How to Cook Artisan Half Moon Boneless Smoked Ham to Perfection

Artisan Half Moon boneless smoked ham is a delicious centerpiece for any special occasion dinner. When cooked properly, it emerges from the oven tender, juicy, and full of smoky flavor. But cooking a large smoked ham can be daunting if you’ve never done it before

In this complete guide, we’ll walk through every step needed to cook an artisan half moon smoked ham, from choosing the right size to testing for doneness. Follow these tips and you’ll impress your guests with professional results!

Ingredients Needed

• 1 Artisan Half Moon boneless smoked ham (5-8 lbs)
• 1⁄2 cup water
• Spice rub or glaze
• Aluminum foil

Step 1: Select the Right Size Ham

Artisan Half Moon boneless smoked hams are available in a range of sizes from 5 to 12 lbs Choose one that fits your number of guests, allowing about 1/3 to 1⁄2 lb of ham per person. A 6-8 lb ham serves 10-15 people

If you want to reheat a cooked ham, you should plan for about 1/4 lb per serving since the bone has been taken out. An 8 lb ham feeds up to 20.

Step 2: Prepare the Pan

Place the ham in a roasting pan just large enough to fit it. Add 1⁄2 cup water to the bottom of the pan to help keep the meat moist.

Tightly cover the ham all over with aluminum foil, tenting it so the foil doesn’t touch the ham. This prevents drying out.

Step 3: Apply a Rub or Glaze

For added flavor, coat the ham with a spice rub before cooking. Try brown sugar, garlic powder, thyme, mustard powder or another blend.

You can also glaze the ham 20-30 minutes before it’s done. Whisk ingredients like honey, brown sugar, apple juice and cloves.

Step 4: Cook the Ham

Preheat the oven to 325°F. Place the foil-covered roasting pan in the oven.

Cook ham that hasn’t been cooked for 18 to 20 minutes per pound until the internal temperature reaches 145°F.

For cooked ham: Heat at 325°F for 10-15 minutes per lb until warm all the way through.

Step 5: Test for Doneness

The best way to ensure doneness is using a meat thermometer. Insert it into the thickest part without touching bone.

• Raw ham should reach 145°F
• Pre-cooked ham should reach 130-140°F when reheated

The ham should be lightly browned and look glossy when the foil is removed.

Step 6: Let the Ham Rest

Once the target temp is reached, remove the foil and tent the ham loosely with foil. Let rest for 15-20 minutes so juices can absorb.

Step 7: Carve and Serve

To carve, slice across the grain of the meat. Arrange slices on a serving platter with glaze for guests to drizzle over their portions. Pair with classic side dishes like potatoes, veggies, biscuits and salad.

Leftover Storage Tips

Properly stored, leftover ham stays fresh 3-5 days in the fridge. Slice and freeze portions in freezer bags for 1-2 months. Reheat leftovers to 165°F.

Common Questions

How long per pound to cook artisan smoked ham?

• Raw bone-in: 18-22 minutes per lb
• Raw boneless: 24-28 minutes per lb
• Precooked: 10-15 minutes per lb

Can I use a meat thermometer with smoked ham?

Yes, a thermometer is recommended to check internal temp and doneness, especially with a large smoked ham. Insert into the thickest muscle area, avoiding bone.

Do I need to thaw frozen ham before cooking?

For best results, thaw frozen hams for 24-48 hours in the fridge before cooking. This helps them cook evenly.

Should I baste my smoked ham while cooking?

Basting helps keep the ham moist and adds flavor. Use apple juice, ginger ale, broth or other liquids to baste every 30 minutes.

Can I cook an uncooked ham straight from the freezer?

It’s best to thaw ham first for food safety, but you can cook frozen ham straight from the freezer by adding more time. Increase cook time about 50%.

With this easy step-by-step guide, you can masterfully cook an artisan half moon smoked ham for your next dinner party or holiday feast. Let the savory aroma and juicy slices wow your lucky guests!