Are you looking to impress your guests with a delicious and succulent ham this holiday season?
Look no further than Bertocchi Ham Off The Bone!
But how do you cook it to perfection?
Don’t worry, we’ve got you covered.
In this article, we’ll guide you through the steps to cook a mouth-watering ham that will have your guests coming back for seconds (and maybe even thirds!).
So, let’s get started!
How To Cook Bertocchi Ham Off The Bone?
Before you begin, make sure to take the ham out of the fridge at least 30 minutes before cooking. This will allow it to come to room temperature and cook more evenly.
Preheat your oven to 170°C and line a large baking dish with two layers of nonstick paper. Place an oven shelf in the lowest position and remove all other shelves.
Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Then, run the knife under the rind around the edge of the ham. Gently lift the rind off in one piece by running your fingers between the rind and the fat.
Score the fat in a diamond pattern (45° angle) and stud the centers of the diamonds with cloves. Transfer to the prepared dish.
In a saucepan, combine 1/2 cup brown sugar, 1/4 cup marmalade, 2 tablespoons Dijon mustard, juice and zest of a large orange, and heat gently until the sugar has dissolved. Continue to cook until reduced slightly.
Brush one-third of the glaze over the ham and bake, brushing with glaze every 15 minutes, for 1 hour and 15 minutes or until the ham is golden and cooked.
Preparing The Bertocchi Ham Off The Bone
Preparing the Bertocchi Ham Off The Bone is a simple process that requires a few steps. First, cut around the shank of the ham using a sharp knife, about 10cm from the end. Then, run the knife under the rind around the edge of the ham. Gently lift the rind off in one piece by running your fingers between the rind and the fat.
It’s important to score the fat in a diamond pattern (45° angle) and stud the centers of the diamonds with cloves. This will help to ensure that the glaze adheres to the ham better and creates a stickier, more flavored end result.
Once you have scored and studded the ham, transfer it to a large baking dish lined with two layers of nonstick paper.
In a saucepan, combine 1/2 cup brown sugar, 1/4 cup marmalade, 2 tablespoons Dijon mustard, juice and zest of a large orange, and heat gently until the sugar has dissolved. Continue to cook until reduced slightly.
Brush one-third of the glaze over the ham and bake, brushing with glaze every 15 minutes, for 1 hour and 15 minutes or until the ham is golden and cooked. Remember to remove the ham from the oven and allow it to rest for about 10 minutes before slicing to serve, loosely wrapped with aluminum foil.
By following these simple steps, you can prepare a delicious and flavorful Bertocchi Ham Off The Bone that is sure to impress your guests.
Seasoning The Ham For Maximum Flavor
To add maximum flavor to your Bertocchi ham off the bone, you can season it with a combination of herbs and spices. A mixture of salt, pepper, garlic, and herbs like thyme, rosemary, or sage will work well. You can also add a touch of sweetness with brown sugar or honey.
Before applying the glaze, rub the seasoning mixture all over the ham, making sure to get into all the nooks and crannies. This will not only add flavor but also help tenderize the meat.
Once the seasoning is applied, brush on the glaze as directed in the previous section. The glaze will seep into the scored fat and create a sticky, flavorful crust on the outside of the ham.
Remember to baste the ham every 15 minutes with the glaze to ensure that it stays moist and flavorful throughout cooking. When done, let it rest for 10-15 minutes before slicing to allow the juices to redistribute throughout the meat.
By following these steps, you can create a delicious and flavorful Bertocchi ham off the bone that is sure to impress your guests.
Cooking The Ham To Perfection
Cooking the ham to perfection is crucial to ensure that it is juicy, tender, and full of flavor. Here are some tips to help you cook your Bertocchi ham off the bone to perfection:
1. Use a meat thermometer: It is essential to use a meat thermometer to check the internal temperature of the ham. The USDA recommends that fully-cooked ham should reach an internal temperature of 140°F before serving. Insert the thermometer into the thickest part of the ham, avoiding the bone.
2. Baste frequently: Basting your ham with the glaze every 15 minutes will keep it moist and flavorful. Use a pastry brush or a spoon to apply the glaze evenly over the ham.
3. Don’t overcook: Overcooking can dry out the ham and make it tough. Check the internal temperature regularly and remove the ham from the oven as soon as it reaches 140°F.
4. Let it rest: Once you have removed the ham from the oven, let it rest for at least 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
5. Carve properly: To carve your ham, place it on a cutting board with the shank end facing away from you. Cut slices perpendicular to the bone, starting at the thicker end of the ham and working your way towards the shank. Cut as close to the bone as possible for maximum flavor.
By following these tips, you can cook your Bertocchi ham off the bone to perfection and impress your guests with a delicious and juicy centerpiece for your next meal.
Glazing The Ham For A Beautiful Finish
A glaze is a great way to add your own personal touch to your ham and give it a beautiful, glossy finish. To make a glaze, you can use a variety of ingredients such as maple-chipotle, ginger-clove, or paprika-honey. The key is to add the glaze at the right time, which is usually 30 minutes to an hour before the ham reaches its goal internal temperature.
To apply the glaze, use a pastry brush and paint it on the scored fat in a diamond pattern. Be sure to brush it on generously and evenly. You can also add more glaze every 15 minutes while the ham is baking to create a thick, luscious layer of flavor.
It’s important to be mindful of the oven temperature when applying the glaze. Some recipes may call for increasing the temperature to 375°F or higher, but be careful not to burn the glaze. If you want a caramelized glaze, you can bump up the temperature slightly, but keep an eye on it and adjust as needed.
Wait until the last 15 to 20 minutes of baking to apply the glaze. If you start brushing it on sooner, the sugar could cause the glaze (and the ham’s skin) to burn. Once you’ve applied the glaze, return the ham to the oven and continue baking until it reaches the desired internal temperature (usually around 140°F).
For an extra crispy and caramelized finish, you can use a kitchen torch to run over the ham for 2-5 minutes after it’s finished baking. This will give your ham a beautiful and professional-looking finish that will impress your guests.
Serving And Storing Leftovers
After enjoying your delicious Bertocchi ham off the bone, you may be wondering how to store and serve the leftovers. The key to keeping the meat from drying out is to only carve as much as you need during your meal. Meat left on the bone will stay juicy for longer than slices of carved meat.
To store ham on the bone, it needs to be wrapped in a seasoned cloth. You can use a clean tea towel, pillowcase, large piece of calico fabric, or a purpose-made ham bag. Rinse your cloth of choice in a solution of two cups white vinegar and two liters of water and allow it to dry before wrapping the whole ham in the fabric before storing in the fridge.
If you don’t have enough room in your fridge for a whole ham leg, you can remove the meat from the bone in large chunks and store them wrapped in plastic and foil in the fridge or freezer. Slice leftover ham off the bone and divide it into smaller portions that your family can eat in one meal. Wrap it in foil, followed by cling film and place it into a freezer bag or sealable container. Label and date it before freezing.
You can freeze the whole ham, but it’s easier to grab what you need from the freezer if you slice or dice your ham before freezing. Use a sharp knife to slice or dice the ham into your preferred thickness or size. Place the ham in the refrigerator to cool completely before separating it into individual portions. Place each portion into a freezer or vacuum-seal bag, remove as much air as possible, and close. Label the outside of the bag with the contents and date.
When you’re ready to use your frozen ham, thaw it in the refrigerator overnight before using. You can use leftover ham in casseroles, soups, breakfast hashes, quiches, frittatas, omelets, jaffles, and even soup! Don’t forget to save the ham bone to make soup later on. With these tips, you can store and serve your Bertocchi ham off the bone leftovers safely and deliciously.