Do You Take The Net Off The Ham Before Cooking

One of the chief differences in roasting a cooked ham versus an uncooked ham is the internal temperature that the ham must reach. Uncooked ham must be cooked until information technology reaches an internal temperature of 160°F. Fully cooked ham should exist heated to an internal temperature of 140°F. In that location are diverse methods that tin exist used to produce juicy and flavorful ham.Each method for cooking ham may have different techniques that can be used, depending on the ham recipe being used or by personal preference of the person doing the cooking. For more information on preparing and cooking ham, meet the consummate Ham Guide.

Roasting/Blistering

Fully Cooked Ham | Uncooked or Partially Cooked Ham

Roasting is a dry heat cooking method which is a popular pick for large tender cuts of meat. Roasting, which is basically the same method of cooking as baking, is often used when cooking hams. The skin is removed from the ham and a layer of fat is generally left on the ham to add flavor and help keep the meat moist while it cooks. The ham should exist immune to stand at room temperature for 2 hours before cooking. There are several methods of roasting or baking that can be used to cook a ham. The methods will besides vary according to whether the ham is cooked or uncooked, and according to the type of ham (urban center ham, country ham, or canned ham) existence cooked. Some recipes may too call for basting the meat throughout the cooking time, just basting with the hams own juices will cause the ham to become more salty. Shown below are some basic roasting and baking methods that tin can be used.

Fully Cooked Ham

Moisture Cured (City) Ham - A fully cooked ham does not need boosted cooking. It tin can be eaten correct out of the packet simply heating it properly volition bring out its natural flavor and juiciness. There are many variations equally to how to heat a fully cooked ham. Shown below are some mutual methods that can be used.

Covered:

Uncovered:

Spiral Sliced Ham - This ham is generally fully cooked and set to eat. If warming is desired, wrap tightly in foil before baking.

Canned Ham - Identify the ham on a rack in a shallow baking pan. Do not encompass the ham. Place in a preheated oven and bake until the internal temperature reaches 140°F.

Uncooked or Partially Cooked Ham

Dry-Cured (Country) Ham - After soaking and washing the country ham (see Ham Training), it is ready to exist cooked. At that place are several methods that can exist used to bake a country ham. Some of the common methods are shown below.

Covered:

Place the ham, skin side upward, in a large roaster.
Add five cups of water
Place the cover on the roaster or if it does not have a cover, use foil to cover tightly. Place in an oven preheated to 375°F. Turn oven up to 500°F and exit for 10 minutes only.
Later on 10 minutes, plow the oven off and allow the ham to set in the oven for 3 hours. Subsequently three hours, turn the oven dorsum on to 500°F once again for 15 minutes. Exist sure this time does not exceed 25 minutes. Plough the oven off once again and allow the ham to prepare in the oven for vi to 8 hours. Practice not open up the oven door whatever time throughout this process of cooking. When done, the internal temperature of the ham should exist at least 155°F. Permit ham to residual for fifteen minutes to allow the juice to be distributed throughout the meat. The internal temperature should rise to 160°F during this time. Remove peel and fat while the ham is still warm and carve as desired. If glazing, leave a 1/4-inch layer of fat on the ham. Meet Glazing for more data.

Oven Cooking Bag:

Cooking with an oven cooking bag is a good method to use for cooking ham. They provide more than even cooking and assist shorten the cooking time.

	In a big 19" 10 23 ½" oven cooking pocketbook, shake 1 tablespoon of flour. The flour will help forbid the bag from bursting while cooking.
	Place the ham, skin side upward, in the oven pocketbook.
	Place the bag and ham in a large roaster that is at least 2 inches deep.
	Add iii to 4 cups of h2o or other liquid to the purse. The liquid used in the bag could consist of fruit juice or wine, or a carbonated beverage, such as cola.
	Shut the purse securely with a nylon tie.
	After tying the bag securely, trim tied end of the bag to approximately i inch above the tie. This will help preclude the handbag from touching the top or sides of the oven.
	Make half dozen ½ inch slits on the elevation of the bag to allow steam to escape from the bag equally the ham cooks. This volition help forestall the purse from bursting equally the steam builds up inside the bag.
Place the ham in an oven preheated to 325°F for 20 to 25 minutes per pound or until internal temperature reaches 155°F on a meat thermometer. Exist sure the cooking bag is not touching the sides or top of the oven, otherwise the bag might melt.
	Remove the ham from the oven and discard the bag and drippings.
	Allow ham to residue for 15 minutes and the internal temperature should rise to 160°F during this time. Remove skin and fatty while the ham is still warm and carve as desired. If glazing, leave a 1/four-inch layer of fat on the ham. Run across Glazing for more than information.

