How to bake a ham?

[Tangerine LaBamba]

OK, this is probably the kind of question a beginner would ask, but, honestly, I've never baked a ham before. Always bought Honeybaked hams, already cooked.

I have no meat thermometer. That seems to be significant. But we don't normally eat the kinds of meats that require thermometers.

I got a 5-1/2 lb. butt portion bone-in ham today. I have to bake it for Thursday. Everywhere I look, I get all sorts of different directions.

Anyone here know what I'm talking about, and is it possible to do a ham without a meat thermometer without giving my guests trichinosis?

[The empressof all]

1. Most Hams are fully cooked

Really you are just re heating it so it's unlikely you'll kill anyone. The issue then is the glaze. Some folks swear by dumping a can of coke over the meat. I usually melt brown sugar, a glob of honey, and some pineapple juice together and smear it over the meat for the last 15 minutes or so.

[Tangerine LaBamba]

2. This one says "uncooked."

It's also hickory smoked, but it's not that Smithfield dry smoked ham - it looks nice and pink and juicy.

I found directions that said 325 F. and 15 - 20 minutes per pound. That seems innocuous enough. I read the Coke recipe - Nigella Lawson has a big one here - http://www.cookstr.com/recipes/ham-in-coca-cola

My pal tossed me a big jar of apricot preserves, and I figured I'd mix it with Coke, see what happens. Maybe some brown sugar, too.

It can't be too complicated, can it?

I'd be so embarrassed if anyone, you know, died.

[Tab]

13. Not necessarily

Most of the ones you find are fully cooked, but I once received one - maybe a year or two - ago - that was "raw", so to speak. Like the OP, I had to figure out how to cook it. I've always just reheated hams, but this was different. They are out there.

I made mine edible, but it probably could have been better, but I'd never seen an uncooked ham before, so I did what I could.

[mtnester]

3. Here

halfway down, depends on whether your ham is dry or wet cured

http://www.mahalo.com/How_to_Cook_a_Ham


Do your best to follow the per pound timetables and you should be OK.

Good luck! I have not cooked an uncooked ham either, so let me know how it went!

[Tangerine LaBamba]

7. That's IT!

Oh, bless your heart! It's got everything I need, and it looks like the whole thing will take 3-3/4 hours, with me doing a glaze at 2-3/4 hours.

I expect it's going to be great, but, you betcha (wink, wink), I'll be back to let you know how it worked. (Thanks for making feel not so dinky for never having done an uncooked ham before, too.)

:toast:

[mtnester]

14. It is one of those things I have been reluctant to tackle

maybe even a bit nervous about doing.....

Now, if I ever get the pressure cooker out and work on it :)

[Tangerine LaBamba]

21. Good luck

When my mother decided to fix split pea soup in the pressure cooker, it exploded, the kitchen was green, especially the ceiling, and the cat dropped dead.

Go ahead and give it a shot, but no split pea soup.

[mtnester]

24. The visual on that is stunning!

:p

[AwakeAtLast]

4. Two words - mustard paste!

1 C brown sugar
1/4 C mustard

Mix well and slather all over the ham. Put it in the pan you are baking it in, seal with foil, bake for the suggested time period.

It is so easy and yummy!

BTW, this is my husband's aunt's way. She's PA Dutch (and so is hubby :) )

[The empressof all]

5. Oh My Goodness

That sounds wonderful....Now I have to get a ham

[AwakeAtLast]

6. It is wonderful

and so easy - the first time I made it for my parents, my dad said, "WHAT is this again?"

He's had ham a bazillion times, but this one made him take notice! :rofl:

[Tangerine LaBamba]

8. That's it?

I grew up near PA Dutch country, and their hams - at various buffets and regular restaurants, home style places - were always so good. I was too little to know how it was done, but if you say it is, then I think you just completed my quest.

Wrap it in foil, huh? Oh, this is getting easier and easier. I was all through cookbooks - I have a big collection - and all over the Internet(s), but, of course, I come here and get the answers from the best people on earth.

Thank you SO much. Now I can't wait to fix it.

[AwakeAtLast]

9. You're welcome!

I will be making this on Christmas day - as requested by my PA Dutch hubby!

