For Thanksgiving, Christmas, Easter, or Mother's Day, a traditional baked ham with a coating of brown sugar, dry mustard, and apple cider vinegar makes an impressive centerpiece.
How to Cook a Ham
The magnificent and generous main dish serves a large number of people, and having some ham on hand for later is never a bad thing. You might feel scared if this is your first time cooking a whole ham, but this holiday ham dish from the 75th anniversary edition of Joy of Cooking simplifies the process.
How to Cook a Ham
Find out what kind of ham you bought from the grocery shop first: Did you take a smoked ham with you? "Fully cooked ham" may be printed on the label. Or, do you happen to be holding a brand-new ham that says "cook before eating"?
How to Cook a Ham
You can also select a presliced spiral-cut ham from this selection, but you should stay away from "country ham," a salt-cured version that is preferred in the southern United States for this dish.
How to Cook a Ham
Use a sharp knife to cut the fat into diamond shapes (allowing the glaze to penetrate), then brush the glaze mixture over the surface and return the roast to the oven, lowering the heat as instructed, to nicely finish any kind of ham.
How to Cook a Ham
Put the ham on a dish to rest and garnish as you choose after basting the roast with any drippings after the exterior has browned. Serve the glazed ham with sides like mac & cheese, quick garlicky green beans, or spoon bread.
How to Cook a Ham
For bone-in ham, allow 12 pound per person or 13 pound per person.
Ingredients
Ham: 1 entire ham (10–15 pounds) or 1 half ham (5-7 pounds).
113 cups packed brown sugar for the brown sugar glaze.
Ingredients
Two tablespoons of dried mustard 3 tablespoons of ham drippings, prune juice, pineapple juice, fresh-squeezed orange juice, dry white wine, cider vinegar, or vinegar. whole cloves, if desired
Ingredients
The oven should be heated to 325°F. A small roasting pan should have a rack inside for the ham. Cook without cover.
Step 1
Cook a whole ham that has the instruction "cook before eating" for 10 to 15 pounds for 18 to 20 minutes. Cook a half ham for 5 to 7 pounds for 20 minutes per pound.
Step 1
Cook for approximately 35 minutes per pound for a shank or butt part weighing 3 to 4 pounds. Cook uncovered until the internal temperature reaches 160°F in all circumstances.
Step 1
For ham that has been deemed "completely cooked" or "ready to eat," cook it for 15 to 18 minutes per pound for a 10- to 15-pound entire ham. Cook a half ham for 5 to 7 pounds for 18 to 24 minutes each pound. When the internal temperature hits 140°F, the ham will be done.
Step 1
To glaze the ham, take it out of the oven 30 minutes before it's done cooking and turn the temperature up to 425°F. Except for the collar around the shank bone, remove the whole rind. Cut a diamond pattern in the fat on the ham's top.
Step 2
Brown sugar, dry mustard, and your preferred liquid should all be combined. If using, skewer whole cloves at the intersections of the diamond-shaped fat on the ham with the brown sugar mixture before covering it.
Step 2
As soon as you put the ham back in the oven, lower the temperature to 325°F. Cook the ham for 30 minutes, or until it reaches the appropriate temperature. Place on a plate.
Step 2
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