What cut makes that famous holiday ham? It’s a mix of the cut (from the hind leg) and the curing. When a ham is preserved through salt-forward curing, you can expect it to be moist, tender and flavorful. It also brings out the ham’s sweet, salty and sometimes smoky-tasting notes. Given the size, it’s ideal for a crowd and is delicious warm or at room temperature. Plus, most hams are pre-cooked and pre-sliced, which all hosts can celebrate.
We’ll tell you everything you need to know about ham, from how to choose one to how to bake or broil it, so that your party has a tasty centerpiece. We’ll also talk about how to make a glaze for ham and show you how to cut it up. We have information on how to reheat your ham (without drying it out) if you have any leftovers. So lets get to it!.
Cooking a delicious glazed ham for a holiday feast or Sunday dinner can seem intimidating for many home cooks. Should you cook it fat side up or down? And does it really make a difference? In this comprehensive guide we’ll explain the pros and cons of both methods to help you decide which is best and cook your ham to juicy, flavorful perfection.
Why Fat Side Up Is Usually Recommended
Most recipes and cooking experts recommend placing your ham fat side up in the roasting pan. There are a few good reasons for this:
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The fat bastes the meat as it melts and runs down into the ham. This keeps it moist and gives it flavor.
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It allows you to score the fat in a crosshatch pattern which helps the glaze permeate into the meat
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A layer of fatty insulation protects the delicate meat from drying out in the hot oven.
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If you let the fat pool in the pan below, it can make a great sauce and gravy.
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The hot fat in the pan below makes the bottom of the ham sizzle and turn brown.
So in most cases, cooking the ham fat side up gives you the best, most fool-proof results. The melted fat does all the hard work for you!
Why Some People Prefer Fat Side Down
While fat side up is the most popular orientation, some cooks actually prefer to place the ham fat side down. Here’s why this method has its fans:
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Flipping the ham over can allow more glaze to cling to the top side and develop into a thicker, stickier caramelized crust.
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With no basting, the meat may cook more evenly rather than becoming saturated on top.
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The meat has direct exposure to heat rather than being insulated by fat, potentially cooking faster.
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Any rendered fat can simply drip away rather than pooling around the ham.
So if you want to develop a really intense, lacquered glaze crust, or speed up cooking times, going fat side down can work. You just have to take extra care to prevent drying out.
How to Decide Between the Two Methods
When choosing between cooking your ham fat side up or down, consider these factors:
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Type of ham – Is it a delicately cured city ham or a heavily smoked and salted country ham? More delicate hams definitely benefit from fat side up.
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Glazing – Do you want melted glaze pooling on top, or an intense crusty top layer? Decide your glazing goals.
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Preparation – Take steps like scoring the fat to maximize glaze absorption regardless of orientation.
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Cooking equipment – A covered pan or foil tent can prevent drying when cooking upside down.
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Temperature and time – Cook at a lower temp and adjust time for moistness if cooking fat side down.
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Personal taste – Try it each way and decide which method you simply prefer the flavor and texture results of.
Step-By-Step Guide for Perfectly Cooked Ham
Follow these simple steps for fool-proof ham cooked fat side up:
1. Select Your Ham
Choose a cured, fully cooked ham labeled “cook before eating.” Buy according to number of servings needed. Allow about 1/3 to 1/2 pound of bone-in ham per person, less for a boneless roast. Opt for hams with natural juices rather than added water or brine.
2. Prep the Ham
Unwrap ham and trim off skin, leaving a 1/4 inch layer of fat. Score fat in a diamond pattern. Stud with whole cloves if desired. Leave any paper or netting intact to hold ham’s shape.
3. Place Ham Fat Side Up
Set ham fat side up on a rack in a roasting pan. Add 1 cup water or juice to the bottom of the pan to prevent drippings from burning.
4. Apply Glaze
Pour on your favorite glaze or sauce. Get creative with pineapple juice, jams, chutneys, mustard, wine, or brown sugar! Reapply multiple times during baking if desired.
5. Cover and Cook
Loosely cover ham with foil, leaving room for airflow. Cook at 325°F, allowing 15-20 minutes per pound. Test for doneness at 145°F.
