Cooking a whole ham might sound intimidating, but it’s actually quite straightforward and rewarding. Whether you’re preparing for a holiday feast or a special family dinner, a beautifully cooked whole ham can be the star of the table. This guide will walk you through the process step-by-step, with tips on glazing, roasting, and carving, so you can serve a juicy, flavorful ham every time.
Choosing Your Ham
First, decide what kind of ham you want to cook. Most whole hams you find in the store are pre-cooked and cured, which means you’re essentially reheating and adding flavor rather than cooking it from raw. You can get:
– Bone-in ham: Offers more flavor and moisture.
– Boneless ham: Easier to carve and handle.
Both types work well, but bone-in tends to be more traditional and flavorful.
Preparing Your Ham
Step 1: Bring to Room Temperature
Remove the ham from the refrigerator about 1-2 hours before cooking. This helps it cook more evenly.
Step 2: Score the Ham
Using a sharp knife, score the fat layer in a diamond pattern about 1/8 to 1/4 inch deep. This allows the glaze to penetrate and the fat to render nicely, making the meat juicy and flavorful.
Step 3: Place in Roasting Pan
Put the ham fat side up in a large roasting pan. Add about 2 cups of water or enough to come up 1/2 inch on the sides of the pan to keep the ham moist during cooking.
Cooking Your Ham
Oven Temperature and Time
Preheat your oven to 325°F (163°C). Cook the ham covered with foil to keep it moist. The general rule of thumb is to cook for about 15 minutes per pound if you want it thoroughly heated through. For example, a 10-pound ham would take about 2.5 hours.
Glazing Your Ham
A glaze adds a beautiful shiny crust and a burst of flavor. Here’s a simple, classic glaze recipe and method:
Classic Brown Sugar-Maple Glaze
– 1/4 cup brown sugar
– 1/4 cup maple syrup
– 1/4 cup apple cider or freshly squeezed orange juice
– 1 tablespoon Dijon mustard (optional)
Mix these ingredients until smooth.
Applying the Glaze
About 30 minutes before the ham is done, remove the foil and increase oven temperature to 425°F (218°C). Brush the ham generously with the glaze. Return to the oven uncovered and brush again every 15 minutes for about 30 minutes total until the glaze is sticky, shiny, and caramelized.
Resting and Carving
Once the ham is done, remove it from the oven and let it rest for at least 15-20 minutes before carving. Resting allows the juices to redistribute, keeping the meat moist.
To carve, remove large chunks of meat from the bone, then slice into your desired thickness. Don’t forget to save the bone for making delicious ham soups later.
Tips for Perfect Ham Every Time
– Use a meat thermometer: Aim for an internal temperature of about 130-140°F (54-60°C) for a warm, juicy ham.
– Don’t overcook: Since most hams are pre-cooked, you’re mainly reheating and glazing.
– Score fat carefully: Only cut through the fat, not the meat.
– Baste often: Keep the ham moist by spooning pan juices over it during cooking.
– Rest well: Letting the ham rest before slicing is key to juicy meat.
Flavor Variations for Your Glaze
Try these variations to customize your ham glaze:
– Pineapple glaze: Blend pineapple chunks, brown sugar, and spicy mustard for a tropical twist.
– Citrus glaze: Use orange juice and zest with brown sugar and cloves for a bright flavor.
– Sweet and spicy: Add a bit of cinnamon, cloves, and allspice to your brown sugar glaze for warmth.
Cooking a whole ham is easier than you think, and with a little care, you’ll have a centerpiece that’s juicy, flavorful, and sure to impress.
Enjoy your meal!
A perfectly cooked whole ham is juicy, flavorful, and easy to prepare with simple steps and a delicious glaze. Happy cooking!