How to Cook a Smithfield Hardwood Smoked Half Ham – A Step-by-Step Guide

A Smithfield hardwood smoked half ham is a classic main dish that can be the centerpiece of a memorable meal. With its rich, smoky flavor and impressive presentation, it’s perfect for holidays and special occasions. If you’re lucky enough to have one of these hams in your possession, you may be wondering exactly how to cook it to juicy, tender perfection. Have no fear – this step-by-step guide will walk you through the entire process, from thawing to glazing to carving. After following these simple instructions, you’ll be able to serve up professional-quality smoked ham that looks and tastes incredible!

Step 1: Thaw the Ham

Before cooking your Smithfield ham, it’s essential to thaw it first. There are two recommended methods for safely thawing a half ham:

Refrigerator Thawing

For this method, allow approximately 5 hours of thawing time per pound. A pan should be put under the frozen ham to catch any drips. Then, put it on a shelf deep inside your fridge. Using this method, a 10-pound half-ham might take two to three days to fully thaw.

Cold Water Bath

This thawing method is faster, but requires more attention. Soak the frozen ham in cold water in a bowl or tub. Make sure the bag doesn’t leak. Change the water every 30 minutes to keep it cold. A 10 pound half ham might take 5 hours to thaw because it takes 30 minutes per pound to thaw.

Once thawed, the ham is ready to prep and cook. For best quality, cook within 7 days of thawing.

Step 2: Prepare the Ham

After thawing, remove all packaging from the ham and rinse it under cool water Pat the ham dry with paper towels

Preheat your oven to 325°F Place the ham fat side up on a rack in a roasting pan The rack elevates the ham to allow air circulation and prevents it from simmering in its juices,

Studding and Scoring

For a decorative touch, use a paring knife to cut diamond shapes into the fat cap. Stud a whole clove into each diamond.

Score the ham by making shallow cuts in a crisscross pattern across the meaty side. This helps the glaze permeate the ham.

Glazing

Glazing adds flavor, color, and sheen. Whisk together your favorite glaze ingredients, like brown sugar, honey, or jellies. Roast the ham for about one hour, then brush on a layer of glaze. Repeat glazing every 30 minutes until the ham is caramelized and sizzling.

Step 3: Roast the Ham

Cover the ham loosely with foil and roast at 325°F, allowing 15-20 minutes per pound. A 10 pound ham should roast for 2 1/2 to 3 hours. The internal temperature should reach 140°F.

If using a glaze, reserve a small amount for serving. After roasting, brush the ham with the last layer of glaze and allow it to set before carving.

Step 4: Rest and Carve the Ham

Once roasted, remove the ham from the oven and tent it loosely with foil. Allow to rest for at least 15 minutes before carving. This resting period allows the juices to be reabsorbed for moist, tender meat.

Place the ham on a cutting board with a well to catch any juices. Carve across the grain, cutting thin slices by first making horizontal cuts along the length of the ham then vertical slices across it. Arrange the slices on a platter with the reserved glaze for serving.

Pro Tip: For easier slicing, carve only what you plan to eat right away and refrigerate the remainder. Chilled ham holds its shape better for thin, even slices.

Serving Suggestions

A beautifully roasted Smithfield ham makes a stunning centerpiece to build a meal around. Here are some recipe ideas:

• Ham and Biscuits – Serve sliced ham with fluffy homemade biscuits and honey butter.

• Ham Salad Sandwiches – Dice ham and mix with mayonnaise, sweet pickle relish, celery, and onions for a classic ham salad.

• Eggs Benedict – Top toasted English muffins with ham, poached eggs, and hollandaise sauce.

• Ham and Bean Soup – Simmer ham bone and bits with dried beans, vegetables, and seasonings for a hearty, flavorful soup.

• Ham Quiche – Line a pie crust with diced ham and fill with an egg and cream custard then bake.

With its versatile flavor, leftover smoked ham can be used in sandwiches, omelets, pasta dishes, and more. It also freezes beautifully for later use.

Frequently Asked Questions

Still have some questions about cooking your Smithfield hardwood smoked half ham? Here are some common FAQs:

What if I don’t have room in my fridge to thaw the ham?

You can thaw in a cooler instead! Place the ham in the cooler and monitor the temperature, adding ice to keep it at 35-40°F.

Can I cook the ham from frozen?

It’s best not to cook frozen, as it will take much longer to cook through and the outside may dry out. Always thaw first for juicy results.

Is it done when the meat thermometer reads 140°F?

Yes, 140°F is the USDA recommended safe minimum temperature for cooked ham. The meat will be hot and tender at this point.

Do I really need to let it rest before carving?

Resting is a crucial step, as it allows the juices to be reabsorbed so they don’t all run out when you slice into it. Skipping this step means dry ham!

Can I freeze the leftovers?

Absolutely! Carve the remainder, wrap tightly in plastic wrap or freezer bags, label, and freeze for up to 3 months. Thaw in the fridge before use.

What’s the best way to reheat leftovers?

Slice ham and reheat in a skillet with water or broth until warmed through. Or drop slices into soups, beans, or casseroles.

Perfectly Cooked Ham is in Your Future

With the step-by-step instructions above, you can confidently take your Smithfield hardwood smoked half ham from the package to the table with delicious, impressive results. The savory, smoky flavor is hard to beat, and the wow-factor of a roasted ham makes it a fantastic choice to celebrate special occasions and the holidays. Master this classic cooking method, and you’ll have an impressive main course sure to satisfy a hungry crowd for years to come. Enjoy your ham!