Hosting a holiday dinner or a large family gathering often comes with a significant amount of kitchen stress, primarily centered around oven space. When you have side dishes, rolls, and pies all vying for a spot in the main oven, the solution to your culinary traffic jam is the electric roaster oven. Learning how to make a ham in a roaster not only frees up your primary kitchen real estate but also results in a remarkably juicy, tender centerpiece that often surpasses the results of a traditional oven.
The Benefits of Using an Electric Roaster
An electric roaster functions like a portable, self-basting oven. Because of its compact size relative to a standard range, it holds onto moisture much more efficiently. This is a game-changer for ham, which is prone to drying out during the long reheating process.
The heating elements in a roaster are located in the sides rather than the bottom, which provides a gentle, even heat distribution. This prevents the bottom of the meat from scorching while ensuring the internal temperature rises steadily. Furthermore, roasters are incredibly energy-efficient and won’t heat up your entire kitchen, which is a blessing during a busy cooking day.
Choosing the Right Ham for Your Roaster
Before you plug in your appliance, you need to select the right cut of meat. Most hams sold in grocery stores are “city hams,” which are precooked, wet-cured, and often smoked.
Bone-In vs. Boneless
A bone-in ham is generally preferred for flavor and moisture. The bone acts as a heat conductor, helping the interior cook more evenly, and it provides a better texture. Plus, you get the added bonus of a ham bone for soup later. If you are looking for ease of slicing, a spiral-cut bone-in ham is the most popular choice, as it is already sliced down to the bone.
Size Matters
Ensure your ham will actually fit in your roaster. A standard 18-quart roaster can typically accommodate a ham up to 20 pounds, but you want to leave enough space for air to circulate. Aim for a ham that leaves at least an inch of clearance between the meat and the lid.
Essential Ingredients and Tools
- One fully cooked bone-in ham (10 to 15 pounds).
- 2 cups of liquid for the bottom of the pan (water, pineapple juice, apple cider, or ginger ale).
- Glaze ingredients (brown sugar, Dijon mustard, honey, and cloves are classic choices).
- An electric roaster oven.
- Heavy-duty aluminum foil.
- A meat thermometer.
Preparing the Roaster and the Ham
Start by removing the ham from its packaging. If there is a plastic disk covering the bone, be sure to discard it. Let the ham sit at room temperature for about 30 to 45 minutes before cooking; this takes the chill off and promotes more even heating.
Place the roaster oven insert into the heating base. Pour your chosen liquid into the bottom of the insert. This liquid isn’t just for flavor; it creates a steam-filled environment that prevents the ham from drying out. Place the rack inside the roaster. If your ham is very large, you might be tempted to put it directly on the bottom, but using the rack allows heat to circulate underneath the meat.
The Cooking Process Step by Step
Preheat your electric roaster to 325 degrees Fahrenheit. While it heats up, prepare your ham. If you aren’t using a spiral-cut version, you can score the fat in a diamond pattern. This looks beautiful and allows your glaze to penetrate deeper into the meat.
Wrapping for Moisture
Even though the roaster is great at retaining steam, wrapping the ham itself in heavy-duty aluminum foil is an extra insurance policy against dryness. Wrap it loosely but securely, ensuring the seams are at the top to prevent juices from leaking out. Place the ham on the rack, cut-side down if it is a half-ham.
Setting the Time
Cover the roaster with its lid. For a fully cooked ham, you are essentially just reheating it to a safe and palatable temperature. Plan for approximately 15 to 20 minutes per pound. For a 10-pound ham, this means about 2.5 to 3 hours of cook time.
Resist the urge to lift the lid. Every time you peek, you release a significant amount of heat and steam, which can add 15 minutes to your total cooking time.
Crafting the Perfect Glaze
The glaze is where you can truly customize the flavor profile of your meal. A simple yet effective glaze consists of 1 cup of brown sugar, 2 tablespoons of Dijon mustard, and 2 tablespoons of honey or maple syrup.
