How to cook a 9lb ham?

How to cook a 9lb ham?
How long must a 9-pound ham cook? – How long do you cook a 9-pound ham? It depends on the type of ham and the intended purpose.14 to 22 hours can be used to cook a 9-pound ham slowly, i.e., at a low temperature for an extended period of time. You can bake the ham in a preheated oven at 190 degrees Fahrenheit for two to two and a half hours per pound, or you can cook it in a pressure cooker.

How long does it take to cook a 9-pound ham?

How long to Cook a Ham – This recipe calls for a ham with the bone in because bone-in ham produces the most flavorful and tender meat (plus we like to have a leftover ham bone to make our favorite Crock Pot Ham and Bean Soup ). For this recipe, a fully cooked, bone-in ham requires approximately 12 to 14 minutes per pound, or 2 and a quarter hours for a 9-pound ham.

It is easy to overcook ham, so for a truly perfect baked ham, I recommend using this thermometer. I have one, and I simply leave the ham in it while it cooks and monitor the temperature to ensure that it is cooked to perfection. (I use it for everything from steaks to pork tenderloin cooked to perfection.) I believe it is a small investment to be able to achieve perfect cooking results (and never have overcooked meat again) for less than $20.

On the packaging of the ham you purchase should be a cooking time guide, but a thermometer is more accurate.

These hams can be prepared in numerous ways. Ham slices served on biscuits or pan-fried with “red-eye gravy” are delicious. Use pieces of ham or a ham bone to flavor soup, beans, or vegetables. Red-Eye Gravy – Add a half cup of water or strong coffee to the skillet in which you fried the ham slices.

  1. Allow to simmer for a few minutes.
  2. Serve over biscuits and fried ham slices.
  3. Hams with Spiral Slices Your spiral-sliced ham is fully cooked and can be served warm or chilled.
  4. To reheat this ham, preheat the oven to 275 degrees Fahrenheit.
  5. Remove packaging and set liquid aside.
  6. In a roasting pan, place the ham cut-side down on a large sheet of foil.

Pour reserved liquid over the ham, then wrap tightly in aluminum foil. In the oven, warm ham for 10 to 12 minutes per pound. Avoid overheating. Hams Smoked with Hardwood 1. Heat oven to 325 degrees F. Remove all packaging and place the ham on its side, fat side up, on a rack in a shallow roasting pan; cover with aluminum foil.2.

Heat for 15 to 20 minutes per pound until thoroughly heated.3. Remove ham from oven and allow to rest, covered, for 20 minutes for whole hams and 10 to 15 minutes for half hams before serving. Glazing Ham Remove ham from oven when thoroughly heated. Raise the oven temperature to 400 degrees Fahrenheit.

Uncover the ham, then brush or spoon the glaze over the ham’s surface. Return the dish to the oven, uncovered, and heat for 10 minutes. How to Carve To bring out the delicate flavor of your Smithfield or country ham, you must slice it very thin, using a very sharp knife (preferably long and narrow) (preferably long and narrow).

If you have chosen a boneless ham, simply start slicing at the small end and serve. Similarly, smoked hams may be sliced slightly thicker if preferred. Please exercise caution when slicing ham in order to avoid injury. Bone-in Smithfield or Country Ham There are three simple steps to carving a Bone-In Ham elegantly: Beginning two inches from the hock (or small end) and cutting straight through to the bone, place the ham on a flat surface, dressed side up.

Slightly incline the knife with each successive cut. Cut to the bone and partially around it. Reduce angle as the size of the slices increases. Eventually, the bone formation will necessitate the cutting of thinner slices at varying angles. Spirally Cut Hams Start by slicing the ham’s large end (butt) into thin slices.

  • After a few cuts, you will encounter the first spiral cut.
  • Cut parallel to the bone along the natural seams of the ham’s surface.
  • There are three simple steps left: Cut along the natural seam on the top (as it faces you), extending the knife point as far back into the ham as desired, then down and to the left, parallel to the bone, and exiting at the natural seam.
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Then, make a second cut parallel to the bone along the top (where the first section was removed), circling to the right and exiting the natural seam. To remove the last section, cut down and parallel to the bone to the right until the section is free.

Ham Storage Traditional Smithfield and Country Hams Uncooked country hams can be hung in a cool, dry location at room temperature. Genuine Smithfield hams can be stored for up to two years, while country hams can be stored for up to six months. Uncooked country hams may be hung in a cool, dry location for storage.

From the date of manufacture, Smithfield Hams can be stored for up to one year and Country Hams for up to six months without deterioration. Cooked country hams, Genuine Smithfield hams, and unopened slices can be refrigerated for at least six weeks. Hams that have been cooked may be frozen; however, we recommend removing the bone prior to freezing.

Gourmet slices must be consumed shortly after opening. Hams that are spiral-sliced and hardwood-smoked Hams that have been spiral-sliced and smoked over hardwood will be shipped frozen and must be refrigerated or refrozen upon receipt. Hams with Bone-In Spiral Slices can be refrigerated for seven to ten days.

The Genuine Virginia Boneless Spiral Ham and the Hardwood Smoked Hams can be refrigerated for approximately two weeks. Hams that are spiral-sliced and smoked over hardwood can be frozen for three months without losing flavor. Dry Seasoned Bacon For maximum flavor retention, Dry Cured Bacon can be refrigerated for up to two months and frozen for up to six months.

