How to cook the perfect Christmas ham
This ham is to die for. Sounds to difficult to make but it is very simple. I serve this dish during Easter or Christmas, or whenever I'm in the mood for ham. The flavors of the Dijon mustard and the brown sugar are intensified with the orange rum. Igniting rum will help glaze the ham and melt any remaining sugar, plus it looks cool, too. Mar 15, · Tips for making Holiday Ham. If your crockpot is big enough, you can cook the ham in the crockpot. First, place the ham in the crockpot, make the sauce, pour it over the ham Cuisine: Holiday.
One of the best parts of the holiday season is all the food we get to indulge in. From gingerbread cookies to Christmas pudding, there are plenty of things folks are excited to eat. Perhaps the most delicious part of the Christmas dinner is the Christmas ham. There are several ways this juicy dish can be prepared, and we've gathered some tips and tricks pperfect make cooking your ham easier than ever.
Delish has offered some makr for picking the perfect ham and preparing it. The larger the ham is, the chrisgmas it takes to cook.
You should also watch to make amke you don't overcook the ham and dry it out. Christkas you are cooking your ham at degrees Fahrenheit, it mae take mske 15 minutes per pound depending on the type of oven you use. The internal temperature of the ham should read degrees when done.
Betty Crocker also sheds some light on cooking ham. If you don't have a proper roasting pan, you can use a large casserole dish, a broiler pan pedfect a sheet pan. Ideally, you want something that is three to four inches deep and big enough so that the ham isn't touching the side of the pan while cooking.
According to Betty Crockerbroiling a ham steak chrisymas a great way to cook it if you don't want leftovers and if you're perfet less ham for a smaller Christmas dinner. This method makes the ham brown on the outside and still very flavorful. Simply set your oven to broil, lining your broiler pan with aluminum foil to make less of a mess. When placing the ham on the wire wrack over the pan, make sure the ham is is placed four to five inches above the source of the heat.
As for the cooking time? About five minutes per side of a quarter- to half-inch thick piece should cook to the internal temperature of degrees. Betty Crocker recommends using a slow cooker if you want a juicy ham with little fuss involved. A five-to-seven-quart slow cooker is ideal for cooking ham.
For less of a mess, cover the inside of the cooker with cooking spray before starting. Trim any extra fat and skin off the ham before cooking, and add a cross-hatch pattern to the meat. Usually, hams will cook on the low setting on a slow cooker for four to six hours, depending on the slow cooker and the size of the ham. Too much food to add ham to the roster? Have a barbecue how to get answer tones on iphone 4 We got you covered for a grilled Christmas ham.
Grill manufacturer Weber suggests cooking the ham for 12 to 15 minutes per pound, and stay between and degrees Fahrenheit for precooked ham. You should also put your glaze not the ham 10 to 15 minutes before planting it on the grill, and let it sit for half an hour to 45 minutes before slicing in.
The juices will return to the ham, making what is the lifespan of a starfish all the more delicious. Perhaps the most important thing to keep in mind when making ham is that the glaze makes all the difference!
Delish advises folks to use a glaze that includes sugar, honey, brown sugar or maple syrup in order to give it that gorgeous, waxy finish. You should brush the ham with glaze every 10 to 15 minutes during its last 45 minutes of cooking, ultimately elevating chrisfmas ham experience.
Culture Christmas Cooking. Cooking Ham in the Oven Delish has offered some tips for picking the perfect ham and preparing it.
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Know the different kinds of hams
A ham can be the centerpiece of a celebration , and it also has a reputation for being super easy to make. All you do is remove the packaging, stick it in the oven and heat it through, right? There are a few different types of ham out there, namely fresh hams just raw pork leg , dry-cured hams or country hams which are hung to dry, occasionally smoked, very salty and resemble prosciutto and wet-cured hams or city hams which are brined and also occasionally smoked. Do you want a boneless ham or a bone-in one?
Boneless hams have had the bone removed, usually along with some of the fat, and are easier to carve. Bone-in hams tend to be more flavorful than boneless hams, and they make for a more attractive centerpiece. And as an added perk, you can use the hambone in soups and stews after your ham dinner has ended.
Canned hams, which are made by pressing together scraps of ham, are best avoided entirely. This all refers to protein-to-water ratio. In general, the more water a ham contains, the less expensive it will be.
Ham with natural juices has the least amount of added water and is the best for special occasions. Water added is best for steaks and water products is best for sandwiches. Because they can weigh 15 pounds or more whole, most hams are cut into two pieces, the butt the top half of the leg and the shank the bottom half. The butt end contains more meat than the shank which tends to be a little bit fattier but can be more difficult to carve because it contains both the hip and pelvic bone, as opposed to just the shank bone.
Bone-in hams have less meat per pound than boneless, so you should assume about three-fourths of a pound per person for a bone-in ham and a half-pound per person for boneless. Now that your ham is home and removed from its packaging, place it cut-side down in a foil-lined shallow roasting pan which will help make clean-up easier. Using a sharp paring knife, score the outside of the ham into a diamond pattern by cutting cross-hatches an inch or two apart, being sure not to cut any deeper than a quarter-inch; this will help the fat render.
You may also want to stud your ham with cloves to give it some extra flavor. Glazing is completely optional, but it gives your salty ham a satisfying sweet crust. For the rum glaze recipe, click here. This glaze, which combines just cherry preserves and chipotle chiles in adobo, is complex, sweet, spicy and smoky. For the cherry-chipotle glaze recipe, click here.
Coca-Cola makes for a great ham glaze, as well as a surprisingly great meat marinade in general. Place your ham in a roasting pan. In order to keep the moisture trapped, cover the ham with aluminum foil. Cook your ham in a degree oven. Estimate about 10 minutes in the oven per pound. Check your ham with an instant-read meat thermometer. Once the ham is about 15 minutes away from being done, raise the heat to degrees, remove the foil, baste it with glaze and return it to the oven.
Just like with a turkey or any freshly cooked meat, allow the ham to rest for at least 15 minutes in order to let the juices redistribute. If your ham is spiral-sliced, then the hard work has been done for you — just portion it out. If not, then slice the ham from the outside-in toward the bone, or slice off a large hunk and carve it up separately. Just make sure to serve it with the drippings and any leftover glaze. Skip to main content. Search Term. Home Cook Special Occasions. Dan Myers.
Know the different kinds of hams. Boneless or bone-in? Water content. Butt or shank? How much to buy. Prep the ham. Choose a glaze. Rum glaze. This classic recipe coats the ham in a glaze of brown sugar, mustard, orange juice and rum. Cherry-chipotle glaze.
Coca-Cola glaze. Tent the ham with foil. Let it roast. Crank the heat and glaze. Let it rest. Carve it up and serve.
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