People also call spiral cut hams that are already cooked “city hams.” These have always been my favorite because they don’t have to be cooked all the way through and let us focus on flavor. It may seem easy to heat and serve, but if you do it too much in the oven, the pork will be dry and chewy, which is not what anyone wants. There are some things you can do, though, to make sure that your salty piece of meat is still juicy and tender. Swap out the packet of cloying glaze for something homemade, and you have a veritable masterpiece of pork.
Crispy, smoky, salty bacon is the gold standard when it comes to pork products. The irresistible flavor and texture make it a breakfast staple and popular topping. But bacon isn’t the only pork that can achieve that iconic taste – with the right techniques, you can transform humble sliced ham into a tasty bacon doppelgänger.
In this guide, we’ll explore simple methods for coaxing the bacon essence out of packaged ham. With a handful of ingredients and a little clever cooking, you can give ham rashers the salty, smoky bacon treatment right in your own kitchen. Read on to become a master at making ham taste just like the real thing.
Understanding the Similarities and Differences
To recreate bacon flavor in ham it helps to first understand how they compare
-
Pork origin – Both come from the same animal. Ham is from the hind leg, bacon from the belly
-
Curing process – They undergo similar curing and smoking to preserve and add flavor.
-
Fat content – Bacon has more fat marbled throughout, making it crisper.
-
Flavor – Bacon is smoked longer, giving it a stronger smoky taste.
-
Saltiness – Bacon contains more sodium from extra brining and curing.
With this basic knowledge, we can transform ham using ingredients and cooking techniques that mimic bacon attributes.
Choosing the Right Ham
For the best results, select a good-quality sliced ham labeled “smoked” or “cured”. Avoid very lean ham labeled as “extra tender” since it won’t crisp up. Opt for ham slices between 1/8 to 1⁄4 inches thick – thinner slices get crisper. Chilled deli-style ham works perfectly for this bacon makeover.
You want a smoked ham since it already has a headstart on bacon flavor. If you can only find unsmoked ham, we’ll add extra smoky flavor in later steps. Ready to turn ham into bacon? Let’s start the conversion process!
Step 1: Adding a Dry Cure
Bacon gets its signature saltiness and flavor from curing salt mixes applied before smoking. To replicate this with ham, we’ll add an extra layer of dry cure seasoning. Here’s how:
-
Mix the cure – Combine 3 tablespoons brown sugar, 2 tablespoons salt, 1 teaspoon smoked paprika, 1⁄2 teaspoon garlic powder.
-
Coat the ham – Spread cure mix evenly over both sides of ham slices.
-
Rest in fridge – Let ham cure for at least 30 minutes, up to 2 hours. The salt and sugar will penetrate the meat, amping up flavor.
This simple cure adds sweetness, saltiness, and smoky depth to the ham. Now it’s ready for sizzling.
Step 2: Getting Crispy in a Skillet
One signature characteristic of bacon is its crispy, crunchy texture when cooked. To achieve the same crispy effect with our ham, we’ll head to the stove:
-
Add fat to pan – Heat a cast iron or nonstick skillet over medium-high heat. Melt a bit of butter, oil or bacon grease.
-
Pan-fry ham – Add cured ham slices in a single layer. Fry for 2-3 minutes per side until browned and crispy.
-
Drain on paper towels – Transfer ham to a paper towel-lined plate to soak up excess grease.
The quick hot skillet treatment gives the ham rashers that quintessential bacon crispness we know and love.
Step 3: Boosting Smoky, Savory Flavor
If working with an unsmoked ham, additional flavor boosters can help punch up the smoky, salty, savory taste:
-
Sprinkle on smoked salt – A bit of smoked salt amps up smoky flavor.
-
Brush on soy sauce – The salty umami sauce mimics bacon essence.
-
Dash of msg – A sprinkle of msg enhances savory flavor.
-
Maple syrup drizzle – For candied bacon flavor.
Use one or a combination of these ingredients to intensify flavor as the ham fries.
Step 4: Adding Aromatics and Seasonings
You can further replicate bacon by cooking aromatics and seasonings right in the ham pan. Here are some to try:
-
Fresh garlic and herbs – Add minced garlic and rosemary to infuse flavor.
-
Onions or shallots – Caramelized onions give sweetness.
-
Ground pepper – Fresh cracked pepper adds spice aroma.
-
Chili flakes – A pinch of red pepper flakes brings heat.
The possibilities are endless for ingredients to cook with the ham to make it even more bacon-esque. Get creative with your own flavor pairings!
Cooking Methods Beyond Pan Frying
While the stovetop is quick and easy, there are other cooking methods that can also yield bacon-flavored ham:
-
Oven baking – Baked in a 375°F oven for 10-15 minutes until crispy.