If you want a more tropical flair, use pineapple juice and a pinch of ground cloves. For a savory twist, try a balsamic vinegar and brown sugar reduction. Mix your ingredients in a small saucepan over medium heat until the sugar is dissolved and the mixture is slightly thickened.
Applying the Glaze and Finishing
About 30 to 45 minutes before the ham is finished, it is time to apply the glaze. Carefully remove the roaster lid and open the aluminum foil. Be cautious of the steam.
Brush a generous layer of glaze all over the ham, making sure to get it into the scores or between the spiral slices. Increase the roaster temperature to 400 degrees Fahrenheit for this final stage. Leave the foil open and the lid on. This higher heat helps caramelize the sugar in the glaze, giving the ham that signature sticky, dark exterior. You can repeat the glazing process every 15 minutes until the internal temperature reaches your target.
Determining Doneness
The most critical tool in your kitchen is a meat thermometer. You aren’t looking for “cooked” in the sense of raw to done, but rather “heated through.”
According to food safety guidelines, a precooked ham should reach an internal temperature of 140 degrees Fahrenheit. Insert the thermometer into the thickest part of the meat, ensuring it does not touch the bone, as the bone will give a higher, inaccurate reading. Once it hits 140 degrees Fahrenheit, remove the ham from the roaster immediately.
Resting the Meat
Resting is a step that many home cooks skip, but it is vital for a juicy result. Move the ham to a carving board or a serving platter and tent it loosely with foil. Let it rest for at least 15 to 20 minutes. This allows the juices, which have been pushed to the center by the heat, to redistribute throughout the meat. If you carve it too soon, all that delicious moisture will run out onto the board, leaving the meat dry.
Carving and Serving
If you used a spiral-cut ham, carving is as simple as cutting around the center bone to release the slices. For a standard bone-in ham, cut slices perpendicular to the bone.
Serve your ham with the remaining glaze on the side or a simple honey mustard sauce. Because the roaster kept it so moist, you’ll find that the meat is tender enough to pull apart with a fork.
Cleaning and Maintenance of Your Roaster
Once the meal is over, cleaning the roaster is relatively straightforward. Most roaster inserts are removable and dishwasher safe, though hand-washing is often easier for such large items. If you have stuck-on glaze or bits of fat, fill the insert with warm, soapy water and let it soak while you enjoy your dessert. Avoid using abrasive scrubbers on the insert to preserve its coating.
Frequently Asked Questions
Can I cook a frozen ham in a roaster?
It is not recommended to cook a ham from a frozen state in an electric roaster. This can lead to uneven heating, where the outside becomes overcooked and dry while the inside remains dangerously cold. Always thaw your ham completely in the refrigerator for 2 to 3 days before you plan to cook it.
How much water should I put in the bottom of the roaster?
You generally need about 1 to 2 cups of liquid. You don’t want to submerge the ham; the liquid should sit just below the rack. This amount is sufficient to create the necessary steam without boiling the meat. If you notice the liquid has completely evaporated halfway through the cooking process, you can carefully add a bit more.
Should I put water in the base of the roaster or just the insert?
You should only put liquid inside the removable cooking insert where the ham sits. Never put water directly into the heating base (the part with the cord), as this can damage the electrical components and create a safety hazard.
Is it necessary to flip the ham during cooking?
No, there is no need to flip the ham. The roaster heats from the sides, and the steam circulates throughout the chamber, providing even heat. Flipping the ham would require opening the lid and removing the foil, which lets out too much heat and can dry out the meat.
What do I do if the ham is browning too quickly?
If the exterior of your ham is getting too dark before the center has reached 140 degrees Fahrenheit, simply cover the top loosely with a piece of aluminum foil. This will reflect some of the direct heat while allowing the interior to continue warming. You can also turn the roaster temperature down to 300 degrees Fahrenheit to slow the process.