Tender ham meat is the right main menu for any type of holiday. Ham is a versatile meat that is not difficult to cook, although it can take several hours to cook. Choose raw ham or cured ham, depending on your taste, and cook for an hour and a half. If you like, you can add a layer of sweet or spicy flavor to complement the saltiness of the meat.
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Part 1 of 3: Preparing the Ham
Step 1. Choose the type of ham you want
You can buy fresh raw ham, cured ham and smoked ham. Some hams are wrapped with the juice, and some are dry wrapped. Each type is available in bone or boneless options, and you can buy the ham pre-sliced so it's easier to serve. If you're not sure which type of ham to buy, consider these popular options, each with a different taste:
- Fresh or frozen ham. This type of ham has never been cooked or preserved. It has a mild, fresh pork taste, similar to the taste of roast pork or pork chops.
- Cured ham. This type of ham is preserved with salt. For example, Virginia ham, preserved in large amounts of salt. The salt creates a distinct taste in the cured ham.
- Smoked and cured ham. Smoke is used to preserve this type of ham, giving it a distinct smoky taste.
Step 2. Determine the amount of ham you need
Cooking time is determined by how much meat you are going to cook. Since ham takes a long time to cook and is suitable for leftovers, it would be better if you find out in advance how large a portion is needed for 1 person. The following is a breakdown of the amount of ham you need based on the type of ham you buy:
- For boneless ham, you need 100-200 grams of meat per serving.
- For ham with small bones, you will need 150-200 grams of meat per serving.
- For large bones of ham, you will need 350 - 500 grams of meat per serving.
Step 3. Gently defrost the frozen ham
If you buy frozen ham, it is very important to thaw the ham properly, so that the ham is not half frozen when you try to cook it. If this happens, then the ham is not safe to eat because the inside of the ham does not reach the temperature it should reach. There are 2 ways to properly defrost ham:
- Refrigerator method: Place frozen ham in the refrigerator the day before you cook it. This way, the frozen ham will thaw slowly while keeping the temperature of the meat cool. It takes at least 24 hours to fully thaw the ham.
- Cold water method: If you have little time, you can submerge frozen ham in a pot of cold water. Let the meat soak in the water for a few hours until the meat is completely thawed. Keep the water cool so the outside of the meat doesn't get too warm while the inside thaws.
Step 4. Consider soaking the cured salted ham
Dried ham is preserved by rubbing salt all over the surface of the meat. Soaking the ham for a few hours will reduce the saltiness and make the ham more delicious. To soak the ham, soak the ham in water and place it in the refrigerator. Let the meat marinate for 4-8 hours, depending on how much saltiness you want to maintain.
Step 5. Adjust the temperature of the ham to room temperature before cooking
This is to ensure that the ham will heat up to the right temperature. Remove the ham from the refrigerator 2 hours before cooking and allow the meat to come to room temperature.
Part 2 of 3: Grilling Ham
Step 1. Preheat the oven to 162 degrees Celsius
For preserved or uncured meat, the meat must be cooked at an internal temperature of 71 degrees Celsius. Cooking the meat at 162 degrees Celsius for a few hours will ensure that the outside of the ham doesn't dry out while the inside cooks.
If the ham is vacuum-packed or canned, the meat is fully cooked. That means you can eat the meat right away or heat the meat to 60 degrees Celsius before eating it
Step 2. Place the ham on a large baking sheet
Use a glass, ceramic or foil pan, which is large enough to hold the ham and deep enough to hold the meat drippings.
Step 3. Slice the ham if you plan to baste it
Slice the meat on the surface and layer of fat, but not to the inside of the meat. You can slice the meat in a transverse pattern for a pretty finish. Slices allow your spread to seep into the interior of the meat.
- If you have pre-sliced meat, then you can skip this step.
- If you want to season the ham with cloves, insert a clove at each point of the cut you have made.
Step 4. The cooking time of the ham is determined by the portion size per 1/2 kg of meat
You will cook the ham until the internal temperature of the meat reaches 74 degrees Celsius. How long it takes you to cook the ham depends on how much and the type of ham you are using. Check the temperature with a meat thermometer to make sure you are cooking the meat to the right temperature. The following is an estimate of the required cooking time for ham:
- For fresh ham: 22 to 28 minutes per 1/2 kg of meat.
- For smoked ham: 15 to 20 minutes per 1/2 kg of meat.
- For the cured ham: 20 to 25 minutes per 1/2 kg of meat.
Step 5. Make the marinade for the ham
You can make the required spread of spices while cooking the ham. You can use any spread recipe you like, either sweet or spicy. Simmer the spread ingredients on the stove, until the mixture thickens but is still in a pourable condition. To make a classic sweet honey spread, use the following ingredients:
- 2 tablespoons mustard
- 1 cup brown sugar
- 1/2 cup honey
- 1/2 cup cider vinegar
- 1/2 cup butter
- 1 cup water
Step 6. You can apply the glaze when the internal temperature of the ham reaches 57 degrees Celsius
This can be done in the last 30 minutes of roasting the ham. Check the temperature using a meat thermometer, then gently remove the ham from the oven to spread.
- You can use a pastry brush to brush over the ham, making sure to brush according to the grooves of your slices.
- Place the ham back in the oven and continue roasting the ham until the internal temperature reaches 74 degrees Celsius.
- If you like, you can continue to cook the ham in the grill for the last 10 minutes. This will result in a crispy coating on the ham.
Part 3 of 3: Serving Ham
Step 1. Refrigerate the ham for 15 minutes after it's done baking
Remove the ham from the oven and place it on the counter to cool. Transfer the ham to a saucepan, then cover it with foil to keep moisture in the meat. The water droplets of the ham will seep back into the meat as it cools, resulting in a tender and delicious ham. If you skip this step, you will end up with dry ham.
Step 2. Cut the ham
Use a very sharp knife to cut the cooled ham. If you use a dull knife it can be dangerous, because a dull knife will easily slip off the meat. You can sharpen your knife with a sharpening stone or knife sharpener, then cut the meat in the following ways:
- Cut a few slices from the end of the ham.
- Place the ham on an even side, the end you cut off. This will create a stable base of the ham.
- Cut the meat horizontally, from the outer edge to the bone.
- Cut the meat perpendicular to the bone so that it falls onto the cutting board.
- Repeat the above steps on the other side of the ham.
- Don't throw away the ham bones, as you can use them to make a delicious soup stock.
Step 3. Save the remaining ham
After serving the ham, you can save the remaining ham for later. Ham can be stored in the refrigerator for 1 week. You can also store ham in a refrigerator-safe box for up to 1 month. You can use leftover ham to make delicious sandwiches and one of these classics:
- Frittata ham
- Ham and egg casserole
