How to Cook a Ham in the Oven (with Pictures)

2024 Author: Samantha Chapman | [email protected]. Last modified: 2023-12-17 09:13

Baked ham is considered the main course of many special lunches during the holidays such as Christmas or Easter; it is a simple but delicious dish, which even a beginner can learn to cook in a short time. The exact procedure varies according to the type of meat (fresh or preserved) or whether it has been precooked or not; however, regardless of the type of ham you want to use, the method is pretty basic. You can also vary the flavor by experimenting with different varieties of glazes, many of which are described in this article.

Steps

Part 1 of 3: Prepare the Ham

Step 1. Choose the type of ham

Most of those available in grocery stores are already partially or fully cooked, which means you just need to reheat them instead of having to cook them from scratch. In fact, it is possible to buy raw pork leg, but it's not that common. Pre-cooked ham saves a lot of time, some producers sell it already sliced and with a sachet of icing included in the package.

• Pork is a rather risky meat when it is undercooked, much more dangerous than beef, much more difficult and bigger to be able to cook completely than poultry. Any type of pre-sliced meat carries the risk that the pathogens present on the surface reach the inside, where the heat has more difficulty in acting. The one cooked and preserved under vacuum is semi-sterilized and lasts longer; therefore avoid raw pork leg, unless you are ready for a thorough preparation that involves the use of a thermometer and in this way make sure that the inner core is also well cooked (generally, an internal temperature including between 60 and 70 ° C). A pre-cooked ham should only be reheated according to personal tastes (do not overdo it to avoid overcooking it).
• You can buy ham on the bone or boneless. The former is slightly tastier and is a very eye-catching main dish to bring to the table on special occasions. It is a little more difficult to cut than boneless, but some suppliers offer an already spiral etched product to get around that, which is very easy to serve, although it can get a little drier when cooking.

• As for the weight, calculate the number of servings you can make from a ham by following these guidelines: for the one with the bone, consider a minimum of 350 g per person, while for the boneless one, consider 120 g each. This difference is due to the fact that the piece with the bone provides less meat.

  The bone on which traces of meat remain can be reused to flavor a soup and enrich its consistency with pork remains; however, it has less substance and value than a piece of muscle of equal weight

• A pre-sliced ham has generally been engraved in a spiral following a spiral pattern perpendicular to the bone which extends along the entire length to the finest end; as a result, the meat comes off in large thin slices parallel to the wider end. Usually, some "finishing" work with the knife is still required. This is a very convenient solution that allows the ham core to absorb many flavors and aromas; however, the outside often gets dry and it is therefore very important to wrap the piece of meat for most of the cooking process. That said, it should be noted that the foil retains some moisture on the outer surface, which prevents it from turning golden and the icing from caramelizing. Use a very high temperature in the later stages and make a thick glaze for a great look, perfect texture and intense flavor. Finally, gently lift and handle the ham to prevent the bone from detaching too soon from the meat.
• Always read the package label; the instructions allow you to understand if the ham is fresh or preserved, if it is pre-cooked or not. This data helps you to choose the most suitable preparation technique.

Step 2. Store and thaw the ham

It must be stored in the correct way to avoid bacterial proliferation; you can keep it in the refrigerator at 4 ° C or lower. Boneless meat can be kept in these conditions for up to a week, while meat with the bone (such as shank or thigh) lasts up to 14 days. If you have opted for raw ham, you can only keep it in the refrigerator for 3-5 days after purchase.

• If you are buying one in advance of the date you plan to cook it, the best thing to do is freeze it, making sure it is well wrapped or vacuum packed. Raw ham can remain in the freezer for up to 6 months, while cooked ham no longer than two, before the low temperature begins to deteriorate its flavor and quality.
• Once you decide to defrost it, do the right thing. You should never leave the piece of meat at room temperature or on the kitchen counter, because the outer layers defrost sooner, becoming breeding ground for bacteria while the core remains frozen.
• To defrost it properly, you can put it on a plate in the refrigerator and let the process take place slowly (4-7 hours depending on the size of the piece of meat) or wrap it in an airtight bag and submerge it in cold water to speed up the time. (usually one hour for every kilogram of weight).

Step 3. Prepare the ham

• Remove and throw away the packaging. If the meat is pre-cooked and placed in a vacuum bag, keep the liquid inside to moisten it during cooking or to prepare a sauce. Open the larger side of the wrapper taking care to face it up, lift the ham, pour the liquid into a container and store it in the refrigerator. Since it has been in contact with the meat for several days, it is best to reheat it to cooking temperature before eating.
• If the meat is not already cut, you can cut it (optional) but do not do it on the pre-sliced one, otherwise you risk breaking off small pieces of ham. Place it on the cutting board with the fat side facing up; make cuts with a sharp knife following a diamond pattern. Each incision should be approximately 5-10mm deep, spaced approximately 4cm from each other and parallel to the others.
• You don't have to slice it completely, just cut into the top layers of the skin and fat; in this way, the flavors and the glaze can penetrate the ham and the cuts are at the same time a pleasant decoration.
• Traditionally, a clove is inserted in the center of each rhombus, both to flavor the meat and as a decorative element; however, remember to remove them before enjoying the dish, because they are hard and have a very strong flavor. If you think they have a too intense aroma, you can use pieces of dried fig, which during cooking caramelize inside the ham in a delicious way. You can also sprinkle the surface with ground spices, remember that a few cloves are enough!
• Some people prefer to get rid of the excessive layers of fat and skin before cooking, but it is not absolutely necessary; moreover, the fat makes the ham delicious, juicy, beautiful to look at and prevents it from drying out. It is therefore best to leave the normal thin layer of fat covering the meat.