6. Rest and Carve
Let ham rest at least 15 minutes before slicing to let juices redistribute. Carve across the grain in thin slices. Serve with pan drippings on the side.
Following these simple steps will guarantee you a moist, beautifully glazed holiday ham cooked to perfection. Still can’t decide fat side up or down? Try one of each and tell us which you prefer!
Common Questions About Cooking Ham
How long does it take to cook a ham?
Cook fully cooked city hams at 325°F for about 15-20 minutes per pound. Whole bone-in hams take longer than boneless. Always use a meat thermometer for best accuracy.
Can you cook a ham from frozen?
Yes, it is safe to cook a frozen ham without thawing first. Add extra time to account for thawing. Increase oven temp to 350°F and cook to 145°F internal temperature.
What is the best way to reheat leftover ham?
Slice ham and place in a baking dish with a little liquid like wine, juice, or broth. Cover and reheat at 325°F until warmed through, about 8-10 minutes per pound.
What’s the ideal internal temperature for cooked ham?
Cook all hams to at least 145°F as measured by a meat thermometer for food safety. At 160°F collagen melts for a tender texture.
Can you bake an uncooked fresh ham?
You can bake an uncooked fresh ham, but it requires much more time at a lower temp. Cook to 160°F internal temperature. Brining is also highly recommended for flavor and tenderness.
What’s the best way to glaze a ham?
For the best glaze results, coat ham in glaze before and halfway through cooking. Try pineapple juice, jellies, brown sugar, honey mustard, or get creative with ingredients!
In Closing
Whether you prefer to cook your holiday ham fat side up to take advantage of self-basting and insulation, or fat side down to crisp up the glaze, following the guidelines above will guarantee moist, flavorful results. With the proper preparation, cooking time, and temperature, you can relax knowing your ham will be the perfect centerpiece of your festive meal. The only thing left is to pick your favorite glaze, carve it up, and dig in!
What’s In This Article
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Before you get started, here’s what you’ll need to roast a ham.
- A 9x3x13-inch pan is a good size for a roasting pan. You’ll need a pan that’s big enough for the ham to fit without touching the sides. With a depth of 3 to 4 inches, hot cooking juices will be less likely to splash or spill.
- Meat thermometer: An instant-read or oven-safe thermometer will help you make sure the whole ham is hot. Since most hams are already cooked, this may seem strange, but without a thermometer, it’s hard to tell what the internal temperature is—140°F is the goal when reheating canned ham. If the ham wasn’t already cooked, a thermometer is even more important because it will tell you when it’s done (145°F). Getting a thermometer is highly recommended because it is the only surefire way to cook meat to perfection. There are a lot of different kinds of meat thermometers, from simple ovenproof ones that cost less than $10 to more expensive instant-read ones that you can buy online or in kitchen supply stores.
City Ham versus Country Ham
To put it simply, city hams are wet-cured and usually come already cooked and even sliced. Country hams, on the other hand, are dry-cured and may need to be soaked for at least one day before they can be cooked. Translation: Buy a city ham, i. e. one that’s labeled as precooked, especially if this is your first time cooking ham. Most likely, this is all that’s available at your grocery store anyway. P. S. Spiral-cut hams are a type of city ham.
There are many kinds of ham, but the one you’re most likely familiar with is city ham, unless you live in the South. Preparation is easy, since it’s mostly a matter of reheating and adding flavor. City ham is mildly flavored and very moist due to the curing process. Typically, this type of ham is injected with a cure of salt, water, sugar and spices. Sometimes, the ham is smoked after. It’s typically sold precooked and presliced. It’s generally available bone-in or boneless. Spiral-cut ham is a popular type of city ham that’s been sliced into even pieces around the bone.
Country ham is different from city ham because it is dry-cured, which means it is rubbed with a mixture of salt, sugar, and spices before being smoked and aged for a few weeks to a year. This kind of ham is usually very salty; in fact, it needs to be soaked before it can be cooked to get rid of some of the salt. Before refrigeration, this way of storing food was common in the South, and it’s still a part of Southern cooking today. This results in strongly flavored, salty meat with a toothsome texture. It is sold both uncooked and cooked and typically bone-in.