How to Cook a Perfect Ham
If you’re planning a feast for the holiday season, ham is an easy and delicious choice. And, unlike turkey, it’s an easy dish to make at home without a lot of fuss.
There are many ways to prepare ham, but one of the most common methods is to bake it in the oven. Whether you use a spiral-cut ham or a fully boned ham, baking it will add that extra special touch to your meal.
The key to making a perfect baked ham is to ensure that it’s cooked through, while not overcooking it. To do this, you’ll need a few tips and tricks to follow when cooking your ham.
First, you’ll need to decide what kind of ham you want to make. There are several different types of hams, from fully-boned to spiral-cut to fully-cooked, so it’s important to choose the right one for you.
It’s also crucial to cook your ham at the right temperature so that it doesn’t dry out. Overcooking a ham will cause the fats and juices to evaporate, which can result in a flavorless lump of meat.
You’ll need a meat thermometer to check the internal temperature of your ham before you remove it from the oven. When the ham reaches about 140 degrees Fahrenheit, it’s fully cooked.
Once your ham reaches this temperature, you’ll need to take it out of the oven and allow it to rest for about 15 minutes before cutting into it. This will allow the ham to finish cooking and the juices to re-incorporate, rendering your meat moist and juicy.
After resting, you can serve your ham as is or with a glaze. You can buy a premade glaze, but you can also make your own from ingredients you probably have in your kitchen.
There are several different glazes you can try, from simple syrup to maple syrup. The trick is to find a glaze that’s not too sweet, but still has plenty of flavor.
Another way to enhance your ham is to cook it on the bone. This will add some additional flavor to the meat and give it a nice chewy texture.
You can buy a spiral-cut or fully boned ham and roast it in the oven, but it’s more likely to dry out than a sliced ham, so you’ll need to pay close attention to the cooking time.
The best way to ensure that your ham isn’t overcooked is to cook it at a low heat and in a pan with enough liquid so that the ham doesn’t stick to the bottom of the pan. Most recipes call for water or stock, but you can also use wine or fruit juices if you’d like.
During the last half of the cooking process, you can baste your ham with the juices it has produced and then sprinkle with some salt and pepper. This will add an extra layer of moisture and keep the ham from drying out during the final 20 minutes of baking.