![]() ![]() Cook, whisking, over medium heat until the preserves dissolve and the glaze is smooth, about 4 minutes.Ĥ. Meanwhile, whisk together the apricot preserves, mustard, molasses, Worcestershire, allspice, cloves, thyme leaves, 3 tablespoons of the vinegar and 1/4 cup water in a small saucepan. Cover the ham loosely with foil and bake for 30 minutes.ģ. ![]() Put the ham cut-side down on the foil and scatter the onion pieces around it. Line a rimmed baking sheet or large roasting pan with foil.Ģ. Kosher salt and freshly ground black pepperġ.1 tablespoon unsalted butter, at room temperature.1 large onion, quartered, root end intact.It’s quite easy to do and makes for a stunning presentation. Why do people do this? Good question! Scoring the rind of the ham in this way catches the glaze and better flavors the ham. The classic holiday ham has a diamond pattern etched into its surface. So for 20 guests, you’d want to purchase a 10-pound boneless ham or a 15-pound bone-in ham. With a boneless ham, you’ll want ½ pound ham per person. When cooking a bone-in ham, you’ll want ¾ pound of ham per person. Whichever choice you make, you can’t go wrong-we’re here to show you how to turn out a perfect ham. Another benefit of bone-in ham is that your leftover ham bone is the key to delicious soups, collard greens and more. The main benefit of a boneless ham is that it’s easier to carve, while the main benefit of a bone-in ham is the flavor is better and meat is juicier. It is sold both uncooked and cooked and typically bone-in. This results in strongly flavored, salty meat with a toothsome texture. This method of preservation was popular throughout the South prior to refrigeration and is still a part of the culinary tradition today. This type of ham is typically very salty, so much so that it often require soaking (to remove some of that salt) prior to cooking. Spiral-cut ham is a popular type of city ham that’s been sliced into even pieces around the bone.Ĭountry ham: Differing from city, country ham is preserved by dry curing, or rubbing with a mixture of salt, sugar and spices before being smoked and aged for a period ranging from several weeks up to one year. It’s generally available bone-in or boneless. It’s typically sold precooked and presliced. Typically, this type of ham is injected with a cure of salt, water, sugar and spices. City ham is mildly flavored and very moist due to the curing process. Preparation is easy, since it’s mostly a matter of reheating and adding flavor. Spiral-cut hams are a type of city ham.Ĭity ham: This is the type of ham most widely available, and the one you’re most likely familiar with-unless you live in the South. Most likely, this is all that’s available at your grocery store anyway. one that’s labeled as precooked, especially if this is your first time cooking ham. The quick answer is that city hams are wet cured and typically come precooked and even presliced, while country hams are dry cured and might need to be soaked for a day or more before cooking. With the details below, you can avoid indecision or worse, buying a ham that’s not well-suited to your recipe and meal. a sheet pan just remember to handle carefully as hot juices can splash or spill more easily in this low-sided pan.Īnd if all else fails, why not ask your friend, neighbor or relative-the one with the fully-equipped kitchen-to lend you their roaster? Chances are, the ham you’re preparing is for a feast meal, and one of your guests might jump at the chance to help out.a broiler pan with a grated top that fit inside a bottom pan meant to catch juices.Options range from a basic ovenproof meat thermometers, which are widely available for under $10, to the premium instant-read thermometers, typically found in kitchen supplies stores or available for purchase online.ĭon’t fret, there’s more than one pan that can roast your ham. Since temperature is the most foolproof way to cook meat to perfection, we highly recommend investing in a thermometer. If your ham was not precooked, it’s even more important to have a thermometer, because it will help you determine doneness (145☏). Since most hams come precooked, this might seem odd, but it’s hard to tell internal temperature-you’re aiming for 140☏ when reheating precooked ham-without a thermometer. Meat thermometer: An ovenproof or instant-read thermometer will help ensure your ham is hot all the way through.A depth of 3 to 4 inches will help avoid spilling or splashing of hot cooking juices. You’ll want a pan that’s large enough to fit the ham comfortably without touching the sides. Roasting pan: A 9x3x13-inch pan is a good size to look for.Before you get started, here’s what you’ll need to roast a ham. ![]()
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