Cooking a cook’s ham might sound simple since it’s already cooked, but doing it right can elevate your meal from ordinary to extraordinary. Whether you’re preparing a holiday centerpiece or a comforting family dinner, knowing how to heat and glaze a cook’s ham properly will make all the difference. Let’s dive into the best way to cook a cook’s ham, step-by-step, with tips for glazing and serving.
What Is a Cook’s Ham?
A cook’s ham is a fully cooked ham, meaning it has been cured and cooked already, so it’s safe to eat cold or hot. The goal when cooking it at home is to gently reheat it without drying it out, and often to add a delicious glaze that caramelizes beautifully in the oven.
Step 1: Preparing Your Ham for Cooking
– Remove packaging: Take the ham out of all plastic or netting and place it in a roasting pan or baking dish. It’s best to place the ham face down or flat side down if it’s a bone-in ham.
– Bring to room temperature: Let the ham sit out for about 30 minutes to an hour before cooking. This helps it heat evenly.
– Add moisture: Pour a little water (about 1/2 inch deep) into the pan to keep the ham moist during cooking. You can also add juice or wine for extra flavor.
Step 2: Heating Your Cook’s Ham
Since the ham is already cooked, you are essentially reheating it. The key is low and slow:
– Oven temperature: Preheat your oven to about 275°F to 325°F depending on your recipe. A lower temperature (275°F) is gentler and recommended for longer heating times.
– Cooking time: Heat the ham for about 12-15 minutes per pound at 275°F, or roughly 10-15 minutes per pound at 325°F. For example, a 10-pound ham would take around 2 to 2.5 hours.
– Cover the ham: Cover the ham tightly with foil, a lid, or place it in a cooking bag to keep moisture in and prevent drying out.
Step 3: Scoring and Glazing (Optional but Recommended)
Adding a glaze brings flavor and a beautiful caramelized finish.
– Score the fat: If your ham has a fat layer, score it in a diamond pattern about 1/8 to 1/4 inch deep. This allows the glaze to soak in and creates a lovely presentation. You can also insert whole cloves in the intersections for aroma and decoration.
– Make your glaze: Popular glaze ingredients include brown sugar, mustard, maple syrup, honey, orange juice, molasses, or fruit preserves. A classic glaze might be brown sugar mixed with Dijon mustard and a splash of cider vinegar.
– Apply the glaze: About 30 minutes before the ham is done, remove the foil and brush the glaze generously over the ham. Increase the oven temperature to around 400°F or 425°F to caramelize the glaze. Brush the ham again halfway through this final cooking period for a sticky, glossy finish.
Step 4: Resting and Carving
– Let it rest: After removing the ham from the oven, let it rest for at least 15-20 minutes. This helps the juices redistribute and makes carving easier.
– Carve properly: Remove large chunks or lobes of meat first, then slice thinly against the grain. Don’t forget to save the ham bone for making flavorful soups or stews later.
Tips for Perfect Cook’s Ham Every Time
– Don’t overcook: Since the ham is pre-cooked, heating it too long will dry it out. Stick to recommended times.
– Use a roasting rack: Elevate the ham on a rack in the pan so it doesn’t sit in its own juices, which can make the bottom soggy.
– Baste often: If you’re glazing, baste every 10-15 minutes to build up a luscious coating.
– Add aromatics: Scatter onions, garlic, or herbs around the ham in the pan to infuse subtle flavors during cooking.
– Save the drippings: Use pan juices to make a delicious gravy or sauce to serve alongside.
Variations on Cooking a Cook’s Ham
– Spiral-cut ham: These are pre-sliced and ideal for quick reheating. Heat at 350°F covered for about 30 minutes, then glaze and bake uncovered for another hour, brushing glaze every 15 minutes.
– Bone-in ham: Place flat side down, cover with foil, and bake at 350°F for 13-18 minutes per pound. Glaze near the end for best results.
– Boiling method: Some prefer to simmer ham in water with aromatics before glazing and baking to reduce saltiness and add moisture.
Simple Glaze Recipe to Try
– 1/4 cup brown sugar
– 2 tablespoons Dijon mustard
– 2 tablespoons maple syrup or honey
– 1 tablespoon apple cider vinegar
– Optional: pinch of ground cloves or allspice
Mix and brush on the ham during the last 30 minutes of cooking.
Cooking a cook’s ham is straightforward but rewarding. With gentle heating, a flavorful glaze, and proper resting, you’ll serve a juicy, tender ham that’s sure to impress your family and guests.
Enjoy your perfectly cooked cook’s ham!