how to cook a smoked ham

, The best recipes, kitchen tips and genius food facts. Or, for an even simpler and quicker reheat, you can warm individual slices in a skillet or microwave. However, choosing the right ham for your meal isn't so clear-cut, as there are many options from which to choose. LIVESTRONG is a registered trademark of the LIVESTRONG Foundation. There are a number of ways to cook smoked ham hocks, namely by roasting, grilling on the barbecue, deep-frying, and braising or boiling. SMOKED HAM, cook-before-eating (minimum internal temperature of 145 F, and allow to rest for at least 3 minutes) Whole, bone in: 10-14 pounds -> 18-20 minutes per pound Half, bone in: 5-7 pounds -> 22-25 minutes per pound Shank or butt portion, bone in: 3-4 pounds -> 35-40 minutes per pound Arm picnic shoulder, boneless: 5-8 pounds -> 30-35 minutes per pound Shoulder roll (butt), … All methods have different results but braising to begin with is advised as it makes the meat tender and trimming the fat easier. diagnosis or treatment. Image Source: Bon Appetit . And after that, you glaze it in a 400-degree oven for 15 minutes. In a 325-degree oven, a 12-16 pound bone-in ham needs 22-26 minutes per pound. Country hams are less popular in metropolitan areas and are a very different eating experience compared to city hams. and That is why it takes such a short amount of time to "cook." All you have to do is cut the ham free from the package, cover it in foil and reheat it to a good serving temperature. Then you boil the ham in water for 20-25 minutes per pound. Copyright Policy Terms of Use Advertisement. Use of this web site constitutes acceptance of the LIVESTRONG.COM Have An Amazing Halloween Night At This Rooftop Halloween Party In Chennai, Baileys Ice Cream Sandwiches Exist & Summer’s Never Been Better, The Princess And The Frog Tiana’s Beignets Recipe. We’re here to help. Moreover, we do not select every advertiser or advertisement that appears on the web site-many of the While you can eat these cold, they’re easy enough to reheat in the oven as mentioned above. This nation has a proud tradition of smoking, curing and pickling hams. The other option you have is fresh ham. Step 1 Slice the ham into equal portions. Step 2 Place the ham in to a covered pan, uncovered. The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse Cooking it at 325 degrees Fahrenheit for about 15 minutes per pound should do the trick, depending on the type of ham (whole vs. half, bone-in vs. no bone ― these specifics are outlined in the chart below). Fresh hams are harder to come by. ROASTED MARMALADE HAM. First you just have to understand which kind of ham you have. All rights reserved. Then there are country hams. Learn About the Disputed History of Perogies, How To Simulate House Painting – Free App. This makes for easy prep, as all you must do is heat, prepare a glaze or sauce, and then serve. This sticky, sweet and salty ham is an absolute winner. Serve your smoked whole bone-in ham with sides such as our Smoky Maple Sweet Potatoes or, for a quick option, our 5-Minute Easy Cheesy Broccoli-Rice Bake. The material appearing on LIVESTRONG.COM is for educational use only. Now that the holidays are upon it, it’s time to perfect the holiday ham. It’s a very low-pressure situation for the home cook. Cover with water and boil 20-25 minutes per pound. Glaze is optional for a whole smoked bone-in ham, but it adds an extra layer of flavor to the meat. ©2020 Verizon Media. Drain, glaze and brown at 400 F for 15 minutes. 2020 No more train food woes. Ham, especially smoked ham, is already cooked. Leaf Group Ltd. (minimum internal temperature of 145 F, and allow to rest for at least 3 minutes) Whole, bone in: 10-14 pounds -> 18-20 minutes per poundHalf, bone in: 5-7 pounds -> 22-25 minutes per poundShank or butt portion, bone in: 3-4 pounds -> 35-40 minutes per poundArm picnic shoulder, boneless: 5-8 pounds -> 30-35 minutes per poundShoulder roll (butt), boneless: 2-4 pounds -> 35-40 minutes per pound, (Reheat cooked hams pacakged in USDA-inspected plant to 140 F and all others to 165 F), Whole, bone in: 10-14 pounds -> 15-18 minutes per poundHalf, bone in: 5-7 pounds -> 18-24 minutes per poundArm picnic shoulder, boneless: 5-8 pounds -> 25-30 minutes per poundCanned ham, boneless: 3-10 -> 15-20 minutes per poundVacuum packed, boneless: 6-12 pounds -> 10-15 minutes per poundSpiral cut, whole or half: 7-9 pounds -> 10-18 minutes per pound, (Minimum internal temperature of 145 F and allow to rest for at least 3 minutes), Whole leg, bone in: 12-16 pounds -> 22-26 minutes per poundWhole leg, boneless: 10-14 