:hi:

[Tangerine LaBamba]

10. Next summer,

I'll be hounding you for a good chow-chow recipe.

:toast:

[AwakeAtLast]

11. Unfortunately that was not passed down in his family

I've seen many of them at the farmer's markets, but alas, no family recipe for chow-chow. :(

[Tab]

30. I used to have a Chow Chow

I wouldn't recommend cooking one, though.

But to each his/her own.

[pipoman]

25. Ham gravy too?

Seems to be a staple in PA Dutch cuisine.

[hippywife]

15. That's how I do it but

I also add pineapple and a little cloves. It's really good. :9

[sandnsea]

12. We poke it with cloves

Cross score it and then poke cloves in all the crosses, sprinkle brown sugar over and bake. My mom added pineapples slices too, but I don't like pineapple. I've done pork roast with a mustard pack and that is really good too. Never tried it with a ham.

Stick to the basics and you can't screw it up. I don't know what the recipes called for, but I'd probably put tin foil over it to hold in the moisture, just to be on the safe side.

[Tangerine LaBamba]

16. When you say "put tin foil over it,"

do you mean just to tent it, essentially, or should I wrap the whole thing up in foil? I think that's what the PA Dutch recipe post recommended. Or did I read it wrong?

I want to get this one just right.

[sandnsea]

17. You can wrap the whole thing

the way that other recipe says. I never have, but it sounds like a good way to cook a ham. I put the ham in a 9 x 13 pan, and then cover the whole pan with a piece of big, heavy duty, tin foil, and crimp it down around the edges. You can brown it the last 20 minutes or so if you want that crisped look. I usually don't bother. Oh, and be sure and let the ham sit for 15 minutes before you slice it, to let the juices do their juice thing. It's going to be great, don't worry!!

[Tangerine LaBamba]

19. Thank you so much

I am going to do everything recommended here by such nice people, and I am now convinced that it'll turn out really well.

A report will be issued.

In the meantime, Merry Christmas, Happy Chanaukah, and to all a good night..................

[Warpy]

18. Best thing is to go to the supermarket and get a cheap thermometer

Honestly, the investment is small and the peace of mind is enormous.

Most good basic cookbooks will give instructions for temperature and time for your basic bone in ham. Make it fancy by scoring it in a cross hatch pattern and sticking whole cloves in the middle of the squares. Let the ham rest for at least 20 minutes after you take it out of the oven to make sure the center has come up to temperature before you cut into it.

Carving it, however, is your problem. There is no tidy way to carve a bone in ham.

[Tangerine LaBamba]

22. You know,

I'm making one last trip to the market tomorrow, and I'll pick one up. We don't eat the kinds of meats that require thermometers, but I still have visions of teeny tiny parasites taking over my life. And thanks for that very sensible tip about the center coming up to temperature.

Thank you.

I've already decided that they'll get chunks of ham, and they'll be happy with it.

[Warpy]

28. The only other hint I have is to lay in a huge supply

of beer and soda. People will be trying to drown the pig the rest of the day. They do tend to be very salty, good going down but then the thirst hits.

[Tangerine LaBamba]

29. Oh, we've eaten ham before, believe it or not

We've even been known to put it on sandwiches and, you know, heat it up and serve it with eggs at breakfast, and, well, we're just real old pros when it comes to eating ham..................

[eridani]

20. We get uncooked ham from a local farmer

15-18 lbs, usually. We cover it in water and simmer it for a couple of hours, then finish it off with a glaze in the oven. And then boil down the cooking water and use it for stock.

[hippywife]

23. I got ours from

a local farmer,too,but I bought it smoked. I've never done a fresh ham before. I love a good cured ham. :9

[pipoman]

26. Yep

I do believe boiling fresh ham until done then baking it an hour or so to dry it out a little is the traditional method.

[Tesha]

27. After the original baking.. drizzle with burbon...

just a few notes:

-while it's resting, cooling just a bit, before adding the glaze... I always take a shot or two of a cheap whiskey-like substance and drizzle it over the beautiful thing---

-my glaze always includes pineapple, mustard, and brown sugar, but that's just a personal preference

-and if you have a rind, score it before baking and you'll have a wonderful crunchy addition to your appetizers

and most of all... have fun!