Cooking instructions Place ham in ½-1 inch of water on bottom of baking pan and cover with lid or seal with foil. Bake approximately 15 minutes per pound or until an internal temperature of 140°F is reached.
+ Larger Image. A whole or half ham from the leg primal cut that has only the leg bone remaining. The hip or shank bone has been removed, making it easier to carve. The remaining leg bone helps to make the ham more flavorful.
To serve hot: Heat 12 to 15 minutes per pound (about 2 1/2 hours) at 325ºF until ham reaches internal temperature of 140ºF. As a delicious variation, about one-half hour before end of cooking time, score fat in a diamond pattern, insert cloves, and rub with brown sugar moistened with water, ginger ale, or sherry.
Heat at 350° F for 10 minutes per pound for warm, juicy slices. You can certainly heat your ham unadorned, but for a truly festive and extra delicious ham , try one of the following gorgeous glazes.
If you cook it too long, you risk drying it out beyond repair. Insert the thermometer into the meat near the bone a few minutes before the recipe indicates. You should remove the ham from the oven when the thermometer shows an internal temp of about 140 degrees since the meat will continue to cook outside the oven.
Cover either the ham itself or the pan with foil. Make sure it is covered well so the ham doesn’t dry out. Set the oven to 350 degrees and bake the ham , basting every 15-20 minutes. Uncover the ham when you baste it, but then cover it back up when you put it back in the oven.
Here are the best mail order hams. Best Overall: Fossil Farms Berkshire Pork Bone-In Smoked Ham . Best Smoked: Melissa Cookston’s Memphis BBQ Double-Smoked Spiral Cut Ham . Best Spiral : D’Artagnan Berkshire Pork Bone-In Spiral Ham. Best Black Forest: Diestel Farms Whole Black Forest Ham.
Which Is Better , a Bone-In Ham or a Boneless Ham ? BONELESS HAM – A boneless ham is easier to slice. BONE-IN HAM – Just like chicken, a bone-in ham has more flavor because the bone itself imparts flavor into the meat.
Cumberland Gap Hams are fully cooked and can be served cold immediately or heated and served hot. Remove foil last half-hour to glaze or garnish.
A fully cooked , ready-to-eat ham (also referred to as a “city ham “) can be sliced and served cold or at room temperature—there’s no need to reheat it. A spiral-cut ham is delicious this way, whether eaten by the slice, tucked into biscuits or in a grilled cheese sandwich.
Spiral Sliced Ham (Bone-In and Boneless) Heating Instructions: Quarter and half hams should be cooked flat/ face -side down . Whole hams should be cooked fat-side up. Cover pan tightly with aluminum foil. Bake at 275˚F for approximately 15 minutes per pound, until heated through (see chart).
Heat oven to 350°F. Place ham , flat side down, on rack in shallow roasting pan; cover tightly with aluminum foil. Bake approximately 13 to 18 minutes per pound until heated through. Remove ham from oven .
Heating Ham Preheat oven to 275°F. Remove all packaging materials and place ham face down directly into baking dish or roasting pan. (Place whole ham on its side.) Cover tightly with lid, foil or place in cooking bag and heat at 275°F for approximately 12-15 minutes per pound.
The answer, in short, is if it is cured , smoked or baked, ham is considered “pre- cooked ,” and would not technically need to be cooked . As a deli meat, it can be eaten right out of the refrigerator, but other hams are typically reheated for improved flavor and texture.