-
Air frying – Air fryer set to 370°F for 5-8 minutes makes ham crispy.
-
Grilling – Char grill ham over direct heat, 3-5 minutes per side.
Each technique will bring its own unique texture and flavor nuances. Try them all to discover your favorite!
Serving Up Your Crispy, Smoky Ham
Now that you’ve turned plain ham into a bacon twin, how will you enjoy it? Get inspired by these serving suggestions:
-
Breakfast sandwiches
-
Eggs Benedict topping
-
Salad protein
-
Potato or hash topping
-
Flatbreads with ham and veggies
-
Creamy pasta with ham bits
-
Garnish for soups like split pea
You can also crumble your crispy ham into recipes as a smoky bacon substitute. With your newfound knowledge, the possibilities are endless for enjoying ham with a custom bacon taste.
So next time you’re craving bacon but only have ham in the fridge, don’t be deterred. With a quick dry brine, hot skillet and flavor boosters, you can easily transform ham into a superb bacon-like treat. Say goodbye to boring ham and embrace the fun of creating your own gourmet bacon flavors at home.
Strategy #1: Embrace bones and fat
City hams come either with or without a bone and, though boneless hams are easier to slice, I’ve found that bone in just tastes better, and the folks at Serious Eats agree. As Kenji pointed out, this probably has less to do with the bone contributing flavor and more to do with how boneless hams—which are shaped into creepily smooth and uniform loaves—are processed. Another great reason to get a bony ham? You can use that bone to make soup, and soup is good.
In addition to bones, I like to grab a ham with a bit of visible fat on it. Leave the fat cap on and score it lightly to help it render while you heat the meat. Fat adds flavor and moisture.
Strategy #2: Go low and slow
It has been said that ham should be served at temperatures as high as 140℉, but you shouldn’t let your precious pork baby get that hot. A much cooler 120℉ is still warm enough, and your ham is less likely to dry out there. It won’t dry out at 130℉, but I like to aim low in case someone forgets or gets distracted. (That someone is me. ).
If you’re using your oven, place the ham on a roasting rack—cut side down—set inside a pan. Add 1/2-3/4 of a cup of wine or stock to the pan (you don’t want the ham swimming in liquid) and throw some aromatics in there—a few whole cloves, some star anise, and cinnamon sticks are all good options. Cover the ham with foil and place in a 250-degree oven until it reaches an internal temperature of 100℉. (According to America’s Test Kitchen, this is the best time to apply your glaze, and I agree.)
A leave-in probe thermometer is the best way to keep an eye on this, but if you don’t have one, use an instant read thermometer to check the temperature after 45 minutes. Apply the glaze, and then leave the ham in the oven uncovered for another 30 minutes or so, until it reaches 120℉. If you don’t like how shiny your glaze is, use a kitchen torch to make it crackle.
You can use your slow cooker or (gasp) sous vide instead of the oven if you’d rather not. You can put on the glaze right at the start if you’re using a Crockpot or something similar. It’s not likely to burn. Spread out your ham slices on the bottom of the pot and pour the glaze over the whole thing. It should be cooked on low for 2 1/2 to 4 hours, basting it with glaze every hour or so, until it reaches 120℉. I’m a big fan of Coca-Cola as a glaze, but we’ll get to that in a minute.
Finally, there is my favorite meaty method: sous vide. Simply seal your ham in freezer bag or vacuum bag, and place it in a 120-degree water bath for at least three hours, but—according to the Food Lab—no more than eight. Remove it from the bath, glaze it up, and either hit it with a kitchen torch or pop it under the broiler to get it all caramelized and shiny.
I’m NEVER Making Ham Any Other Way AGAIN
FAQ
Can you cook ham like bacon?
What can I add to ham to make it taste better?
What makes ham and bacon different?
What can I put on my ham so it doesn’t dry out?
Is honey baked ham as good as regular ham?
The addition of honey will affect the calorie content of the food. One tablespoon of honey contributes to approximately 64 calories. In addition, the use of heat when making baked ham will reduce the quality of the honey.
Can you add bacon to ham steak?
Well, for those who prefer their viands to be less on the sweeter side, but instead have that irresistible saltiness, a touch of bacon would do a great deal in making your ham steak even better! The addition of gooey melted cheese is just the cherry on top. The best part is this dish is quick and easy to make! How about we get started?
Is sous vide Ham better than bacon?
But as it turns out, sous-vide ham is every bit as revelatory as sous vide bacon. Cooked low and slow overnight, it retains all of its juiciness, but gains an incredibly luxurious, buttery-soft tenderness as its connective tissue and muscles break down.