Roasting Pre-cooked Ham – According to the USDA, the best way to cook a smoked or unsmoked ham butt portion is at 325 degrees Fahrenheit in the oven. Allow 35 to 40 minutes per pound and ensure the internal temperature reaches 145 degrees Fahrenheit when roasting a bone-in ham butt.
- Wait three minutes before slicing the ham.
- Adding a ham glaze to a butt portion will make it even more succulent and tasty.
- In a video posted on the website of the National Pork Board, chef José Mendin of Pubbelly Noodle Bar in Miami Beach recommends the following ingredients for the ideal ham glaze: One-fourth cup of water 8 ounces of crushed pineapple in juice from a can 0.5 cups of honey One-quarter cup of balsamic vinegar Two spoonfuls of unsalted butter Two teaspoonfuls of soy sauce One-half teaspoon of chopped fresh thyme or one-fourth teaspoon of dried thyme 1/2 teaspoon ground black pepper To make the ham glaze, simply bring all of the ingredients to a boil over high heat while stirring frequently.
Then, reduce the heat to low and simmer, stirring constantly, until the liquid is reduced by approximately half, seven to ten minutes. After the glaze has cooled, it can be applied to your ham. After 30 minutes of cooking, Mendin suggests applying the first half of the glaze to the skin that has been scored.
How long does it take to cook a butt ham?
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).
Tips for Achievement –
- Ensure that you use fully cooked smoked ham.
- To keep ham moist while baking, cover it with aluminum foil. To keep the ham moist while baking, you’ll need to add water to the pan’s bottom so that steam can be generated.
- Utilize a baking dish with a rack. You must add water to the pan and place a roasting rack on top so the ham does not come in contact with the water.
- For approximately 16 to 20 people, use an 8 to 10 pound half ham. If you wish to double the recipe, do not use an entire ham. I would recommend using two half-hams so that baking or reheating doesn’t take too long.
Wrap the ham in foil or the baking dish?
You might believe that there is not much to cooking a ham. You are mostly correct, but a few simple tips will help you get it right on the first try. Regardless of whether you choose a fully or partially cooked ham, it must be cooked. It will enhance the flavor and juiciness of the former.
- For the latter, it is required.
- Baking your ham is the best method for preparing it.
- Wrap your ham in aluminum foil and place it, cut side down, in an oven bag inside a roasting pan.
- This method is worthwhile because it prevents you from accidentally drying out your ham.
- It is especially important to place a spiral-cut ham with the cut side down in the roasting pan so that the cut slices do not dry out and ruin the dish.
A ham that has been partially cooked requires 20 minutes per pound at 350 degrees Fahrenheit (175 celsius). A fully cooked ham will require less time to heat through, approximately 10 minutes per pound. Since ovens and hams vary, a meat thermometer must be used to precisely determine when the ham is done.
- It is essential for accuracy to know exactly where to insert the thermometer probe into the ham.
- Choose the thickest portion of the ham’s center, avoiding the bone.
- I usually enter at an angle from above.
- Your ham is done when the internal temperature reaches approximately 140 degrees.
- Stopping at this point will keep your ham juicy, as it will continue to cook while it rests.
Before slicing and serving, the recommended resting period is 30 minutes, tent-covered in aluminum foil.