A delicious ham dinner is easy to achieve by following a few simple steps. Although it may seem intimidating, baking a ham is an easy, effective way to make a wonderful meal.
Required Ingredients
Required Equipment
Thawing the Ham
Many people choose to buy frozen meat or freeze meat once they return home. Freezing a piece of meat allows you to use it whenever you like, instead of having to pay attention to the expiration or “sell by” date. You must thaw the meat before cooking it. Once the ham has been thawed, do not refreeze the meat. Use one of these two methods for proper thawing:
Refrigeration Thawing
Thaw a frozen ham by placing it in the refrigerator. Put the ham on a large platter. A small ham will take four to five hours to thaw. A large ham will take five to seven hours. Refrigeration thawing is the safest way to thaw a ham. It is safe to leave the ham in the refrigerator after thawing for up to five days.
Cold Water Thawing
Use cold water to thaw a frozen ham. Fill your sink with cold water. Do not use hot or warm water. This may cause the meat to begin to cook. Place a frozen ham in a sealable plastic bag. Allow little or no water to come in direct contact with the ham. Immerse the bag with the frozen ham in the water. Drain and refill the sink every thirty minutes to keep the water cold. A small ham will thaw in about two hours. A large ham will take up to four hours. Estimate thirty minutes of immersion time per pound of ham. Cook the ham immediately after using this method.
Baking the Ham
Hams come in many forms. Some hams are smoked or pre-cooked. Usually these hams have specific directions on their packaging. Other hams are raw and must be thoroughly cooked by you.
Whichever type ham you are baking, preheat the oven to 325° and line a roasting pan with foil. Place the ham in the pan and put it in the oven. Estimate twenty-five to thirty minutes of baking per pound of uncooked ham. Estimate eighteen to twenty minutes per pound for a pre-cooked roast.
When the ham is half-way done, remove it from the oven. Carefully flip the meat and return to the oven. Do not overcook the ham. Use a meat thermometer to check the internal temperature of the ham. The temperature must reach 160° for safe eating. Let the ham stand for fifteen minutes before cutting or serving.
Jazzing Up the Ham
Glazing is a great way to add some flavor to a ham. Glazing should be done thirty minutes before the ham is ready. Remove the pan from the oven and use a brush to paint the glaze onto the meat. After you glaze the ham, return it to the oven.
Now you’re ready to serve and enjoy your excellent meal!
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