There’s nothing quite like the aroma and flavor of a freshly baked, succulent ham. It’s the ultimate entrée, with a sweet, smoky taste that’s almost intoxicating. When prepared correctly, a roasted ham can be a memorable experience. Unfortunately, not everyone knows how to cook a ham properly. How many times have you visited a relative’s house, perhaps during the holidays, and struggled to keep a straight face while chewing on a dry, salty chunk of what was once meat? Sometimes, an improperly cooked ham develops a hard, thick crust that practically requires a jackhammer and chainsaw to carve. But it doesn’t have to be this way. With a little knowledge, you can master the art of cooking ham.
A ham deserves respect, given its noble history. Swine were domesticated in China as early as 4900 BC, and by 1500 BC, they had spread worldwide. It was discovered early on that pork could be brined and salted to extend its shelf life far beyond that of other meats. Salt pork and bacon were, and still are, staples in many kitchens.
Ham comes from the upper portion of a hog’s back leg. Without proper treatment, it’s just a large pork roast. The traditional method for making ham involves brining the roast for several weeks, cold-smoking it for weeks to months at a temperature no higher than 100°F, and then hanging it to age for additional weeks at the same temperature. Top-quality hams are still crafted this way by companies like Smithfield. These hams are expensive, but you get what you pay for. Many producers inject nitrates and water into the meat to mimic the smoking and aging process, creating what are called ham products. This method takes only a few days, making these hams much cheaper. While they’re good, they lack the subtle nuances of a traditional ham. Lastly, there’s chopped ham—pieces of ham mixed with ham fat and molded into a loaf, perfect for sandwiches.
Choosing and Preparing Your Ham
Ham is available in several forms. You can buy a canned ham, which is ready to eat straight from the package (DAK hams are especially delicious) and great for sandwiches and salads. Alternatively, spiced canned hams, such as SPAM (SPAM is an acronym for SPiced hAM), Treet, and others, are also excellent right out of the can for sandwiches or grilled and served with eggs for a delightful breakfast. Canned hams generally contain no MSG or extra preservatives, as they don’t need them. You can also purchase a fresh, uncooked ham (my favorite), a partially cooked ham, or a country ham, which is cooked and pre-sliced (ideal for breakfast). Country hams, unique to the South, use a special brining process that makes them saltier and spicier.
If you’re concerned about salt, you can soak a fresh ham for about an hour, though this may reduce some flavor and color. A better way to manage salt intake is to eat smaller portions (I know, it’s tough, but try) or cut salt elsewhere, like avoiding table salt on vegetables or potatoes. Use alternatives like NoSalt or Mrs. Dash instead.
To cook a perfect ham every time, start with proper thawing if the ham is frozen. There are two safe methods. The best is to place it in the refrigerator for a couple of days. The second is to thaw it in the sink: wrap the ham tightly in a leak-proof, waterproof bag and submerge it in cold water, changing the water every 30 minutes. This method can take anywhere from 4 hours to most of the day. Never thaw a ham on the counter, as this is unsafe. While you could theoretically thaw a ham in the microwave, this risks ruining it, making the meat tough and tasteless—a tragedy of epic proportions.
- There’s no need to brine a ham; it’s already been done. Similarly, smoking is unnecessary, as it’s also been completed. The best way to cook a ham is by baking or roasting (essentially the same process).
- The ideal serving temperature for ham is 160°F. Don’t rely on cooking time alone. Use a meat thermometer to check the internal temperature, and when it reaches 160°F, the ham is done, regardless of how long it’s been cooking.
- Cooking time for a fresh ham is approximately 20 minutes per pound. A cooked ham only needs to be heated to 160°F, so it cooks at about 10 to 15 minutes per pound. These are estimates—always use a meat thermometer. When the internal temperature is within 5°F of 160°F, it’s ready. Cook at 325°F for an extra-large ham and 350°F for all others, including partially cooked hams.
- Always let your ham rest for 15 to 20 minutes before serving. This allows the juices to settle and the ham to finish cooking.
- Start with the fat side up so the melting fat bastes the roast. Halfway through cooking, flip it to fat side down to evenly distribute the brine. With this method, no additional basting is needed.
- Apply a glaze only during the last 45 minutes of cooking to prevent it from caramelizing and becoming thick, hard, and inedible.
- Don’t discard the juices or fat—use them to make delicious gravy.
By following these guidelines, your ham will be perfect every time, and you’ll never again worry about not knowing how to cook a ham.
