Cooked in an Oven Bag||20 to 25 minutes||155° F||160°F|
|Picnic Ham||30 to 35 minutes||155°- 165° F||160° – 170° F|
|Fresh Ham||25 to 30 minutes|
The cooking time for a ham will vary depending on its size, whether it is fully cooked, halfway cooked, or uncooked, and whether it is bone-in or boneless. Checking for doneness is the greatest technique to assess if the meat has been cooked long enough.
- It is essential not to overcook the ham in order to preserve its juices.
- If the ham is not entirely cooked, it must be cooked to the right doneness before it is safe to consume.
- Below are indicators to consider when judging doneness.
- Refer to Ham Cooking Guide – Ham Doneness for further details.
- Meat will offer little resistance when prodded with a meat fork.
The meat will begin to separate from the bones, and the bigger bones will become easier to manipulate. Check the doneness with a meat thermometer. A thermometer put into the thickest portion of the cut should register 160 degrees Fahrenheit for raw or partly cooked ham and 140 degrees Fahrenheit for thoroughly cooked ham.
- For optimal results, the meat should be taken from the oven when its internal temperature is 5 degrees below the ultimate ideal temperature, and then let to rest for 10 to 15 minutes before to carving.
- During this time, the meat will continue to cook and will reach 160 degrees Fahrenheit for raw ham or 140 degrees Fahrenheit for completely cooked ham.
Resting also allows the meat’s fluids to be evenly dispersed throughout the flesh prior to carving. Cut or sculpt to the required thickness.