• If desired, flavor the inside. The ham is already delicious in itself, it is usually seasoned with salt and may have been smoked; however, letting sweet and spicy flavors penetrate inside instead of just leaving them on the surface improves the final result a lot. The spiral incision allows you to do this easily or you can try injecting some marinade, but remember that this part of the pork has a rather thick consistency, which prevents the spread of the liquid and makes the various stings noticeable.

  • Here is a tasty recipe for flavoring meat: mix 250 ml of honey with 3 g of cinnamon and a pinch of clove powder in a cup or glass. Heat the mixture in the microwave until it starts to bubble (be careful because it is very hot and sticky and could burn you) to even out and enhance the flavors; lightly spread the dressing inside the spiral cuts, turning the ham on all sides. A silicone brush is useful for this operation, which allows precise application and is easy to wash thoroughly; with this procedure you can obtain a real "honey ham" cooked in the oven! Spices for the preparation of baked desserts are perfect for this preparation (go to ethnic grocery stores, large supermarkets or discount stores to find good prices), as well as very sour juices, preferably concentrated.
  • Do not use pineapple products that have not been well cooked before to destroy their enzymes, otherwise they make the meat soggy.

  

  Step 4. Place the ham in a roasting pan

  Cover the latter with aluminum foil to facilitate subsequent cleaning and to collect cooking juices. Place the meat with the fat side facing up and do not cover it; in doing so, the adipose tissue melts and flows along the sides of the ham, moistening it during cooking.

  • Some cooks recommend adding 120 ml of white wine to the pan and before cooking to prevent the meat from sticking; alternatively, you can use plain water or fruit juice.
  • Another technique is to wrap the pork with a sheet of aluminum foil to keep it moist and retain the cooking vapors that accelerate the process. Place the ham in the center of a long sheet, with the cut side facing down and into the pan. Roll the edges to form a sort of bowl, then join the ends on the top and bring the sides of the sheet to the center; if necessary, place another piece of aluminum foil on top of the meat to close the entire bag. If you have decided to use a thermometer, wrap the foil around a special one for meat with a probe or that can be left in the oven.

  Part 2 of 3: Making the Icing

  

  Step 1. Check the package to see if there is a frosting bag inside

  In this case, just prepare it by following the instructions on the sachet itself; you can put it aside for now.

  

  Step 2. Make a homemade glaze.

  There are endless recipes for this dressing - which one you choose depends on your preferences - whether you like sweet and succulent flavors or aromatic and lightly spiced ones! As you continue reading, you can find some delicious tips, in which the main ingredient is sugar which, when caramelized, turns into an irresistible crust. The heat, like that of the microwave, allows you to mix the flavors by reducing the amount of water, while a little corn syrup or honey avoids excessive crystallization - do not overdo it, however, otherwise the meat becomes sticky. To prevent the glaze from melting under the effect of heat and flowing along the sides of the ham before it has had time to bind to the meat, add about a teaspoon of corn syrup for every 250 ml of seasoning; mix the mixture well when cold and then turn it into a clear gel with heat.

  • Mustard and brown sugar glaze: mix the brown sugar and honey mustard sauce in equal parts; in general, a volume of 60 ml is sufficient for each ingredient, but the doses may vary according to the size of the ham.
  • Pear and orange juice glaze: Combine 180ml of each juice for a sweet and fruity dressing.
  • Icing with brown sugar and maple syrup (or honey): mix sugar and maple syrup or honey in equal parts; use a volume of 180ml for each ingredient, based on the size of the piece of meat.
  • Raspberry jam glaze: Combine 200 g of raspberry jam with 120 ml of clear corn syrup until the mixture is uniform. You can replace this jam with that of another fruit, according to your taste: apricots, cherries and oranges are all valid alternatives.
  • Honey and thyme glaze: in a saucepan over medium heat, heat 45 g of butter with 30 g of chopped fresh thyme, 60 ml of apple cider vinegar, 60 ml of honey, 15 g of cane sugar and 5 ml of Worcestershire sauce. Stir constantly until the butter has melted and the sugar has melted; when done, remove the pan from the heat.

  

  Step 3. Glaze the ham

  Whichever seasoning you choose, use a third for now and set the rest aside. Take a pastry brush to smear the frosting on the outer surface, making it penetrate into the incisions.

