When I think of the holidays, I often think of juicy ham. The smell of the glaze in the oven takes me back to the Christmas of years past. The smooth texture with the crisp skin makes any mouth water. Ham certainly is a staple centerpiece for a family table. With the holidays quickly approaching, we thought that we’d share our favorite tips for serving cooking ham.
CHOOSING THE RIGHT HAM
Choosing what ham that is right for your feast may be a daunting task. When deciding on the size of the ham, it’s best to account for 2-3 servings per pound.
Cured Ham: Curing refers to the process to preserve hams. Hams are cured with brine, salt rub, or are smoked.
Fresh Ham: Fresh ham is a product that has not been cured or smoked. Before baking fresh ham, you will need to score the skin with a sharp knife. This raw cut takes 20-28 minutes when cooked at 325 degrees in the oven. Fresh ham is ready once it reaches an internal temperature of 145 degrees followed by a three-minute rest before serving.
Pre-Cooked or “City Ham”: A pre-cooked ham is a great option for any cook that is crunched on time. At 350 degrees bake your ham for 10 minutes per pound to re-heat it. Pre-cooked ham can also be served cold if desired.
COOKING
Before going in the oven, I like to brush a butter and honey mixture on the ham. These small steps add more juice and flavor to the ham during the baking process. When ready to go in the oven, cover your ham with tin foil and bake with the flat side down on the pan. Keeping your ham covered will help lock in those juices and prevent your ham from drying out.
Adding a glaze to your ham is a game-changer. From citrus to sugar to spicy a glaze can elevate your ham flavor to new heights. With about 45 minutes left, brush a glaze over your ham every 10-15 minutes. Re-cover with foil after every brush!