Whether it is a festive holiday gathering, a Sunday family dinner, or a casual meal prep session, knowing how to cook a ham Smithfield style is a skill that turns a simple piece of meat into the centerpiece of the table. Smithfield hams are legendary for their quality and flavor, ranging from the traditional salty country hams to the convenient, honey-glazed spiral sliced varieties. Cooking one isn’t just about applying heat; it is about preserving moisture, enhancing the natural sugars, and achieving that iconic mahogany crust.
This guide will walk you through every nuance of the process, ensuring that your next ham is juicy, flavorful, and perfectly timed.
Understanding Your Smithfield Ham Variety
Before you preheat your oven, you must identify which type of Smithfield ham you have purchased. The cooking method changes significantly depending on the cure and the cut.
Spiral Sliced Hams
These are the most popular for modern gatherings. They come fully cooked and pre-sliced to the bone. Your goal here isn’t really to “cook” the meat, but to reheat it thoroughly without drying out the delicate slices.
Smoked Bone-In or Boneless Hams
These are typically fully cooked but not sliced. They offer a bit more flexibility in how you carve them and tend to retain moisture slightly better than spiral-sliced versions during the reheating process.
Genuine Smithfield Country Hams
These are a different breed entirely. They are salt-cured, aged, and often require a long soaking process (sometimes up to 24 hours) to remove excess salt before they are even ready for the oven or the stovetop.
Essential Preparation Steps
A great ham starts hours before it hits the oven. If you skip the prep, you risk uneven cooking or a cold center.
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Remove the ham from the refrigerator about 1 to 2 hours before cooking. Bringing the meat closer to room temperature allows the heat to penetrate the center more efficiently, preventing the outside from overcooking while the inside remains chilly.
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Check the packaging for any plastic “buttons” on the bone or plastic covers on the sliced face. While it seems obvious, these are easy to miss and can ruin a good roast. For spiral hams, it is often helpful to gently fan out the slices just a bit to allow your glaze or moisture to seep between them.
The Roasting Process
The gold standard for a Smithfield ham is a low and slow approach. High heat is the enemy of ham, as it causes the protein fibers to tighten and squeeze out the juices.
Setting the Temperature
Preheat your oven to 325°F. This temperature is high enough to warm the meat safely but low enough to prevent the edges from becoming tough and leathery.
Creating a Moisture Chamber
Place the ham in a heavy roasting pan. For spiral sliced hams, place the cut side down to protect the slices from direct heat. Add about a half-inch of liquid to the bottom of the pan. While water works, you can add layers of flavor by using apple cider, pineapple juice, or even a splash of ginger ale.
The Foil Seal
Wrap the entire pan tightly with heavy-duty aluminum foil. You want to create a steam-tight seal. This step is non-negotiable for a Smithfield ham; without it, the circulating air in the oven will strip the moisture from the meat.
Timing Your Ham Perfectly
Cooking times vary based on the weight of the ham. A general rule of thumb for a fully cooked Smithfield ham is 10 to 15 minutes per pound.
If you have a 10-pound ham, expect it to take between 1 hour and 45 minutes to 2.5 hours. The most accurate way to check for doneness is with a meat thermometer. You are looking for an internal temperature of 140°F. If you are cooking a “fresh” ham (one that is not pre-cooked), you must reach an internal temperature of 160°F.
The Art of Glazing
The glaze is where you can truly make the recipe your own. Most Smithfield hams come with a glaze packet, but creating a homemade version can elevate the dish significantly.
When to Glaze
Never apply the glaze at the beginning. Most glazes contain high amounts of sugar, which will burn and turn bitter if left in the oven for the full cooking duration. Wait until the ham has reached an internal temperature of about 130°F.
Applying the Glaze
Remove the ham from the oven and increase the oven temperature to 400°F. Carefully remove the foil. Brush a generous layer of glaze over the entire surface, ensuring it gets into the crevices of the spiral slices. Return the ham to the oven, uncovered, for 10 to 15 minutes. Watch it closely; you want the sugar to bubble and caramelize into a dark, sticky coating.
Homemade Glaze Ideas
- A classic combination involves brown sugar, Dijon mustard, and a touch of honey.
- For a more modern twist, consider a bourbon and maple syrup glaze or a spiced orange marmalade coating.
Resting the Meat
One of the most common mistakes is carving the ham immediately after it leaves the oven. Resting is vital. Move the ham to a carving board and tent it loosely with foil for at least 15 to 20 minutes. This allows the juices to redistribute through the muscle fibers. If you cut it too soon, the moisture will run out onto the board, leaving the meat dry.
Serving and Carving Tips
For a bone-in Smithfield ham that isn’t pre-sliced, carving can be intimidating. Follow these steps:
- Start by cutting a few slices from the thinner side of the ham to create a flat base.
- Turn the ham to rest on that flat surface.
- Slice vertically toward the bone, then make a horizontal cut along the bone to release the slices.
For spiral hams, the work is mostly done for you. Simply cut along the natural muscle lines and around the center bone to release the pre-cut slices.
Storing and Using Leftovers
A Smithfield ham is the gift that keeps on giving. Leftover ham can be stored in the refrigerator for 3 to 5 days or frozen for up to 2 months.
Don’t throw away the ham bone! The bone is packed with marrow and collagen, making it the perfect base for split pea soup, navy bean stew, or slow-cooked collard greens. Simply simmer the bone with aromatics like onions, carrots, and celery for several hours to extract all that smoky flavor.
Frequently Asked Questions
Should I wash my Smithfield ham before cooking?
You should not wash a standard smoked or spiral-sliced ham. However, if you are preparing a Genuine Smithfield Country Ham (the salt-cured variety), you must soak it in cold water for 12 to 24 hours and scrub it with a stiff brush to remove excess salt and mold that is part of the natural aging process.
How do I prevent a spiral ham from drying out?
The secret is three-fold:
- cook it cut-side down,
- add liquid to the bottom of the roasting pan,
- seal the pan tightly with aluminum foil.
Only uncover the ham during the last 15 minutes of cooking to set the glaze.
Can I cook a Smithfield ham in a slow cooker?
Yes, you can. If the ham fits in your slow cooker, add a small amount of liquid and cook on low for 4 to 6 hours. This is an excellent method for keeping the ham incredibly moist, though you won’t get the same caramelized crust as you would in an oven.
How much ham should I buy per person?
For a bone-in ham, plan on about 3/4 to 1 pound per person. For a boneless ham, 1/2 pound per person is usually sufficient. This accounts for the weight of the bone and ensures you have enough for those coveted leftover sandwiches.
What is the best way to reheat leftover Smithfield ham?
To keep leftovers moist, reheat them in the oven at 325°F covered with foil and a splash of water or broth. Alternatively, you can lightly sear individual slices in a skillet over medium heat for a minute on each side to crisp up the edges.