pounds -> 24-28 minutes per poundHalf, bone in: 5-8 pounds -> 35-40 minutes per pound. Choosing the right ham for your meal isn't so clear-cut, as there are many options from which to choose. No one wants an overcooked ham at your holiday dinner. You just want to make sure the internal temperature has reached 145 degrees F. City hams are typically your spiral cut hams. Give it a whirl this Christmas, or at any other time of the year! For the former, the hams are available whole, as a shank or as a butt half, according to, Glaze ingredients: A smoked bone-in ham might have enough flavor for you already, but if you want to add a glaze, there are plenty of options from which to choose. This can mean brining, curing, glazing and cooking. The finest ham is generally cooked on the bone and hand carved. Once you’ve purchased your ham, it’s important to understand which type you bought and how long it takes to cook (or in many cases, you may not realize it’s already cooked and simply needs to be heated). used as a substitute for professional medical advice, And a 5-8 pound bone-in ham needs 35-40 minutes. For cooking times of all these hams, we turn to the USDA for the safest advice. Her clients have included Livestrong, School Nutrition magazine, What's Up? Most hams that you buy at the supermarket are known as city hams, or pre-cooked hams. Everything Thanksgiving: Get all our Thanksgiving recipes, how-to’s and more! Dominos delivers cheesy, hot pizza to your seat! Whole of half: Soak 4-12 hours in refrigerator. Media, American Academy of Clinical Chemistry, SmartBrief and more. Claudia has a PhD in Physical Activity, Nutrition and Wellness and is a Registered Dietitian. She has a formal education in personal training/nutrition and a bachelor's degree in journalism from The Pennsylvania State University. A 10-14 pound boneless ham needs 24-28 minutes per pound. Recipes and more delivered to your inbox. Copyright © Country hams are saltier and drier, and if you want to serve them like a classic holiday ham, they first have to be soaked anywhere between 4 to 24 hours. Senior Editor of Food and Style, HuffPost. Hocks are essentially the ankle or calf of the shank. They are wet-cured hams that are usually smoked after curing (which is why they’re referred to as smoked hams in the USDA chart below). HungryForever Food Blog, Major Products Required to Make Chicken Samosa at Home, Tips for the Perfect Monte Cristo Sandwich, The Top 3 Ways to Prepare Butternut Squash, These Are the Best Meal Delivery Services, Chocolat Movie Vianne’s Spiced Hot Chocolate. Smoked Ham Hock. First, make a brine for moist and flavorful ham hocks. For every 5 pounds of ham hocks, mix 8 cups of water in … This will cause the pores of the ham to pucker. For example, a recipe from renowned chef Jacques Pépin, published by. . Essentially, all you are doing is reheating the ham. any of the products or services that are advertised on the web site. Kelsey Casselbury is a freelance writer and editor based in central Maryland. advertisements are served by third party advertising companies. Read more: 9 Holiday Superfoods You Can Actually Feast On. Step 3 Dribble a small amount of lemon juice on ham slices. Part of HuffPost Food & Drink. Fresh ham cooking times vary greatly depending on the size. The beautiful thing about city hams is that they’re pre-cooked. It should not be Privacy Policy In most cases, whole smoked bone-in hams come fully cooked. 9 Holiday Superfoods You Can Actually Feast On, Kansas Farm Food Connection: "How to Choose the Perfect Ham", NC Cooperative Extension: "Serving Ham Safely", KQED: "Smoked Ham Glazed With Maple Syrup", USDA Food Safety and Inspection Service: "Ham and Food Safety", PARTNER & LICENSEE OF THE LIVESTRONG FOUNDATION, Smoked bone-in hams: Fully cooked, smoked hams come in multiple varieties, including bone-in and boneless. Claudia is an expert at intuitive eating, nutrition science, and removing diets from your life. Here’s the chart you should consult for this year’s holiday ham. The best way to cook a smoked ham is to bake it in the oven. They are dry-cured and are sometimes smoked (but less frequently than city hams). https://www.recipetips.com/kitchen-tips/t--753/boiling-ham.asp They are basically blank slates that have to be fully prepared. Now you’re ready to cook your ham! To get the very best flavour from your ham it is important to cook it on the bone – and, of all the seasons of the year, Christmas is the one to justify indulgence. Try Out Nigella’s Green Apple Martini Recipe Today! LIVESTRONG.com may earn compensation through affiliate links in this story.