The holiday ham is a main center piece on many dinner tables around Thanksgiving and Christmas every year. There are several ways to cook a ham along with many different types of hams. Here are a few tips on how to cook the perfect holiday ham.
First off you should determine what type of ham that you would like to cook. You have the precooked sliced hams that are easily found at your local grocery store. These ready-to-eat versions are good to eat right out of the package but are even better when they are heated in your oven. Then there are the partially cooked hams. These hams MUST be cooked all the way through before eating them. The most common ham is the uncooked ham. This one takes the longest to cook and it’s usually the one most commonly found on holiday dinner tables. There are also canned hams, spiral hams and boneless hams. For the canned hams and the ready-to-eat hams you just need to follow the directions on the packaging for cooking them correctly. For this article I will be talking about how to cook an uncooked ham.
First off, we’ll start with thawing techniques for your holiday ham. The safest and most recommended way to thaw a ham is also the slowest, the refigerator. Leave the ham in it’s original wrapper and place it in the fridge. I like to place a towel under the ham so that there won’t be any liquids leaking out all over my refrigerator. For a small ham the general rule of thumb is to thaw for 4 to 5 hours per pound and 5 to 7 hours per pound for a large ham. When thawing in the refrigerator you can leave the ham in the fridge for up to 3 to 5 days before it requires cooking.
The next safest method for thawing a ham is the cold water method. For this you would use a deep sink or tub filled with cold water, enough to cover the entire ham. Place your ham, still in the wrapper, into the cold water and let it soak. You will need to change the water every 30 minutes to ensure that the ham stays cold enough to prevent bacteria growth. For the cold water thawing it will generally take 2 to 3 hours for a small ham to thaw and 30 minutes per pound for a large ham to thaw. When you thaw your ham using the cold water method you should cook your ham immediately, unlike the refrigerator thawing.
One the thawing of the ham is done, it’s time to cook your holiday ham. The most common way to cook a ham is to bake it in your oven. You will start out with a regular roasting pan. I like to line my roasting pan with aluminum foil to make for an easier cleanup afterwards. Next you will want to cook your ham slowly to avoid drying it out. Preheat your oven to 375°F. Place your ham into the roasting pan with the fat side up. The fat will melt and baste your ham during the cooking process. Place a meat thermometer into the ham and leave it in while the ham is cooking. Do not let the thermometer touch a bone or you will get an inaccurate temperature reading. Bake you ham for 20 to 30 minutes per pound in the 375°F oven for the uncooked hams. The precooked hams will have heating directions for you to follow on their packaging.
About halfway through the cooking process turn the ham over so that it cooks evenly all the way through. When you do turn it over make sure not to pierce the ham. This will allow the much needed juices to escape, which in turn will cause you to end up with a dried out ham. So make sure to use wooden spoons and spatulas when turing the ham over.
Try not to overcook the ham. Keep a close eye on the time and check the temperature on the meat thermometer. The USDA recommends a doneness temperature of 160°F in order to protect against harmful bacteria. After the ham has finished cooking, let is stand for at least 15 minutes before slicing. The ham will comntinue to cook for those 15 minutes and you will have an easier time carving the ham after those 15 minutes of rest.
To enhance the flavor of any ham you can add a glaze. A glaze can be anything from a bottle of store bought glaze to fruit juices to a glaze that you make yourself. If you are feeling adventurous and would like to make some glaze for you perfect holiday ham, here are a few easy recipes that you can try out.
Mix 1/4 cup of powdered mustard and 1/4 cup of brown sugar. in the last 30 minutes of cooking sprinkle the mixture over the ham.
Mix 3/4 cup orange juice and 3/4 cup pear juice. Baste the ham two times within the first 15 minutes of cooking.
Mix 3/4 cup of brown sugar and 3/4 cup of honey. Brush this mixture over the ham in the last 30 minutes for cooking time.
There are a lot of different glaze recipes out there. Just do a search online and you will find a huge variety for you to try out.
One main thing to remember when cooking your perfect holiday ham is to always thouroghly clean everything that the raw ham comes in contact with, including the sink you thawed the ham in. We wouldn’t want any guests getting sick from cross contamination. Good luck and happy holidays!!