  • You can keep the meat moist during cooking by brushing it every 20 minutes with the leftover glaze; in this way, you should use all the dressing by the end of the preparation.
  • Be aware that glazes that contain sugar may start to burn before the ham is even fully cooked. Check the color often; if it starts to turn black or dark brown, protect the meat with a "tent" aluminum foil.
  • Alternatively, cook the meat wrapped in a foil and glaze it only in the final stages; flavoring it inside the spiral cuts allows you to obtain an excellent result, but this method requires a little attention.

  Part 3 of 3: Cooking the Ham

  

  Step 1. Preheat the oven

  If it is a conventional electric or gas model, set it at a temperature of 180 ° C; if it is convection, turn the thermostat knob to the 170 ° C mark.

  A lower temperature, for example 135 ° C, prevents the meat from drying, while heating the inside in similar times (the outside surface cannot heat up beyond the boiling point to conduct heat more quickly, even if a higher temperature causes much more steam), but does not allow caramelization and browning of the surface layer

  

  Step 2. Place the ham in the hot oven

  The cooking time depends on the size of the cut of meat and whether it is pre-cooked or not. Follow these guidelines:

  • Pre-cooked or partially pre-cooked ham must be placed in the oven for 20 minutes for each kilogram of weight in order to warm up completely;
  • The preserved but not precooked must cook 40 minutes for each kilogram;
  • Fresh meat on the bone needs cooking times of 40-50 minutes per kilo, while boneless meat needs to stay in the oven 60-70 minutes for each kilogram of weight.

  

  Step 3. Moisten the ham every 20 minutes

  To make it more moist and flavorful, open the door and wet it with the leftover icing, as well as the cooking juices that are poured into the pan.

  You should never open the foil in which you wrapped the meat tightly, so it is not necessary to wet it every twenty minutes

  

  Step 4. Check the internal temperature

  Insert a meat thermometer into the pork leg that can remain in the oven during cooking, or use an instant-read instrument at the end of the process. When you take a reading of 71 ° C, the ham is cooked.

  • When testing the core temperature of the meat against the bone, make sure that the tool does not touch the bone itself, as you would get erroneous results.
  • If you have purchased a completely pre-cooked ham, you can take it out of the oven even before it reaches this core temperature - between 43 and 49 ° C - as you are only heating it.

  

  Step 5. If you've wrapped the meat in foil, it's time to brown and glaze it

  Remove the pan from the oven or work quickly. Open the aluminum casing on the top and raise the temperature of the appliance up to 230 ° C. When the outside of the ham no longer appears wet - which should only take a few minutes - use a brush or spoon to coat it with a thick, sugary glaze. Check carefully through the oven door or open the appliance to inspect the caramelization process; a slightly golden surface is better than a burnt one.

  

  Step 6. Moisten the pork leg with its own juices, cover it and let it rest

  Wait at least 15 minutes before slicing it and make sure it is protected with aluminum foil; in this way, you allow it to finish cooking, the muscle fibers relax and it becomes easier to cut it. Do not pour the cooking juices on the part glazed with sugar, because they do not penetrate the meat and "wash away" the glaze.

  

  Step 7. Make the sauce

  The stock is very tasty, but a thick sauce is even better. Pork is perfect for a thick, fatty, flour-based seasoning. Try to mix the cooking juices with the liquid that was left in the package of the meat and that you have stored (if possible), add a pinch of cinnamon, a pinch of powdered cloves, a small can of pineapple juice and 5 g of corn starch. Stir and heat the mixture to clarify the starch and obtain a light and fruity sauce that is rather thick.

  

  Step 8. Cut the ham.

  Once the resting time is over, you can cut the meat perpendicular to the bone using a long sharp knife. If bone is present, you should score the surrounding tissues to loosen them before finely slicing the pork leg.

  • Do this on a special tray for a truly memorable presentation. The ham should be placed on its side or cut side up on a metal stand sold for this purpose.
  • Thin slices are best for exposing more surface area and avoiding emphasizing the exceptionally thick texture of this part of the pork.
  • Spiral pre-cut ham is so easy to slice that even a child can do it with a simple table knife!
  • Alternatively, you can lay the dish on its side and cut the wider end to create a flat surface; then turn the meat so that it rests on that base and proceed with the rest of the cut following the length of the piece of meat.
  • Remember to keep the bone that you can use to enrich the flavor of the soups; if you don't use it immediately, wrap it in cling film to prevent it from drying out.

  

  Step 9. Serve the ham

  Arrange it on the serving tray and bring it to the table for diners to admire. Store leftovers to make sandwiches, quiches, flans or any dish you like!

  The leftover slices are excellent and acquire a different flavor when reheated on the grill, resembling thick strips of lean bacon. You only need one minute in the pan before adding cold lettuce, tomato, mustard, mayonnaise or other ingredients to a sandwich or breakfast! The sweet mixture you added between the spiral slices and caramelized makes this dish even more delicious. It is also a perfect approach to serving ham to people who generally don't like this meat

  Advice

  • The leftovers heat up well and can be used in many "second generation" preparations to spice up the usual dinner.
  • If the icing sachet is included in the package, be careful not to throw it away with the rest of the wrapper; this type of icing is perfect if you are short on time.