Cooking and Serving Tips about Hams
Most hams are fully cooked, although they may not be labeled as such. They do come in many varieties, and price ranges, so it is good to be aware of what you are buying. All of these hams are ready to serve and may be served right out of the package without any heating. They can also be heated and glazed.
There are several types of hams at the meat counter. Bone in is the traditional way to buy a ham, and still the most popular. It generally has the most flavour, but carving is the drawback to this form. Bone in hams are a good example of a whole muscle ham. The muscle is still in its original form.
Several varieties of boneless hams are still whole muscle but have the bone removed, and then are netted and tumbled to form a nice easy to carve ham. Other varieties of boneless hams are formed or pressed from small pieces and cooked. These are referred to as "emulsion" or "pressed hams". These are very flavourful, easy to carve and usually very economical. Good examples are Toupie hams and square luncheon hams from the deli.
| How To Heat: | ||
|---|---|---|
| Place on a rack in a shallow open pan and heat at 325°F (160° C) according to the following chart until a meat thermometer inserted in the meat measures 140°F (60°C). DO NOT BASTE. The ham may be scored and a glaze may be applied during the last hour of cooking. | ||
| Ham Cut | Weight lbs (kg) | Approx. Heating Time |
| Boneless Half Ham | 5 - 8 lb (2.5 - 4 kg) | 1 1/2 to 2 1/4 hrs |
| Boneless Whole Ham | 10 - 12 lb (5 - 6 kg) | 2 1/2 to 2 3/4 hrs |
| 12 - 14 lb (6 - 7 kg) | 2 3/4 to 3 hrs | |
| Bone In Butt/ Shank Half Ham | 5 - 8 lb (2.5 - 4 kg) | 1 3/4 to 2 hrs |
| Bone In Whole Ham | 8 - 10 lb (4 - 5 kg) | 2 1/4 to 2 1/2 hrs |
| 10 - 12 lb (5 - 6 kg) | 2 1/2 to 3 hrs | |
| To serve, remove roast from oven and let stand for 15 minutes before carving. | ||
Glazes
- Maple-Ginger:
Combine 1/4 cup (125mL) maple syrup, 2 tbsp (25 mL) all-purpose flour, 1 tbsp (15 mL) each Dijon mustard and lemon juice and a dash of powdered ginger. - Honey-Orange:
Mix 1/2 cup (125 mL) each honey or corn syrup and orange juice with 1 cup (250 mL) brown sugar. - Pineapple-Apricot:
Combine 1/2 cup (125mL) each apricot nectar and pineapple juice with 1 cup (250 mL) brown sugar. - Red Currant:
Stir 1/2 tsp (2 mL) powdered mustard and 1 to 3 tbsp (15 to 50 mL) horseradish into 1 cup (250 mL) red currant jelly.