Christmas Ham Recipe - The Cookie Rookie® (2024)

FAQs

How to cook Christmas ham Kevin Dundon? ›

Top Tip: Just remove the rind and leave as much of the fat on as you can. Fat = sticky glaze! This part is easy – the skin WANTS to come off! Your ham will come with a thick, rubbery skin which is called the rind.

Method. Put the gammon into a large saucepan and pour on enough cold water to cover. Add the carrots, leek, onion, peppercorns, coriander seeds, cinnamon stick and bay leaves. Bring to the boil, turn down to a simmer and cook for 3 hours, topping up with more boiling water if necessary.

Bone-in or Boneless

As long as you don't mind carving, bone-in is the way to go. Meat from a bone-in ham is always more flavorful than boneless meat. Plus, its presentation is more stunning, and the leftover bone is perfect for flavoring soups or stews later.

Naturally smoked hams usually have less water-weight and better flavour, so look for one that has a dark colour on the rind and is naturally smoked. Choose one with a good layer of fat of you are going to glaze, as that's where the flavour melts in. Keep the rind to help store your ham and stop it drying out.

Preheat the oven to 325°F. You don't need to wash a ham before baking. If you ask us, baked ham is delicious even when you leave it plain; however, scoring a diamond pattern with a chef's knife in the outer layer and brushing on a glaze during baking makes the ham a showy centerpiece and adds flavor.

Whether you are cooking a bone in or boneless ham, pre-heat your oven to 325 degrees. Start by removing the packaging from the ham (and bone guard if you're cooking a bone in ham), and you can rinse the ham before cooking if desired.

While baking a show-stopping ham is simple and easy, be sure to leave yourself plenty of time to bring the ham to room temperature for an hour (for even heat distribution) as well as up to 2 1/2 hours to bake it long, low and slow, depending on your ham's size.

Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours. Unwrap ham; discard parchment and foil.

Baked Ham Best Practices

Cook fat-side up in a roasting pan filled with about 1/2 inch of water covered tightly in foil for the bulk of the time. During the last 30 minutes, remove the foil, crank the heat up to 425ºF, brush with a simple glaze at least twice. Let rest 20 minutes before carving.

How to cook a ham in the oven Martha Stewart? ›

Bake an uncooked ham at an oven temperature of 325 degrees Fahrenheit, covered, until it reaches a safe internal temperature of 145 degrees. An uncooked 10-pound ham, bone-in will need about 3 hours.

The butt end (the top half of the ham) has more tender, fattier meat, lending a richer flavor.

A "portion" has the center slices removed for separate sale as "ham steaks." A half ham does not have slices removed. Ham, Skinless, Shankless: A ham with all of the skin and the shank removed. The leg bone and aitch (hip) bone remain.

The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil. Bake at 325F for 16-20 minutes per pound, until a meat thermometer registers 135F.

Bake a partially or fully-cooked preserved ham for 10 minutes per 500g to reheat the ham completely through. Baste the ham every 20 minutes. To add moisture and flavour to the ham, open the open door and baste the meat with additional glaze, along with any juices that have escaped.

Do you have to cook Christmas ham? While most hams come fully cooked and can be enjoyed without further cooking, some are typically perfectly baked in the oven. Find the best Christmas ham recipe for you, and then follow its method for cooking a Christmas ham, whether it be in the oven or the slow cooker.

Cooking Temperature and Time

If the ham is a half ham weighing five to seven pounds, it should heat at 325°F for 22-25 minutes per pound. If it is a whole ham weighing between 10 to 14 pounds, heat the ham at 325°F for 18-20 minutes per pound. The internal temperature should be 140°F.