wikiHow is where trusted research and expert knowledge come together. Broiling allows the ham to brown on the outside, for maximum flavor, and because steaks are typically about ½ … Then, pat the ham dry, heat a pan over medium heat, and add the ham to it. It is sold both uncooked and cooked and typically bone-in. ham, mozzarella cheese, margarine, beef steaks, salt, sage leaves and 1 more Baked Ham with Sweet ‘n’ Sour Plum Sauce Pork garlic, seasoned rice wine vinegar, fresh ginger root, green onion and 7 more Another benefit of bone-in ham is that your leftover ham bone is the key to delicious soups, collard greens and more. wikiHow's. Why do people do this? Since a steak is just a thick slice cut from the ham, it will have a similar flavor and texture. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. The glaze will rest during the next step. Remove saltiness from country ham by soaking it in water for 6 to 8 hours. Thanks to all authors for creating a page that has been read 30,287 times. Its large size makes it ideal for feeding a crowd. Let stand 10 minutes or until thermometer reads 140°F. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Do not overcook the ham, otherwise it will turn out too dry and tough. If you want to add some extra sweetness to baked ham, add some pineapple slices. Set oven to broil and line broiler pan with aluminum foil, for easy cleanup. If you want something less sweet, season the ham with some mustard powder instead. Before cooking, coat your insert with cooking spray. Turns out it’s both a particular cut of pork (from the hind leg) and a particular preservation method (curing). Insert the cloves into the ham (if using), placing them at the intersections of the cuts. To add extra flavor to your ham, try adding a glaze. one that’s labeled as precooked, especially if this is your first time cooking ham. The main benefit of a boneless ham is that it’s easier to carve, while the main benefit of a bone-in ham is the flavor is better and meat is juicier. To cook sliced ham, start by trimming the skin off of the edges of it. Pour 3/4 … To learn how to fry a ham steak, keep reading! There are really only two things you need to know to turn out a top-notch ham: How to add flavor and how to reheat (without drying out your ham). Sometimes, the ham is smoked after. This will make cleanup easier. Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard. 2. How you cook it depends on the type of cut you have: country ham, center cut, steak, or spiral cut. Thinner slices will cook faster while thicker slices will cook longer. Position the pan so the top of the ham is 4 to 5 inches from heat. This article has been viewed 30,287 times. Scoring the rind of the ham in this way catches the glaze and better flavors the ham. We’ll walk you through all the details! All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. 4. Make sure that the ham steaks are not touching when placed into the dish. Return the ham to the oven and roast, basting every 10 minutes with the remaining Glaze, until glossy and well browned, about 45 more minutes. Before you get started, here’s what you’ll need to roast a ham. Try using one of the following: And if all else fails, why not ask your friend, neighbor or relative—the one with the fully-equipped kitchen—to lend you their roaster? Learn more... Ham slices cook much faster compared to other types of ham because of how thin it is. Ensure that the rack is in the middle … To learn how to fry a ham steak, keep reading! P.S. It’s important to note, steaks are typically sold raw, so must be cooked to a temperature of 145°F. Preheat the oven to 325 degrees F. Trim off any skin from the ham. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg. There are no social login steps defined in Sitecore for this flow! Insert the cloves into the ham (if using), placing them at the intersections of the cuts. % of people told us that this article helped them. This results in strongly flavored, salty meat with a toothsome texture. Cover loosely with foil and roast ham, as directed, until thermometer reads 135°F. Grate the zest of 2 limes; set aside. Scrape it against a rasp grater, or any fine grater. Of the different types of cut, spiral cut ham will take the longest because it is all one piece. Please enable all cookies to use this feature. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Chances are, the ham you’re preparing is for a feast meal, and one of your guests might jump at the chance to help out. You can update your privacy settings to enable this content. If you are using a smaller baking dish, make sure that the ham steaks are not touching. You can also simmer it in 1 to 2 cups (240 to 475 milliliters) of hot water for 1 to 2 minutes. Next, fry the ham in the pan, turning it often, until both sides are browned and the fat turns clear. Roasting time will depend on the weight of the ham. Steaks are done when the meat is heated in the middle and edges are slightly browned; roughly 5 minutes per side for ¼- to ½-inch slices. 1 9- to-10-pound bone-in fully cooked smoked ham (butt or shank half), Sign up for the Recipe of the Day Newsletter Privacy Policy, Perfect Scrambled Eggs with Spicy Classic Home Fries and Glazed Bacon, Leek, Potato and Ham Frittata with Parmigiano. So let’s get down to how to cook a ham. All rights reserved. Boil and reduce to 1 1/2 cups, about 5 minutes. We use cookies to make wikiHow great. If your ham slice is lean and has little to no fat on it, add some oil to the pan. So for 20 guests, you’d want to purchase a 10-pound boneless ham or a 15-pound bone-in ham. 5. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Broiling a ham steak is the perfect solution. It all depends on how thick or thin the slices are. With the details below, you can avoid indecision or worse, buying a ham that’s not well-suited to your recipe and meal. Stuck with whole cloves or pineapple slices and maraschino cherries? Oval slow cookers are best able to accommodate the shape of the ham—you’ll want a 5- to 7-quart size. Finally, once you’re done cooking the ham, trim the fat off before serving it. Good question! However you like it, ham makes the ideal holiday dinner, especially because it’s impressive looks disguise how easy (yes, easy) it is to prepare! © 2020 Discovery or its subsidiaries and affiliates. Whichever choice you make, you can’t go wrong—we’re here to show you how to turn out a perfect ham. Typically, this type of ham is injected with a cure of salt, water, sugar and spices. See how it’s done in the recipe below. References. Most likely, this is all that’s available at your grocery store anyway. And the fact that most hams come precooked and presliced—well, what more could you ask when hosting a holiday? City ham: This is the type of ham most widely available, and the one you’re most likely familiar with—unless you live in the South. Preheat the oven to 325 degrees F. Trim off any skin from the ham. It’s typically sold precooked and presliced. This cut turns out moist, tender and flavorful when preserved through salt-forward curing, which brings out ham’s sweet, salty (and sometimes smoky) flavor. Glazed with mustard and brown sugar or brushed with bourbon and maple syrup? This type of ham is typically very salty, so much so that it often require soaking (to remove some of that salt) prior to cooking. It tastes great served warm or at room temperature. About 20 minutes before ham is done, remove from oven. Place ham, fat side up, on a rack in a shallow roasting pan.
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