I love a good, juicy ham on Easter and Christmas (and any day in between). Some hams we’ve had are dry, expensive, and too sweet, even when we bought expensive, well-known hams from a ham store. It’s enough to make a person sit down and cry into her taters. In order to find the cheapest and tastiest way to cook ham, we did it ourselves…just for you. You’re welcome.
Cooking ham for a festive meal or Sunday dinner? Forget the mess and hassle of foil. With a few simple tricks, you can bake incredibly moist, delicious ham without foil
In this comprehensive guide, we provide tips and techniques for foil-free ham, from choosing the right ham and pan to monitoring doneness Follow our easy step-by-step instructions and you’ll be rewarded with tender, flavorful ham with a delectable caramelized exterior. Let’s ditch the foil and unlock the secrets to sensational baked ham!
Pick the Right Ham for Foil-Free Cooking
For the best results sans foil choose
-
A bone-in, uncured ham between 8 to 15 lbs. The bone adds moisture and flavor.
-
Choose a high-quality spiral-sliced ham that has a lot of fat marbling to keep it juicy.
-
Avoid very lean hams, which dry out more easily without foil.
-
Have the butcher trim off excess skin and fat.
Prep Your Ham for Maximum Browning
Proper prep ensures your ham roasts beautifully without foil:
-
Rinse ham under cool water. Pat extremely dry with paper towels. Any moisture prevents browning.
-
If desired, score fat cap in diamond pattern. This allows fat to render and glaze to caramelize.
-
For added moisture and flavor, soak ham in a simple brine overnight.
-
Rub ham with oil or mustard to further enhance browning.
Choosing the Right Pan
Pick a pan that promotes air circulation and catches drippings:
-
A roasting pan with a rack allows air to flow under ham for even cooking.
-
Add 1 cup broth, wine or cider to the bottom of the pan to keep ham from drying out.
-
A rimmed baking sheet also works well. Elevate ham on vegetable chunks.
Calculating Bake Time
Figure 15-20 minutes per lb to bake ham without foil. For example, a 10 lb ham bakes for 2 1⁄2 to 3 hours.
Use a meat thermometer to confirm doneness – target 145°F. Let rest 15 minutes post-oven.
Glazing Your Ham
For an irresistible crust, glaze ham during the last 30 minutes of baking:
-
Mix a glaze with honey, brown sugar, fruit preserves or mustard.
-
Brush glaze over ham every 10 minutes to caramelize and candy the exterior.
-
To set glaze, turn oven to broil for 1-2 minutes at end. Watch closely to avoid burning.
Step-By-Step Method
Follow these simple steps for mouthwatering foil-free baked ham:
-
Prep 8-15 lb bone-in ham. Score fat cap and soak in brine if desired.
-
Place ham on rack in roasting pan. Add 1 cup broth to pan bottom.
-
Rub ham with oil or mustard. Preheat oven to 325°F.
-
Roast approximately 15-20 minutes per lb until thermometer reaches 145°F.
-
During last 30 minutes of baking, glaze ham every 10 minutes.
-
Broil 1-2 minutes to caramelize glaze.
-
Remove from oven, tent foil, and allow to rest 15 minutes before slicing.
With these easy techniques, you can achieve bakery-worthy ham without the fuss of foil. Ditch the mess but keep the incredibly moist and flavorful results!
Frequently Asked Questions
What if my ham browns too quickly without foil?
If your ham browns unevenly or too quickly, tent loosely with foil to slow cooking. Remove foil when glazing.
Should I flip my ham during baking?
Flipping is not necessary. Fat cap up encourages even self-basting. Rotate pan periodically for uniform browning.
Can I use a cooking bag instead of foil?
Cooking bags are not needed with the right pan setup. They steam rather than brown the ham.
How do I get a good crust without foil?
Scoring fat, drying ham thoroughly, a hot oven, and frequent glazing all promote crust formation. Avoid peeking.
What about stuffing ham without foil?
Ham stays moister when baked whole sans foil. If stuffing, tent ham loosely with foil to prevent drying out.
How long does leftover baked ham last?
Leftover ham stays fresh 3-4 days refrigerated. Freeze sliced ham up to 2 months for longer storage.
With these handy tips, you can confidently bake spectacular hams without foil. Treat your guests to tender, juicy and flavorful ham with an exquisitely caramelized exterior. Ditch the foil and enjoy your best ham yet!
Which ham should I buy?
The most convenient ham is, naturally, the spiral-sliced. Our experience with spiral cut, however, is that they dry out very easily. Because they are already cut, the heat has more surface area from which to draw moisture. Some moisture loss can’t be stopped, not even the rolls of aluminum foil we use to keep things from drying out.
For that reason, we buy unsliced ham, which, to our delight, is cheaper. I like the shank, because it is often the cheapest of all and not too difficult to slice. You can also grab yourself a nice butt which will work just as well for the same price or just a few pennies a pound more, depending on your store. According to our old butcher, the shank and butt are essentially the whole ham (which is the leg) chopped in half to form the separate cuts. With such little difference, I go for whichever is cheaper. (Here’s more than you ever wanted to know about ham cuts.)
Watch for a sale around the major holidays and you’ll really score big with your ol’ pigskin.
The Simple Homemaker’s Husband’s Simple Ham Sauce
- Pour the pan drippings into a saucepan.
- Choose how sweet you want it to be and how much juice you have. Add about 1/4 cup of brown sugar or honey.
- On the stove, heat it up while stirring to break up the sugar or honey and checking to see how sweet you want it to be.
- If the juice is too salty or thick, add water to thin it out. If you want a sweeter juice, add sugar or honey. Taste as you go and adjust gradually.
- Serve it on the side as an optional au jus.
It is easy and tasty, but it doesn’t sugar the ham, which many people in my family can’t or won’t eat.