Preparing a bone in ham is a culinary rite of passage that transforms a simple gathering into a true celebration. While the prospect of handling a large, heavy cut of meat can seem daunting to the uninitiated, the process is surprisingly straightforward. Most hams purchased at the supermarket are already cured and fully cooked, meaning your primary role is to gently reheat the meat to preserve its moisture while creating a stunning, caramelized exterior. By following a few professional techniques, you can ensure your ham is the juicy, flavorful centerpiece your guests will remember long after the meal is over.
Choosing the Right Bone In Ham
Before you even preheat your oven, the success of your dinner depends on the quality and type of ham you select. A bone in ham is widely considered superior to boneless varieties for two main reasons: flavor and texture. The bone acts as a conductor of heat, helping the meat cook more evenly from the inside out, while also imparting a deeper, richer pork flavor to the surrounding meat. Furthermore, once the dinner is over, that ham bone becomes the perfect base for split pea soup or hearty bean stews.
When shopping, you will generally encounter two portions of the leg. The shank end is the lower part of the leg and features the classic “ham” shape with a single, straight bone that makes carving very simple. The butt end, or the upper portion, is often leaner and slightly more tender, though the bone structure is a bit more complex, requiring a little more patience when it comes time to slice. For a large crowd, a whole bone in ham can weigh anywhere from 10 to 18 pounds, while a half ham typically falls in the 7 to 10 pound range.
Essential Preparation Steps
To achieve the best results, you should never take a ham straight from the refrigerator and put it into a hot oven. Allowing the meat to sit at room temperature for about 1 to 2 hours before cooking is a critical step. This “tempering” process ensures that the internal temperature rises slightly, which prevents the outside from drying out before the center is sufficiently warmed.
Once the ham has sat out, remove all packaging. If your ham has a thick layer of skin or rind, you may choose to trim it, but be sure to leave at least a quarter inch of the white fat cap intact. This fat is what will render down and baste the meat as it cooks, keeping it succulent. This is also the perfect time to score the ham. Use a sharp paring knife to make shallow cuts about one eighth of an inch deep in a crisscross diamond pattern across the entire surface. This not only looks professional but also provides “channels” for your glaze to seep deep into the meat rather than just sliding off the surface.
The Low and Slow Baking Method
The secret to a perfect bone in ham is low heat and moisture retention. Preheat your oven to 325°F. Place the ham in a large, heavy roasting pan. If you are cooking a half ham, place it cut side down to protect the exposed meat from the direct heat. For a whole ham, place it fat side up so the natural juices flow downward.
To create a moist environment inside the pan, add about 2 cups of water, apple cider, or even pineapple juice to the bottom. This liquid will steam the ham as it bakes. Tightly cover the entire roasting pan with heavy duty aluminum foil. This prevents moisture from escaping, which is the most common cause of “ham fatigue” or dry, rubbery meat.
The general rule of thumb for reheating a fully cooked bone in ham at 325°F is approximately 15 to 18 minutes per pound. For a whole 12 pound ham, this means a total oven time of about 3 to 3.5 hours. However, time is only a guide; the only way to be certain of success is to use a meat thermometer. You are looking for an internal temperature of 130°F before you begin the glazing process.
Crafting and Applying the Perfect Glaze
While a ham is delicious on its own, a glaze provides the signature sweet and salty contrast that defines the dish. A classic glaze typically consists of a sweetener, an acid, and a pungent element. Brown sugar, honey, or maple syrup serve as excellent bases. Whisk these with a bit of Dijon mustard for zing and apple cider vinegar or orange juice for acidity. For a festive touch, you can even stud the intersections of your scored diamond pattern with whole cloves before the final bake.
The timing of the glaze application is vital. Because glazes have a high sugar content, they will burn if left in the oven for the entire cooking duration. Wait until the ham has reached an internal temperature of 130°F. Remove the ham from the oven and discard the foil. Increase the oven temperature to 425°F.
Generously brush the glaze over the scored fat. Return the ham to the oven, uncovered, for about 15 to 20 minutes. For a truly professional, “lacquered” look, remove the ham every 10 minutes to apply another layer of glaze. This builds up a beautiful, sticky crust. Watch the ham closely during this stage; the high heat will caramelize the sugars quickly, and you want to pull it out just as it turns a deep, burnished mahogany color and the internal temperature hits 140°F.
Resting and Carving Your Masterpiece
One of the most overlooked steps in making a bone in ham is the resting period. Once the ham is out of the oven, transfer it to a large cutting board and tent it loosely with foil. Let it rest for at least 20 to 30 minutes. This allows the muscle fibers to relax and the juices to redistribute. If you carve it too soon, those juices will run out onto the board, leaving the meat dry.
When it comes time to carve, identify the bone running through the center. For a shank ham, cut slices perpendicular to the bone until you hit it, then make a horizontal cut along the bone to release the slices. For a more rustic approach, you can simply carve large chunks away from the bone and then slice those pieces into thinner portions. Arrange the slices on a warm platter and spoon any remaining pan juices or extra glaze over the top for a final flourish.
Frequently Asked Questions
How much bone in ham should I buy per person?
When calculating for a bone in ham, you should plan for about three quarters of a pound to one pound of ham per person. This accounts for the weight of the bone and ensures that everyone has plenty to eat, with the added bonus of having some leftovers for sandwiches the next day.
Do I need to cook the ham if the package says fully cooked?
Yes, but you are technically “reheating” rather than “cooking.” While a fully cooked ham is safe to eat cold, it is much more flavorful and tender when heated through. The goal is to reach an internal temperature of 140°F, which is the standard for serving a hot ham safely and deliciously.
What should I do if my ham starts to get too dark before it is warmed through?
If the exterior of your ham is browning too quickly while the center is still cold, simply tent the ham loosely with aluminum foil. This will reflect the direct heat and prevent the sugars in the glaze from burning while allowing the internal temperature to continue rising.
Can I make the glaze in advance?
Absolutely. You can whisk together your glaze ingredients up to two days in advance and store the mixture in an airtight container in the refrigerator. If the glaze contains butter or honey that has hardened, simply microwave it for 10 to 15 seconds to return it to a brushable consistency before applying it to the ham.
How long can I keep the leftover bone in ham?
Leftover ham can be stored in the refrigerator for up to three to four days if wrapped tightly in foil or stored in an airtight container. For longer storage, you can freeze the meat for up to two months. The bone itself can also be frozen and kept for several months until you are ready to use it for a soup or stock.