How long is a 9-pound ham cooked at 350 degrees?

Ham can also be cooked on a grill and, depending on its size, in a slow cooker or Instant Pot. Too warm to operate the oven? Grill your ham to perfection! Carrie Parente Prepare the grill for indirect cooking over low heat, about 300 degrees Fahrenheit, to grill.

  1. Place ham in a pan made of aluminum foil or cast iron and cover with foil.
  2. Place on grill grates and cook per pound for 15 to 20 minutes.
  3. During the final half-hour of cooking, remove the foil and glaze the meat, if using.
  4. Cook the ham to an internal temperature of 140 degrees Fahrenheit.
  5. Rest for fifteen minutes prior to carving.
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As long as your Instant Pot or slow cooker can accommodate your ham, you can cook it there. Carrie Parente Add 1 cup of liquid to the pot of an Instant Pot (i.e. water, broth or juice). Insert the ham and then the trivet. Drizzle glaze and/or seasonings over the food.

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 inserted into the thickest portion of the ham should register 130 degrees Fahrenheit (about 15 minutes per pound).

How do I determine whether a ham is raw or cooked?

So how do you cook a ham? – According to the USDA, both half and whole cooked hams that have been canned and vacuum-packaged in a facility inspected by the FDA can be consumed cold, straight from the packaging. If you wish to reheat a cooked ham, bake it at 325 degrees Fahrenheit until an inserted food thermometer registers 140 degrees Fahrenheit.

For raw and fresh ham, bake at 325°F until an inserted food thermometer registers 145°F. (scroll down to continue) Do you have sufficient ham to feed your guests? Learn more here. It is essential to keep in mind that the amount of time required to bake a ham depends greatly on its weight, cut, and whether it is cooked or uncooked.

Use the chart provided by the USDA to determine how long to cook a ham:

Cut Weight/lbs Minutes/lb Minimum Internal Temperature & Rest Time
HOW LONG TO COOK SMOKED HAM, cook-before-eating
Whole, bone in 10 to 14 18 to 20 145° and allow to rest for at least 3 minutes
Half, bone in 5 to 7 22 to 25
Shank or Butt Portion, bone in 3 to 4 35 to 40
Arm Picnic Shoulder, boneless 5 to 8 30 to 35
Shoulder Roll (Butt), boneless 2 to 4 35 to 40
Whole, bone in 10 to 14 15 to 18 Reheat cooked hams packaged in USDA-inspected plants to 140 °F and all others to 165 °F.
Half, bone in 5 to 7 18 to 24
Arm Picnic Shoulder, boneless 5 to 8 25 to 30
Canned ham, boneless 3 to 10 15 to 20
Vacuum packed, boneless 6 to 12 10 to 15
Spiral cut, whole or half 7 to 9 10 to 18
Whole leg, bone in 12 to 16 22 to 26 145° and allow to rest for at least 3 minutes
Whole leg, boneless 10 to 14 24 to 28
Half, bone in 5 to 8 35 to 40
Whole or Half. (Soak 4 to 12 hours in refrigerator. Cover with water and boil 20 to 25 minutes per pound. Drain, glaze, and brown at 400 °F for 15 minutes.)

Not fond of ham? Try these recipes for leg of lamb for Easter instead. Plus, what to do with leftover ham.

Can I heat a precooked ham to 350 degrees?

There is no doubt that plenty of hams will be served on many holiday dinner tables. The key to serving this ham warm is to gently reheat it so that it does not become dry. – My daughter 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 no doubt that hams will be served on many holiday dinner tables.
  • The secret is to keep the ham moist and avoid drying it out.
  • HoneyBaked hams and other hams sold in grocery stores are fully cooked, and the label should reflect this.

Technically, you are reheating them rather than cooking them further. It is best to gently reheat them in an oven heated to between 325 and 350 degrees until the internal temperature reaches 135 degrees. HoneyBaked hams, unlike some grocery store hams, are dry-cured and contain no added water, according to Wendy Becker, vice president of marketing for the locally based ham producer.

  1. Becker stated that his hams were smoked and roasted for more than twenty-four hours.
  2. It is already extremely moist and tender.
  3. Overheating would diminish its natural condition.” Becker stated that the hams can be reheated, but it is best to do so by the slice.
  4. Wrap the slices in aluminum foil and heat them in the oven.

Or, cover and microwave to reheat. Becker stated, “It’s fine to reheat it; just don’t overheat it.” According to, their hams should be reheated at 275 degrees for 10 minutes per pound while covered in aluminum foil. There are numerous types of fully cooked ham available at grocery stores.

  1. Check the packaging for reheating instructions, but in general, here is how to reheat a fully cooked ham.
  2. Ham is placed in a roasting pan.
  3. Pour some water into the pan’s base.
  4. Many recipes call for cola or my preferred Vernors to be poured into the bottom of the pan.
  5. Place spiral-sliced ham with the 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 can place the ham in an oven bag. Reheating should take no more than 10 minutes per pound. For fully 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 desired, and bake until thoroughly heated 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 cook a standing rib roast.