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.
As a busy home cook, I love having tasty, juicy ham on hand for quick sandwiches, salads, and cheese boards. While you can buy precooked hams ready-to-eat, I’ve found they sometimes end up a bit dry or bland. Recently, I wondered if brining could add flavor and moisture to precooked ham. But can you actually brine meat that’s already been cooked? I decided to dig into the details and find out if brining precooked ham is recommended.
In this article, I’ll share what I learned about brining precooked hams. I’ll cover whether or not it’s a good idea, tips for success, optimal brining times, and frequently asked questions Let’s dive in!
Should You Brine Precooked Ham?
Before brining any meat it’s important to understand how it was originally processed. Many precooked hams are cured smoked, and seasoned before being packaged. While this gives great ham flavor, it also means the meat has already absorbed a lot of salt during curing.
According to experts, heavily cured or seasoned precooked hams don’t need additional brining. The ham ends up too salty, and the original flavor is diluted. However, you can brine an unseasoned, uncured fully cooked ham successfully. The brine provides mild seasoning while keeping the natural pork flavor.
So check the ingredients on your precooked ham. Look for no added salt, sugar, phosphates or nitrites beyond the natural curing agents. This type of clean-label ham has less sodium, allowing more room for flavorful brining.
Tips For Brining Fully Cooked Ham
If you have an unseasoned fully cooked ham, here are some tips to brine it perfectly:
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Use a basic brine of 1 cup salt dissolved per gallon of water. Add aromatics like peppercorns, bay leaves or cloves.
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Submerge the ham in a container filled with brine. Use a heavy plate to keep it fully immersed.
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Brine in the refrigerator for 8-12 hours. Time varies based on ham size.
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Rinse the ham well after brining, then pat dry. This removes excess salt from the surface.
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The ham is ready to slice and serve! Refrigerate leftovers.
Brining provides just enough seasoning and moisture to take your precooked ham from bland to delicious.
How Long To Brine Fully Cooked Ham
When brining fully cooked ham, timing matters to avoid over-salting. Here are general guidelines:
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Boneless half ham (4-7 lbs): 8 hours
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Bone-in half ham (5-8 lbs): 10 hours
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Whole bone-in ham (10-14 lbs): 12 hours
For hams smaller or larger than these sizes, reduce or add brining time as needed. Boneless hams absorb brine faster than bone-in. Tap the ham while brining to dislodge any air pockets for thorough seasoning.
Frequently Asked Questions About Brining Precooked Ham
To round out my research, I wanted answers to some common brining questions:
Is it safe to brine a fully cooked spiral-cut ham?
No, these are too heavily seasoned already. Brining makes them extremely salty.
Can I brine a country ham or other dry-cured ham?
It’s not recommended, as these are very salty from lengthy curing and aging.
Can I brine a fresh uncured ham?
Yes, brining adds great flavor. Brine 1 day per 5 lbs.
Can I make a sweet brine with brown sugar and spices?
Absolutely! Tailor the brine to complement the ham’s flavor.
Is it OK to bake or grill the ham after brining?
You can cook a brined fully cooked ham any way you like. Enjoy it hot or cold.
How long does a brined cooked ham last in the fridge?
About 7-10 days. Keep leftovers well wrapped.
Brining Adds Up To More Flavor
Now that I know the details on brining precooked ham, I’m excited to try it with an all-natural fully cooked variety. With the proper brining times and some aromatic add-ins, I can take the flavor up a notch. Serving up juicy, seasoned ham will be a cinch for easy meals. A little extra time brining makes a big difference when it comes to boosting flavor.
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.