Uncovered:

Wet Cured (City) Ham

Uncovered:

Employ the same method as shown above for the uncovered fully cooked moisture-cured ham.
The uncooked or partially cooked wet cured (city) ham will require more cooking time than the fully cooked ham and must accomplish an internal temperature of 160°F.
Broil until internal temperature reaches 155°F. Allow ham to rest for 15 minutes earlier carving. Internal temperature should rising to 160°F during this fourth dimension.
If using a glaze, the glaze should be applied during the concluding 30 minutes of cooking.

Roasting / Baking
Fourth dimension and Temperature Nautical chart
Oven Temperature = 325°F

Note: The times shown below are approximate cooking times per pound. Bodily cooking time may vary.
To exist certain that the ham is properly cooked, always check the internal temperature reading.

Type of Ham	Cooking Time per Pound	Internal Temperature
Type of Ham	Cooking Time per Pound	Remove from Oven	Finish Temp. Afterwards Resting
Fully Cooked Hams
Whole - Boneless	15 to 18 minutes	135° F	140°F
Whole - Bone-in	xv to 18 minutes	135° F	140°F
Half - Boneless	18 to 24 minutes	135° F	140°F
Half - Bone-in	xviii to 24 minutes	135° F	140°F

Spiral Cut Ham	10 to 14 minutes (@275° F)	135° F	140°F
Canned Ham	fifteen to 20 minutes	135° F	140°F

Picnic Ham	25 to 30 minutes	135° F	140°F

Uncooked or Partially Cooked Hams
Whole - Boneless	eighteen to xx minutes	155° F	160° F
Whole - Os-in	18 to 20 minutes	155° F	160° F
Half - Boneless	22 to 25 minutes	155° F	160° F
Half - Bone-in	22 to 25 minutes	155° F	160° F

Whole/Half Cooked in an Oven Bag	twenty to 25 minutes	155° F	160°F

Picnic Ham	30 to 35 minutes	155°- 165° F	160° - 170° F

Fresh Ham	25 to xxx minutes

The length of time a ham will have to cook will depend on the size of the ham and whether it is a fully cooked, partially cooked, or uncooked ham and whether information technology is bone-in or boneless. The best style to determine if the meat has cooked long plenty is to cheque for doneness. It is important non to overcook the ham to maintain its juiciness. If it is not a fully cooked ham, information technology as well needs to be cooked to the proper doneness to make it safe to eat. Shown beneath are signs to look for when determining doneness. For more information, see Ham Cooking Guide - Ham Doneness.

When poked with a meat fork, the meat will prove trivial resistance.
The meat will begin to separate from the basic and the larger bones will be piece of cake to movement.
To ensure doneness, check with a meat thermometer. A thermometer inserted into the thickest part of the cut should produce a temperature of 160°F for an uncooked or partially cooked ham and 140°F for a fully cooked ham.

For best results, the meat should be removed from the oven when its internal temperature reads five° below the final desired temperature then it should be immune to rest (a waiting period before carving) for 10 to 15 minutes. During this time the meat volition keep to cook and will reach the 160°F for uncooked ham or 140°F for the fully cooked ham. Resting also allows the juices to exist distributed through the meat before it is carved. Piece or carve to desired thickness.

Roasting/Baking Tips:

To add together actress flavor, apply a glaze to the ham during the concluding 30 minutes of the cooking time.
Roasting at a lower oven temperature (NEVER roast meat below 200°F) will issue in meat that is more than flavorful and moist. It will take longer to cook but the results will exist worth the expect.
Do not apply precipitous utensils that may pierce the ham when trying to plow it because piercing allows valuable juices to escape. Apply other utensils, such as wooden spoons and spatulas for handling the ham.
If cooking more than one ham, be sure that there is uniform space around them so that they will cook evenly. The hams should not be touching and at that place should exist enough room around them to allow air and heat to broadcast.
When placing a thermometer in the meat to check for doneness, be sure that the stem is not touching a bone because this can upshot in a false reading.