Preparing a roasted ham on the bone will surprise your guests at the next special occasion. You can make a sweet or spicy glaze. Cook the ham slowly and glaze it regularly to keep it rich in flavor and soft.
Steps
Method 1 of 4: Choose the Ham with the Bone
Step 1. Evaluate the size of the ham
Usually, for roasting, you need a piece of 4.5 kg or more. With such a ham you can feed an entire family.
Step 2. Get a raw one if you want to cook it entirely yourself
Pre-cut hams are usually pre-cooked, which means you just have to heat them in the oven for 20 minutes for every pound of meat.
- You can also choose to buy half a ham or a whole one. Cooking times vary, but the preparation is similar.
- Consider serving just over 200 grams of meat to each diner. If you want to have some leftovers for the next few days, have plenty of them.
Step 3. Make sure, by checking the label, that the bone is still in the ham
Most of those sold at the supermarket are boneless, you will have to go to your butcher or a pig farmer if you can't find a raw one on the bone.
Step 4. Get one that has already been skinned, if you want to save some time, even if it's a job you can do at home
Step 5. Pay attention to the expiration date
If the ham is fresh, you should cook it within a week, if it is frozen within two months.
Method 2 of 4: Prepare the Ham with the Bone
Step 1. If it's frozen, move it to the refrigerator
It will take 2-4 days before it is completely thawed.
Step 2. Remove the ham from the fridge
Remove the packaging and discard all the juices that have been released.
Step 3. Remove the skin with a sharp chef's knife or a boning knife
Make horizontal cuts, parallel to the meat. Leave a little fat to ensure the flavor.
Step 4. Choose your frosting or spice blend
Some hams are sold with a glaze mix to be dissolved in water.
Step 5. Make diamond engravings on the surface of the ham
The cuts should be half a centimeter deep, throughout the thickness of fat and skim the meat. This process allows the glaze to penetrate the ham and distribute the fat.
You can use cardboard as if it were a ruler to guide the knife during this process
Step 6. "Stud" the ham
You can give it the traditional look and flavor by inserting a clove in the center of each turbot.
Method 3 of 4: Roasting the Ham with the Bone
Step 1. Preheat the oven to 190 ° C
Step 2. Prepare the ham early in the morning, on the day you want to serve it
A 9kg ham takes 7 hours to cook, while a 4.5kg ham takes about 3-4 hours.
- Cook a 4.5-6.5kg ham for 45-50 minutes per kilo.
- Cook a larger ham for 35-45 minutes per kilo.
- Always check the temperature by measuring in the center with a meat thermometer.
Step 3. Put the meat on the grill inside the pan
Choose a shallow dish with a sturdy bottom to catch the cooking juices.
Step 4. Put the ham in the oven
Halfway through cooking, check with the thermometer. If there are 54 ° C in the center of the ham, you can start glazing or wet it.
Step 5. Remove the meat from the oven for a couple of minutes
With a kitchen brush spread the glaze on the surface; if you wet it with its own juices, use a blower instead.
Coat the surface of the ham with pineapple slices if you want to add flavor
Step 6. Return the ham to the oven
About every half hour, spread more icing or wet it. Cover it with aluminum foil if it feels like the surface is drying out.
Step 7. When the center has a temperature of 66 ° C, remove the meat from the oven
Put it on a cutting board and let it rest for 15 minutes, keeping it covered with aluminum foil.
Method 4 of 4: Slice the Ham with the Bone
Step 1. Insert the knife into the side of the ham
Cut until you reach the bone.
Step 2. With a circular motion, cut around the end of the bone and extract the knife
Step 3. Start slicing where you made the first cut
The slices must be about 2.5 cm thick and will go from the surface to the central bone, so as to resemble a fan.
Step 4. Serve the top slices
Now cut the base of the slices along the fat line on both sides.
