Are you looking for a delicious and easy-to-prepare meal for your next family gathering or holiday feast?
Look no further than a fully cooked bone-in ham! This classic dish is not only flavorful and tender, but it’s also incredibly versatile and can be prepared in a variety of ways.
Whether you’re a seasoned chef or a beginner in the kitchen, we’ve got you covered with our comprehensive guide on how to cook a fully cooked bone-in ham.
From oven-baking to slow-cooking, we’ll walk you through the steps to ensure your ham is perfectly cooked every time.
So grab your apron and let’s get started!
How To Cook Fully Cooked Bone In Ham?
There are several methods to cook a fully cooked bone-in ham, but the most important thing to keep in mind is to not overcook it, as this can dry out the meat. Here are some tried and true methods for cooking a delicious ham:
Choosing The Right Ham
When it comes to choosing the right ham, there are a few things to consider. First, decide whether you want a bone-in or boneless ham. Bone-in hams provide better flavor and texture, and the leftover bone can be used for making soups and stews. They are sold as half hams, and you’ll need to choose between the shank end or the butt end. The shank end has a classic ham profile and tends to be leaner with one long bone, making carving easier. The butt end has more tender, fattier meat for a richer flavor, but it can be tricky to carve around the T-shaped bone inside.
If you’re short on time or don’t like fussing with a carving knife, pre-cooked, spiral-sliced hams are a great option. Keep in mind that they tend to dry out faster than other hams, so be sure to keep them covered with aluminum foil when heating.
The amount of ham you’ll need depends on whether you’re serving it as a main course or as part of a larger meal. For bone-in ham, plan for 1/3 to 1/2 pound per person. For boneless ham, buy 1/4 to 1/3 pound per person. If you want leftovers, be sure to get extra ham.
There are many different varieties of ham available, each with its own flavor and texture. Wet-cured hams are mild-tasting and moist, while dry-cured hams have a drier, coarser texture and more concentrated flavor. When choosing a ham for roasting, consider a bone-in, spiral-sliced, smoked ham for maximum flavor and easy serving.
No matter which type of ham you choose, make sure to follow cooking instructions carefully and avoid overcooking to ensure juicy, delicious results.
Preparing Your Ham For Cooking
Before you start cooking your fully cooked bone-in ham, there are a few important steps to take to ensure that it turns out perfectly. Firstly, it’s important to let the ham come to room temperature by taking it out of the refrigerator about 30 minutes before cooking. This will help the ham cook evenly and prevent it from drying out.
Next, you’ll want to score the skin of the ham in a diamond pattern using a sharp knife. This will allow the glaze to penetrate the meat and create a beautiful caramelized crust. If your ham has a plastic disk on the bone, be sure to remove and discard it before cooking.
Once the ham is scored, place it flat-side down on a rack in a roasting pan. Add a cup of water to the bottom of the pan, which will steam as the ham cooks and keep it moist. Cover the pan with foil and bake in a preheated 350°F oven until a thermometer inserted into the thickest part of the ham registers 130°F.
If you prefer to use a slow cooker, choose a ham that is small enough to fit into your crockpot. Place the ham cut side down in the crockpot and pour your glaze over the top. Cook for 3-4 hours on low heat.
No matter which method you choose, remember to baste your ham with glaze every 20 minutes or so during cooking to ensure that it stays moist and flavorful. And don’t forget to let your ham rest for 10-15 minutes after cooking before slicing and serving. With these simple steps, you’ll be able to prepare a delicious fully cooked bone-in ham that’s sure to impress your family and friends.
Oven-Baking Your Ham
Oven-baking your fully cooked bone-in ham is a popular and easy method. Preheat your oven to 350°F (175°C) and place the ham in a large roasting pan. To add flavor, you can press cloves into the top of the ham at 1- to 2-inch intervals. Pack the top with a layer of brown sugar for a sweet glaze. Pour enough water into the bottom of the roasting pan to come to a 1-inch depth, and then cover the pan tightly with aluminum foil.
The cooking time for a bone-in fully cooked ham is about 12-14 minutes per pound, so a 9lb ham will take about 2 1/4 hours. However, it’s important to use a thermometer to ensure that you don’t overcook the ham. Using an instant-read thermometer like this one is an easy way to monitor the temperature for perfect results. Leave it in the ham while it cooks, and remove it when it reads at least 160°F (72°C) in the center of the meat (making sure it’s not touching the bone).
About 45 minutes before the end of your bake time, you can make a delicious glaze for your ham. Empty the glaze packet into a small saucepan, along with 2 tablespoons of water. Bring the glaze to a boil over high heat while stirring constantly. Remove the glaze from heat and set aside.
Then, remove the ham from the oven about half an hour before it’s done baking, take off the foil, and apply the glaze all over the outside of the ham with a basting brush. Finish baking the ham, glazed and uncovered, for another 30 minutes or so until it reaches an internal temperature of at least 140°F (60°C). Once it’s done baking, let it rest for about 20 minutes before carving.
