Cured ham is a centerpiece of culinary tradition, often serving as the star of holiday feasts, Sunday dinners, and celebratory gatherings. Whether you have purchased a bone-in masterpiece or a convenient boneless variety, understanding the nuances of the curing process and the proper heating techniques is essential for a delicious result. Most hams found in modern grocery stores are “city hams,” which means they have been wet-cured and often pre-cooked. This article will walk you through the essential steps to prepare, glaze, and serve a cured ham that is juicy, flavorful, and perfectly caramelized.
Understanding Your Cured Ham
Before you preheat your oven, it is vital to know exactly what kind of meat you are working with. Cured ham is pork that has been preserved through a process of salting, smoking, or brining. This process not only preserves the meat but also gives it that signature pink color and savory-sweet flavor profile.
City Ham vs. Country Ham
The most common type of ham available is the city ham. These are usually sold fully cooked and may be spiral-sliced for convenience. Because they are already cooked, your primary goal is to reheat the meat without drying it out. Country hams, on the other hand, are dry-cured and aged for long periods. They are much saltier and often require soaking in water for 24 to 48 hours before cooking to leach out the excess salt. This guide focuses primarily on the preparation of the more popular city ham.
Bone-In vs. Boneless
Bone-in hams are widely considered to have superior flavor and texture. The bone helps conduct heat more evenly and adds a richness to the surrounding meat. Additionally, the leftover ham bone is a culinary treasure for flavoring soups and stews. Boneless hams are easier to carve and offer more uniform slices, making them a practical choice for sandwiches or casual buffets.
Preparation Essentials
Proper preparation ensures that your ham heats evenly and retains its natural moisture. If your ham is frozen, it must be completely thawed in the refrigerator before you begin. A large ham can take two to three days to defrost safely.
Scoring the Surface
If your ham is not pre-sliced, you should score the skin and fat layer. Use a sharp knife to create a diamond pattern by cutting shallow slits about one inch apart across the entire surface of the ham. Do not cut deep into the meat; the goal is to allow the fat to render and provide a path for your glaze to penetrate the surface. This also creates a beautiful, professional presentation once the ham is roasted.
Room Temperature Tempering
For the best results, take the ham out of the refrigerator about one to two hours before you plan to put it in the oven. Letting the meat sit at room temperature helps it cook more evenly from the center to the edge. If you put a refrigerator-cold ham into a hot oven, the exterior may dry out before the center reaches the desired temperature.
The Roasting Process
Since most cured hams are pre-cooked, “cooking” is actually a process of gentle reheating. High temperatures are the enemy of a juicy ham, as they cause the proteins to tighten and squeeze out moisture.
Setting the Temperature
Preheat your oven to a low and slow temperature, typically 325 degrees Fahrenheit. This moderate heat allows the ham to warm through thoroughly without scorching the exterior. Place the ham in a heavy roasting pan, cut-side down. This position helps protect the meat from direct heat and keeps the moisture locked inside.
Adding Moisture
To create a moist environment, add about half a cup of water, apple juice, or white wine to the bottom of the roasting pan. Cover the entire pan tightly with heavy-duty aluminum foil. This creates a steam chamber that prevents the ham from becoming tough or leathery during the long roasting period.
Timing the Roast
As a general rule, a whole bone-in ham requires about 15 to 18 minutes per pound. A half ham usually takes 18 to 24 minutes per pound. If you are using a meat thermometer, you are looking for an internal temperature of 140 degrees Fahrenheit for a pre-cooked ham. If your ham was not pre-cooked (labeled “cook before eating”), you must reach an internal temperature of 145 degrees Fahrenheit followed by a three-minute rest.
Crafting the Perfect Glaze
The glaze is where you can truly customize the flavor of your ham. A good glaze requires a balance of sweetness, acidity, and spice. Common bases include brown sugar, honey, maple syrup, or apricot preserves.
Classic Glaze Ingredients
A traditional glaze often involves mixing one cup of brown sugar with a tablespoon of Dijon mustard and a splash of apple cider vinegar. You can add complexity by incorporating ground cloves, cinnamon, or even a bit of bourbon. Pineapple juice is another popular addition that provides a bright acidity to cut through the richness of the pork.
Application Technique
Do not apply the glaze at the beginning of the cooking process. Because glazes are high in sugar, they will burn if left in the oven for several hours. Instead, remove the ham from the oven and take off the foil during the last 30 minutes of cooking. Increase the oven temperature to 400 degrees Fahrenheit. Generously brush the glaze over the scored surface and return the ham to the oven uncovered. Repeat the glazing process every 10 minutes until the surface is bubbly and dark golden brown.
Serving and Storage
Once the ham reaches the target temperature and the glaze is caramelized, remove it from the oven. This is the most critical step for juiciness: let the ham rest.
The Importance of Resting
Cover the ham loosely with foil and let it sit for at least 15 to 20 minutes before carving. Resting allows the juices, which have been pushed to the surface by the heat, to redistribute throughout the meat. If you cut into the ham immediately, the juices will run out onto the cutting board, leaving you with dry meat.
Carving Tips
For a bone-in ham, cut along the bone to release large sections of meat, then slice those sections against the grain. If you have a spiral-sliced ham, simply cut along the natural muscle seams and the bone to release the pre-cut slices. Serve the ham warm or at room temperature, as cured ham maintains its flavor beautifully even as it cools.
Handling Leftovers
Leftover cured ham is incredibly versatile. It can be stored in the refrigerator for up to five days or frozen for up to two months. Use the leftovers for breakfast hashes, split pea soup, or classic ham and cheese sliders. Always remember to save the bone; it can be frozen and used later to add incredible depth to a pot of beans or greens.
Frequently Asked Questions
Do I need to wash a cured ham before cooking?
You do not need to wash a standard city ham. Rinsing meat can actually spread bacteria around your kitchen sink and countertops. However, if you are preparing a country ham, you must soak it in water for at least 24 hours to remove the heavy salt crust, changing the water several times during the process.
How do I prevent the ham from drying out?
The best way to prevent dryness is to cook the ham at a low temperature, add liquid to the roasting pan, and keep it tightly covered with foil for the majority of the cooking time. Only uncover the ham at the very end to set the glaze.
Can I cook a cured ham in a slow cooker?
Yes, a slow cooker is an excellent tool for reheating a cured ham, especially if the ham is small enough to fit. Add a small amount of liquid, set it to low, and cook for about 4 to 6 hours. This method is very effective at keeping the meat moist.
How much ham should I buy per person?
For a bone-in ham, plan on about 3/4 pound to 1 pound per person. This accounts for the weight of the bone and ensures you have enough for seconds or leftovers. For a boneless ham, 1/2 pound per person is usually sufficient.
What is the difference between a shank end and a butt end?
The shank end is the lower part of the leg and has a classic “ham” shape with one straight bone, making it easier to carve. The butt end is the upper part of the leg; it is meatier and leaner but has a more complex bone structure that can be trickier to navigate during carving.