Don’t dry out your Easter Ham!
Ah, Easter. The time of year when we celebrate the rebirth of spring and indulge in delicious, savory ham. But let's be honest, we’ve all experienced those dry, overcooked spiral cut hams - and there’s nothing worse. So, how do you ensure your Easter centerpiece is juicy and flavorful? Fear not, my meaters (meat-readers?), we’ve got you covered.
First and foremost, choose the right ham.
Bone-In Spiral Cut Ham
If you want to cut down on the prep, look for a fully cooked, bone-in spiral cut ham. This type of ham has already been cooked, sliced, and packaged for your convenience. It's important to note that spiral cut hams tend to dry out faster than their non-spiral cut counterparts, so you'll want to pay extra attention to the cooking time and temperature.
Next, it’s time to prep this baby. Take it out of the packaging and let it sit at room temperature for at least 30 minutes before cooking. This will allow the ham to come to room temperature and cook more evenly. Preheat your oven to 325°F.
Place your ham in a roasting pan, flat side down, and cover with foil. You'll want to cook your ham for about 10-12 minutes per pound, so be sure to check the weight of your ham and calculate the cooking time accordingly. For example, a 10-pound ham would need to cook for about 1 hour and 40 minutes.
About 30 minutes before the ham is done, remove the foil and brush on a glaze. You can make your own glaze by mixing together brown sugar, honey, mustard, and a touch of vinegar or pineapple juice. Brush the glaze on the ham every 10 minutes or so until the ham is fully cooked.
But wait, there's more! To really ensure your ham stays juicy, you can also add some liquid to the roasting pan. This can be apple cider, chicken broth, or even just water. The liquid will help create steam, which will keep the ham moist.
Finally, when your ham is fully cooked, remove it from the oven and let it rest for at least 15 minutes before carving. This will allow the juices to redistribute and make for a juicier, more delicious ham.
Fresh Ham
While a spiral cut ham is a popular choice, why not mix things up this year with a fresh ham? This cut of meat is often overlooked, but it can be just as delicious as its pre-cooked counterpart. First, let's talk about what a fresh ham is. Unlike a spiral cut ham, a fresh ham has not been pre-cooked or pre-sliced. This means it will require a longer cooking time and a bit more effort on your part.
Rinse the ham under cold water and pat it dry with paper towels. You'll want to score the skin of the ham with a sharp knife, creating a diamond pattern. This will allow the fat to render and the flavors to penetrate the meat. Next, season your ham. You can use a simple seasoning blend of salt, pepper, and garlic powder, or you can get more creative with herbs and spices like rosemary, thyme, and paprika.
Preheat your oven to 325°F. Place the ham in a roasting pan, fat side up. Add about an inch of water or stock to the bottom of the pan to keep the ham moist. Cook your ham for about 18-20 minutes per pound. This means a 10-pound ham will take about 3-4 hours to cook. You'll want to baste the ham with the pan juices every 30 minutes or so to keep it moist.
About 30 minutes before the ham is done, you can add a glaze. Same deal as the spiral cut, you want to brush the the glaze on periodically. When your ham is fully cooked, remove it from the oven and let it rest for at least 15 minutes before carving. This will allow the juices to redistribute and make for a juicier, more delicious ham.
Cooking the Easter ham doesn't have to be a daunting task. By choosing the right ham, preparing it properly, cooking it at the right temperature and time, adding a glaze and some liquid, and allowing it to rest before carving, you'll have a juicy, flavorful ham that will be the star of your Easter feast. Happy cooking, and happy Easter!
