A well-cooked ham is the kind of dish you will always remember.Roasting is a simple way to cook ham, since you only need to put it on a tray and place it in the oven.The length of cooking time depends on the size of the ham.Enjoy a slice of ham with different flavors by adding a glaze.
Step 1: The oven should be set to 275 F.
The average temperature for long, slow roasting is 275 F.The temperature can be adjusted, but don't go below 200 F.Cut down on cooking time if you use higher temperatures.City ham is sold in supermarkets.They don't need to spend as much time in the oven as hams because they are pre-cooked.A spiral-sliced ham is a type of city ham.It is also pre-cooked.If you know what type of ham you have, you can heat it.Uncooked city hams are hard to find.They will need to cook longer than pre-cooked ham.
Step 2: The ham should be in a roasting pan.
Try to keep the side thicker.To get the ham to lay flat, you may need to cut off some fat from the bottom.Most of it should be left until later.Place the cut side of the ham on the pan.Baking sheets, pans, and casserole dishes can also be used.Pans with elevated sides are better than flatter ones.
Step 3: Use a chef's knife to cut a diamond pattern into the fat.
Using your chef's knife, score lines into the fat by holding the ham flat.Cut the lines across the ham.The pattern is similar to a checkerboard.You can slice off some of the fat.A thin layer should be left about 4 in.Don't cut the meat.
Step 4: The roasting pan should have 1 cup of water in it.
The pan should be filled with 1 cup of water.If your pan doesn't have high sides, you'll need to check it as it cooks and replace the water as needed.The pan is protected from burns by the steam.If you cook the ham uncovered in the next step, you only need 4 in water.
Step 5: The ham should be covered to prevent it from drying out.
Place a sheet of foil over the pan.Wrap it tightly around the pan's edges and it will form a tent over the ham.foil will lead to a juicier ham.Wrap the ham in foil or place it in a bag.The water should be in the bag or foil.Leave the ham uncovered and cook with less water.
Step 6: The ham should be cooked for two hours.
It takes an average of 2 hours to check the ham's temperature.The amount of time depends on the size of the ham.It will take about 20 minutes per pound of meat for a fully cooked ham and 15 minutes for an uncooked ham.Boneless hams have more meat than bone-in ones, so adjust the timing as needed.It is a good idea to make the glaze while the ham is cooking.
Step 7: You can check the ham's temperature with a meat thermometer.
After 2 hours unwrap the ham.The ham should be pushed into the thickest part of it.The temperature should be about 120 F.Continue cooking if it isn't working.
Step 8: If you are using a ham, spread the glaze over it.
The ham should be removed when it reaches the right temperature.To coat the outside of the ham, use a pastry brush.If you want to make a dry glaze, pat it on by hand.The score marks hold the glaze in place.The last 30 minutes of cooking time is when the glaze should be added.The ham can be pulled out halfway through the cooking time.
Step 9: For another 20 minutes, cook the ham uncovered.
The ham should be put in the oven.The cook will have finished cooking after 20 minutes.If you want to test the ham again, pull it out.Continue roasting as needed to reach the internal temperature of 135 F.You should let the ham rest for 15 minutes if you used a cooking bag.You can use a roasting pan if you need to glaze it.
Step 10: Allow the ham to rest for 15 minutes.
The inside of the ham continues to cook during these 15 minutes.It keeps the ham from drying out.After the 15 minutes are over, slice the ham and serve it.
Step 11: The ham needs to be soaked in cold water.
Put the ham inside the pot.To fully submerge the ham, add enough cold water.Salt crystals cloud the water and you have to change it out every 6 to 8 hours.Salt is prevalent in country hams.The ham can be soaked for up to 72 hours.Country hams will need to be in the oven for a long time.
Step 12: If the ham is not cooked, remove the mold from it.
The ham should be moved to the warm water.If you see dark spots, rub them away with a stiff-bristled brush.You will want to take care of these spots before cooking.The mold is not harmful.Similar to some cheeses, it comes from the curing and aging process.
Step 13: The oven should be set to 325 F.
The average temperature for roasting country ham is 335 F.It is possible to shorten the cooking time on your ham.The ham doesn't dry out if you go over 375 F.
Step 14: The ham should be on the roasting pan.
The fat side should face upwards.Since it's deep enough to hold the ham and the amount of water you'll add to it, a roasting pan is the best choice.You'll need a pan that is about 3 in tall.
Step 15: Use a chef's knife to score the ham.
Cut away most of the fat on the outside.A layer is 4 in.To score the ham in a diamond pattern, use the end of a chef's knife.Don't cut into the meat.
Step 16: The pan should have 5 cups of water.
To keep the ham from drying out, pour in 5 cups of water.If you're using a shallow pan, be sure to check it often to make sure it's dry.Only add 2 cups of water if you want to cook ham uncovered.
Step 17: The ham should be covered to prevent it from drying out.
Wrap the ham around the pan.It's not necessary to cook it this way because the foil holds in a lot of heat.
Step 18: The ham should be cooked for 4 hours.
Remove the foil when the time is over.The ham should have a meat thermometer on it.The temperature should be between 155 and 160 F.The ham should be cooked a little longer if it isn't at 155 F.If you're worried about the cooking time, estimate that the ham will take 20 minutes to cook.It's a good idea to check the ham every hour.Depending on the size of your oven and ham, you might be able to finish cooking in less time.
Step 19: If you want, spread a glaze over the ham.
Use a pastry brush to spread the glaze over the fat side of the ham.It is possible to pat on dry glazes by hand.During the last 30 minutes of the ham's cooking time, apply the glaze.You can pull the ham out halfway through the time.
Step 20: The ham should be roasted for an additional 30 minutes.
The ham should be pulled out of the oven after the 30 minutes are over.It needs to be at least 155 F.It's going to be around 170 F by the time it was that temperature.The ham was cooked well.It won't be cooked all the way through and could be unsafe.
Step 21: The ham should be rest for 20 minutes before carving.
The ham should be left aside.While the ham cooks a little further, this will allow the juices to seal inside.The ham is ready to be eaten.