If you’re using a spiral ham instead of a bone-in ham, adjust your cooking time accordingly. A spiral ham should be baked at 325°F (165°C) for about 10 minutes per pound. Let it rest for about 5 minutes after cooking.
No matter which method you choose, remember that fully cooked bone-in hams are already cooked, so all you need to do is heat them up and add flavor with spices and glazes. With these tips in mind, you’ll be able to cook a delicious ham that’s sure to impress your guests!
Glazing Your Ham For Extra Flavor
If you want to take your fully cooked bone-in ham to the next level, consider glazing it for extra flavor. Glazing a ham involves adding a sweet and tangy coating to the surface of the meat, which caramelizes as it bakes and enhances the overall taste of the ham.
To make a glaze, you can use a variety of ingredients, such as brown sugar, honey, maple syrup, pineapple juice, orange juice, Dijon mustard, vinegar, cloves, cinnamon, and ginger. One popular recipe involves whisking together brown sugar, honey, Dijon mustard, apple cider vinegar, cinnamon, and other spices over high heat until the sugar dissolves. Another recipe combines honey, clove, pineapple juice, and Dijon mustard in a simmering mixture.
To apply the glaze to your ham, wait until the last 15 to 20 minutes of baking. If you start brushing it on sooner, the sugar could cause the glaze (and the ham’s skin) to burn. Prepare at least one cup of glaze per five to 10 pounds of ham. Pull the roasting pan out of the oven and place it on a cooling rack; make sure to close the oven door so heat doesn’t escape. Using a basting brush or spoon, coat the ham with the glaze, then return it to the oven. Continue baking until the ham reaches the desired internal temperature (we suggest 140°F). Serve it with additional glaze for extra flavor.
When selecting a glaze recipe, keep in mind that it should be a balance of sweet and tangy. The ham provides the savory salty flavor that complements the sweetness of the glaze. You can also add spices like ground cinnamon and ground cloves for an extra layer of flavor. Traditionally, whole cloves are added between each cut on the ham’s surface; however, this is optional.
Slow-Cooking Your Ham For A Tender Result
Slow cooking is a great way to cook a fully cooked bone-in ham, as it allows the meat to become moist and tender. To start, remove the ham from its packaging and discard any flavoring packet. If the ham has a plastic cap at the end of the bone, remove it as well.
Next, prepare your slow cooker by spraying the inside with non-stick cooking spray. If you want to add some extra flavor, score the ham in a crosshatch pattern and insert whole cloves at intersecting points.
Pour ginger ale over the ham and coat it with mustard. Sprinkle orange zest and brown sugar over the ham. Set your slow cooker on low and cook an uncooked ham for 5-7 hours, or on high for the first 2 hours and then reduce to low, depending on the size of your ham. For a precooked ham, cook for 3 hours. Be sure to check the internal temperature of the ham, which should be between 120°F-140°F.
Once your ham is done cooking, remove it from the slow cooker and place it on a platter, tenting it with foil. Let it rest while you prepare the optional sauce. Strain the liquid left in the slow cooker into a saucepan and taste it to see if it needs any seasoning. Take 2 tbsp. of corn starch and mix it with 1/4 cup water to make a slurry. Over medium heat, add the cornstarch slurry to the hot liquid while stirring gently with a whisk. It should only take a minute to thicken. Don’t over-stir as it may break down.
Serve your delicious slow-cooked ham with the optional sauce poured over it for added flavor. This method is perfect for those who want an effortless weeknight dinner or for those who want to have a moist and tender ham for their holiday gatherings.
Serving And Storing Your Cooked Ham
Once your ham is cooked, it’s important to store it properly to ensure it stays fresh and safe to eat. If you have leftovers, refrigerate them within two hours of cooking. Store the ham in an airtight container or wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. Cooked ham can be stored in the fridge for up to three days or in the freezer for up to two months.
When serving your cooked ham, make sure to slice off only what you need and keep the rest of the meat on the bone. This will help to keep it juicy and flavorful for longer than sliced meat. If you need to store the ham on the bone, wrap it in a seasoned cloth such as a clean tea towel or pillowcase, 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 have a bone-in ham, it’s best to store it in its original packaging in the fridge for up to a week. You can also freeze it for up to three months, but keep in mind that there may be some loss of quality due to freezing. Once opened, you can keep it in the fridge for up to three days before serving it, freezing it, or discarding it.
Remember to always use the use-by date as a guide when storing and serving your cooked ham. It’s also important to follow proper food safety guidelines, such as refrigerating leftovers promptly and not leaving cooked ham out at room temperature for more than two hours. By following these tips, you can enjoy delicious and safe cooked ham for days or even months after cooking.